[Reducing Food Waste at the Breakfast Buffet]
Food waste—the problem of edible food being thrown away before it has been fully consumed. To address this issue, we are implementing the following measures.
・Thirty minutes before closing time, we transfer some of the dishes to smaller serving dishes.
・We restock dishes based on the number of customers.
[Reusing Coffee Grounds]
Restaurant We’re using the large amounts of coffee grounds generated at and in the lounge to create interior decor that is expected to have deodorizing effects.
In addition, it is said that 80% of food waste consists of water. Since burning water reduces combustion efficiency, we dry the waste first to reduce its moisture content and improve energy efficiency during incineration.
[3010 Campaign]
This is an initiative aimed at reducing food waste caused by leftovers from banquets and group meals.