Tokyu malls’ step towards cleaner aviation with FRY to FLY Project

Earlier this month, Tokyu Malls Development Corporation announced its participation in the innovative “FRY to FLY Project,” an initiative aiming to transform used cooking oil from commercial eateries into Sustainable Aviation Fuel (SAF) in efforts to reduce carbon emissions in the aviation sector.

Used cooking oil from nine food outlets at Minatomirai Tokyu Square in Yokohama will be collected and converted into SAF. This initiative is part of a broader movement to utilize domestic resources in the fight against climate change, with Tokyu Malls Development at the forefront of these efforts.

The “FRY to FLY Project” leverages SAF technology, which can cut CO2 emissions by about 80% compared to traditional jet fuels. Given the challenges of powering aircraft with alternative energies like electricity or hydrogen, SAF provides a critical solution for reducing the aviation industry’s carbon footprint globally.

Annually, it is estimated that approximately 2,400 liters of used cooking oil will be collected from the participating outlets at Minatomirai Tokyu Square. This endeavor not only supports environmental sustainability but also promotes a circular economy by turning a waste product into a valuable resource.

Tokyu Malls Development has been actively promoting sustainable urban development and this year has fully launched its “Tokyu Malls Development Sustainability Action.” The initiative focuses on three main themes: creating smiles for children, realizing a circular society, and advancing a decarbonized society. By engaging in the “FRY to FLY Project,” Tokyu Malls Development aims to enhance its contribution to these goals, fostering a collaborative effort with other entities to tackle environmental challenges.

The project also aims to educate and raise awareness among the public about the benefits of recycling used cooking oil and its transformation into a sustainable fuel option. This aligns with a nationwide push to increase the collection and proper utilization of used cooking oil, which has been largely underutilized or exported.