CIRCULARITY
IN TERMS OF THE BREWING INDUSTRY, HOW DO YOU SEE ITS FUTURE( IN REGARDS TO SUSTAINABILITY, LOW- AND NO-ALCOHOL PRODUCTS, ETC)? I think we have a great advantage of being naturally circular from the early years. So this helps. I think it’ s part of the natural way of doing this business, being sustainable and being more on target towards net zero.
We are progressing very well as an industry. I think the majority of the brewers stepped into this space and started to ensure that renewable electricity is part of our operations.
What is challenging for every industry is the heat, the carbonisation. We see it in our operations at Asahi. So we are trying to do different things. We use heat pumps in the UK in other regions. In Italy, we source the heat decarbonisation from solar panels.
Our R & D centre at Asahi is very innovative, like many Japanese companies. We are working on translating the biomass into the source of renewable energy. So there are many things happening, but it remains a challenge.
Packaging is an important part of Scope 3. We did a lot of work for example with the can producers because if you have recycled content in the can, the emissions are much lower.
We are working with the producers to ensure the collections. We were working in different markets on the deposit return schemes to ensure that consumers are bringing the cans back.
sustainabilitymag. com 91