Improved Sustainabi l i ty !!

Ryan Chet iyawardana, Ian McLaren, Anette Moldvær, Ivano Tonutt i !!!

T @RyanChet i - I @MrLyan !T @TheBartrainer - @TheBartrainer !

T @Nett leCatX @Squaremile !

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PRACTICAL SUSTAINABIL ITY

DIFFERENT ISN'T DIFFICULT

OUR AIM IS TO DISCUSS THE IDEAS AND IDEALS

OF HOW TO INCORPORATE A REALISTIC

PRACTICE OF SUSTAINABILITY WITHIN A BAR

THIS IS A MAJOR PART OF WHITE LYAN AND

DANDELYAN

WE WILL DISCUSS POINTS OF VIEW FROM THE

COFFEE, FOOD & DRINK INDUSTRIES

SUSTAINABILITY IS IMPORTANT TO CONSIDER

FROM BOTH A MORAL AND MONETARY

PERSPECTIVE

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MISCONCEPTIONS

DIFFERENT IS DIFFICULT!

IT MIGHT SEEM LIKE THERE ARE LOTS OF BARRIERS

TO BEING SUSTAINABLE

SUSTAINABILITY IS IMPRACTICAL

IT CAN FOLD INTO EXISTING PRACTICES WHILST

MAINTAINING LUXURY

IT COSTS MONEY

WASTE IS COSTLY TO A BUSINESS AS WELL AS THE

ENVIRONMENT

IT WON’T MAKE A DIFFERENCE

STIMULATING DISCUSSIONS AND TAKING SMALL

STEPS ARE VITAL TO CREATING REALISTIC

CHANGE

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RYAN CHETIYAWARDANA

HOW IS THIS - OR HOW CAN THIS BE - APPLIED

TO THE BAR?

WHAT STEPS CAN BE MADE?

CAN WE CHANGE THE CLASSICAL BAR SETUP TO

ALLOW US TO USE OUR INGREDIENTS BETTER

AND WASTE LESS? DANDELYAN KITCHEN

HOW CAN BARS BECOME MORE SUSTAINABLE?

DOES IT BECOME HYPOCRITICAL?

IS IT REALISTIC?

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AN IMPRACTICAL SETUP

WHAT ARE WE WASTING

FRUIT SHELLS, EGGS, GARNISHES

STRAWS

NAPKINS

BOTTLES

CANS

WATER

PACKAGING

YOU CAN MAKE DRASTIC CHANGES

WHITE LYAN REMOVES MUCH OF THIS WASTE BY

REMOVING THESE ITEMS FROM THE BAR BUT THIS

INVOLVES DRASTICALLY CHANGING YOUR

PROPOSITION TOO

YOU CAN MAKE SMALL CHANGES

BY FOCUSSING ON THIS WASTE, YOU CAN

ADDRESS THE OUTPUT BUT UPHOLD YOUR

ORIGINAL IDENTITY – AND SAVE TIME AND

MONEY

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AN ADAPTED SETUP

WHAT ARE WE WASTING

FRUIT SHELLS, EGGS, GARNISHES

STRAWS

NAPKINS

BOTTLES

CANS

WATER

PACKAGING

YOU CAN MAKE CHANGES THAT FIT WITHIN YOUR CURRENT CONCEPT

CHANGES DON’T NEED TO BE DRAMATIC AND AN UPHEAVAL OF YOUR EXISTING PRACTICES,

THEY CAN FOLD WITHIN

YOU CAN MAKE SAVINGS

WASTED TIME, ENERGY AND MATERIAL IS IMPRACTICAL AND CAN BE ADDRESSED FROM THE

TOP DOWN

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WHAT CAN BE DONE

VINEGARS, ADVOCAAT, NO GARNISHES!

METAL STRAWS… NO STRAWS! OR CHARGE

REUSABLE COASTERS

BUY IN BULK - REUSABLE CONTAINERS

DRAUGHT

BUILT DRINKS!

RECYCLE! REUSE!

COLLABORATE WITH ALTERNATIVE USERS

AN ADAPTED SETUP

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FLAVOUR - A STARTING POINT

MOST OF THE THINGS WE THROW AWAY STILL

HAVE FLAVOUR

NOT ONLY IS IT WASTEFUL, IT 'S IGNORING OR

NEGATING THE FULL USE OF YOUR INGREDIENTS

FOUR COMMON BAR INGREDIENTS USED

COMPLETELY:

MINT STEMS - GARNISH/SYRUPS

LIME HUSKS - FALERNUM

COFFEE GROUNDS - OIL

TEA BAGS - TANNIC TINCTURE

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RYAN CHETIYAWARDANA

INGREDIENTS CHAIN

SOURCING - IDENTIFY THE STEPS IN THE CHAIN

WHERE CAN WE AFFECT?

FORAGING - AGRICULTURE

DO WE NEED TO CHANGE THE BAR SET UP?

LESSONS FROM THE COFFEE INDUSTRY

WHAT WORKS AND WHAT DOESN’T?

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GMO?

MONOCULTURE

HOW ARE CROPS (AND PESTS) CHANGING?

HOW IS THE CURRENT STATE OF AGRICULTURE

GOING TO AFFECT FOOD (AND DRINK) AROUND

THE WORLD?

WHAT IS CHANGING?

WHAT IS THE EFFECT?

WHAT WILL THE IMPACT BE ON BOTH

INDIVIDUALS AND LARGER COMPANIES?

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ANETTE MOLDVÆR

GREEN BUYING

AT WHAT POINT IN THE PRODUCTION OF YOUR

OFFERING SHOULD WE GET INVOLVED?

PRODUCER TO PRODUCT

IF YOU ARE INVOLVED IN EVERY STEP, CAN YOU

INFLUENCE THE PROCESS, IMPACT AND

PRODUCT?

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ANETTE MOLDVÆR

AT-RISK CROPS

WHAT ARE THE EFFECTS OF OUR CONSUMPTION?

IS GLOBALISATION OF A LUXURY PRODUCT

SUSTAINABLE?

WORKING WITH FARMER AND PRODUCERS

BY INVOLVING THE MANUFACTURERS AND THEIR

EXPERTISE, CAN WE CHANGE THIS DIRECTION?

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Botanicals sustainability – the Bombay example

In collaboration with a external company we have run an in deep risk assessment, here reported only partially for time reason, on which have been taken in consideration 4 main factors of risk and for each it has been expressed a level.

Based on this have been identified the eventual actions to run

GIUSEPPE GALLO aka Ivano Tonutt i

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Lemons (Murcia, Spain) - Risk Summary

0 1 2 3 4Risk  Level

Environment

Labour

Health

Socio-­‐economic

Issue

Environment  •  Murcia  is  rela,vely  poor  in  water  resources  •  Irriga,on  prac,ces  have  been  largely  improved  and  the  

drop-­‐by-­‐drop  watering  is  applied  almost  on  all  territory  •  Rain  water  recovery  is  an  important  prac,ce  in  use  from  

several  year  

Labour  •  As  men,oned  the  peel  produc,on  is  a  family  business  

and  there  are  no  risks  of  child  labour  or  illegal  labour  evidenced  during  the  visits  

Health  •  Poten,al  health  risks  to  workers  from  agrochemical  

applica,ons:  the  level  of  protec,on  evaluate  during  biannual  visits  is  normal  

Socio-­‐economic  •  Low  risk  level  as  the  lemon  peeling  if  a  family  business  

that  create  a  liBle  incremental  revenue  for  the  community,  is  never  the  unique  economic  source  

ACTIONS  REQUIRED  •  Con,nue  regular  visit  

Grains of Paradise (Ghana) - Risk Summary

0 1 2 3 4Risk  Level

Environment

Labour

Health

Socio-­‐economic

Issue

Environment  •  As  men,oned  agrochemicals  aren’t  necessary  and  the  region  is  

very  rich  in  water  

Labour  •  During  several  visit  no  child  labour  ac,vity  was  evidenced.  All  

kids  are  regularly  following  school  

Health  •  Cul,va,on  of  GoP  doesn’t  require  agrochemicals  •  Protec,on  of  workers  could  be  improved  

Socio-­‐economic  •  GoP  produc,on  likely  to  increase  (with  benefits  to  farm  

incomes)  and  can  become,  with  other  cul,va,on,  a  real  economical  resource  

ACTIONS  •  Develop  with  an  NGO  a  sustainable  program  to:  •  Improve  the  agronomic  knownledge  for  GoP  and  other  

cul,va,ons  •  Offer  economical  support  for  workers  protec,on  tools  •  Teach  the  people  of  quality  development  to  increase  the  

revenue  linked  with  the  agricultural  ac,vity  •  Plan  for  future  support  of  child  high  school  studies  in  

agronomics  and  other  related  maBers    

PROJECT STARTED IN 2014

in collaboration with AIESEC

The botanicals – sustainability and consistency (just few examples)

GIUSEPPE GALLO aka Ivano Tonutt i

Re-introduce cultivation of botanicals to preserve the biodiversity•  Roman chamomile – Pancalieri/Piedmont (Italy)

Support cultivation of botanicals having lot of manual operations with long term visibility of needs •  Orris – Tuscany hills (Italy)

Support qualified suppliers in starting re-forestation programs to prevent lack of raw material•  Cinchona barks – Ecuador

The botanicals – sustainability and consistency (just few examples)

GIUSEPPE GALLO aka Ivano Tonutt i

The consistency of the quality is guaranteed tks to:•  the in deep knowledge of the technical and sensorial characteristics of each botanical•  the partnership developed with selected suppliers and their local contacts•  the risk assessment done to identify critical botanicals and create for these alternative sourcing/c

ultivation areas

The above mentioned program allow us to•  Have information in advance about possible quality issue of a crop•  Have the precedence vs other to have the best quality material even in case of issues•  Blend batches of different quality level to reach the required level of quality for a botanical

IAN MCLAREN

WHAT CAN BE DONE?

HOW EASY OR HARD IS IT TO CHANGE CURRENT

PRACTICE? WHAT BARRIERS ARE THERE TO

UPDATING TOWARDS A CONSCIENTIOUS

OPERATION

WHAT IS A COMPANY LIKE BACARDÍ DOING TO

REDUCE THEIR IMPACT AND SAFEGUARD THE

FUTURE OF THEIR PRODUCTS?

WHAT ADVANTAGES AND DISADVANTAGES ARE

THERE TO ECONOMIES OF SCALE?

HOW IS A COMPANY LIKE BACARDÍ LOOKING TO

MANAGE THEIR FUTURE?

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Strive for Net-Zero Impact. Return to the environment at

least as much as we take away. Achieved through our three

focus areas:

SOURCING OPERATIONS PACKAGING

Our Good Spirited Vision Program Vision of Net-Zero Impact

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Bacardi supports model,

sustainable sugarcane farms

in Fiji to help protect the Great

Sea Reef.

Good Spirited Sourcing

OUR VISION Obtain all raw materials and packaging from sustainably sourced, renewable or recycled materials while maintaining or enhancing

the economic status of growers and suppliers.

OUR GOAL Bacardi sets an industry-first goal of sourcing 40% of

sugarcane-derived products from certified, sustainable sources by 2017; 100% by 2022.

Vision & Goal: Sourcing

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DID YOU KNOW?

Bacardi is the only major spirits

company with “triple crown”

certification for quality,

environment, and health and safety

– for all its production

facilities globally – created by

OHSAS and ISO.

Good Spirited Operations

OUR VISION Strive for low-impact operations and environmental balance.

OUR GOAL

Cut water use by 55% and greenhouse gas (GHG) emissions by 50% by 2017.

Eliminate landfill waste at all production sites by 2022.

Vision & Goal: Operations

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DID YOU KNOW?

Bacardi has reduced the weight of its

packaging by more than 7%

since 2006. The weight is

equivalent to 23,000 tons -

enough to fill a small cargo ship.

Good Spirited Packaging

OUR VISION Craft eco-design into brand packaging and point-of-sale materials. Collaborate with partners, including glass and

paper suppliers, to make packaging more environmentally friendly.

OUR GOAL Reduce weight of packaging 10% by 2017, 15% by 2022.

Vision & Goal: Packaging

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IAN MCLAREN

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IAN MCLAREN

GOOD SPIRITED IN THE ON PREMISE:

4 KEY AREAS

WATER USE REDUCTION

NON COMPOSTABLE WASTE MANAGEMENT

GLASS AND OTHER RECYCLING

PEOPLE.

IF YOU ARE INTERESTED IN MORE INFORMATION

EMAIL: IMCLAREN@BACARDI.COM

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WHAT LESSONS CAN BE LEARNT?

S U S T A I N A B L E

O P E R A T I O N S A R E

S O M E T H I N G T H A T C A N

B E F O L D E D I N T O

E X I S T I N G P R A C T I C E

W E S H O U L D Q U E S T I O N A N D

I N T E R A C T :

C O L L A B O R A T I O N

C A N H E L P U S

C O N S C I E N T I O U S O P E R A T I O N S I S

A H O L I S T I C C O N S I D E R A T I O N

A N D C A N I M P A C T O N A G L O B A L

S C A L E

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