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Scotch industry unveils important Water Stewardship Framework
In big news for the sustainability of Scotch, a framework for reducing water usage in the production of the spirit has been laid out by trade body The Scotch Whisky Association.
Given that just three ingredients are required to make Scotch, water being one of them, the conservation of H2O is paramount to the future survival of the whisky industry, not to mention the planet.
The Scotch Whisky Association (SWA) announced yesterday that it has published a Water Stewardship Framework, offering research-based guidance for the industry on how to improve water efficiency and reduce the amount of water used across the Scotch production process.
Distilleries’ water use varies greatly according to capacity and location, but in 2021 the SWA set a target of 12.5 to 25 l/lpa (the amount of water used per litre of alcohol produced) for producers to reach by 2025, depending on distillery size and production.
Going one step further, the new Water Stewardship Framework focuses on three key areas in order to give SWA members a clear direction for how to improve their water efficiency. These are: Responsible use; Engagement & Collaboration; and Advocacy.
The framework encourages a collaborative industry approach to preserve the vital resource.
Previous data analysed by the SWA showed that water efficiency has improved by 22% since 2012. The SWA will continue to gather data to monitor progress and set targets to take the Scitch sector “beyond compliance” on water.
“The impact of the climate crisis is already being felt in Scotland’s water supply chain, and while distilleries manage this well, we understand that we have a duty of care to ensure our use of water is as efficient and responsible as possible,” said Ruth Piggin, director of industry sustainability at the SWA.
“We’re committed to working closely with stakeholders including the Scottish Environment Protection Agency (SEPA), government bodies and other relevant parties, to further improve the industry’s water stewardship.”
Nathan Critchlow-Watton, head of water and planning at SEPA, added: “Scotland may be renowned for its rain but, as we’ve seen already this year, it can be extremely vulnerable to periods of prolonged, dry weather and with climate change these are expected to become more frequent in the years ahead. The businesses that thrive in the face of this challenge will be those that recognise the link between environmental and economic prosperity.
“They will work with SEPA and others in their industry to build resilience, reduce their water use and have a well-established plan for when we experience water scarcity. These actions will reduce the need for SEPA to impose restrictions on their business.
“It’s reassuring to see the whisky industry being proactive, taking their responsibility to help protect Scotland’s water environment seriously, and contributing to its long-term sustainability for all those who depend on it.”
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