KEWPIE’s Eco-Friendly Innovation: Transforming leftover Mayo into Renewable Energy

KEWPIE Corporation, headquartered in Shibuya-ku, Tokyo, and led by Representative Director and President Mitsuru Takamiya, has been recognized for its environmental initiatives, particularly its efforts to utilize mayonnaise waste for biogas power generation. In recognition of these efforts, KEWPIE has been awarded with the “Minister of Agriculture, Forestry and Fisheries Award” in Environmental Science at the 45th Food Industry Excellent Company Awards, held this past March 2024.

 

The Significance of the Award

The Food Industry Excellent Company Awards aim to recognize outstanding food manufacturers and distributors that have contributed to the advancement of the food industry and the improvement of the national diet (Japan). The Environmental Science Category focuses on initiatives that have made significant contributions towards the sustainability of natural resources, such as: the recycling, reduction and reuse of food and food packaging, and the promotion of energy-saving and labor-saving technologies.

KEWPIE’s initiative to utilize mayonnaise waste for biogas power generation has also been recognized with the “Reduce, Reuse, Recycle Promotion Council Chairman’s Award” at the 2023 Reduce, Reuse, Recycle Promotion Contributors Awards and the “Minister of Agriculture, Forestry and Fisheries Secretariat Award” at the 11th Food Industry Mottainai Awards.

 

KEWPIE’s Inventive Approach towards Mayonnaise Waste

The innovative process involves collecting remaining mayonnaise and other products in pipelines during production and utilizing them for biogas power generation. In the 2022 fiscal year (December 2021 to November 2022), this initiative resulted in the reduction of approximately 980 tons of CO2 emissions. Biogas power generation is a process that involves mixing pig manure from farms with food waste, then fermenting the mixture to produce methane, and finally using the resulting biogas for power generation. This initiative is being implemented at KEWPIE’s Goka Factory (Ibaraki Prefecture), Nakagawara Factory (Tokyo), Izumisano Factory (Osaka Prefecture), Kobe Factory (Hyogo Prefecture), and at the group company K-Pack Co., Ltd. (Ibaraki Prefecture).

 

KEWPIE’s Commitment to Sustainability

KEWPIE Group has continued to set quantifiable goals on sustainability to track the group’s contributions towards society.  With one of the goals focused on the “Effective Utilization and Circulation of Resources”, the advancement of biogas utilization remains a forefront of company efforts. Through resource circulation efforts, KEWPIE continues to address social issues and work towards a more sustainable future.

Conclusion

By finding innovative ways to turn mayonnaise waste into a valuable resource for biogas power generation, KEWPIE has demonstrated its strong commitment to sustainability and environmental conservation. The recognition from the Japanese Department of Agriculture further highlights the significance of KEWPIE’s efforts and hopes to serve as an inspiration for other companies in the food industry to adopt similar practices, to build a more sustainable society.

https://www.kewpie.com/en/sustainability/management/materiality/