Watami's Commitment to Sustainability: A Focus on Food and Environment

June is recognized as 'Environment Month,' and this year, Watami Corporation emphasizes their commitment to sustainability, particularly via food-related initiatives. On June 5th, coinciding with 'World Environment Day', the company announced various efforts aimed at building a sustainable society in their food service operations.

Environmental Initiatives of Watami Group

Watami Group engages in multiple sustainability efforts across its restaurants, including forest conservation, food recycling, and promoting biodiversity. In their dining establishments, environmentally responsible practices are integrated into various aspects such as procurement, food waste management, and energy use. Watami is committed to creating opportunities for diners to participate in environmental initiatives through their everyday dining experiences.

Understanding World Environment Day and Environment Month

World Environment Day, established by the United Nations, is celebrated on June 5th each year. In Japan, June is designated as Environment Month, urging individuals to take action for the planet. During this month, Miraisaka—a restaurant brand under Watami—introduces initiatives that are not only enjoyable but also environmentally friendly.

Contribution Through Food

Watami has extended the sale period for their 'Carbon Offset Drinks' at their Miraisaka restaurants. For each drink purchased, ¥10 will be accumulated to purchase 'forest credits', which contribute to reforestation initiatives. From May 27, two seasonal menu items were introduced in Miraisaka, and these will continue to be featured in the new grand menu starting June 17. The proceeds from these forest credits will support forest restoration efforts in Rikuzentakata, Iwate Prefecture, where approximately 1 ton of CO₂ emissions can be offset with the purchase of 1,500 drinks. This initiative is part of Watami Group's ongoing support for recovery efforts in the region, which began back in 2011.

Circular Economy Through Food Recycling

Watami has established a 'Food Recycling Loop', where leftover food from restaurants is repurposed as animal feed or fertilizer, and the agricultural products are returned to the restaurants. By April 2026, Watami plans to obtain certification for 'Reuse Business Plans based on the Food Recycling Law' for 25 restaurants in Tokyo's 23 wards. The food scraps will be converted into chicken feed, resulting in 'Re Eggs' used in 145 locations within the Kanto, Hokuriku, and Tohoku regions. In May 2026, they will also start offering rice cultivated from composted food scraps, further promoting this sustainable cycle.

Participating in Global Events

Since 2019, Watami has participated in the ARTH HOUR, one of the world's largest environmental actions organized by the WWF. During the March 2026 event, the company conducted light downs at 159 restaurants across the country and displayed awareness-raising posters, collaborating with 22 other food and hotel businesses to address climate change and biodiversity conservation.

Advancing Organic Agriculture and Renewable Energy

Watami began practicing organic farming in 2002, currently operating 526 hectares across seven locations, with 301 hectares certified organic. As of the end of March 2025, it is estimated that the CO2 absorption effect from their organic fields reached 3,198 tons. Additionally, the Watami Bihoro Pass Farm in Hokkaido was recognized by the Ministry of the Environment in March 2026 as the first 'Naturally Symbiotic Site' among domestic farms. Their organic farmland, which largely relies on natural fertilizers, aids in reducing stress on soil and groundwater while promoting biodiversity.

Currently, out of 22 domestic locations and the Watami Farm in Sanbu, Chiba Prefecture, the power used is sourced entirely from renewable energy, striving towards the goal of joining the RE100 initiative, which is aimed at using 100% renewable energy in business operations.

Continuing Their Commitment

Watami continues to pursue various environmental initiatives, including food recycling, forest conservation, and the use of renewable energy in its food service operations. They aim to integrate sustainability seamlessly into people's daily dining experiences, encouraging participation in environmental conservation and resource recycling. Their mission, 'To be the group that gathers the most “thank you” in the world', underscores their holistic approach to meeting economic, social, and environmental needs while promoting a sustainable, circular society.

For further information, you can visit their official website.