Speciality Food Feb/March 2024

the distillery operates an onsite refill scheme, which has grown by 20% since launching. Chris is proud that, since day one, for every bottle of gin sold the business has pledged to plant 1sqm of woodland in the Yorkshire Dales. And this isn’t just lip service. Having partnered with a local charity, the team head out between November and February to directly help with planting. It’s imperative, he says, to be transparent, adding that greenwashing is one of the biggest challenges in the sector, and being clear with consumers is a moral obligation – especially as more of the public are showing an interest in the planet. “It’s the only way we would do this,” he reveals. “It’s a wholesome way to run a business. As with anything, when you start it can seem daunting to go on this journey, but by making small changes you can make a big difference.” Don’t bottle it While producers take strides to reduce their carbon footprint, manufacturers in the packing industry are also waking up to consumer demand for better practices. World of Zing, a premium RTD cocktail brand, pays attention to sustainability across the chain, from limiting the use of high carbon footprint citrus fruits, to there too was eye-opening. The idea was if we were going to come back and build a business, it had to be one where we’d be able to give back and protect the environment.” There’s no part of the distillery that hasn’t been assessed for impact, though Chris admits he’s sure he’ll find more to improve along the way. Around 26 tonnes of water per year are saved by using vacuum rather than copper stills. Wheat is grown 50 to 60 miles away. Honey comes from beehives on site. Fruits are Yorkshire grown. And the team grow their own botanicals, from lemongrass, to juniper, using homemade compost as fertiliser. Additionally spent botanicals go to a local bakery for glazes and breads, cardboard waste from suppliers is shredded for packing the lightweight bottles (made from 55% recycled glass), shrink wrap over the stoppers is home compostable cellulose, and 42 ‘C lean’. It’s THE buzzword making headway in the drinks industry. Consumers are no longer satisfied simply by great taste. They want lower ABVs, naturally-sweetened lower sugar options, and spirits that show provenance, heritage, and a commitment to lessening their impact on the environment. This consumer-led desire has driven huge overhauls in existing businesses, while new drinks manufacturers put sustainability at the centre of their operations from the outset. Innovation in the UK is proving strong. We’ve got vodkas made using whey (a waste product from the cheesemaking process) from the likes of Isle of Mull and Ewenique. B Corp certified Nc’Nean produces net zero organic whisky, delivered in 100% recycled glass. And Pod Pea Vodka is using British-grown, nitrogen fixing peas to create a unique spirit that’s distilled using steam, lowering emissions, while waste pulp from the process provides protein for the pet food industry. Miranda Hayman, co-owner of Hayman Distillers, creator of what’s claimed to be the world’s first sustainable vodka (Respirited) says the business has become increasingly aware of the number of conscious consumers seeking out sustainable brands. “Not only do they expect sustainable packaging, but also innovation. The perception of premium is changing, and is becoming more values-based. The consumer today is wanting more transparency in how products are made and we, the spirits sector, need to reflect this,” she adds. Shamara Hammonds, sustainability advisor at Adnams, agrees. “I think there are plenty of moral and ethical reasons why sustainability should be important =@specialityfood to us all,” she says, citing using less resource (therefore reducing cost), and customer expectations as two reasons why spirits businesses need to up their game environmentally. “This is even more important to younger generations, so even if you don’t think it’s important to your customer right now, it absolutely is to your customer tomorrow!” There are ways traditional businesses can adapt and move towards more sustainable practices, as Adnams (a brewing company with a long heritage) can attest. It’s one of very few distilleries to have a brewery on site, which has brought many efficiencies, says head of production Fergus Fitzgerald – particularly when it comes to saving water. “Often the challenge isn’t how to recover energy or water, but what to do with it once you have it,” he explains. “Having a brewery and distillery on the same site gives us opportunities for saving energy and water across a variety of areas. So, we use the cooling system in the brewery to recover cooling water in the distillery and keep it cool so it can be re-used. Most distilleries don’t have that option.” Adnams has also been committed for many years to buying 100% renewable energy. And “we work with barley growers locally, not just to have that connection with where the rawmaterial comes from, but also so we can agree directly what the best varieties are to trial for the grower, maltster and the distiller,” adds Fergus. Sustainability runs a thread here too, with the team considering drought tolerance, low fertiliser inputs and better yields. FERGUS FITZGERALD ADNAMS CHRIS JAUME COOPER KING DISTILLERY PRITESH MODY WORLD OF ZING MALCOLM WAUGH FRUGALPAC COMMENTATORS JUST THE TONIC “We are very much aware of sustainability and environmental concerns not only in the UK, but globally as a company,” says Dave Morton of Fitch & Leedes, a Cape Town-based producer of premium tonics, now available in the UK via distributor Bespoke Beverages. “We have focussed on our plastic overwraps, which make use of 70% recycled material. And we’re very proud to be in a can format. Cans are very fast replacing glass worldwide. They’re infinitely recyclable and can be back on shelves within 60 days!” The brand’s tonics, which are already exported very successfully across Australia, New Zealand and Africa, are produced using quadruple filtered water, in a 200ml format, which, Dave says, is the ideal pour. “We’ve done a lot of tasting exercises against 150ml cans, and from consumers we understand 200ml really is perfect, whether you’re having a single or double tot of spirit.” Eleven flavours are available – the bestsellers currently being the Pink Tonic (cucumber and rose), Grapefruit Tonic, and Blue Tonic (blueberry and cardamom) And, mindful of UK HFSS rules, the majority of the range comes in well under 5g of sugar per 100ml. “We’ve listened to the market, and reformulated,” says Dave, who adds that customers adore Fitch & Leedes’ products, which have a fizz and texture more akin to prosecco. Buyers and retailers can sample the tonics at a series of trade shows across the UK this year, including at IFE, where it will be represented by Bespoke Beverages on stand 4633. THE SPIRITOF SUSTAINABILITY Big changes are afoot across the drinks industry, with a push to create products that meet consumer demand for eco-friendly options Producers need to act now For Chris Jaume, co-founder of Yorkshire-based zero waste, carbon negative distillery Cooper King, there is no Plan B, and spirit producers who don’t already have the environment on their agenda are on a backfoot. The architect, and his scientist wife and co-founder Abbie, saw first-hand the devastating effects of climate change while living in Australia, learning their trade from a master whisky maker. Their experience informs every part of Cooper King. “Sustainability underpins everything we do,” Chris explains, revealing the terror he and Abbie felt witnessing fires that ripped through Tasmania. “They came quite close to us. It was scary to see the damage. We also lived alongside the Great Barrier Reef in Queensland. Seeing the damage MIRANDA HAYMAN RESPIRITED