An industry-wide grain-to-glass collaborative approach to carbon reduction, working with our suppliers and customers, is necessary to adopt common measures, methods and assumptions. As most of the carbon footprint of beer is in our raw materials and packaging and in downstream logistics to the consumer, rather than direct brewery emissions, brewers need to collaborate to engage most effectively with those suppliers and partners. A common methodology also enables different approaches to be compared and helps to call-out greenwashing.

The presenter’s carbon heroes are those independent brewers who, without big company resource, have undertaken genuine sustainability initiatives. Examples discussed include fermentation carbon dioxide capture, local sourcing, raw materials substitution, plant recycling, renewable energy, packaging choices / reusable containers, educating staff, and ways to minimise waste, losses and energy.

As you can’t manage what you can’t measure, tracking carbon emissions is essential to develop a business strategy and action plan. The presenter’s own brewery’s carbon report is offered as a case study, illustrating the format and assumptions adopted. This demonstrates the vital role of supportive suppliers, who in turn need to involve their own suppliers and growers, to do this. It also illustrates how local cask beer should be especially celebrated: 100% reusable packaging and low energy and delivery miles.

The CIBD will further promote collaboration in sustainability through its UK Sustainability Conference later this year.