C02-Neutral Brewery World of Heineken 42 summer 2010 "Sorghum will grow in very dry, almost arid conditions. That means we can use local suppliers rather than shipping in barley from elsewhere," says Herman. EXCEEDING C02 REDUCTION TARGETS Paul Bruijn, a safety, health and environment specialist with Heineken Supply Chain Service has a particular interest in carbon footprinting. "The emission of C02 related to energy use throughout the Total Value Chain also has to be taken into consideration," he explains. "With so many breweries worldwide in a variety of climatic - and therefore temperature - conditions, it is to be expected that there is an equally wide variety of energy consumption. But our target for 2020 is to have reduced our average energy consumption from our 2008 levels by 30%. In fact, over 10% of our breweries are already beating their 2020 target. "One of the locations where the brewery teams have performed very well is Poland. To a certain extent, this has historical roots. In the past, their power supply was not terribly reliable and they became adept at monitoring their usage." "Heineken now has much better energy monitoring systems in place," Herman suggests, "with the most significant reductions in energy consumption coming from those breweries that monitor usage on a daily basis. It's no good measuring your energy use every three months. If you have a problem, you need to know much quicker than that, so you can act immediately. "Once all measures have been taken to reduce the amount of fossil fuel-produced energy we use, and actions are in place to make sure this energy is used as efficiently as possible, for example by installing heat exchange units, then it's also important to look at how we source our energy. By using sources like wind, solar, biomass and biogas - all of which are carbon-neutral - the amount by which we can reduce C02 emissions is significant. We've set ourselves the challenging target of 40% C02 reduction in our breweries by 2020. "Buying in 'green' energy from energy companies doesn't necessarily increase the amount of renewable energy produced in the world, therefore a major part of our strategy will be producing additional renewable energy from our own resources. For example, in one of our Austrian breweries we're looking at trialling solar thermal energy to provide the heat we need for brewing. Some of our existing sites are particularly suitable for wind energy, so we're working together with an energy company to install our own wind turbines. I anticipate that quite a few of our breweries will be C02-neutral by 2020, with some of them potentially supplying surplus energy from our own renewable sources back to the grid." The Göss Brewery in Austria has set itself an ambitious goal: to become the first 'green' brewery in Europe. In 2008, the brewery launched a project which would change the thermal energy supply in such a way that no C02 emissions are released during the brewing process. The aim is to make the brewery C02-neutral by the end of 2010. The technology involved in the project creates closed cycles of energy at the brewery, using a variety of 'green' energy sources. "The Göss Brewery already uses innovative energy concepts, such as biogas from brewing grains and waste water from our treatment plant," explains Harald Raidl, Master Brewer. "With this project, we're taking our commitment to the environment a step further by increasing our use of these energy concepts, as well as introducing the use of new 'green' energy sources." These sources include solar energy and 'green' fuel for the solid matter furnace, including wood, waste labels and dried fermentation residue. In addition, the project will involve optimising the brewery's energy flows and reducing its overall energy consumption. This pioneering project has caught the eye of scientists, who are keen to find ways of implementing the innovative energy concepts in operation at the Göss Brewery in other Austrian breweries. A set of'green' guidelines for Heineken's other breweries is also being produced. "The Göss Brewery is situated in a beautiful environment, so it is very clear to us that we have a responsibility to protect the natural world," adds Harald. "We're hoping our pioneering 'green' brewery becomes best practice wherever feasible." Heineken's breweries in Poland lead the way in energy consumption monitoring

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World of Heineken | 2010 | | pagina 18