[Efforts in collaboration with local communities]

The Ganso Beni-imo Tart, which has been established as a souvenir from Okinawa, was born in 1986 as part of a village revitalization project in Yomitan Village.Currently, we purchase red sweet potatoes directly from more than 140 farmers, organically collaborate with local farmers, and utilize their management resources to promote agricultural, commercial and industrial collaboration to revitalize the region.

[Efforts to create safe and secure products]

At our confectionery factory, we have introduced ISO and HACCP methods to provide safe products that you can eat with peace of mind.

"Ganso Beni-imo Tart" is made with no additives or colorings, and we are working on making famous confections from Okinawa that make use of Okinawan ingredients, which are local resources.

[Efforts to reduce environmental impact]

1. 1. In the manufacturing process of Ganso Beni-imo Tart, etc., a large amount of Beni-imo is processed into a paste, so residue such as red-yellow skin is generated.As a countermeasure, we have introduced the "Garbage Disposer Sinkpia," which decomposes and eliminates garbage with the power of microorganisms, leading to a reduction in the amount of waste to be disposed of.This contributes to a significant reduction in CO2 emissions compared to conventional incineration.
2. 2. As part of our recycling efforts, we are promoting the use of red sweet potato residue that could not be processed as feed for livestock.
   We are working on food recycling of agricultural and livestock resources by providing meat from pigs raised on feed containing Beni-imo at our restaurant and selling retort curry "Beni-imo Curry" using Beni-buta.
3. 3. From the perspective of reducing food loss, we conduct inspections of expiration dates (microorganism tests, sensory tests, physical and chemical tests), review the expiration dates of some products, and reduce the amount of waste.
   By aiming to reduce food waste, we will strive to reduce the burden on the environment and contribute to measures against environmental pollution and global warming.
4. 4. We are striving to reduce the environmental burden by introducing a solar power generation system as clean energy that contributes to the reduction of CO2 emissions at the purple sweet potato paste manufacturing factory, and replacing the lighting of the confectionery manufacturing factory, souvenir shops, and restaurants with LEDs. increase.
5. 5. By selling reusable original eco-bags, original cloth tote bags, and offering original chopsticks as a gift for shopping, we are striving to raise eco-awareness among customers who visit our stores.
6. 6. We will strive to use eco-friendly biomass materials for plastic trays and shopping bags and to improve excessive packaging.
7. 7. The 3-pack of "Ganso Beni-imo Tart" is packaged in an eco-friendly way, eliminating the plastic insole tray.

[Efforts for human resource development and food education]

1. 1. At our large souvenir shops, we offer tours of the manufacturing process of sweets made with Okinawan ingredients, social studies tours, acceptance of internships, lectures for students, and other activities that contribute to career choices before employment. We are nurturing a generation.
2. 2. In order to raise interest in food, we run a food education program that enlightens people about the meaning of consumption, such as a red sweet potato tart-making experience and an annual cake design contest.
3. 3. We donate our products to welfare facilities and children's cafeterias through social welfare councils and food banks to provide learning through food.