About Us > Initiatives > Achieving Sustainability

Achieving Sustainability


ICC Kyoto supports the Sustainable Development Goals advocated by the United Nations, and with the goal of continuing to serve as an international conference center that befits discussions about creating a sustainable society, we are working to address four important issues. We aim to work with our clients to contribute to solving societal issues by bidding for and hosting conferences and by adapting our facility management in keeping with the times.





Waste Reduction and Recycling

Reducing Food Loss

In order to make sustainable conferences a reality, we have begun a variety of initiatives together with organizers and related parties, including requesting their cooperation in reducing food loss when ordering catering.
As a result, we anticipate being able to halve the total amount of food waste generated in 2023 as compared to 2019. We are also implementing various initiatives to reduce waste, such as encouraging guests to bring their own reusable bottles.


  • Increased volume for customers who bring their own bottles
    Details
  • NIWA café’s original bottles for sale
    Details

Resource Recycling

Since 2023, we have been recycling all food waste generated in the conference center and repurposing it into new resources.


  • Food waste recycling
    Details
  • Collection and recycling of used oil

Adoption of Eco-materials

Elimination of Plastic Drink Bottles

NIWA café, which opened in October 2020, uses only glass bottles or paper packaging for all takeout drinks. In addition, in January 2021,
all plastic bottles in vending machines in the facility were switched to cans or glass bottles, and as of April 2022, we no longer provide plastic drink bottles in any catering.


  • Elimination of plastic bottles from ICC Kyoto vending machines
  • Elimination of plastic bottles from catering services
  • Use of sustainable products to minimize use of plastic bottles or plastic products
    (NIWA café)
  • Beverages provided in cans, bottles,
    and paper packaging only
    NIWA café

Reduction of Disposable Plastics

In addition to drinks, we use materials with as little environmental impact as possible for catering such as lunch boxes and snacks served at coffee breaks. We have also introduced a system to recycle containers and packaging to reduce plastic waste in situations when the use of plastic materials cannot be avoided.


  • NIWA café’s takeout products
    use containers and cutlery made of
    environmentally-friendly materials.
    NIWA café

Reducing Environmental Impact

Solar Panels

We have installed solar panels on the slope of the parking lot to power the digital signage in the subway passageway.


Sustainable Architecture

In order to extend the lifespan of the buildings, we formulate repair and maintenance plans and perform regular maintenance.
The New Hall built in 2018 is an environmentally-friendly building that has adopted environmental technology such as a glass rooftop, with additional initiatives to reduce environmental impact such as actively using wooden materials for the floor of the lounge and the ceiling of the hall entrance.


Efficient Use of Energy

For several years, we have been working to significantly reduce energy usage by switching to LED lighting throughout the facility. In addition, in 2023 we introduced a BEMS (Building Energy Management System) in order to use energy more efficiently. We will continue to operate while taking into consideration ICC Kyoto’s structure, equipment, and characteristic meeting operations.

Maintenance of the Japanese garden and Surrounding Environment

In order to preserve Kyoto’s historical landscape, we not only manage the environment of the Japanese garden within ICC Kyoto, but also cooperatie with the local government to actively promote the improvement of the natural environment around Takaragaike Lake. Protecting and nurturing the garden is one of our initiatives to preserve the natural environment to be passed onto the next generation. 

Trimming of pine trees

Cooperation: Ueyakato Landscape
Photography:Yujiro Sagami

*Helmets were removed for photography
*Please refrain from secondary use of this image

Ethical Choices

Provision of Fair Trade Products

Ethical consumption that considers people, society, and the global environment is said to be an effective concept for simultaneously solving the world’s three urgent issues of poverty, human rights and climate change. Choosing fair trade products can help save people in developing countries from poverty and harsh working conditions.


Local Production for Local Consumption

Choosing locally produced products for local consumption is also a form of ethical consumption. Making choices such as preparing menus that use local Kyoto vegetables and serving Kyoto sake for toasts are efforts that contribute to regional revitalization.
We encourage serving locally produced food and toasting with Japanese sake for welcome parties and banquets held at ICC Kyoto.


  • Toasts with Japanese Sake in Kyoto

    Kyoto was the first city in Japan to establish an  ordinance to promote making toasts with sake, as a way to deepen understanding of Japanese culture.


Other Initiatives

KES Environmental Management System

In order to adapt to the era of a sustainable society and zero emissions, at ICC Kyoto we have received certification for Step 1 of the “KES” (Kyoto Environmental Management System Standard), which is the environmental management system standard produced by Kyoto, the birthplace of the Kyoto Protocol.


Other Initiatives

  • Formulating a restoration and maintenance plan to extend the lifespan of our buildings
  • Converting indoor lighting to LEDs
  • Restricting electrical current of devices
  • Installing more recycling boxes
  • No idling signs
  • Environmental conservation through electronic ordering and applications (paperless business)
  • Environmentally-friendly gift items
  • Selecting environmentally-friendly office supplies and reusing office equipment

Future Initiatives

Fulfilling our societal responsibility with a balance between economic, environmental, and societal factors contributes to sustainability.
We are considering the following initiatives as future steps.

  • Formulating a formal sustainability policy
  • Appointing dedicated sustainability staff
  • Formulating sustainability guidelines for organizers, users, and suppliers (partner companies)
  • Formulating a waste reduction plan
  • Increasing digital signage (abolishing paper signage)
  • Using organic foods that contribute to environmental conservation
  • Proposing recyclable materials for decorations and energy-saving devices
  • Creating eco-friendly plans for customers to choose from
  • Donating leftover stationery and materials from events