Use natural resources

Pernod Ricard uses natural resources to produce its wines and spirits: grapes, grains, beets (used for alcohol production), sugar cane and aromatic plants. To protect these natural resources, the Group encourages implementing sustainable agriculture, particularly for fertilisation, irrigation, biodiversity preservation and protection against disease and pests.

Promoting sustainable agriculture



Sustainable agriculture represents a “global approach to operational and impact management that aims to go beyond compliance with regulations, and to promote the positive aspects of agricultural practices on the environment and limit their negative effects, without jeopardizing economic profitability.” (Source: Ministry of Agriculture and Fishing).





Sustainable agriculture is founded on the following principles:
  • preservation of soil fertility over the long term,
  • prevention of soil erosion through appropriate practices,
  • reduction of risks of environmental pollution from fertilisers by:
    • balancing fertilisation (adapting frequency and quantity to plant needs),
    • using phytosanitary products only when necessary and justified,
  • promotion of economic and balanced management of water resources (source: Ministry of Agriculture and Fishing).


These principles are systematically applied to the Group’s own vineyards (over 10,000 hectares around the world) and have been extended to Pernod Ricard suppliers.

Rationalizing and LIMITING THE USE OF PESTICIDES

  • In New Zealand, all of the Group’s vineyards have been accredited by Sustainable Winegrowing New Zealand (SWNZ): since the launching of this initiative, the use of pesticides has decreased by 45%. 
  • In France, Cognac Martell is paying special attention to wine-growing effluents. Special cleaning areas for agricultural equipment have been set up and adapted for biological wastewater treatment.

ENCOURAGING SUSTAINABLE IRRIGATION

  • Traditional irrigation techniques are gradually being replaced by drop-by-drop irrigation in Argentina, saving around 6,000 m3 of water per hectare each year. 
  • In Australia and New Zealand, Pernod Ricard Pacific is also continuing to develop drop-by-drop techniques, nocturnal irrigation systems and measures to protect against soil evaporation. Pernod Ricard Australia also recycles wastewater to irrigate its vineyards. At the Rowland Flat site where Jacob’s Creek wine is produced, wastewater is purified and then recycled to irrigate the vineyards. 
  • In Livramento, Brazil, treatment stations for product preparation have been equipped with holding pools to prevent soil contamination. More efficient planting methods have also been implemented to reduce erosion.

PROTECTING BIODIVERSITY

Pernod Ricard pays special attention to the environmental impact of its distilleries that are located in areas where the flora and fauna are particularly diverse.

Two of the Group’s distilleries in Scotland are following this policy: Glenlivet, located in the Cairngorn National Park, and Glenallachi, situated near a tributary of the River Spey, which is a special area.  

In New Zealand, Pernod Ricard local subsidiary, Montana, also uses environmentally-friendly biological (pheromone-based traps) or physical (netting) methods to protect vineyards from insects and birds.
 
Pernod Ricard Pacific is heading a strategy to naturally reintroduce indigenous fauna into the Jacob's Creek, Australia, and the Waipara and Marlborough, New Zealand, winegrowing areas. It has initiated programmes to restore biotopes and native flora in these regions. In Australia, tests are being carried out to biologically combat grey mould.


IN THE SPOTLIGHT: PRESERVING THE GREAT YELLOW GENTIAN

The example that best demonstrates Pernod Ricard’s commitment to maintaining biodiversity is the Group’s cultivation of the great yellow gentian.

The great yellow gentian, which grows wild in alpine regions, takes 10 years to reach first bloom and can live for as long as 50 years. The plant is an essential ingredient in Suze production, giving the aperitif its characteristic bitterness.
In the 1970’s, studies were conducted to determine if the plant could be cultivated. Successful cultivation would protect the alpine meadows and reduce commercial use of the wildflower. As a result of this research, Pernod Ricard now meets 50% of its needs through the direct harvesting of 70 hectares of cultivated gentian.


ESTABLISHING BEST PRACTICES

A Guide to Best Practices was created by Pernod Ricard and distributed to all of its subsidiaries to ensure the sustainable management of its vineyards.

A production waste recycling procedure has been implemented in New Zealand. Composted marcs are now reused in the vineyards. In 2006-2007, 1,300 tonnes of marcs (residual waste from the vinification process) were composted and reused as fertiliser. As a result, demand for mineral fertilisers was reduced by 280 tonnes while demand for organic fertilisers was reduced by over 2,000 tonnes.

Pernod Ricard Australia is an active member of the EnviroWine Australia committee. This association aims to develop environmental management practices for vineyards and wine cellars.

Wine growers at the Yerevan Brandy Company, Armenia’s leading brandy producer, can call on the advice of a team of seven agronomists to optimise plant health care treatments and fertiliser use. In recent years, this subsidiary has worked to find new uses for solid waste, which is now recycled, and distillation by-products (stillage). Previously disposed of through the public waste network, stillage is now used to convert the region’s saline soil into arable land and serves as an organic fertiliser for local fields.