Sustainable use of biological resourcesReducing of food waste
Reducing losses from disposing of products
In order to reduce losses from disposing of 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 will move forward with efforts to prevent valuable biological resources and containers and packaging from going to waste by strictly managing sales volume targets.
Since 2013 at Kirin Beverage and since 2020 at Kirin Brewery, we have been moving to “year-month labeling” for labeling best-before periods and production dates. By easing the way in which we label bestbefore periods and production dates, we expect to reduce environmental loads across the supply chain (CO2 emissions from transporting between distribution centers and transport-related activities, etc.) and minimize inefficiencies (e.g., storage space in logistics warehouses and loading and unloading tasks at stores), and make a significant contribution to reducing losses from disposing of products.
Recycling spent grains from beer mashing as livestock feed
Production processes for beer, low-malt beer, and other products generate spent grains after extracting flavor during 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.
Re-use of wine grape lees
The grape lees from wine-making are turned over in a compost heap on the company vineyard for a year to make compost, which is used as organic fertilizer.
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.