Turning Used Cooking Oil into Sustainable Aviation Fuel: The Fry to Fly Project

In a groundbreaking initiative to promote environmental sustainability, Tokyu Gourmet Front Co., Ltd., led by President Tetsuaki Okada, has announced its participation in the Fry to Fly Project at its chain of soba shops known as Shibusoba. This initiative, based in Tokyo's Meguro district, is aimed at creating a circular economy through the collection and recycling of used cooking oil, aligning with the company's mission to provide safe, reliable, and sustainable food services.

What is the Fry to Fly Project?

The Fry to Fly Project seeks to repurpose domestic waste cooking oil, which is typically discarded, into Sustainable Aviation Fuel (SAF). Surprisingly, the technology available today allows for the conversion of used cooking oil from households and restaurants into aviation fuel, reducing carbon dioxide emissions by approximately 80% compared to conventional aviation fuels.

Currently, a significant amount of domestic used cooking oil ends up as waste, and over 100,000 tons are exported overseas annually. The Fry to Fly Project presents an innovative approach to turning this domestic resource into necessary fuel for aircraft, signaling a new era in sustainable aviation.

Shibusoba's Commitment

As part of this project, all Shibusoba locations will implement a system for the separation and collection of used cooking oil. The goal is not just to recycle; it’s about building a stable circular economy by educating employees and involving them in the process. Shibusoba intends to contribute to a significant reduction in CO2 emissions through this initiative.

The notion of treating used cooking oil as a resource instead of waste is seen as an essential duty for food service providers. President Okada emphasized that through involvement in the Fry to Fly Project, Shibusoba aims to continually take actions that reflect environmental mindfulness.

Future Plans

Looking ahead, Shibusoba plans to expand the number of participating locations in the project. Furthermore, it aims to effectively communicate its sustainability efforts to customers. By sharing information about their initiatives, Shibusoba hopes to foster a broader understanding of sustainable practices within the community, ultimately contributing to a society that prioritizes environmental sustainability.

Shibusoba Overview

Operating under Tokyu Gourmet Front, Shibusoba is a popular soba shop chain located mainly along the Tokyu rail lines. It serves a variety of dishes, including popular options like "Kakiage Soba" and seasonal recommendations, welcoming over 2.5 million customers each year. Their commitment to quality food and sustainable practices has made them a favorite in the region.

About Tokyu Gourmet Front Co., Ltd.

Founded on November 10, 1965, Tokyu Gourmet Front is a subsidiary of Tokyu Corporation, specializing in food services. With around 70 establishments across fast food, cafes, bakeries, and the iconic Shibusoba, the company brings smiles to over 12 million customers annually. The firm aims to enhance dining experiences while embracing sustainable practices and social responsibilities.

Contact Information

For inquiries regarding this initiative and more details about the Fry to Fly Project, please contact Toyohiko Asano at Tokyu Gourmet Front via email at [email protected].