Climate Change Data

Harboes Bryggeri A/S

Climate Impact & Sustainability Data (2019-2020)

Reporting Period: 2019-2020

Environmental Metrics

Total Carbon Emissions:20.0 million kg CO2 (2019/20)
Total Energy Consumption:96.8 GWh (2019/20)
Water Consumption:1448 million L (2019/20)
Waste Generated:8.1 million hL (2019/20)
Carbon Intensity:3.4 kg CO2/hL (2019/20)

ESG Focus Areas

  • Energy
  • Water
  • CO2 emissions
  • Material consumption
  • Diversity and inclusion
  • Workplaces
  • Collaboration with local communities

Environmental Achievements

  • Implemented an optimization project to raise awareness of water consumption (continued in 2020/2021 to reduce water usage).
  • Introduced a car policy incentivizing more environmentally friendly company cars.
  • Made a major investment resulting in reduced energy consumption and CO2 emissions from the next fiscal year.

Social Achievements

  • Introduced personal armrests with motion sensors in Denmark.
  • Expanded the onboarding process.
  • Focused on absence interviews in case of prolonged illness.

Governance Achievements

  • Developed and introduced a Code of Conduct for the entire organization.
  • Established a close collaboration with ZBC in Slagelse.
  • Joined the UN Global Compact.

Climate Goals & Targets

Long-term Goals:
  • Not disclosed
Medium-term Goals:
  • Further reduce energy consumption, CO2 emissions, and water consumption (by 2022)
  • Increase employee competencies (by 2022)
  • Reduce sick leave and workplace accidents (by 2022)
  • Focus on sustainable packaging (by 2022)
Short-term Goals:
  • Reduce water consumption (2020/2021)
  • Reduce energy consumption and CO2 emissions (from 2020/2021)
  • Implement energy management system (ISO 50001) in Skælskør (2020/2021)
  • Implement Code of Conduct across Harboe Group (2020/2021)
  • Develop Code of Conduct for suppliers (2020/2021)

Environmental Challenges

  • Managing suppliers several steps removed from the value chain.
  • Increased risk of human rights violations, corruption, bribery, and food fraud due to materials sourced outside the EU.
  • Production of beer, soft drinks, and malt extracts requires significant water and energy.
  • Increased environmental impact due to product portfolio.
  • Increased demands for packaging patterns have led to manual work processes.
  • Shortage of skilled labor.
  • Food production requires significant amounts of raw materials, materials, and energy.
  • Risk of contamination of ingredients during transport.
  • Increased scrutiny of suppliers through social media, making supplier management crucial to avoid food scandals.
  • Packaging is a significant part of products, and changes and adaptations happen rapidly.
  • Changing consumer trends.
Mitigation Strategies
  • Careful selection of suppliers who follow ethical guidelines.
  • Strengthening procurement procedures and supplier oversight through audits or third parties.
  • Continuous collaboration with suppliers to ensure ongoing development.
  • Setting targets for CO2 emissions.
  • Maximizing the use of raw materials, water, and energy.
  • Implementing energy management.
  • Optimizing consumption of raw materials and materials.
  • Investigating possibilities for reducing wastewater.
  • Reducing water consumption.
  • Optimizing the use of by-products from production through recycling.
  • Continuous optimization of working conditions through occupational health and safety management.
  • Maintaining job satisfaction.
  • Increasing employee competencies.
  • Developing sustainable product solutions.
  • Improving efficiency in the use of raw materials and materials throughout production.
  • Choosing packaging solutions that ensure good quality and safety of products without unwanted substances.
  • Ensuring products are labeled with necessary information.
  • Working with sustainable packaging included in the Danish return system.
  • Developing and launching new products with lower calorie content while maintaining good taste and high quality.
  • Preventing food safety problems through supplier and quality management.
  • Complying with food safety and labeling legislation.
  • Having lean production that can deliver just in time.
  • Developing new sustainable ingredients that extend the shelf life of the products they are used in.

Supply Chain Management

Responsible Procurement
  • Careful supplier selection based on ethical guidelines.
  • Strengthened procurement procedures.
  • Supplier oversight through audits or third parties.
  • Continuous collaboration with suppliers.

Climate-Related Risks & Opportunities

Reporting Standards

Frameworks Used: UN Global Compact

Certifications: OHSAS 18001 (transitioning to ISO 45001), IFS

UN Sustainable Development Goals

  • SDG 6: Clean Water and Sanitation
  • SDG 8: Decent Work and Economic Growth
  • SDG 12: Responsible Consumption and Production
  • SDG 13: Climate Action

Harboe has identified these SDGs as areas where it can make the greatest difference through its operations, focusing on minimizing negative impacts and strengthening positive impacts.

Sustainable Products & Innovation

  • New malt-based ingredient for the food industry that increases the sustainability footprint of products.
  • New range of organic beer.