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Kurokawa Onsen Tourism Ryokan Cooperative Association has launched the "Kurokawa Onsen Area Regional Compost Project" in September 2020.
This project is an initiative to use food residues from inns and fallen leaves in the hot spring resort area to make fully ripe compost. That compost is used by farmers to grow vegetables. Farmers sells that vegetables to inns which is served to guests.
Through this project, we are trying to reduce CO2 emissions by reducing the amount of food waste incinerated at the ryokan. In addition to our environmental efforts, we are particular about the quality of the vegetables produced and the quality of the compost. Compost quality is ensured by the Ryokan association professionals. Farmers are taking advantage of the rich soil which has advantage of high quality compost and pure source water of Minami-Oguni Town. With these advantages local farmers will grow safe and delicious vegetables. By branding, selling, and offering the resulting cyclical vegetables, we will increase the economic efficiency of inns and hot spring resorts.
In the medium to long term, in cooperation with the town of Minami-Oguni, we will reduce CO2 emissions by composting an estimated 102 tons of food residue per year at 30 inns. We will build a system for stable production and distribution of circulating brand vegetables. We will expand the circle of compost circulation not only to the hot spring resort but also to the entire town.
