Reducing of food waste

Reducing losses from disposing of soft drinks

Kirin Beverages is taking concrete action to change to labeling the year and month as the best before date for soft drinks. By so doing, we expect to see significant effects on cutting losses from disposing of products. Also, we can cut environmental loads on the supply chain (CO2 emissions from transporting between distribution centers and transportrelated activities, etc.) and reduce inefficiencies (e.g. storage space in distribution warehouses and loading and unloading tasks at stores) as well, by changing how to manage product delivery, storage, and display in stores based on the new best-before labelling.
We also closely exchange information on retail sales and demand fluctuation factors with plants and distribution centers to improve demand projections and continue to reduce disposal losses. In addition, we will move forward with efforts to reduce disposal losses by strictly managing sales volume targets. Implementing these steps, we will prevent valuable biological resources and containers and packaging from going to waste.

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


Recycling spent grains from Beer Mashing as Livestock Feed

[KirinBrewery][Myanmar Brewery]

Production processes for beer and happo-shu (low-malt beer) generate spent grains after extracting flavor during the mashing process. Because such spent grains contain residues of nutritious substances, they are efficiently used as livestock feed for cattle or for growing mushrooms.

  • Effective use of spent grains to livestock feed

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.

Research into use of BSG

[Kirin Holdings]
Prevention of disease in diary cattle and other livestock and reducing the use of antibiotics are major challenges for the diary industry. The Kirin Central Research Institute has discovered that lignin glycoside, which is contained in brewer’s spent grain (BSG), that is the barley husks that remain after the barley milling process, and BSG itself, which is used to feed livestock, are effective in increasing immunoreactivity in cattle. The Research Institute is pursuing further research into these findings.

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.

  • Re-use of wine grape lees

Recovery of phosphoric acid

[Kyowa Hakko Bio]
Kyowa Hakko Bio Yamaguchi Production Center (Hofu) has installed a facility to recover phosphoric acid from fermentation wastewater. Previously, the recovered cake, which consists largely of calcium phosphate had been disposed as industrial waste, but in 2008, the Production Center started drying some of the cake and selling it as fertilizer material.

Protection of endemic species in biotopes at manufacturing plants

  • Biotopes in the Kirin Brewery Okayama plant

Using biotopes set up in the grounds of our manufacturing plants, we are protecting species that are endemic to the plants’ respective areas and providing consumers with the opportunity to engage with nature.
At the Kirin Brewery Yokohama Plant, in an endorsement of the “Yokohama b Plan,” the city’s biodiversity action plan, we built a biotope in the Plant grounds in the summer of 2012. The Yokohama Plant, which is part of a widespread network of ecosystems, is pursuing initiatives to enrich the local ecosystem as a whole. Also, since 2012, the Plant has conducted “Tours to Experience the Blessings of Nature” every week from spring through fall, in collaboration with the Tsurumi River Catchment Network, a NPO which is highly conversant with the region’s natural environment.
The Kirin Brewery Kobe Plant has been cultivating local endangered species, including the fish species, Hemigrammocypris rasborella (golden venus chub), and Pogonia japonica, a species of orchid, in the biotope set up in 1997.
This biotope functions as a “refuge biotope” for the protection and cultivation of local endangered species. The Kirin Brewery Okayama Plant has been pursuing a program for the artificially breeding of the Parabotia curtus or “kissing loach,” which is a designated natural monument (protected species), since 2005. The fish population having increased with the cooperation of stakeholders and local elementary schoolchildren, they were released into the Plant’s biotope in 2016 and are now being bred and displayed on the Plant grounds.