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 follows the principles of sustainable agriculture and supports the protection of biodiversity.

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).
The Group systematically implements these principles in its independently managed wine-growing regions, which represent more than 10,000 hectares throughout the world.
  • In New Zealand, a waste recycling process has been implemented. Reusing composted marcs in the vineyards has resulted in a significant reduction in mineral fertiliser use.
  • In Scotland and Ireland, wheat and barley are cultivated as close as possible to malt houses and distilleries, thereby reducing transportation between production and processing sites.
  • 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.
These principles have also been extended to the Group’s suppliers.

Maintaining biodiversity

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.