Marugame Seimen earns eco mark for 50 Stores for sustainability

Marugame Seimen has been actively working to create environmentally friendly stores by reducing overall resource consumption, including energy and water usage, as well as minimizing waste emissions. Fifty of its locations have recently received the “Eco Mark” certificatiomn for its eco-friendly operations.

The company has set its own sustainability benchmarks, focusing on introducing resource-efficient equipment and environmentally conscious store management. By expanding stores that meet these criteria, it is driving sustainability across its entire network. In December 2024, these efforts were recognized with the “Eco Mark” certification for 50 locations, reinforcing its commitment to reducing environmental impact.

Employees play a key role in these initiatives, ensuring equipment is used efficiently and incorporating sustainable practices into daily operations.

To lower energy consumption, Marugame Seimen has introduced energy-saving boilers that cut usage by up to 30% and installed demand control systems for air conditioning. Equipment operating times are carefully managed under the “Eco Action 21” system, which also streamlines ordering to reduce waste. Tempura crumb squeezing machines help recycle oil, reducing waste weight and optimizing resource use.

The company also encourages customer participation in sustainability efforts. It provides guidance on taking home unfinished meals to reduce food waste and collaborates with Matsuyafoods Holdings to recycle surplus noodles and expired displayed products into pig feed. Additionally, food waste processing technologies, such as microbial decomposition machines, further help minimize waste.

The Eco Mark certification is a label issued by the Japan Environmental Association. The certification criteria for restaurants are divided into six categories, evaluating not only fundamental environmental measures like energy and water conservation but also efforts to engage customers. These include environmentally conscious ingredient sourcing, food waste reduction, and initiatives that encourage diners to minimize leftovers.