Food Loss Reduction Initiatives
Devising ways to prevent the waste of precious food ingredients
Development of Products with Extended Shelf Lives
We are promoting the development of products with longer shelf lives, such as D+2 sandwiches as well as chilled and frozen products.
D+2 means the manufacturing date + 2 days, indicating a shelf life of 3 days including the manufacturing date.
Effective Use of Scraps and Non-Standard Ingredients
Vegetable scraps -> side dishes
(ex. Lettuce -> namul)
Fat rendered when grilling meat -> barbecue sauce
Bread crusts -> bread crumbs
Donations to Food Banks
We donate bread crusts from sandwich production and frozen ingredients intended for discontinued products.
Animal Feed Production From Food Waste Generated at Plants
Bread crusts and food scraps are collected by waste collectors, with bread crusts used as pig feed and food scraps as livestock feed.
Installation of Food Scrap Processing Equipment in Plants
This reduces moisture content and volume primarily of leafy vegetables through high-temperature steam treatment, mixing, and drying.