We often hear the term SDGs. It is such a big topic that, to be honest, it seems like something from a distant country. However, the number of people who actually reach out to the SDGs is still limited, and we want to make the barriers between the two more flat and casual," says Mr. Shimamoto, manager of the company.
When he opened his own restaurant, he was inspired by the existence of "substandard vegetables" that could not be distributed because their color and shape did not conform to standards. As one who is involved in the food and beverage industry, I have a responsibility to think about what I can do in my current environment," he says.