Brewing a Successful Sustainability Program. Cheri Chastain Sustainability Coordinator

Transcription

1 Brewing a Successful Sustainability Program Cheri Chastain Sustainability Coordinator

2 Sierra Nevada Brewing Co. was founded in 1980 with resourcefulness, efficiency and conservation as guiding operating principles.

3 We have grown to be the sixth largest brewery in the US, but the original sustainability ethic is still considered with all brewery decisions.

4 Leave a small footprint Maintain early values Think LONG TERM Close all loops Address all three aspects Social Equity Healthy Environment Economic Stability

5 2012 Outstanding Closing the Loop Commitment California Resource Recovery Assoc WRAP (Waste Reduction Award Program) - State of California 2011 Gold Achievement Award for Organic Materials Reduction US EPA Most Cycle Friendly Place to Work in Chico City of Chico 2010 Green Business of the Year US EPA Region Sustainable Plant of the Year Food Engineering Magazine 2008 & 2011 Silver Bicycle Friendly Business Award American Bicycle League 2008 Flex Your Power Award Winner State of California 2008 Zero Waste Achievement Award California Resource Recovery Association 2007 Climate Action Champion California Climate Action Registry 2005 Governors Environmental & Economic Leadership Award State of California

6 Focus on Zero Waste Drivers behind a zero waste goal: Improve environmental health which also then improves one s personal health Save money which lowers operating costs, ensures job security and builds a stronger community. Potential Wastes: Energy, water, packaging, time, money, productivity, compressed air, food, parts, and heaven forbid BEER!

7 Steps: 1. Auditing/benchmarking

8 Steps: 1. Auditing/benchmarking 2. Tracking % Percentage of Waste Recycled 99.90% YTD 2012 Goal % 99.70% 99.79% 99.80% 99.69% 99.75% 99.73% 99.76% 99.72% 99.84% 99.84% 99.79% 99.77% 99.86% 99.83% 99.78% 99.77% 99.82% 99.81% 99.67% 99.76% 99.82% 99.80% 99.60% 99.64% 99.50% 99.53% Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

9 Steps: 1. Auditing/benchmarking 2. Tracking 1. Refine Tracking % 2012 Percentage of Waste Recycled Excluding Spent Grain and Yeast 97.50% YTD 2012 Goal % 92.50% 95.11% 92.11% 94.65% 93.10% 95.08% 93.56% 95.60% 92.58% 96.13% 96.17% 95.00% 95.09% 96.29% 95.90% 95.72% 95.97% 95.28% 95.11% 92.62% 94.35% 95.17% 96.00% 95.78% 90.00% 87.50% 85.00% Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

10 Steps: 1. Auditing/benchmarking 2. Tracking 1. Refine Tracking 3. Technology Development/Deployment

11 1. Steps: 1. Auditing/benchmarking 2. Tracking 3. Technology Development/Deployment 4. Education/Involvement 1. All stakeholders employees, investors, customers, supply chain

12 1. Sustainable Agriculture 2. Energy 3. Water 4. Waste 5. Transportation

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17 BBL of Water per BBL of Beer BBL Beer Produced BBLs of Water Purchased and BBLs of Waste Water per BBL of Beer Produced 7 purchased waste water BBL Beer Produced 1,000, , , , , , , , , ,

18 We collect and divert 99.8% of our total solid waste from landfill Avoided $5million in 2011 & received $785K in revenue Glass Cans & Bottles Cardboard Shrink Wrap Paper-White & Mixed Plastic Strapping Packaging Material Batteries Light bulbs Computers Scrap Metal & Wire Burlap Compost / Green Waste Construction debris

19 Discards are collected from restaurant, break rooms, and some brewing operations Organics are composted onsite in the HotRot Finished compost is used in onsite restaurant garden Food from the garden is served in the Restaurant 2 weeks later we have stable compost!

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21 Challenges Employee Participation/Education Story Telling Operations vs Marketing based approach Customer Loyalty and employee satisfaction Consistent Messaging Lessons Learned Engage and Educate different forms of communication is essential Share! Form partnerships and industry relationships Work with supply chain

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