SDGs Initiatives

Chiba University of Commerce promotes actions that contribute to the achievement of the SDGs (Sustainable Development Goals), an international framework advocated by the United Nations, in its education, research, and business activities.
In September 2019, we formulated the "Chiba University of Commerce SDGs Action Charter" with the aim of serving as a guideline for fulfilling our social responsibilities by sharing and publicizing our approach to the SDGs both inside and outside the university.
The student cafeteria, "The University Dining," is also actively working toward the SDGs based on this policy.

Developing Tori-san Curry

This ready-made curry was developed in 2019 in collaboration with students from Faculty of Service Innovation 's THE UD Project. It was developed as a product that can be eaten at the school cafeteria at any time and does not result in food waste. All ingredients are domestically produced, with the chicken and peanut paste from Chiba Prefecture. In addition, by making it into a ready-made food, it can also be used as disaster prevention food. Several hundred meals are always on hand in a rolling stock.

Use of fair trade products

We source coffee beans and drinking chocolate that are internationally certified fair trade, and we also purchase coffee beans for espresso through companies that buy directly from farms in developing countries.

*Fair trade is a system that is kind to people and nature, supporting the lives of producers and local development by paying a fair price for products, and reducing the excessive use of pesticides and environmental destruction.

Adoption of organic products

We stock certified organic herbal teas and elderflower cordial syrup. We also purchase vegetables grown at an organic farm in Kisarazu City, Chiba Prefecture, and develop baked goods using the soybeans we purchase.

Providing educational opportunities on "recycling society and food"

Starting in 2022, we have been holding food education workshops for students with the themes of "food safety and healthy living" and "agriculture-centered circular society." We cultivate "Koito Zairai," a native soybean from Chiba Prefecture, at the Sustainable Farm & Park in Kisarazu City, and learn about food safety and a circular society.

Additionally, in order to realize a circular society on campus, we have created an organic farm called "UD FARM" and compost, and are working to create a cycle of "production → manufacturing → consumption → disposal."

Reducing petroleum-based plastic products

·cup
We have changed the cups for iced drinks to paper cups. In addition, customers who dine in will be provided with reusable cups, and customers who order takeout will be able to provide their own bottles.

・Takeout containers
We have switched to compostable containers made from bagasse, a by-product of sugar cane sugar production.

·straw
We use compostable straws, which are made partially from plant-based materials, and allow consumers to choose to use them.

・Plastic bags
We have switched to plastic bags made from 100% biomass polyethylene. In order to reduce the burden on the environment, we are now selling plastic bags for 5 yen each and paper bags for 10 yen each.

Food waste prevention

As part of efforts to combat food waste, we hold a limited-time sale a few hours before closing time, selling bakery items for 100 yen off.

Utilizing food waste

We have installed a food waste processor and are using vegetable scraps and coffee grounds generated during cooking as compost. The compost is used in the campus fields (UD FARM and vineyard).