Led by the British Beer & Pub Association, Zero Carbon Forum and Carbon, the roadmap is broken up into three ‘scopes’ for reporting purposes, in accordance with the Greenhouse Gas Protocol Corporate Account and Reporting Standard.
Scope 1 included all direct emissions from the reporting company – such as combustion for heating or cooking on site and emissions from fuel used in company-owned vehicles – while Scope 2 focused on indirect emissions from purchased electricity, steam, heating or cooling a company uses across its facilities.
The third scope represented all other indirect emissions that were a result of activities that occur in the value chain. For example, this could include emissions associated with agricultural activities to produce ingredients and emissions from the disposal of packaging waste.
Net zero targets
Scopes 1 and 2 outlined ambitions for brewers to reach net zero by 2030, while scope 3 described ambitions with a 2040 target.
Emma McClarkin, chief executive of the British Beer & Pub Association, said the launch of this brewing specific roadmap provided British producers a clear pathway to net zero.
“Brewing is distinct from the wider hospitality sector and is a key part of food and drink manufacturing across the UK, so requires a bespoke roadmap for reaching net zero,” said McClarkin.
“Using this roadmap, brewers can continue their great work to date in reducing their environmental footprint and support the roadmap for the wider hospitality sector in reaching net zero.”
The roadmap complements the Hospitality Roadmap to Net Zero launched by Zero Carbon Forum on 19 October.
Scottish Government Business Minister Ivan McKee added: “I am delighted to see the publication of the Brewing Sector Roadmap. It will help businesses decarbonise and set strategies which support our commitment that Scotland will reach net zero by 2045.
“It is particularly appropriate that the roadmap is launched in Glasgow shortly before the COP26 Summit, which provides an opportunity for Scotland to demonstrate its world leading climate action.”
Meanwhile, eating less protein, CO2 emissions labelling and gene editing were some solutions that could help reduce UK food producers’ environmental impact, according to the Department for Environment, Food and Rural Affairs’ (DEFRA’s) chief scientific advisor.