SDGs Event 'Carbon Footprint (CFP)' Visualization Implemented
Ichifuji Food Service conducted 1,253 SDGs events nationwide between October 2025 and March 2026, displaying Carbon Footprint (CFP) data. By substituting meat with soy meat, they reduced GHG emissions by approximately 38.1% and served 50,632 sustainable meals.
📋 Article Processing Timeline
- 📰 Published: May 18, 2026 at 17:30
- 🔍 Collected: May 18, 2026 at 09:01
- 🤖 AI Analyzed: May 19, 2026 at 07:07 (22h 5m after Collected)
Ichifuji Food Service Co., Ltd. (Headquarters: Osaka City, Osaka; President: Hiroshi Onishi) is holding SDGs events that display the 'Carbon Footprint (CFP)' on sustainable menu items.
This initiative visualizes the reduction rate of the carbon footprint (CFP) generated from raw material procurement to the cooking process by replacing traditional meat with environmentally friendly ingredients such as soy meat.
From October 2025 to March 2026, the company held this event 1,253 times at cafeterias they operate nationwide. A total of 50,632 sustainable meals were served, including menu items developed by the company's registered dietitians, such as 'SOY Veggie Tomato Egg Curry Udon' and 'Sukiyaki-style SOY Veggie Udon.'
Customers who ate the Sukiyaki-style SOY Veggie Udon commented, 'It felt like eating real sukiyaki when mixed with the hot spring egg and ingredients,' and 'The soy meat was easy to eat,' receiving high praise.
According to the recent trial calculation, providing SDGs event menus using soy meat instead of meat-based dishes can reduce greenhouse gas emissions by approximately 38.1% (covering the process from raw material procurement to cooking). Moving forward, the company aims to continue contributing to a sustainable society through the use of CFP and the provision of sustainable food options.
This initiative visualizes the reduction rate of the carbon footprint (CFP) generated from raw material procurement to the cooking process by replacing traditional meat with environmentally friendly ingredients such as soy meat.
From October 2025 to March 2026, the company held this event 1,253 times at cafeterias they operate nationwide. A total of 50,632 sustainable meals were served, including menu items developed by the company's registered dietitians, such as 'SOY Veggie Tomato Egg Curry Udon' and 'Sukiyaki-style SOY Veggie Udon.'
Customers who ate the Sukiyaki-style SOY Veggie Udon commented, 'It felt like eating real sukiyaki when mixed with the hot spring egg and ingredients,' and 'The soy meat was easy to eat,' receiving high praise.
According to the recent trial calculation, providing SDGs event menus using soy meat instead of meat-based dishes can reduce greenhouse gas emissions by approximately 38.1% (covering the process from raw material procurement to cooking). Moving forward, the company aims to continue contributing to a sustainable society through the use of CFP and the provision of sustainable food options.
FAQ
What are the results of Ichifuji Food Service's SDGs event?
They held 1,253 events nationwide from Oct 2025 to Mar 2026, serving 50,632 meals.
What is the environmental impact of using soy meat?
It reduced GHG emissions by approx. 38.1% from procurement to cooking compared to meat-based menus.
In which facilities are these initiatives implemented?
In corporate cafeterias, schools, and medical/welfare facilities managed by Ichifuji Food Service across Japan.