We've already made progress, achieving a 20% reduction in emissions from our production sites by the end of 2022, compared to our 2018 baseline. But we know there's more work to be done. We’re reliant on our suppliers and business partners to support this ambition and to set out on their own net zero journeys. Together we’ll work towards a more sustainable future.
Agriculture is the biggest contributor to our total carbon footprint. That's why we're working with farmers to reduce carbon emissions from barley farming. Already, 100% of our barley is UK grown and sustainably sourced, with Red Tractor accreditation.
100% of the apples we press at our Ledbury cider mill are from the UK. The apple waste generated in making our Inch’s Cider is reused to generate green energy, and all the apples are sourced within 40 miles of the mill. We have also removed 400M teaspoons of sugar from our ciders.
In 2021, we piloted producing lower-carbon, glass Heineken bottles using biofuels and increased recycled content, reducing emissions by up to 90% per bottle. We also removed all single-use plastic from our on-trade supply network – that’s 158 tonnes removed from our supply chain every year.
To find out more about how HEINEKEN is striving to Brew A Better World, see our latest Sustainability Report.
We are proud to support thousands of operators using our industry-leading draught technology, SmartDispense®, to collectively save over 60M pints of water, beer, cider and cleaning materials and 273 tonnes of CO2 every year*. Evolution in draught dispense technology can offer sustainability benefits versus traditional dispense systems, with SmartDispense® CellarPro helping venues benefit from an average of 85% reduction in beer, water, cleaning materials and CO2 waste along with saving an estimated 156 hours per year**.
We also continue to invest in new technology such as SmartDispense® Cellar Manager and Remote Manager to improve efficiency and, in turn, energy saving:
The pressure is mounting for all businesses to reduce and eliminate emissions. The hospitality industry has historically had a dramatic impact on the environment, particularly through energy, water consumption and use of consumable goods. Sustainability is widely regarded as the key to a successful business in the 21st century, with social responsibility fast becoming a prime concern as we enter a crucial phase in dealing with the climate crisis. Together, we can demonstrate the leadership and ambition required to reach net zero and limit warming to 1.5°C.
In addition, EPC (energy performance certificates) legislation changes means commercial premises need to reach EPC level C by April 2027 and level B by April 2030. This is not an easy task and there is no ‘one-size-fits-all’ approach. But failing to meet these criteria could mean a fine of up to £150,000, resulting in otherwise great pubs and bars being forced to close their doors. Taking learnings from our own Star Pubs & Bars estate, as well as partnering with leading experts in sustainable hospitality practices, we are passionate in supporting our customers with advice and, where applicable, financial support to operate more sustainably, more efficiently and to save money.
*HEINEKEN UK data, Calculations based on SmartDispense® active accounts each year since 2015 with 10 lines
**Based on change from weekly to 6-weekly line cleaning, 3 hours line cleaning every 7 days. Recommended minimum throughput of 1 keg per week per tap
¹ Independent test results based on subterranean and ground floor pub cellars of varying sizes.
² Verified by independent and HEINEKEN Technical Services test results