Conserving water and energy

Pernod Ricard’s industrial activities have limited impact on the environment.
Dedicated to the conservation of natural resources, the Group makes every effort to reduce its energy and water consumption.

Conserving water

Water is essential to the development of Pernod Ricard products. The Group has always maintained an exceptional record with respect to this irreplaceable source of life.
Most of the Group’s water usage is for the refrigeration of its distillation units. Water is generally taken from underground aquifers or from rivers close to industrial sites; it is then returned to the natural environment.

The Group has taken a number of steps to save and recycle water.
• In 2006-2007, 48 of 90 production sites were already equipped with internal wastewater treatment equipment. A guide detailing the most relevant processes was published. Various reuse and recycling processes were also implemented, including vineyard irrigation, the composting of waste from sludge treatment stations and the use of this waste as agricultural fertiliser.

• In Ireland, Irish Distillers’ Midleton distillery is equipped with a membrane biological reactor, ensuring maximum efficiency during water treatment. The perfectly purified water can be released directly into the river or reused.

• In vineyards in Australia, Spain and Argentina, the Group uses a hydrous stress measurement technique for plants. A drop-by-drop irrigation system reduces water consumption by providing exactly the right amount of water for the optimal development of the fruit.

• At the Pernod site in Cubzac (France), reducing the consumption of cleaning water is a priority. Water consumption was reduced by 9% in 2004 thanks to improved management of the fermenting room. An automatic fermenting room cleaning system, introduced in the framework of an action plan established in 2006, should reduce water consumption at the site by a further 10%.

• Our local subsidiary in Armenia launched a major renovation program which has reduced water consumption by a factor of five in just four years.

In 2006-2007, Pernod Ricard consumed an average of 6.42m3 of water per 1,000 litres of finished product.


Conserving energy

Pernod Ricard limits the amount of energy used in its operations: electricity, gas, fuel and coal, in particular.
  • In the Czech Republic, at the Bohatice facility, replacement of the heating system resulted in a 20% reduction in gas consumption, a saving of around 300 MWh.
  • In Spain, at the Ruavieja facility, electricity consumption was reduced by 30% by changing the roof to provide more natural lighting.