Climate Change Data

Toast Ale

Climate Impact & Sustainability Data (2023)

Reporting Period: 2023

Environmental Metrics

Total Carbon Emissions:150,151 kgCO2e
Scope 1 Emissions:Not disclosed
Scope 2 Emissions:Not disclosed
Scope 3 Emissions:Not disclosed
Renewable Energy Share:Not disclosed
Total Energy Consumption:Not disclosed
Water Consumption:Not disclosed
Waste Generated:Not disclosed
Carbon Intensity:538 gCO2 per Litre

ESG Focus Areas

  • Climate Change
  • Waste Reduction
  • Biodiversity
  • Social Impact
  • Governance

Environmental Achievements

  • Avoided 70.1 tonnes of CO2e emissions by using surplus bread.
  • Saved over 420,000 liters of water.
  • Freed up 71 acres of land.
  • Increased can sales to 82% of total sales (from 70%) by highlighting lower emissions compared to bottles.

Social Achievements

  • Donated £116,752 to food and nature charities.
  • Opened Good Company cafe/bar to foster collaboration and engagement.
  • Collaborated with other breweries on sustainability initiatives.
  • Funded legal action against the UK government's lack of action on food waste reporting.

Governance Achievements

  • Maintained B Corp certification.
  • Implemented Equity for Good ownership model.
  • Set a Net Zero target for 2030.

Climate Goals & Targets

Long-term Goals:
  • Net Zero emissions by 2030.
Medium-term Goals:
  • Achieve 82% reduction in Scope 3 emissions by 2030.
  • Prevent 1 billion slices of surplus bread from being wasted.
Short-term Goals:
  • Not disclosed

Environmental Challenges

  • Cost of living crisis impacting sales.
  • High energy and water costs.
  • Limited control over Scope 3 emissions (supply chain).
  • UK government's inaction on mandatory food waste reporting.
  • Challenges in transitioning from bottles to cans due to consumer preference and UK Deposit Return Schemes.
Mitigation Strategies
  • Working with suppliers to measure and manage emissions.
  • Advocating for policy changes to support circular economy models.
  • Focusing on efficiency improvements in bread use and brewing processes.
  • Collaborating with other breweries and organizations to scale up impact.
  • Educating consumers about the environmental benefits of cans.

Supply Chain Management

Supplier Audits: Not disclosed

Responsible Procurement
  • Sourcing surplus bread from bakeries
  • Working with suppliers to reduce emissions

Climate-Related Risks & Opportunities

Physical Risks
  • Extreme weather events impacting supply chain
Transition Risks
  • Changes in regulations and consumer preferences
Opportunities
  • Developing more sustainable brewing practices
  • Growing demand for sustainable products

Reporting Standards

Frameworks Used: GHG Protocol

Certifications: B Corp

Third-party Assurance: ClimatePartner

UN Sustainable Development Goals

  • SDG 12 (Responsible Consumption and Production)
  • SDG 13 (Climate Action)
  • SDG 15 (Life on Land)

Using surplus bread reduces food waste, lowers carbon emissions, and frees up land for nature.

Sustainable Products & Innovation

  • Beer brewed with surplus bread

Awards & Recognition

  • 'Keg Champion' award from the Steel Keg Association