In honor of SDGs Week, here are 5 initiatives that “bills” is implementing!

Hello! I’m Yoshizawa from the “bills” team, an all-day dining restaurant from Sydney, Australia, operated by SSU 🐨

As a restaurant born in Australia, a country blessed with abundant nature, “bills” is implementing various initiatives toward a sustainable society, focusing on environmental protection, step by step wherever possible 🌎

In conjunction with this year’s SDGs Week (September 17-26), we would like to introduce the five activities that bills is currently undertaking to raise awareness and encourage more people to take action in their daily lives.

1. Reduction of Plastic Waste (Goals 12, 14)

In May 2019, we promptly discontinued the use of plastic straws and began introducing paper straws at all eight domestic locations. Additionally, takeaway food menu packaging uses 100% biodegradable containers made from plant fibers that completely decompose into soil, and we use wooden cutlery.

2.Provision of Vegan and Vegetarian Menus (Goals 6, 12, 15)

To reduce the environmental impact of livestock farming, including greenhouse gas emissions and water pollution, we offer menu options that allow vegans and vegetarians to enjoy their meals.

You can enjoy dishes that are both healthy and environmentally friendly, such as the “Chopped Salad” featuring an abundance of colorful vegetables, our house-made “Vegan Granola,” and “Dark Chocolate Sorbet” made without dairy products.

3.Support for Healthcare Workers During the COVID-19 Pandemic (Goal 3)

Amid the global disruption caused by COVID-19, we provided a total of 270 meals free of charge to three medical institutions in Tokyo and Fukuoka that were designated as infectious disease medical facilities and were among the first to accept many COVID-19 patients, in support of healthcare workers on the front lines.

We strive to contribute to strengthening the capacity to respond quickly in situations that threaten the health of the nation and its people.

4.Menu Provision with Emphasis on Local Production for Local Consumption and Seasonal Ingredients (Goals 12, 15)

By changing our menu seasonally, we actively provide dishes using seasonal ingredients and contribute to sustainable food production through menu development that utilizes local ingredients. By emphasizing local production for local consumption, we reduce greenhouse gas emissions and preservatives associated with food transportation, as well as distribution time. Additionally, consuming seasonal ingredients in their natural cycle contributes to reducing energy consumption required to shift harvest periods.

5. Contribution to Environmental Protection Activities (Goal 15)

As a restaurant originating from Australia, we conducted fundraising activities at all 19 locations worldwide to support relief efforts for the Australian bushfires that occurred from September 2019 to February 2020. At all eight domestic locations in Japan, we donated $3 (AUD) to the Australian Red Cross for each order of “Avocado Toast” and “Pavlova,” menu items with Australian connections, and the total donation amount reached $11,367 (approximately 820,262 yen) over approximately one month.

SDGs That Restaurants Can Contribute To

As a restaurant that provides comfortable service and hospitality to customers, addressing environmental and poverty issues is not an easy task.

Nevertheless, “bills” will continue to work step by step, wherever possible, toward the realization of a sustainable society.

To enrich our future lives and for the sake of the children yet to be born, why not start with what we can do together?

bills Official Instagram: https://www.instagram.com/billsjapan
bills Official Twitter: https://twitter.com/bills_japan
Website: https://billsjapan.com/jp