Water footprint studies show
the way forward
20
Brewing a Better Future Green Brewer
■.ir.w=wfei:i.i.iCTW
In 2010, Heineken conducted two water footprint
studies. The water footprint is an indicator of
freshwater use that looks not only at water usage
in breweries, but also takes into account the water
use by all the products, processes and services that
are required to produce beer.
The study compared the water footprint of beers
produced in two contrasting areas: wet Slovakia
and dry Egypt. The study was carried out by DHV
consultancy in co-operation with Professor Arjen
Y. Hoekstra of the University of Twente in the
Netherlands and Scientific Director of the Water
Footprint Network.
"It turns out that more than 90 per cent of the water
footprint is related to the cultivation of crops. In
Slovakia this is 'green' water, or rainwater, while in
Egypt it is predominantly 'blue' water, or surface and
ground water," says Ron Bohlmeijer, a water specialist
at Heineken's Supply Chain team in the Netherlands.
The 'grey' water component is also highly relevant.
Grey water is the volume of water required to dilute
pollutants to such an extent that the quality
of the water remains at or above agreed water
quality standards.
Depending on the ingredients and the recipe, the
total water footprint of beers produced in Egypt varies
from 282 l/l to 418 l/l. The water footprint of beers
produced in Slovakia ranges from 283 l/l to 290 l/l.
These figures include the grey water component.
Ron says the findings raise interesting questions,
such as how to involve suppliers in water reduction
strategies and how to balance local sourcing with the
impact of crops on local water sources. Finding the
answers to these questions and implementing them
is now the next challenge.
"The studies have taught us a lot and now we can
begin to formulate a new water reduction strategy.
We will be able to make informed decisions to
mitigate the impact of our operations and improve
our environmental sustainability," says Ron. In 2011,
Heineken will conduct additional water footprint
studies, for example into growing barley and brewing
beer in other types of market environment.
About half of our water comes from our own
groundwater wells, and municipal water accounts
for one third of our water supply:
Ground water (own wells) 54% of total volume
Surface waterjriver/lake) 12% of total volume
Municipal! water supply 34% of total volume
In 2010,82 per cent of our breweries were
compliant with the 7hl of water per hectolitre of
beer standard as defined in the Aware of Water
programme. This was a slight improvement on
the 2009 figure of 80 per cent.
Production units with water consumption
higher than 7 hectolitres of water per
hectolitres beer, cider, water and soft drink
Number of production units
2010
2009
2008
Group
Recent acquisitions
Seven sites successfully reduced their water
consumption to less than 7hl/hl in the last year.
However, four previously compliant sites namely
Newcastle (UK), Opwijk (Belgium), le Lamentin
(Martinique) and Mbandaka (DR Congo) increased
their water usage to above the 7hl/hl limit.
The Aware of Water programme has now
been incorporated into the Brewing a Better
Future programme.
Wastewater performance improving
In 2000, Heineken had 20 production units in
Africa and the Middle East and the commitment
was to install wastewater treatment plants (WWTP)
at each location. Since 2000 seven of the sites
have either been divested or are no longer
majority holdings. Due to acquisitions and newly
built plants, Heineken currently has 31 production
units in the region, of which 19 have wastewater
treatment facilities or use municipal treatment.
There are 12 sites with no treatment facilities.
At three of these sites the WWTP is under
construction: Democratic Republic of Congo
(Bukavu, Boma and Kisangani). Nine treatment
facilities are planned to be completed by 2014.
