We are focused to make a more sustainable Marston’s. We have driven multiple changes across the business, which have deliver amongst others; Zero Waste to Landfill, Plastic-alternative straws across our pub estate (totalling a 76% reduction which equates to 13m less per year) and a Self-Supply Water License; contributing to a more efficient and sustainable Marston’s. In recognition of these achievement Marston’s has won 5 awards since 2018:
The business has developed a broader environmental agenda from Directors to Pubs level; engagement with the wider business ensures that in a changing world of energy and sustainability Marston’s have:
Energy and carbon is one of our biggest environmental impacts. Heightened environmental awareness, costs, regulation and advances in technology are also driving Marston’s to develop new programmes to improve efficiency and reduce carbon emissions. The use of energy throughout our business has been re-evaluated each year (whether it be in production transportation or building stock). For Marston’s improvements in energy utilisation through green technology, building design and behavioural change are intended to drive significant savings in emissions.
|Electricity & gas||96,190||100,365|
|Petrol & diesel||13,730||13,788|
|Refrigerants - breweries||1||9|
|Refrigerants - pubs||4,813||5,179|
|CO2e tonnes per £100k (turnover)||10.05||10.71|
Electricity and gas usage are dominant. As we move towards higher food sales, it will become increasingly difficult to decrease our absolute energy use and greenhouse gas emissions year-on-year.
Gas and electricity usage within the breweries and managed pubs is automatically monitored and this data is validated continuously. Energy use is collected by AMR, and also from manually read meters. This data is cross checked against expected consumption. Fuels used by delivery trucks and drays is recorded and validated against expected values. Other emissions are estimated and are relatively insignificant.
Our managed pubs represent the largest contributor to the carbon footprint under our direct control and we are committed to reducing our energy and associated emissions. The table below represents average energy consumption and CO2 emissions per pub within our managed and franchised portfolio for which we consider the data collated to be reliable over the previous three years.
|2018-19||(to be added)|
Throughout Marston’s portfolio of pubs food sales have steadily increased. As such the energy demand of our kitchens has also increased. To increase efficiencies and minimise costs, Marston’s have worked on the catering specification to reduce the energy consumption and increase life expectancy of catering equipment. Innovations have included highly efficient fryers that filter oil to increase oil life, and high efficiency chargrills.
Traditional fluorocarbon refrigerants are ozone depleting, or have a significant global warming impact. As such Marston’s are committed to reducing the use of these HFC’s. All of Marston’s cabinet refrigerators purchased are high-energy efficiency hydrocarbon units, which are manufactured in the UK.
Lighting makes up a significant proportion of the electrical consumption of a pub. We have installed LED lighting to all internal areas across the whole of our pub estate. LED lighting consumes 80% less energy than tradition incandescent lighting. In back of house areas we have installed LED lighting integrated PIR occupancy sensors, reducing the operational hours of the lighting.
Voltage optimisation increases the efficiency of electrical equipment, whilst also preventing electrical surges. We have installed voltage optimisation in all of our new-builds and have retrofitted to over 100 sites. The units are more efficient and have a considerably reduced embedded carbon footprint, meaning carbon payback is reduced by 17 per cent
A BREEAM assessment uses recognised measures of performance, which are set against established benchmarks, to evaluate a building's specification, design, construction and use. The measures used represent a broad range of categories and criteria. They include aspects related to energy and water use, the internal environment (health and well-being), pollution, transport, materials, waste, ecology and management processes.
Many of our new-builds are now built to Breeam Standards; many to Breeam Very Good and one Breeam Excellent.
Blaina Wharf successfully achieved BREEAM excellent. Photovoltaic panels have been installed to generate renewable electricity from the sun’s energy. Air Heat Source Pumps have been installed, which transfer heat from the atmosphere outside to inside the pub. The lighting is provided by LED that uses approximately 80% less energy than conventional lighting. Fresh air is used to cool beer when temperatures are low enough outside. The building has been constructed adhering to the BREEAM excellent standard, ensuring the environmental impacts of the building are minimised during its life cycle.
Employee engagement and behaviour change has a great impact on energy and water consumption, empowering our employers is key to reduce our environmental impacts. Our Energy Heroes campaign aims to improve employee awareness of the cost and environmental impacts of using energy and water. Environmental training is provided to our pub teams via our training platform Talent Academy Online and is available to all sites where we are responsible for utilities. Information is provided to sites included energy saving guides and posters to assist staff to reduce consumption.
Our tenants and lessees are responsible for the energy used in the pubs they operate. However, we aim to support their efforts in energy and carbon management by the transfer of our knowledge and experience. Through our online portal – “My Marston’s Online” - we offer information on energy saving strategies. We promote our tenants to install energy efficient equipment, where possible we extent procurement arrangements to our tenants so they can benefit from energy saving solutions.
We are currently investigating innovative finance solutions to assist with the implementation of measures and will be offering training and support.
Our breweries are highly committed to energy efficiency. In the last four years we have invested in energy and carbon management projects: better monitoring and control, improved refrigeration and efficient lighting. Our two largest breweries at Burton and Wolverhampton feature extensive energy monitoring systems, which assists to identify areas of inefficiency.
On Saturday 23rd June 2018 a new boiler arrived at Banks’s brewery. It formed part of a half million pounds project to reduce our gas consumption, CO2 emissions and future proof the brewery. This new boiler complies with the future NOx emission regulations, and was made in Annan, Scotland by Cochran. The positioning of the boiler was one of the challenging parts of the project due to its size, and the restricted space where it needed to be situated. A 3D model was created to confirm that the boiler could physically be installed in the boiler house. On the day, a 500 Tonnes crane lifted the 28T weight boiler above the cottages in the grain yard, then once in the grain yard the boiler was skated inside the boiler house.
The new boiler started to deliver steam to site on Monday 17th September 2018, and we are expecting our site gas usage to reduce by more than 15%.
We have a large fleet of trunking and retail vehicles. Our fleet vehicles cover approximately 7 million the equivalent of travelling around the earth over 300 times.
We aim to reduce the fuel efficiency ratio of our fleet, and we monitor our mileage per gallon monthly to identify potential inefficiencies. We also measure miles travelled per delivery and miles travelled per barrel to ensure that our routes are optimally efficient.
In the coming year we are looking to implement a new system to monitor driver efficiencies. This will consider driver safety, but also have a fuel efficiency component.
Improvements in fuel efficiency have so far been down to the use of new vehicles, and the following initiatives:
First-of-its-kind partnership will remove up to 4.8 tonnes of harmful NOx from UK roads annually
We have partnered with Engenie to become the UK’s first pub company to roll out 50kW rapid chargers, which will provide the building blocks for a nationwide network.
We have committed to installing rapid chargers at 200 sites by the end of 2020, with an interim target of 80 sites by the end of December 2019. The chargers are powered by 100% renewable energy with up to three cars able to charge at any one time. The rapid chargers can charge an EV with 80-100 miles in around 30 minutes, depending on the type of car and way it is driven. The charging dwell time is perfect for our model, with drivers able to top up while they enjoy a coffee, light bite or meal in one of our pubs. As an early adopter of EV chargers we are able to secure electric grid capacity, future-proof our sites and attract the fast-growing EV population.
Usage is in line with the national average and we have seen positive media and public reaction to the charging experience, locations and quality of food and service in our pubs.
Water consumption is core to operating our business. Water, wastewater and associated emissions have significant environmental impacts.
We used to brew our award winning beers and prepare meals in our pubs restaurants. In our breweries water is used both as an ingredient of beer and for cleaning barrels and brewing equipment.
Our pubs use water for in our kitchen for preparing food and cleaning. Within our managed pub and franchised portfolio we operate water management systems which drive significant improvements in efficiencies.
On 1st December 2017 Marston’s Water was launched. Supplying water to our own properties gives Marston’s more control over water usage and allows us to drive forward with saving initiatives.
To date, Marston’s have switched over 1,778 water and wastewater supply points to Marston’s Water. Marston’s now uses a total of 33,601 m3 per day. Since the launch, we have saved 162,000 pints of water a day.
Marston’s was only 3rd company in the UK to be granted a water-self supply licence by Ofwat in the new water market.
The new open water market launched in April 2017 and is the largest of its kind in the world. The market allows eligible companies and other organisations to self-supply and manage their own water retail services, providing an alternative to using a separate retailer and the additional costs that might entail.
With the opening up of the water retail market, businesses, public bodies and charities are able to ‘shop around’ and choose the best retailer for them, rather than having to use their local water supplier. As well as being able to choose a different retailer, eligible businesses and organisations can also apply for a self-supply licence. This means they provide their own retail services, such as meter readings, to their own premises and those of persons associated with them. For some, this route offers significant cost savings and flexibility.
Our pubs use water in a number of ways: cooking, food preparation, drinking, cleaning and flushing. Water usage historically has not been as well metered as other utilities.
Each year Marston's has sourced new technology to better manage water use in the toilets of its managed pubs including urinal management systems to control the amount of flushes depending on customer usages.
Water consumption is a key performance indicator for site managers at all six breweries and we continually monitor our usage to identify potential reductions. Our breweries use over 900,000 m3 of water a year. This is taken from both the mains supplies and from boreholes.
At Burton we currently use up to 7 barrels of water for every one barrel of product brewed and bottled. This ratio is 5 at Wolverhampton and between 2.17 to 4.37 at the other three breweries. The difference in ratios is the result of a more modern brewing process at Wolverhampton, whereas Burton uses larger numbers of small oak barrels in our more traditional process, the Burton Union System.
We also look at our water efficiency in terms of water used in proportion to effluent produced. In Burton 69% of the water brought on to site was eventually discharged as effluent to the sewer; at Wolverhampton this ratio was similar at 71%. The industry average is approximately 44% (BBPA) which our three smaller breweries are closer to. We are trying to minimise our water use at Burton by cleaning plant with recovered water from the clean rinse phase of cleaning tanks and pipes.
At Marston’s, we understand the importance of managing our waste responsibly. Food waste, glass bottles, plastics, cardboard and cans are all part of our everyday lives, and within our industry we see this waste on a much larger scale. The UK catering industry produces 3.4 million tonnes of waste every year, and we at Marston’s generate around 64,000 tonnes through our breweries, pubs, restaurants and lodges. As a company, we look to avoid, reduce and reuse our waste, but where that is not possible we aim to recycle as much as we can. In 2018, we became the first zero waste to landfill pub group, two years before our 2020 target.
Since 2016, we’ve been working in partnership with UK Waste Solutions and our overall group recycling rate has increased to 88%. We are proud to be leading the way in our sector and continue to focus on innovation to drive further improvements.
Our success got external coverage in the Express & Star – https://www.expressandstar.com/news/business/business-picks/2018/09/11/marstons-achieves-zero-waste-to-landfill-goal/
Approximately half of our waste is generated in our 1,000 managed and franchised pubs. We recycled 76% in 2019 (2018: 76%). We continued to rationalise waste and recycling specifications at all our pubs, conducting on-site waste audits at 70 pubs over the course of the year. 99.5% of our sites are recycling glass and 98.4% have a dry mixed recycling service for paper, cardboard, plastics, tins and cans. Of our pubs with a food offer, 80% were recycling food waste, equating to 4,800 tonnes diverted from energy from waste.
Our ongoing ‘Wise up to Waste’ awareness campaign is designed to encourage our teams to think before they throw, so more of waste can be recycled and we can reduce our impact on the environment further. Our engagement tools include; posters, internal labels, recycling league tables, social media and competitions. Take a look at our educational video which highlights the importance of correct segregation and what happens to our waste when it leaves our pubs.
We continue to show innovation and drive cultural changes throughout the business to avoid and reduce single-use plastics. Highlights include;
The Sun in Romsley has a great outdoor garden area that’s perfect for summer drinks and al fresco dining, but it was due a makeover.
The result is a first-of-its-kind for Marston’s – a redesigned space made from mixed plastic waste that would otherwise be sent to landfill or incineration. With support from recycling firm Plastecowood, we’ve turned our plastic waste into plastic lumber for the garden’s walkways, fences and new raised patio area.
Jonathan Davies, Waste and Recycling Co-ordinator for Marston’s commented, “We are committed to contributing to the circular economy and plastic waste from our pubs in Yorkshire and the North East of England makes its way into Plastecowood products. Such circularity is key to making the transition to a more sustainable society. By purchasing products made from 100% recycled plastics we are helping to build a steady market for such materials, ensuring the continuation of recycling operations and preventing these materials from ending up in landfill”.
Long-term sustainability is always a priority, actions taken over the last year to improve recycling efficiency and reduce vehicle movements to and from our pubs include;
Including spent grains and hops, every year Marston’s six breweries recycle close to 88% of waste.
The waste from our breweries such as the spent grains and hops are recycled as animal feed after brewing (approximately 34,000 tonnes a year), while waste yeast and beer goes to anaerobic digestion; we also dispose of other waste such as glass (cullet), metals, cardboard, paper and polythene through local recycling contractors.
A centrifuge was installed in Wolverhampton brewery to reduce effluent. This concentrates waste yeast rather than disposing of it. It also improves the beer quality and reduces the environmental impact of the waste.