Together with the Global Environment

MaterialityAchieve sustainable procurement
using fair business practices

In order to achieve both the realization of a sustainable society and the growth of the company, the cooperation of business partners who are suppliers of food ingredients is essential. Therefore, we share our Procurement Policy with business partners. We ask for their understanding after informing them of items such as quality, safety, sustainability, and respect for human rights, and request cooperation, including self-checks. In addition, we aim to make new business partners understand our Procurement Policy, open our doors equally, and work together to achieve coexistence and co-prosperity between our corporate activities and the environment and society.

Basic Procurement Policy

We at FOOD & LIFE COMPANIES LTD. (“F&LC”) aim for the realization of a sustainable society and corporate growth under the vision, “Discovering new tastiness, Sharing moments of joy.” We shall observe laws and regulations and social norms in the procurement of raw materials, etc. and continuously provide safe and secure products. We strive to mutually and prosperously coexist our corporate activities with the environment and society in cooperation with our suppliers by implementing the matters described in the following items.

  1. Ethical procurement
    We procure products based on fairness, equitability and transparency and place the highest priority on the steady provision of safe and secure food to our customers.
  2. Compliance
    We observe the laws, regulations and social norms applicable to our business in the counties and regions in which we conduct our business.
  3. Quality and safety
    To ensure product quality and safety, we shall thoroughly implement quality control by related laws and regulations, our own assessments and conclusion of product standards.
    Moreover, we ensure the safety of products that is required by the Company through site inspections of production processes and audits.
  4. Respect for human rights and labor
    We observe international norms, respect the human rights of workers in our supply chain and we shall not take part in the infringement of human rights.
    We shall strive to create an environment that eliminates all forms of forced labor and child labor.
  5. Sustainability
    We strive to sustainably and effectively use resources, and strive to achieve procurement that considers the reduction of food loss, the improvement of production efficiency, biodiversity and the preservation of ecosystems.
  6. Anti-corruption
    We strive to prevent all forms of corruption, including extortion and bribery.
  7. Cooperation with partners
    We request that our suppliers, who are important business partners, understand this procurement policy and cooperate with us by means such as the conducting of self-checks.
    We are open to new suppliers in an equal manner.

MaterialityReduce food loss and waste and effectively
utilize marine life resources

Achieving Sustainability with Our Procurement Base

In our aim to provide safe and secure food to customers around the world, we recognize that the social issue of the sustainability of marine resources is unavoidable. In order to ensure the stable production and utilization of these resources, we are working to strengthen our procurement base and optimize the entire supply chain, from upstream to downstream.

Working to Transform Supply Chains to Achieve Sustainable Procurement

The Group defines the procurement of ingredients as “upstream,” the processing and transportation of ingredients as “midstream,” and the sales and points of contact with customers as “downstream.” Since our business requires the procurement of a large number of ingredients, one of the important issues is to secure a stable supply of the limited marine resources that are available.
In line with this, we are strengthening our upstream and midstream initiatives, such as establishing a competitive advantage not only in the downstream business but also in terms of procurement, including aquaculture, and extensively cutting food loss and wastes along with costs for procured resources by utilizing DX. Capitalizing on our strengths downstream, with a dominant customer base, we will work to ensure the stable use of fishery resources throughout the supply chain in cooperation with external partners.

川上から川下まで持続可能なサプライチェーンを目指す 川上から川下まで持続可能なサプライチェーンを目指す

Building Out an Upstream Procurement Base  
Initiatives in upstream business

Amid concerns about major environmental changes in the future caused by climate change, there are also worries about a decline in wild fish stocks. In addition, soaring feed costs are also an issue, and the importance of procuring fishery resources that do not depend on wild-caught fishing is increasing. As a countermeasure, we are working on the development of new technologies, such as seedling development as well as feed improvement and substitutes, through investment in external companies and cutting-edge technologies and business alliances. By strengthening our upstream procurement base, we aim to ensure stable quality and production volume.

調達基盤づくり 調達基盤づくり

Established Joint Venture with Company to Increase Aquaculture Sourcing Rate to 50%



As of 2021, the Group’s fishery resources procurement ratio was 65% wild and 35% farmed. With the aim of further stable production and utilization of fishery resources, we have set a target to increase the procurement rate of farmed fish to 50%. As a specific initiative, we have established Marineverse Ltd. in cooperation with an aquaculture company, TAKUYO Co., Ltd. We are promoting support for the aquaculture industry through the supply of seedling and feed.

Tackling the Challenge of Next-Generation Aquaculture using Innovation and R&D

As the environment in the aquaculture industry changes drastically, we are investing in and conducting joint research with university-based start-up companies that possess genome editing and cutting-edge genome analysis technologies, which are attracting attention as next-generation technologies.Through this business, we are working to realize a sustainable aquaculture industry by increasing productivity through selective breeding and seedling development in response to the changing environment.



Developing Next-Generation Feed and Aquaculture Facilities

We intend to step up R&D for next-generation feed ingredients and recycling of feed ingredients, aim to break away from dependence on wild fishmeal ingredients, and promote the standardization of feed. In addition to maintaining and managing costs and quality, we will fulfill our social responsibilities for raw materials, such as traceability, and strive to ensure the sustainability of feed ingredients. Due to declining populations and soaring production costs, there is a need to improve productivity and control production costs through labor-saving solutions at aquaculture facilities. We aim to procure sustainable fishery resources by collaborating with aquaculture equipment manufacturers to support the development of next-generation aquaculture equipment.



Supporting Aquaculture Companies for Access to Stable Supplies

OWASEBUSSAN Co., Ltd., our supplier of more than 20 years focusing on the farmed Japanese amberjack, also known as yellowtail, is one of the companies in which we maintain an equity stake. In collaboration with OWASEBUSSAN, we aim to expand the number of farmed fish and ensure access to a stable supply.


Contributing to Producers with Exclusive Rice for Sushiro

With the full cooperation of ZENNOH PEARL RICE Co., Ltd., we have contracted with producers who grow exclusive rice for Sushiro that is suitable for sushi rice, and are working to ensure a stable supply of rice and improve its quality.

Ruducing of food loss through DX utilization Initiatives in midstream business

Reducing food loss and waste not only contributes to the global environment, but also represents an essential initiative for the food service industry when considering the sustainability of its business activities. The Group is working to reduce food loss and waste by controlling the entire supply chain through the use of DX, from forecasting demand to coordinating with and instructing each business partner.

Aiming for Cross-functional Logistics Management with DX

In order to realize lean food procurement, the Group has created an AI-driven demand forecasting system. We aim to manage the supply chain cross-functionally through data linkage with logistics companies, production and processing companies, and to collect and accumulate transaction data with a unified ID. We will also aim to optimize procurement volumes and realize joint transportation across our restaurant brands.



Reducing Food Loss and Waste with DX and AI

In order to continue to deliver high-quality, delicious products at affordable prices, it is important to reduce the amount of discarded food wherever possible. Since 2002, Sushiro has been incorporating IT into its restaurant operations in an effort to reduce food loss and waste. By understanding the needs of customers in numbers, it is possible to purchase products with high demand to ensure that they do not run out of stock, while at the same time increasing the motivation of the management side to reduce the amount of food that is wasted, making it easier for our restaurant to implement specific actions and measures.
In the future, in order to further improve the accuracy of our demand forecasts, we will work to evolve our operations using AI and expand its use to purchasing and inventory management to further reduce food loss and waste.


Fully Utilizing Valuable Fishery Resources

In general, only about 40% of a fish’s body, including belly, can be used for sushi. The Group, which purchases entire fish, finds ways to use the rest of the fish in its products. We find value in the head and bones of a fish after fileting, and we are establishing a scheme that uses up ingredients across the restaurant brands within the Group. For example, the part of the tuna suitable for nigiri is used by Sushiro, and the head is boiled by master chefs at Misaki. There is also the example of serving nakaochi (left-over flesh on the spine of a fish), which can only be removed by hand, as a side dish paired with sake at Sugidama.
At the core is the idea that the value of the “back and belly” parts used in sushi and the highly flavorful head and bones have equal standing. Since our founding, we have passed down the concept of Japanese cuisine of “use the entire fish without exception,” and continue to develop menus that utilize parts not suited to nigiri, such as using fish head and boney parts to flavor the ramen soup served at Sushiro.

MaterialityAchieve carbon neutrality

Response to the TCFD Recommendations

The FOOD & LIFE COMPANIES (“F&LC ” hereafter) embraces the vision of “Discovering new tastiness, Sharing moments of joy.” To continue to provide customers with safe and delicious food, sustainable initiatives that anticipate the future are essential in our business activities. In particular, since the F&LC uses a wide variety of marine and agricultural produce as raw ingredients, it sees climate change as one of the key management risks it faces, and is committed to disclosing climate-related information in accordance with the recommendations of the Task Force on Climate-related Financial Disclosures (TCFD).