Eco Mark Product Category No.505“Restaurants Version1.3”
Certification Criteria―Applicable Scope―
The applicable scope of these criteria is the "Major classification M:Accommodations, eating and drinking services” and “Medium classification
76: Eating and drinking places" of the Standard Industrial Classification ofJapan (Ministry of Internal Affairs and Communications) and includes
company cafeterias, school cafeterias, etc. However, the "Minor
classification 760: Establishments engaged in administrative or ancillary
economic activities" is excluded.

Established

September 1, 2017

Last revised

August 1, 2024

Expiration dateAugust 31, 2029

Japan Environment Association
Eco Mark Office

NOTE: This document is a translation of the criteria written in Japanese. In the eventof dispute, the original document should be taken as authoritative.

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505 Criteria V1

Eco Mark Product Category No.505 “Restaurants Version1.3” Certification Criteria
Japan Environment Association
Eco Mark Office1.

Purpose of Establishing Certification Criteria
Omitted

2.

Applicable Scope
The applicable scope of this criteria is the "Major classification M: Accommodations,eating and drinking services” and “Medium classification 76: Eating and drinking
places" of the Standard Industrial Classification of Japan (Ministry of Internal
Affairs and Communications) and includes company cafeterias, school cafeterias, etc.
However, the "Minor classification 760: Establishments engaged in administrative or
ancillary economic activities" is excluded.

3.

Terminology
For the terms used herein, their concepts, etc. are provided in the Interpretation.

4.

Certification Criteria and Certification Procedure
The certification criteria consist of mandatory items that must be met and optional
items that may be selected according to the restaurant's actions, for each of the 6evaluation categories specified in Table 1. The requirements for certification are asfollows. If there are unique environmental activities, a maximum of 3 "Other" items
may be selected for each evaluation category when applying for certification.
Requirement for certification: The sum of points earned for "conformity tomandatory items (p)" and points earned for "conformity to optional items (p)" is atleast 26 points.

Table 1 Evaluation categories and points
No.

Evaluation category

Mandatoryitem

1

Eco-friendly foodstuffs and－Optional
item(maximumpoints)
11 ppurchasing
2NoteThe maximum
pointsFood loss reduction and

1p

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12 p

obtained from

505 Criteria V1

recycling3

optional items

Energy- and water-saving in

1p

12 p

each item ofthe restaurant
4

include 3 p in

Environmental

1p

10 p

1p

9p

1p

9p

"Other."considerations for therestaurant's fixtures andequipment
5

Awareness of theenvironment in restaurant
operation

6

Environmental
communication
Total

5p
63 p
26p or more
Mandatory 5p+ Optional
21p (at minimum)

Requirement for certification[Certification Procedure common to each item] To show the conformity to each item of the criteria, any materials, photos,explanatory documents or other information that can verify the conformity
to the criteria in reference to the Interpretation, etc. shall be submitted inaddition to the attached certificate.
 In the examination process, on-site inspections (including online inspections)shall be conducted in addition to document reviews in order to verify
conformity to the certification criteria. On-site inspections of a business
operator managing a chain of restaurants shall be conducted on themanagement department that oversees common operation and at least one
restaurant out of those under application.
 Conformity to the criteria items shall be determined according to whether
actions are taken or not (regardless of the extent of those actions), unlessotherwise specified in the text of the Criteria or Interpretation.
 In principle, conformity to the criteria shall be based on performance. If it isimpossible to grasp the performance because the restaurant is newly opened,a specific plan (materials, documents, etc. that support effectiveness) shallbe submitted and an evaluation shall be made on the condition that theachievement of the plan is reported on a later date.
 When applying collectively for certification for multiple restaurants as achain, it is in principle verified whether the criteria are achieved with

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505 Criteria V1

common operation, except when it is possible to verify according to eachrestaurant.

4-1. Eco-friendly foodstuffs and purchasing[optional item](1) Use local foodstuffs in consideration of reducing the transportation distance[1p]

from the origin to the restaurant (reduction of fuel and CO 2 emissions).
(2) Use organic farm products (Organic JAS Mark), etc. or specially-grown[1p]farm products with reduced use of agricultural chemicals / chemicalfertilizers.
(3) Use foodstuffs that are usually thrown away, such as vegetables, fishery[1p]

products, etc. that do not meet shipping standards.
(4) Use foodstuffs grown or raised with fertilizers and feed (eco-feed) that are[1p]

produced by food recycling.
(5) Of the foodstuffs used in the restaurant, the percentage of the annual[1p]purchase of the foodstuffs that fall under (1), (2), (3) and/or (4) above meetsor

the requirements of the following table.
the percentage of thepoint[2p]

annual purchase
10% or more

1p20% or more

2p(6) Designate an effective order unit or delivery time, and review them in order[1p]

to reduce the number of delivery trucks in operation, mileage, and traveltime.
(7) Work to reduce packing / packaging material in purchasing, such as

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[1p]

505 Criteria V1

requesting the use of a returnable box (a box that can be used repeatedly)or review of excessive packing.
(8) Other *()[1p](9) Other *()[1p](10) Other *()[1p]* Other key words for reference: Use of foodstuffs certified by a third party(MSC, fair trade, Rainforest Alliance, etc.), actions thought to reduce energy intransport (practice of LCA, use of Eco-Rail Mark products, etc.), etc.

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4-2. Food loss reduction and recycling[mandatory item](11) Grasp the amount of cooking waste, leftovers, etc. generated in the[1p]restaurant.
[optional item](12) Call for reducing leftovers using stickers, putting up posters, etc.

[1p]

Alternatively, inform customers that they may take out their leftovers by
putting up a poster and provide them with a doggie bag. (Fully explain
sanitary precautions, such as risk of food poisoning and handling method, tocustomers who are going to take out.)(13) Inform customers clearly of a smaller proportion menu, size indications[1p]

such as SML, or that the amount of food can be adjusted.
(14) Separate waste to prevent foreign matter, such as packaging, mixing in[1p]with food waste.
(15) Dewater (reduce in volume) kitchen garbage with draining nets, etc.,[1p]

before disposal.
(16) Evaluate the generation of food waste as a year-to-year ratio or per-unit[1p]reduction (generation per sales, etc.) and set specific goals / plans to reduceor

waste generation.
Furthermore, achieved the target values shown in the following table for[2p]

reducing the generation of food waste, etc. in the food service industry.
Business category

generation per sales

Eating places, restaurants (except noodles),

114 kg/million yen

pubs, etc.
Eating places, restaurants (serving noodles)

170 kg/ million yen

Coffee83.3 kg/ million yenshops,

fast-foodshops,

othermiscellaneous eating and drinking places(17) Disposal of food waste is conducted using garbage disposers (containers)[1p]or entrusted to a food recycling company.

orFurther, the target rate of recycling food resources under the Act on Promotion[2p]

of Recycling and Related Activities for Treatment of Cyclical Food Resourcesor

as shown in the following table is met.
rate of recycling food resources

Point

50% or more

2p

80% or more

3p(18) Other *([3p])

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[1p]

505 Criteria V1(19) Other *()[1p](20) Other *()[1p]* Other key words for reference: Use of surplus foodstuffs for meals forrestaurant staff, grant of benefits such as coupons to customers who ate all of
their food, recycling of waste food oil, achievement of the target recycling rates
set according to each business operator, certification of the recycling businessplan (formation of a food recycling loop)

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505 Criteria V1

4-3. Energy- and water-saving in the restaurant[mandatory item](21) Grasp energy consumption by the restaurant (electricity, gas, water, etc.).

[1p][optional item](22) Daily energy- / water-saving measures, such as switch on/off rules, are[1p]clearly indicated via posters, manuals, etc.
(23) Lighting equipment, air-conditioners, kitchen instruments, etc. used in[1p]

the restaurant are regularly cleaned and inspected to maintain operating
efficiency.
(24) Introduce energy-saving equipment when purchasing new equipment or[1preplacing the equipment used in the restaurant. [1 p for each category in the~3p]

following table (3 p maximum)]Category
Lighting
AirconditionerKitchen

Example of energy-saving equipment

point

LED, human sensing sensor, etc.

1p

Air-conditioners, etc.* that excel in energy-saving

1pperformance, etc.
Refrigerators, heat pump type water heaters, etc. *1pthat excel in energy-saving performance*A product for which the energy-saving standard achievement rate is not less than
100% under the current Act on the Rational Use of Energy or a product introducedin the manufacturer's latest brochure, etc. as conforming to the Act on Promotionof Procurement of Eco-Friendly Goods and Services by the State and Other Entities.

(25) Introduce water-saving equipment, such as water-saving packing and[1p]water-saving-type hydrants and dishwashers.
(26) Evaluate energy consumption as a year-to-year ratio or per-unit reduction[1p](energy consumption per total floor area, etc.) and set specific goals / plans toor

reduce consumption.
In addition, achieved a reduction of at least 1% in annual average in the per-[2p]unit evaluation for the last 5 fiscal years.
(27) Raise the environmental awareness of the restaurant staff (full-timers,[1p]

part-timers, temporary employees) by visualizing changes in energy
consumption / cost with graphs, etc.
(28) Other *()[1p](29) Other *()[1p](30) Other *()

[1p]

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505 Criteria V1*Other key words for reference: Participation in the activities of local
government such as “Cool Sharing”, visualization of energy consumption /introduction of management systems, implementation of energy-saving
diagnosis, use of renewable energy such as solar and wind power, heatinsulation of windows / walls, rooftop greening / wall greening, use of rainwater,etc.

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505 Criteria V1

4-4. Environmental considerations for therestaurant's fixtures and equipment[mandatory item] added on July 1, 2022
(61) Either effort of “Ingenious ways to provide” or “Product ingenuity” of[1p]“Rational Use of Products using specified plastics” shall be conducted whenproviding a plastic product that falls under products using specified plastics(12 items)"stipulated in the Act on Promotion of Resource Recycling Related toPlastics.
[optional item](31) Use reusable tableware, chopsticks, etc., not disposable ones. Or, if using[1p]disposable ones, choose eco-friendly ones, e.g., reusable / unused wood such as
wood produced from forest thinning or plant-based plastics, or collectdisposable ones after use and recycle them.
(32) Use uniforms made from organic cotton, recycled PET fiber, etc.

[1p](33) Use refill containers for detergents, disinfectants, etc.

[1p](34) Efforts to reduce the volume used for containers / packages used for take-[1p]out, etc. (e.g. by making them simpler, lighter, etc.).
(35) Use construction materials made of recycled materials such as wood

[1p]

produced from forest thinning, waste wood, and recycled plastics whenconstructing, enlarging or remodeling the restaurant.
(36) Have a plan / policy to introduce to the extent possible freezers,[1p]

refrigerators, air-conditioners, etc. that have adopted a refrigerant of minimal
effect on the global environment (natural refrigerant, etc.).
(37) A grease trap is installed in the drainage system, and cleaned and washed[1p]

periodically.
(38) Other *()[1p](39) Other *()[1p](40) Other *()[1p]* Other key words for reference: Use of detergents of low environmental load,
use of paper / wood products with forest certificate such as FSC, printed matter
using vegetable oil ink / recycled paper, reuse of restaurant building materials
and furniture, use of bicycle courier services, introduction of eco-friendly
vehicles, etc.

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4-5. Awareness of the environment in restaurant operation[mandatory item](41) The restaurant under application complies with all applicable[1p]

environmental laws and regulations (including local government ordinances).
(This also includes confirmation as to whether or not the applicant is abusiness operator with obligations under the Act on Promotion of Recycling
and Related Activities for Treatment of Cyclical Food Resources, Act on theRational Use of Energy, Act on the Promotion of Sorted Collection andRecycling of Containers and Packaging, and/or Act on Rational Use and Proper
Management of Fluorocarbons.)[optional item](42) Has established a basic policy on environmental activities (environmental[1p]targets and action plan).
(43) Periodically check compliance with environmental laws and regulations[1p]

and the progress in the achievement of environmental targets and actionplans.
(44) Provide the restaurant staff with environmental education and instruct[1p]

them to promote energy-saving, separation / reduction of waste, etc.
(45) Has established guidelines for preferential purchase of products[1p](stationery, toilet paper, etc.) with an environmental label, such as the EcoMark.
(46) Registered or certified by the system of the local government, industrial[1p]organization, etc. as a restaurant promoting the reduction of food loss, local
production for local consumption, etc.
(47) The restaurant has been certified by a third party's environmental[1p]

management system, such as Eco-Action 21 or ISO 14001.
(48) Other[1p](49) Other[1p](50) Other[1p]* Other key words for reference: Introduction of environmental accounting,environmental performance assessment of buildings (restaurants) by CASBEE,
LEED, etc., Eco First certification, utilization of the carbon offset system, etc.

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505 Criteria V14-6. Environmental communication[mandatory item](51) Provide information on environmental activities by displaying the Eco[1p]Mark in the restaurant. (After certification)[optional item](52) Information on the ingredients, such as allergy indications or origin[1p]labels, is described in the menu, etc.
(53) The restaurant recommends customers to bring their own chopsticks,[1p]

bottles, etc.
(54) Participate / Cooperate in local volunteer activities, such as cleanup[1p]activities.
(55) Promote dietary education by holding events, seminars, etc. so that

[1p]

attendees can learn the importance of food.
(56) Use domestic / prefectural wood, etc. and/or participate in tree planting[1p]

initiatives for forest conservation.
(57) Smoking is prohibited all day long in the restaurant.

[1p](58) Other[1p](59) Other[1p](60) Other[1p]* Other key words for reference: Linkage / Cooperation with food banks, fundraising campaigns and donation assistance to support environmentalorganizations, activities to conserve biodiversity, etc.

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505 Criteria V15.

Application Classification, Indication and Others(1) The unit of application shall be a single restaurant or chain restaurant (restaurants
managed under common operation). When applying for certification of two or morechain restaurants collectively, the applicant shall determine the target restaurantsof the application in advance.
(2) The method of indicating the Eco Mark shall be as separately specified in "Eco Mark
indication method in the Certification Criteria for Restaurants". The followingshows example indications of the "Eco Mark basic logo + pictogram" and the "EcoMark basic logo" alone.
[Example indications]
ExamplePattern
Eco Mark basiclogo + pictogram

…①

看板
□□□

…②(店舗名)(チェーン名)* It is acceptable to indicate only pictograms (figures / characters representing thepurpose according to each evaluation category) for which at least 3 points areacquired in the corresponding evaluation category.

Eco Mark basiclogo alone

エコマーク認定店舗…①□□□●●●店 …②

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505 Criteria V1Note (i) The Eco Mark shall be clearly indicated together with the words "Eco Mark", to show that the subjectof certification is the "restaurant". (When only the basic logo is shown, English alphabet, "飲食店", "レストラン", or other similar expression may be indicated.)(ii) Indication of the "restaurant name (chain name)" by which the certified restaurant can be identified(which may not be indicated near the Eco Mark when it is indicated inside the certified restaurant if it
is clarified by the restaurant sign, etc.) or the certification number
When the business operator who runs two or more restaurants posts the Eco Mark on a website,
etc., it shall be presented so that the scope of certification target is clear. (Ex. Certification for all
directly-managed restaurants, separate listing of certified restaurants, etc.)

September 1, 2017

Establishment (Version1.0)

September 1, 2020

Revised (4-2(16) Version1.1)

July 1, 2022

Revised (addition of 4-4.(61) Version1.2)

March 15, 2023

Extension of expiration

August 1, 2024

Revised, 5.Application unit, indication, etc. (Version1.3)

August 31, 2029

Expiration dateCertification Criteria of this Product Category shall be revised as needed.

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