As part of its 2030 Sustainability & Responsibility roadmap ‘Good Times from a Good Place’, Pernod Ricard strives to reduce carbon emissions and minimise waste at every step by reimagining, producing and distributing its iconic brands in ways that optimise and help preserve natural resources.
Second largest wine and spirits leader in the world, the Group is renowned for its comprehensive portfolio with more than 240 iconic brands, including those of Chivas Brothers, its scotch whisky business.
Transforming the industry through groundbreaking distillation technology
“Across the industry, 44 bottles of scotch whisky are sold every second in over 180 countries - that's 130 billion bottles of scotch whisky per year,” says Sandrine Ricard, Head of Sustainability & Responsibility at Chivas Brothers. “The whisky we distill today may not be sold for another 25 years or even more, so we need to think about sustainability in the long term.”
In line with the Group’s commitment to follow a net zero by 2050 trajectory, Chivas Brothers is committed to achieving carbon neutral distillation by 2026 by introducing innovative technology.
A major step towards this target is the implementation of high-efficiency Mechanical Vapour Recompression (MVR) technology for distillation. Brian MacAulay, the Malt Distilleries, Spirit Supply & Warehouse Group Manager at Chivas Brothers explains: “This technology allows us to recover energy from the spirit vapour and use it to boil the still thereby significantly reducing carbon emissions.” Last year, a trial of this technology at its Glentauchers distillery resulted in a 90% energy reduction on a single pot still.
Working across the value chain to drive change
Beyond distillation, Pernod Ricard is working across its supply chain to drive carbon reduction and preserve natural resources.
This starts with the sourcing of natural ingredients. All the Group’s brands take their character from the land where they are grown. In order to ensure quality ingredients now and for generations to come, the Group works closely with farmers. “We discuss with local growers where we are going to be in 3 to 5 years’ time with regards to our locally sourced materials”, explains Brian MacAulay. “Our sustainability journey is in some ways providing the flavours for the future.”
Pernod Ricard also works closely with its suppliers to drive circularity and is committed to ensuring all its packaging is recyclable, reusable or compostable by 2025. Last year, Chivas Brothers removed 690 tonnes of secondary packaging and plans to remove a further 2,000 tonnes of cardboard in the next year, the equivalent to 780 tonnes of CO2 emissions.
“We’re very proud of what we’ve achieved so far but we have a long way to go, and in achieving the next phase of our strategy the key is working with other people.” concludes Vanessa Wright, Chief Sustainability Officer at Pernod Ricard.
