Indicative Carbon Footprints of Different Packaging Variants World ofHeineken 42 summer 2010 to c O to to E LU £Z L_ 03 O Returnable bottles Draught beer cooling processes transport packaging materials to brewery beer production malting Cans One-way glass distribution packed beer production packaging materials transport malt hops agriculture malt hops GREEN INSIDE-OUT As can be seen in the graph above, of all the elements in the Total Value Chain, it's the production of cans and bottles and other packaging, especially non-returnable items, that contribute the most to Heineken's carbon footprint. "And it's not a small margin either. C02 emissions in this area are three times the amount produced in the brewing process," says Paul. "This is one of three carbon footprint 'hotspots' that we have identified, together with distribution and cooling. For each of these, we have a specific working group that is gathering information about carbon footprints and identifying ways to improve them." One working group is cooperating closely with key retailers, including the large supermarket chains: Tesco in Europe, and Walmart in the US. "They're very pro-active in this area, so together we're confident we can make significant improvements. Of course, we don't manufacture the packing, cans and bottles ourselves, so we are also encouraging our suppliers to share our aims and to be more aware of C02 issues," says Paul. Legislation is also impacting businesses in this area. "France is about to introduce 'eco labelling' where a product's carbon footprint is indicated on the packaging. Heineken is currently playing an active roll in the process of establishing an agreed methodology for calculating a carbon footprint in our industry. This will become the standard for all operating companies in Europe." BREWING A BETTER FUTURE Heineken has set itself ambitious targets. Herman is quick to reinforce that "although there are some places where we must make relatively large improvements, we also need to make many small, progressive improvements in all of our breweries." 17

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World of Heineken | 2010 | | pagina 19