BREWING
also reduced to an average of just 3.5 hec- tolitres. Separate data from the Environment Agency acquired by the BBPA also found that UK breweries now recover and re-use 98% of their waste. The research, published in a new report by the BBPA, called ‘Brewing Green: A Greener Future for British Beer & Pubs’, comes as the UK’s brewing and pub sectors begin setting their next sustaina- bility targets to meet the UN’s Sustainable Development Goals. 100% of pub operators surveyed by the BBPA for the report stated that reducing food waste and improving energy ef ciency was important or very important to them. When it came to food waste, all pubs sur- veyed said they had trained staff on how to reduce food waste, with 86% now offering smaller portion sizes to customers to help further reduce waste. When it came to improving energy ef ciency, 83% of pub operators surveyed said they used insulated cellars in their pubs to reduce energy consumption. 71% also said they had smart meters installed in their pubs. Kristin Wolfe, Legal & Corporate Affairs Director at Molson Coors UK & Ireland, said: “As brewers we have an important role to play in helping to create a more sustainable future. We have always taken seriously our respon- sibility to brew sustainably and Our Beer Print
2025 sustainability targets are a testament to that commitment. We recently updated these targets with our new global packaging goals to reduce plastic in our packaging, which include our pledge in the UK to remove plastic from the packaging of our Carling and Coors Light brands by April 2021. “We have to take a truly compre-
of CO2, whilst being a part of the original closed loop system - serving a pint from a keg into a glass.” Paula Lindenberg, UK President, Budweiser Brewing Group UK & I, said: “Taking a sustainable approach to brewing is critical for the future of our sector. That’s why sustainability is not just a part of our business - it is our business. “At Budweiser Brewing Group UK&I, sustainability is embedded across everything we do; from our farmers to our packaging, supply chain and operations. At our brew- eries, our investment in green technology has helped us to reduce our energy usage by 10% over the past year, while water consumption is down 13% compared to ve years ago. We strive to help make the world a better place and we understand that it starts with us.” Dr Andy Wood, CEO of Adnams, said: “Sustainability has been in our DNA for dec- ades and is ingrained in everything we do. As one of the most energy ef cient breweries and distilleries in the UK, we enjoy learning from others and also sharing our sustain- ability stories to educate and inspire both ourselves and others to make changes. The trust of our customers, in what we do and how we do it, means so much. Our sustaina- bility stories are real, worthwhile and all about doing the right thing.”
hensive and ambitious approach to sustainability. We’re committing to
achieving science-based targets to lower absolute carbon emissions by 50% within our own operations and by 20% across our value chain by 2025, which are aggres- sive enough to meet the 1.5 degrees Celsius pathway and the Paris Climate Agreement.” David Paterson, Corporate Affairs Director, Heineken, said: “We embed sustainability across our entire value chain at HEINEKEN, from growing the barley and apples that go into our beers and ciders, to working with our customers and licensees to serve a great quality pint as sustainably as possible. We’re working hard to reduce CO 2 , water and single use plastics in our own business. However, we’re also passionate about helping our customers to improve their sustainability and that’s where SmartDispense is making a real impact for licensees. In ve years, its saved 72m pints of water and 207 tonnes
Made with FlippingBook - Online magazine maker