Environmental Report 2007

Transcription

1 Environmental Report 2007 Our pubs and breweries have impacts on the environment and the communities in which we operate. As a company we are conscious of this and aim to reduce our environmental footprint over time. This year we have reviewed our environmental policy statement, stating our commitment to continuous environmental improvement. The policy is included on the corporate website. See The data in this report covers the breweries at Wolverhampton, Burton and Cockermouth. Ringwood Brewery is a recent acquisition and will be incorporated into future environmental reports. The data shown for pubs refers to the 552 managed pubs in our estate, excluding our 1,706 tenanted and leased pubs which we are not directly responsible for operating (pub numbers shown are as at July 2007). Our Environmental Impacts The types of impact from our breweries and pubs are shown summarised below. Aspects Impacts Pub Inputs Drinks Natural resource, energy Food Agriculture, energy Water Natural resource, energy Electricity Gas Consumables Natural resource Deliveries Refurbishments Natural resource Pub Outputs Food waste Landfill Drink waste Landfill, recycling (containers, cans & bottles) General waste Landfill, emissions Fat and oils waste Landfill Sewage Sewage, water treatment Old equipment Landfill, recycling Old furnishings Landfill, recycling Brewery Inputs Raw materials (agricultural) Natural resource, fertiliser, pesticide, energy Food Agriculture, energy Water Natural resource, energy Electricity Gas Oil Fossil fuels, Page 1 06/08/07

2 emissions Deliveries Packaging materials Natural resource Brewery Outputs Effluent Water treatment Agricultural feed Recycling Product Distribution use of fuel, emissions Packaging / Landfill, recycling containers Waste Landfill, recycling Redundant plant Landfill, recycling In our environmental policy review, we identified six key areas of environmental impact which occur in both our breweries and pubs. These are: The use of raw materials and agricultural products The use of energy (gas and electricity) and water Greenhouse gas emissions, odours and noise Transportation, delivery and distribution of our products and employees Generation of post-consumer waste in the form of packaging Production, disposal, collection and processing of our waste solids and effluents Of these six areas our largest environmental impacts are in the areas of energy, water use and waste production. We have prioritised the management of these accordingly. Energy and Greenhouse Gas emissions Last year Marston s used around 91.4 giga watt hours (GWH) 1 of electricity throughout its operations. Of this, around 16.6 giga watt hours (18% of the total) was used in the three breweries; the remaining 82% was consumed in our managed pubs. We also used 222 GWH of gas in our operations. Of this, 63 GWH (28%) were used in our breweries and 159 GWH (72%) were consumed in our pubs 2. Our total fossil fuel consumption from our electricity, gas and transport fuel (retail and trunking fleets) produced carbon dioxide emissions of 88,240 tonnes of CO 2 in One gigawatt hour is 1 million kilowatt hours % of this figure is measured; the remaining 8.7% is based on estimated consumption. 3 At present this figure does not include emissions from the company car fleet. Page 2 06/08/07

3 Figure 2: Total Marstons CO 2 Emissions by Energy Source - 12 months to Sept 06 (tonnes) Fleet (diesel) 7% Gas 48% Electricity 45% Breweries: Brewing is an energy intensive process which uses both natural gas and electricity. Last year our breweries produced 19,614 tonnes of carbon dioxide (down from 20,386 tonnes in 2005). This translates to tonnes CO 2 per tonne of product (tco 2 /tonne product) for Wolverhampton, tco 2 /tonne product for Burton and tco 2 /tonne product for Cockermouth because of the different processes that operate in the three breweries. Burton is less efficient than Wolverhampton due to its bottling processes (which are more energy intensive than kegging) and it has to date received less investment in energy efficiency. In Cockermouth we plan to improve efficiency by installing a new gas burner and a new water chiller. As part of the brewing industry s climate change agreement we are committed to reducing our emissions, we aim to do this by increasing the efficiency of our operations. Our efficiency targets are split between the breweries as follows: Wolverhampton brewery aims to increase its efficiency by 32% from 1999 levels 4, Burton by 51% and Cockermouth by 2% all by We have negotiated these targets with various stakeholders including the Bristish Beer and Pub Association (BBPA) and DEFRA and they should produce an overall saving of around 12,089 tonnes CO 2 based on 1999 production volumes. We are determined to meet these targets and as a result we will benefit from an 80% reduction in our obligation under the Climate Change Levy. Currently Wolverhampton is on target to meet the required efficiency and all three sites are making progress towards the targets and have plans to ensure these are met. 4 This is the baseline level chosen for the brewing industry due to the lack of available data before this point. Page 3 06/08/07

4 Figure 3: CO 2 Emissions (tonnes), Marston's Breweries ,000 20,000 15,000 10,000 5, Case study: Energy Saving Initiatives at Burton We are implementing a number of energy saving initiatives in our Burton brewery through which we intend to save 10% of our CO 2 emissions from 2007 for a capital investment of 1.2m. Existing refrigeration plant has been modified to improve the oil cooling and reduce delivery head pressures and electricity use. In addition evaporative condensers have been fitted with new controls to match demand more closely so reducing electricity. We are updating a lead steam boiler which will reduce gas consumption by 5%. Additionally we are introducing continuous metering of hot and cold water, steam, gas and electricity on a real time system. This will allow each department to monitor its use and identify areas of wastage such as leaks or plant left running. We will review our energy use monthly and introduce detailed operator training Climate Change Target Breweries: to increase efficiency in the breweries by 10%, the equivalent of approximately 2,000 tonnes of CO 2. Managed Pubs: We use electricity and gas for heating, lighting and cooking in our 552 managed pubs. We are installing smart metering systems to be able to monitor consumption of both gas and electricity. The average energy consumption (electricity and gas) per pub is 366,184 kwh, equating to total emissions of 110 tonnes of CO 2 per annum. Last year Marston s Inns and Taverns entered into a partnership with the Carbon Trust to identify areas where we could make energy savings. As a test we identified 36 pubs which we split into three groups: 12 installed smart metering, 12 were given environmental training and 12 made no changes. The aim is to judge the Page 4 06/08/07

5 effectiveness of different energy saving measures. We are still monitoring the results from the project and will report on this next year. In the meantime, we have appointed a full-time Energy Manager. In addition the project has already revealed that refrigeration is an area in which improvements can be made. As a result we now purchase more energy efficient cellar coolers and bottle cabinets when they need replacing. We have also introduced environmental guidelines for all our new build and refurbished pubs and have entered into a further agreement with the Carbon Trust to provide design advice. We have agreed an energy efficiency specification for boilers, insulation and controls. All our refurbishments include high efficiency condensing boilers, which is now a statutory requirement, and all have cavity wall insulation. When possible we buy AA rated refrigeration and we aim to ensure we buy highly efficient freezers wherever possible. We require suppliers to be able to demonstrate sound environmental practices and now have a policy to install low energy lighting as standard in all pub areas in Marston s Inns and Taverns. We are currently investigating rolling this out to our tenanted pub division. We are working with consultants and the Carbon Trust to ensure our pubs continue to become more energy efficient: our ultimate aim is to produce a Carbon Neutral pub. Each new pub will implement new technologies and efficiencies; by October 2007 we hope to have further details of what our Carbon Neutral pub might look like. Tenanted Pubs We own over 1,700 tenanted pubs which form the majority of our property estate. We act in an advisory capacity to the pub operators to help them to minimise their impacts. For example, this year we are inviting them to energy efficiency talks given to our own Energy Champions and advising on the purchase of energy efficient cellar cooling equipment and low energy lighting. Further initiatives are being planned Climate Change Target - Pubs: to achieve a 15% saving in energy use throughout our managed pubs within three years. We hope to achieve this through the roll out of our Environment Management System (EMS), smart metering and spend to save initiatives. Transport: We have a large fleet of trunking and retail vehicles. Our fleet vehicles covered 4.6 million miles. Our fleet vehicles have average efficiencies of 8.9 miles per gallon (mpg). This mileage equates to a total consumption of 516,483 gallons of diesel last year and CO 2 emissions of 6,292 tonnes. We aim to reduce the emissions from our fleet and we monitor our mileage per gallon monthly to identify potential efficiencies. We also measure miles travelled per delivery and miles travelled per barrel to ensure that our routes are optimally efficient. We reassessed all our delivery runs in January 2007, and removed four vehicles from the road saving 75,000 miles per year, the equivalent of 117 tonnes of CO 2. We have installed satellite tracking on our Wolverhampton fleet to assess routes, speeds and idling times. Where possible we use low emission vehicles and are positioning ourselves to meet the Low Emission Zone targets being set for London in 2008 for all our vehicles based in our Hoddesdon depot near London. In October we are trialling a programme of driver training with the objective of improving miles per gallon consumed. Page 5 06/08/07

6 We have approximately 250 cars in our corporate car fleet at any one time. These travel an average of 30,000 miles per year. It is our policy for staff to have only diesel or hybrid cars to minimise CO 2 emissions and we specify that emissions must be lower than 200ppm CO Target Trunking and Retail Fleet: to maintain the fleet average mpg of 8.9 and for trunking vehicles to improve mpg. Water use We use water in our breweries both for input into the beer and for brewing and cleaning barrels and in our pubs for everyday use and washing in our kitchens. Whilst we measure the water use in our breweries comprehensively, at present we are unable to measure the total amount of water used in our pubs but over time we intend to install water meters to facilitate data collection and analysis. Breweries: Water consumption is a key performance indicator (KPI) for site managers at all three breweries and we continually monitor our usage to identify potential reductions. Last year our breweries used a total of 786,480m 3 of water (down from 918,115m 3 in 2005). This is taken from both the mains and from boreholes. The consumption is divided between the breweries as seen in Figure 4. Figure 4: Water Use at Marston's Breweries 2005 and 2006 Volume Wolverhampton Burton Cockermouth At Burton we currently use 4.78 barrels of water for every 1 barrel of product brewed and bottled. This ratio is 3.71 at Cockermouth and 2.39 at Wolverhampton where we use a more modern brewing process; our Burton process uses larger numbers of Page 6 06/08/07

7 smaller oak barrels as a consequence of our use of The Burton Union System. Our breweries have ratios which are better than the industry average of 5:1 5. We also look at our water efficiency in terms of water used in proportion to effluent produced. In 2006 at Burton 71% of the water brought onto site was eventually discharged as effluent to the sewer; at Wolverhampton this ratio was similar at 70.6%. Both these results are higher than the industry average of 66%. We are trying to minimise our water use at Burton by cleaning plant with recovered water from the clean rinse phase of cleaning tanks and pipes. In Cockermouth we are treating our effluent, reusing water for rinses and have installed monitoring equipment. As a result we discharged only 30.6% of the total water used on site as effluent in Case Study: Water Efficiency at Burton We have initiated a major project at our Burton brewery to simplify our use of site wells and water from the local reservoir. This will maintain the use of the famous Burton water used to brew Marston s with fewer hot and cold tanks as well as using energy saving pumps. Water used for cleaning will be softened using water from the site wells. The clean water we use for a final rinse will be reused as part of the first rinse, reducing effluent by 25% overall. This will be implemented by the end of We work with water authorities and the Environment Agency to ensure that we meet standards for the disposal of rainwater and effluent. Last year we did not have any breaches of regulations or compliance failures. However our Integrated Pollution Prevention and Control (IPPC) assessment report suggested that we could formalise our maintenance approach and provide more training on environmental disaster scenarios at the breweries. We are now implementing both of these procedures Water Target - Breweries: to comply with the recommendations as a result of the IPPC regulations and to set an effluent target ratio for each brewery. Pubs: Marston s Inns and Taverns pubs are introducing water metering equipment as we undertake refurbishment work. However, at present we do not collect total water usage data for our pubs. By installing meters we intend to collect this data over time Water Target - Pubs: to investigate ways in which to collect comprehensive water use data throughout our managed pub estate. Waste We produced around 31,500 tonnes of waste in total in the twelve months to March 07 of which 14,501 tonnes came from our brewing processes and 16,999 tonnes came from our managed pubs. Of this total we recycled 44%; the remaining 56% was sent to landfill. [See Figure 5] We recycle 88% of the waste produced by our breweries [see Figure 7]. Some of our waste such as malt and hops that we use in our breweries are recycled as animal feed after brewing; we also dispose of other wastes such as glass (cullet), metals, cardboard, paper and polythene through recycling contractors. 5 This figure is provided by the British Beer and Pub Association (BBPA) Page 7 06/08/07

8 However at present we recycle only 5% of the waste that we produce in our pubs (see Figure 6). This is because we have a large number of sites nationwide producing small quantities of waste which makes it difficult to coordinate the waste streams efficiently for recycling. The waste that we do recycle is from two particular waste streams: used cooking oil and glass. Last year we produced 495 tonnes of used cooking oil, which was recycled by a specialist contractor into biofuel. We also recycled glass in 145 of our 552 managed pubs; 2% of total pub waste. This is an area where we know improvements can be made and therefore we aim to increase this proportion over time through increasing the number of pubs segregating and recycling waste. We are also trialling a cardboard recycling scheme in 35 pubs. The implementation of environmental management systems in pubs will encourage the segregation of waste, but ultimately we aim to develop new contractual arrangements with waste collectors to improve our pub recycling rates Waste Target - Breweries and Pubs: we aim to decrease the proportion of our waste going to landfill over time. Our target for this year is to review contractual arrangements to allow us to identify options to increase recycling from our pubs and develop quantitative targets. Figure 5: Marston's Total Waste - 12 months to March 07 (tonnes) 0% 1% 0% 5% 35% 2% 0% 1% 56% Metals Cullet Cardboard Landfill Paper Polythene Used Cooking Oil Spent grain Waste yeast N.B. Solid colours represent waste recycled; hatched colours represent waste sent to landfill. Page 8 06/08/07

9 Figure 6: Pubs - Waste Disposal Methods - 12 months to March 07 (tonnes) 3% 2% Used cooking oil Mixed cullet Landfill 95% Figure 7: Breweries - Waste Disposal Methods - 12 months to March 07 (tonnes) 1%0% 8% 2% 12% 0% 2% Metals Cullet Cardboard Landfill Paper Polythene Spent grain Waste yeast 75% Product Stewardship We review our packaging on an ongoing basis. We light-weighted our 500ml bottles about five years ago and removed 55 grams of glass from each bottle. As glass manufacturing technology has now progressed we are now able to remove a further 85 grams, taking our bottle weight down to 300 grams, which makes it one of the Page 9 06/08/07

10 lightest 500 ml bottles on the market. We are launching this new lighter bottle in October 2007 and in total it will result in us removing 1,130 tonnes of glass from our packaging as well as improving our transportation impacts. Our Supply Chain: Raw Materials and Agricultural Products We are conscious that the agricultural products that we buy to make our beer and to serve as food in our pubs have significant environmental impacts as a consequence of the way that they are grown and transported. Each year our breweries use 13,600 tonnes of sugar (sourced mainly from overseas), malt and hops (sourced in England). We have set quality standards that these products must meet. We spend over 32 million on purchasing food each year, sourcing over 1,000 lines from approximately 85 suppliers. We are currently looking at ways to reduce the impact of this both in terms of food miles and by ensuring the methods by which the goods we buy are produced are ethically, socially and environmentally sustainable. We are currently investigating the procurement of fair-trade tea and coffee for some of our pubs. We are also undertaking a pilot project on local sourcing in which a number of pubs are buying fresh meat and vegetables from local farms. If successful, we hope to extend the project to a larger group of pubs. We ask all of our suppliers to work to certain standards both of health and hygiene. Our auditor, Charnwood Hygiene, audits each supplier against food safety and hygiene standards; we have recently extended the remit of these audits to include ethical standards e.g. the conditions in which the product is grown or produced. In addition, as a result of new government guidelines and health concerns, we ask all of our suppliers to work within salt limits and to exclude hydrogenated fats where possible. We have altered a number of our recipes as a result of new guidelines to ensure the food we produce is healthier. We also purchase aluminium, glass, cardboard and plastic films for packaging. All of these have a recycled content which varies depending upon the manufacturer from whom we purchase; we are unable to specify this content for each material at present. Environmental Management Systems (EMS) The Wolverhampton and Burton breweries have established Environmental Management Systems (EMS) which have enabled us to monitor and reduce our impacts over time. Both have dedicated managers with responsibility for implementing and managing the EMS. Our brewery at Cockermouth is too small to be covered by IPPC and we do not operate an EMS there. This year we have begun to extend our EMS to cover our pubs and intend to roll this out to all 552 managed pubs by the end of September This will mean that over two thirds of the company in terms of turnover will be covered by an EMS. We have appointed an Energy Manager to coordinate the roll out to the pubs and by September 2007 will have installed smart metering systems for energy and water at 188 of our managed pubs to allow us to collect data for monitoring. We will ensure that the EMS is enforced by the appointment of an Environmental Champion in each pub. These champions will carry out a series of weekly checks and monitor meters, ensure there is minimal wastage and implement the waste segregation and recycling strategy. The training of the Environmental Champions will begin in September Page 10 06/08/07

11 Results and data derived from both the brewery and the pub management systems are collected and reviewed at the quarterly meetings of the Environmental Committee and targets set annually. Environmental Training The Board is represented on the company s Environmental and Social Responsibility Committee by Stephen Oliver, who as well as being a director on the Board is also the Chairman for the Committee. The Board is kept aware through Stephen Oliver of significant environmental issues and the company s obligation for the protection of the environment. Breweries: All production staff at our breweries in Wolverhampton and Burton are given training on controlling fugitive releases in order to reduce risk to the environment and to operate in accordance with our obligations regarding IPPC. At our brewery in Burton it is planned this year to brief the company s environmental policy to all employees through a cascade process. Head Office Departments: Environmental Champions have been appointed for all Head Office departments, their brief is to reduce waste streams and spread awareness of the benefits of environmental efficiency amongst colleagues. They will also assist in delivering environmental campaigns. Training will consist of general awareness of good housekeeping techniques and a better understanding of energy usage in their areas, particularly by IT equipment. The Environmental Champions will be supplied with various tools and trained in their use. Energy meters have been installed on departmental floors and up to date monthly reports will be extracted directly. Training will be given to understand the information which will be in graph form to measure each department s environmental performance. Managed Pubs: Training for Environmental Champions in all the managed pubs will be as for Head Office departments but more intense because of their remoteness and varied operation. The main training focus is efficient housekeeping and equipment knowledge. They will be trained to read utility meters and keep records which will be supported by automatic meter reading where installed. They will also be trained to carry out weekly checks and encouraged to report defects which impact on environmental efficiency. All Environmental Champions will receive ongoing support and training as operational requirements, equipment knowledge and environmental efficiencies evolve. Page 11 06/08/07