An example of workplace initiatives: Reduction of waste during cooking
Introducing pre-cut vegetables reduces the amount of raw waste generated and water used during cooking. (Head office cafeteria)
Preparing food only after it is ordered ensures efficiency and prevents redundancy. As well as reducing food waste from unsold meals, less energy is needed to heat and keep food warm. (Head office cafeteria)
![[Plate]](img/case_02_pic_04.jpg)
The introduction of cooking oil deoxidization equipment has achieved a 25% reduction in oil consumption. (Head office cafeteria)
Aim Services Co., Ltd.
cooperated with us on the Head office cafeteria initiative.
