Plan of action based on the theme

We work toward a reduction of greenhouse gas emissions and a low-carbon society. Through waste reduction measures and a focus on recycling, we push for environmental conservation.

Striving for harmony with nature

Aiming to reduce CO₂ emissions

At the center of our CO₂ emission reduction efforts is the effort to use less power. This effort was started in the wake of the 2011 Great East Japan Earthquake, when we replaced all lights in our hotels with LEDs. Currently, to further reduce our impact on the environment, we are promoting energy-saving efforts including the adoption of motion sensor lighting in our facilities.

CO₂ emission reduction

Switching to drinking straws made from plant-based materials

Since July 2019, we have been changing the plastic drinking straws in our restaurants and banquet halls with organically produced alternatives. We recognize a strong need to further reduce our use of plastic, with Japan coming in at number two, only second to the United States, in annual plastic waste generation at 32 kg per head.
Such being the case, to address the need to further reduce our use of plastic, we have embarked on an initiative at our directly-managed restaurants in our hotels to only provide straws to customers who are in need of one. The organically produced straws take very little energy to incinerate and no toxic substances are released in the process.

※Source: United Nations Environment Programme (UNEP) report

Reusing linen to save water and reduce water pollution

With the cooperation of guests who stay multiple nights in using the same linen after the first night, we are saving water and reducing water pollution due to laundry activity.
Furthermore, a part of the money saved due to the reduced amount of laundry is contributed to local nature conservation efforts.

Promoting the reduction of food waste

Reducing food waste and participating in a recycling society

With food loss becoming an increasingly worrying issue, we decided to start our efforts by putting in place a measurement system, which tracks the amount of food waste generated at our facilities. We are considering further reduction measures from this point onward.
Current waste reduction efforts include recycling of food waste from Dai-ichi Hotel Tokyo as compost and that from Hotel new Hankyu Osaka as livestock feed.

Food loss measurement system in place:
Hotel Hankyu International, Takarazuka Hotel, Dai-ichi Hotel Tokyo, Hotel Hankyu Respire Osaka, Hotel Hanshin Osaka


Making effective use of vegetable scraps that are typically discardedAdded on Dec. 3, 2021

Vegetable scraps generated during the cooking process are usually disposed of. We offer vegetable broth soup prepared by effectively using these scraps at our directly-managed staff cafeterias in our hotels. Using the nutritional components of vegetables to the fullest extent, this initiative promotes our employees’ health and further encourages waste reduction. Through this initiative, we also afford our employees the opportunity to be reminded of our efforts to achieve SDGs on a daily basis, thereby striving to raise their awareness of SDGs.

Vegetable broth-based miso soup and other kinds of soup are served.