ENVIRONMENTAL SUS TA INABILITY
operating companies are verified at corporate level.
Internal audits of each production unit are carried
out every 3-5 years at corporate level to check com
pliance with the Heineken regulations. Corrective
action is taken where necessary. We seek to obtain
certification for our environmental management
system wherever possible. 57 per cent of our beer
was brewed under ISO 14001 certification in 2003.
Heat, electricity and water consumption 1999-2003
all breweries worldwide, excluding acquisitions, in millions of hi/year
Improvement programmes
The main parameters affecting Heineken's environ
mental performance are energy consumption (fuels
and electricity), water consumption and non-recycled
waste output. Programmes have been developed for
each of these parameters - Aware of Energy, Aware
of Water and Aware of Waste-to help the production
units improve their performance more quickly. The
results of these improvement programmes are dis
cussed elsewhere in this chapter.
1999 2000 2001 20(
Beer production Consumption with no efficiency gains
I Thermal energy Electricity Water
sumption, which in 2003 amounted to 103 per cent of
the 1999 figure, evidence of some improvement in
efficiency but not of decoupling in absolute terms.
3.3 Dialogue with stakeholders
Rising production, falling energy
and water consumption
Heineken's efforts to 'decouple' production and
consumption, by improving its environmental per
formance while increasing output, have been suc
cessful in some respects in the past few years. Beer
production rose from 63.2 million hectolitres in 1999
to 85.6 million hectolitres in 2003. If no efficiency
improvements had been made, our consumption of
heat, electricity and water would have risen over the
same period by 136 per cent. The actual consumption
figures for 2003 were: heat up 119 per cent, electrici
ty up 125 per cent and water up 111 per cent. While
production and consumption have not yet been
decoupled in absolute terms, efficiency has improved
significantly.
The picture is complicated by the breweries ac
quired during the period covered by this report. If
these are discounted, beer production over the same
period increased from 63.2 to 70.1 million
hectolitres, representing growth of 111 percent
compared with 1999. However, consumption of heat
and water in 2003 turned out at 97 per cent and
91 per cent, respectively, of the 1999 figure. In these
cases, therefore, the correlation has been broken.
This has not yet been achieved in electricity con-
Our contacts with various stakeholders provide
valuable input to the ongoing process of improve
ment of our safety, health and environmental policy.
In that context, Heineken is represented in working
groups concerned with the implementation of
European Directive 96/61/EC on Integrated Pollution
Prevention and Control. The aim is to minimise envi
ronmental impact through prevention and adoption
of the best available techniques, which are inven-
torised by the working groups and made accessible
via reference documents.
Chur Brewery
Heineken Switzerland achieves significant water and energy savings
By closing one of its two breweries and
combining production at one location,
Heineken Switzerland has made dram
atic progress in reducing the input
of energy and water into the brewing
process while increasing the output
by 8.5 per cent to 810,000 hectolitres.
Meanwhile, the company's ZEUS work
ing group is continuing to research
ways of reducing inputs, in the context
of Heineken's Aware of Water and
Aware of Energy programmes.
ANGELA RESCH
HEINEKEN N.V. SUS TA INABILITY REPORT 200 2-2003
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