In honor of SDG Week, here are 5 things “bills” is working on!

Hello! My name is Yoshizawa, and I am in charge of reporting on “bills,” an all-day dining restaurant from Sydney, Australia, operated by SSU🐨

As a restaurant from Australia, a country that prides itself on its rich natural environment, “bills” has been implementing various initiatives for a sustainable society, focusing on protecting the environment🌎

In conjunction with this year’s SDGs Week (September 17-26), we would like to introduce five activities that bills is currently undertaking in order to spread awareness and encourage more people to make sustainable efforts.

1. Plastic waste reduction (Goal 12, 14)

We were among the first to discontinue the use of plastic straws in May 2019 and began introducing paper straws at all 8 restaurants in Japan. In addition, we have made packaging containers for take-away food menu items out of dietary fiber and are 100% biodegradable, and cutlery made of wood.

2. Vegan and vegetarian menu offerings (Goal 6, 12, 15)

In order to reduce the impact of the livestock industry on the global environment, including greenhouse gases and water pollution, we offer a menu that can be enjoyed by vegans and vegetarians.

The menu features healthy and environmentally friendly dishes such as “chopped salad” with colorful vegetables, homemade “bills vegan granola” and dairy-free “dark chocolate sorbet”.

3. Support for healthcare professionals in the COVID-19 (Goal 3)

In order to support the front line workers amidst the global pandemic caused by the COVID-19, we have provided a total of 270 meals free of charge to three medical institutions in Tokyo and Fukuoka that were among the first prefectures to receive many patients with the infectious disease.

We are striving to contribute by strengthening the ability to respond quickly to dangerous situations that threaten the health of the nation and its people.

4. Providing menus that emphasize “local production for local consumption” and “seasonal production for seasonal consumption” (Goal 12, 15)

By changing the menu seasonally, we actively use seasonal ingredients and contribute to sustainable food production through menu planning that makes the most of local ingredients. Our commitment to local production for local consumption reduces greenhouse gases and preservatives associated with food transportation, and reduces distribution time. In addition, seasonal production for seasonal consumption contributes to the reduction of energy consumption for shifting the harvest time by consuming seasonal products in accordance with the natural cycle.

5. Contribution to environmental protection activities (Goal 15)

As a restaurant originating from Australia, we made a donation to relief efforts for the Australian forest fires that occurred from September 2019 to February 2020 at 19 restaurants worldwide. All 8 restaurants in Japan donated $3 (AUD) to the Australian Red Cross for every order of avocado toast and pavlova, two menu items with an Australian origins, bringing the total donation to $11,367 (approximately 820,262 yen) in approximately one month.

SDGs for restaurants can keep in mind

It is not easy to tackle environmental and poverty issues as a restaurant that provides a high level of service and hospitality to its customers.

Even so, at bills, we will continue to do what we can, little by little, to help work towards a sustainable society.

Let’s start with things that what we can do to enrich our future and for the future of our children.

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