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Each Employee Promoting Environmental Activities
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| Takara Shuzo, having obtained ISO14001 integrated certification, develops environmentally friendly initiatives in cooperation with Group companies. |
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Akira Tsubouchi
Chief of the Mirin Section, Fushimi Factory
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Achieving CO2 Reductions in Production
We try to reduce the use of steam in the mirin production process. Previously, we heated the maturing room continuously, even on holidays, to increase the nitrogen content. To comply with the revised Liquor Tax Law, we reviewed the content ratio of the mother liquor and enhanced the concentration, which caused the nitrogen content to become stable. Thus, we stopped heating the maturing room on holidays. In the hotter months, we also reduce the heating time and, as a result, we successfully reduced the use of steam. In fiscal 2006, we were able to reduce CO2 emissions by 11.5% year-on-year. |
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Toshiaki Maruyama
Safety Environment Promotion Division
Takara Butsuryu System Co., Ltd.
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Reducing CO2 Emissions in Distribution
“At Takara Butsuryu System, we started daily control of energy saving and safety, using the safe driving performance report for each driver obtained by digital tachographs newly introduced in October 2006. To heighten the drivers’ awareness, the performance reports were posted for all to see. As a result, almost all drivers, whose evaluations formerly varied from A to E, were ranked A in April 2007. I am sure that this initiative will contribute to improving fuel efficiency in fiscal 2007.” |
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Makoto Nishizawa
Chief of the Production Support Section, Matsudo Factory
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Reduction of Water Usage in Production
“At Matsudo Factory we make constant efforts to reduce utilities costs. We successfully reduced water usage by about 28,000 kiloliters a year by implementing 10 improvement initiatives, including a review of CIP, a change in mirin production process and by reducing the use of water to cool compressors. Our section supports production and also improves facilities to cut utility costs.” |
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Tetsuya Kasamatsu
Chief of the Environmental Preservation Section, Kurokabe-gura
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Reduction of Waste at the Plant
“In September 2005, Kurokabe-gura introduced a shochu lee recycling facility as part of our environmental efforts. To improve our recycling rate, active ingredients in shochu lee made from sweet potato or barley are separated, concentrated and dried for recycling as materials for feed mixture. At Kurokabe-gura, we promote a number of zero-emissions initiatives such as the shochu lees recycling effort as we strive to achieve a 100% recycling rate for shochu lees.” |
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Takaaki Hakusui
Manager of the Administration Section, Administrative Dept., Metropolitan Branch
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Reduction of Electricity Consumption at Offices
“As a measure to tackle global warming we make every effort to reduce our electricity consumption. Seeking to achieve an even greater reduction, we attached pulling strings that independently operate on/off switches of about 200 lighting fixtures in the office from the sixth to eighth story of the Nihonbashi building. As a result we reduced 15,000kw of electricity usage from the previous year.” |
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