The Matcha Initiative
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Energy management and preservation of natural resources should be prioritised by organisations: it reduces wastage and leads to costs savings.
Choosing energy efficient equipment, avoiding disposable utensils and harmful substances are some impactful actions you can take.
The NEA provides guidelines and resources to take action towards more energy efficiency.
Audit and monitor the energy consumption of the whole kitchen and set targets for reduction.
Optimize the energy usage of equipment such as chillers, exhaust, aircon, ventilation, cool rooms, heat stoves... Thanks to Artificial Intelligence (AI), systems like Smart Energy Management or Smart Sensors & Controls can contribute to achieve energy efficiency, cost savings and operational excellence.
If you must purchase new equipment, choose energy efficient certified items and consider the equipment's life-cycle costs in your buying decision process.
Retrofit old equipment with high efficiency parts and accessories.
Seek professional help to identify and incorporate kitchen equipment or design features that use less energy and recover capital costs more quickly.
Consider investing in reusable compartmentalised trays and crockery instead of disposable ones. If you contract your canteen, take a look in the General section at the "Choose sustainable food service contractors" solution.
Use dispenser for sauces, soft beverage, ice cream, coffee and tea instead of single dose packaging. Allow self service for napkins, bread, sugar, etc.
If reusable is REALLY not an option, consider using compostable dining ware suitable for a food waste digester if used. Otherwise, use disposable ware with first lower carbon footprint and then from sustainable sources
By influencing the behaviour of your suppliers towards the environment, you can shape a more sustainable way of doing business.
When purchasing new equipment, choose items that are certified as energy efficient and consider the equipments' life-cycle costs in your buying decision process.
All furniture, fixtures and fittings have socio-economic and environmental impacts associated with their manufacture, use and disposal. By considering these issues as part of the purchasing process, you can greatly reduce your overall environmental impact.
Prefer reclaimed materials for flooring, fixtures and restaurant furniture, instead of purchasing something brand new.
For temporary needs, renting equipment, furniture or fixtures can be a sustainable alternative to buying and may contribute to a more circular economy. Since rental companies will repair their goods hence extend their longevity, natural resources will be preserved and waste will be avoided. Renting also allows you to upgrade the equipment at any time or stay well along with the trend.
Instead of throwing away properly functioning kitchen equipments, do consider selling/blessing them to give them a second life or trade them in.
Broken items can be repaired or, as a last resort, disposed through Public Waste Collectors, depending on the type of waste.
If you haven't set up a Sustainable Procurement Policy yet, please refer to the global Sustainable Procurement Policy page in the Resources section for a step-by-step guidance.
Prefer non-toxic, chemicals-free or biodegradable material.
For packaging, opt for refillable options or recycled ones.
If the choice of cleaning products is made by your cleaning agents, discuss with them how to use eco-friendly products.
If you haven't set up a Sustainable Procurement Policy yet, please refer to the global Sustainable Procurement Policy page in the Resources section for a step-by-step guidance.
Prefer recyclable, recycled or biodegradable material:
If the choice of cleaning products is made by your cleaning agents, discuss with them how to use eco-friendly products.
Prefer recyclable or biodegradable material:
Opt for eco-certified products, e.g. the Global Organic Textile Standard (GOTS).
For logistics, go for local sourcing.
For clothes production, choose manufacturers with social-consciousness: - safe work environment to prevent work accidents or illness- employees wellbeing- ethical work conditions (minimum salaries levels, no forced labor, no child work...).
Consider giving a second life to your old uniforms by having them reused or recycled. Good quality recyclables can be sold to second-hand importers in developing countries to enable the less fortunate to buy clothing at an affordable price. Textile that cannot be reused can be recycled and used as industrial cleaning cloth.
The « sustainability journey » may feel overwhelming sometimes, but you are not alone.
Our Buddies have tried, succeeded, failed to implement change in their companies. They share their experience so you can learn, take shortcuts, get inspired and ask questions.
Everybody can become a Buddy and give back to the community; if you are keen, get in touch with us.
My first job was with a major consulting company in Japan. I appreciated my time there, but was always yearning to do something with a greater direct impact, and something that gives me a greater sense of purpose. I am blessed to have the opportunity to travel the world, and be exposed to different perspectives, ways of living and available alternatives!
A series of serendipitous events led to the founding of merchandise.blue with two highly experienced and interesting friends. Merchandise.blue offers merchandise like uniforms, towels and bags in more environmentally progressive textiles made of materials like seaweed, organic cotton and recycled fishing nets.
When the opportunity to open Kizuna arose, it was clear that I wanted to apply similar values and principles to this physical space.
Duncan, originally from the UK, has been living & working in Asia for the last 16 years. He runs a creative interior design & project management company delivering projects across the Asia Pacific Region; specialised in retail, F&B and commercial sectors. Duncan is passionate about creating interiors that excite and engage Clients and Customers alike, all through the lens of sustainability.
Tomo is a seasoned development professional having lived and worked in various corners of the world from the Tibetan plateau, Indian drylands, Indonesian tropics, to Japanese metropolises. He has extensive field experience working for international and local development NGOs across Asia and Africa, including Kopernik, the Children’s Investment Fund Foundation, and the World Bank. He was formerly an Assistant Professor at the Global Leadership Program at the University of Tokyo.
Tomo has a BA in Social Anthropology from Harvard College, a Masters in Public Policy from the Harvard Kennedy School, and was an Asia Pacific Leadership Program Fellow (2008) and Innovation Fellow (2020) at the East-West Center. In 2014 Tomo was awarded the Dalai Lama’s Unsung Heroes of Compassion Award.
