Environmental Policy

ISO 14001:2004 Environmental Approach

ANA Catering Service Co., Ltd., acquired certification in the international standard ISO 14001:2004 environmental management system in August 2007. We intend to lead as an Excellent Environment Protection Company in the flight catering industry while actively promoting global environmental conservation and improvements in operational efficiency through manufacturing and transportation of inflight meals and management of inflight service items.

Certification Overview

Company Name
ANA Catering Service Co., Ltd.
Certification Body
Japan Management Association (JAB)
Certificate Registration Number
Effective Date
August 21, 2007
Certificate Expiry Date
August 20, 2019
All facilities certified:
Head office / Haneda, Kawasaki Factory, Narita Factory
The scope of this Environmental Management System includes the following:
Production and preparation of inflight meals / Loading and unloading of inflight service items / Storage and management of inflight service items

Reduction of Power Consumption

Reduction of power consumption in factory

ANAC promotes activities to raise the awareness of saving energy through the control of lights and air-conditioning temperature for factory offices and the employee cafeteria, the reduction of power consumption by reducing overtime, and the use of stairways for 2 UP & 3 DOWN instead of taking the elevator. Since the condensate generated by the air conditioner chiller increases significantly in summer, we sprayed water on the metal roof last year to reduce the use of air conditioning in cooperation with Takasago Thermal Engineering Co., Ltd. This summer, we will spray water on more air conditioning equipment in order to enhance the efficiency of the air conditioner chiller with the target of a 10% reduction in power consumption. ANAC is striving to develop a better work environment.

Waste Reduction

Development of delicious menus, reduction of food loss and food waste

In order to reduce as much waste and customer leftovers as possible on board, we experiment with the taste of inflight meals and then participate in training and presentations about food research. Food waste is generated from a variety of circumstances. Some inflight meals in the cabin are never provided to passengers because of frequent changes just before departure. It is difficult to prevent the generation of waste from the ingredients during the manufacturing process. ANAC analyzes the disposal trends and then promotes various initiatives for the reduction of food waste. All cooking residue is recycled as animal and plant material for industrial waste to comply with the Food Recycling Law. The waste is collected, transported, and processed for use as fertilizer on arable land or fodder for hog or poultry farmers.

Effective Use of Water

Proper control of water usage in dishwasher

Tableware from inflight meals is returned to the factory from the aircraft and washed in a large dishwasher. Tens of thousands of items of crockery, glasses, trays, forks, and knives are washed so a significant volume of water is used in the dishwasher. In order to improve cleaning performance, we are working to reduce the use of water by pre-washing or soaking the tableware in water to minimize the cost of re-cleaning.

Reduction of CO2 Emissions

Cease idling of food loader truck engine

For the reduction of CO2 emissions, we promote turning off the engine of food loader trucks as often as possible when stationary during the transportation of inflight meals from the factories to the aircraft.

Ecological Activities

Collection of plastic bottle caps

Plastic bottle caps collected during waste sorting in the last year helped produce polio vaccines for 293 people through a non-profit corporation.

ANAC believes that security, safety, and trust in the meals on board for passengers are at the core of management based on our corporate philosophy of For Your Delight and the ANA Group Environmental Principles. All employees are aware as global citizens and strive to pass this beautiful Earth on to the next generation.

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