Little by little, Ricard puts the green in his small yellow. " or many companies, ecology is a means to de elop." " or us, it's a cultural ootprint," said Ricard Group President Philippe Sa inel. The legacy is old: in the 1960s, Paul Ricard already mobilised the iew with the support o ecologists o renowned (Cousteau, Bombard...) to put an end to the discharge o toxic sludge in the Mediterranean. Its action had gi en birth to an Institute which continues his work on the preser ation o marine biodi ersity and the quality o coastal waters. Twenty years earlier, ull prohibition, the pattern had occupied its employees in boosting rench rice on the Camargue area o Méjanes, which today pro ides scientists with a base pilot to conduct research on sustainable agriculture (read below).
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In the early 2000s, Ricard was the irst ood company to recei e triple certi ication quality-sa ety-en ironment. "Today it is the irst among the rench producers o spirits to ha e achie ed its carbon ootprint." We eat as much as a town o 10,000 inhabitants (or 96.000 tonnes), said the President. In comparison, the production o a bottle o Ricard a ten times less impact on the en ironment and the manu acture o a litre o milk.
The company is still ar rom being exemplary: distant raw, scattered productions sites, deli ery system proximity expensi e in emissions carbon... "We ha e margins o progress," admits the industrial Director.
One o the most spectacular measures initiated by the Group concerning supplies o material or the production o pastis. The anethol which gi es its taste to the drink is pro ided by the badian har ested in Chinese ancient orests, and ennel produces up to little in Tasmania. "A relocation not necessary", decided the pattern.
Since 2002, the Group there ore initiated the repatriation o this culture in rance and signed an agreement with Pro ençal armers to plant their ields o la ender ennel. "The yield o anethole is three times lower than the badian, cost is 30 higher and requires extra work, but we would like to this relocation and hope to double the production o proximity to co er 20 o our supplies", plans to Philippe Sa inel. The irst ecological bene its are elt: bees proli erate on the hundred o hectares today reser ed or Ricard on the alensole plateau, and ennel honey production was able to be ired by beekeepers in the area.
The industrial team tested the same way the whole o its production cycle: the choice o packaging 3.5 lighter or the 50 million o pastis produced annually passes translated by 600 trucks less on the roads. The rail between the centres o de elopment option allowed the economy o 600 tonnes o CO2. Here again, the renewal o the computing has reduced the energy bill o 90 on this position. Hal o the car park (300 cars) has also renewed be ore the end o leasing (190 sa ed tons) and in Bordeaux, a part o the deli eries o bars is made with electric ehicles.
Ricard also wants to impose its rules o conduct at its 45 suppliers. "The second phase o our carbon ootprint will enable to integrate en ironmental criteria and objecti es o progress in our selection grid, in the same way as elements o price, quality or security," explains Jean-Michel Senaud. Work has already begun. With Saint Gobain, the company re iewed the design o its bottle o pastis alcohol- ree and Lite 40 g glass without compromising their resistance. or 800,000 passes products per year, the economy o material lirts 40 tons. A test be ore "eco-relooking" scheduled this spring or the Group star ial. Philippe Sa inel, it is "a course o slimming large ormat materials, packaging, transport and CO2 emissions.