Sustainable use of biological resourcesReducing of food waste

Reducing losses from disposing of products

In order to reduce losses from disposing dated and damaged products on an ongoing basis, we optimize production by improving demand forecasts through means such as the close sharing of information on factors affecting demand, such as retail sales, with plants and logistics centers. In addition, we are moving forward with efforts to prevent valuable biological resources and containers and packaging from going to waste by strictly managing sales volume targets.

  • Reduction target of food waste (75% reduction from the 2015 level in 2025)

Continuous donation of surplus inventory* to local governments and food banks

We are making various efforts to reduce food waste, but there are still cases when we cannot avoid generating surplus inventory* as a result of trends in product sales and other factors. Since 2022, Kirin Beverage has donated excess inventory to local governments, food banks, etc., for effective use by those in need.

  • Products that have no quality problems and are within their expiration date, but that we cannot ship because they will take a long time to reach customer


Recycling spent grains from beer mashing as livestock feed
Production processes for beer, low-malt beer, and other products generate spent grains after the mashing process. Because such spent grains contain residues of nutritious substances, we utilize them efficiently as livestock feed for cattle, for growing mushrooms, and other applications.

Developing food products from brewer’s yeast 
Lion continues to supply brewer’s yeast for use as an ingredient in the Australian fermented food, Vegemite.

Effective use of shochu lees 
Since 2015, we have been supplying some of the distillation residue (shochu lees) generated in the shochu production process at Mercian’s Yatsushiro Plant to hog farmers in Kumamoto Prefecture. Farmers used approximately 80% of the shochu lees produced in 2019 as livestock feed.
In 2019, Kirin Holdings, Mercian and the University of Tokyo jointly confirmed for the first time in the world that shochu lees can reduce stress among hogs and improve pork palatability, demonstrating the potential for the effective use and creation of value from shochu lees.