Drinking has been everywhere around the world from social and cultural outings yet its environmental implications are very often lost in consideration. It has been shown from recent studies that production, packaging and even transport of alcohol significantly adds to the total carbon emissions and pose important questions on their sustainability.
Carbon Footprint of Alcohol
A Swedish research study showed that alcohol consumption produces an average of 52 kg CO2 equivalent (CO2e) per person each year. This impact is equal to having around four steaks or about 70 glasses of milk. It is true that there is a less environmental footprint of alcohol than for meat or transport but it is still big among greenhouse gases especially so if the use of packaging and production methods is taken into consideration.
Comparing Beer, Wine and Spirits
Alcoholic beverages don’t have the same carbon footprints, on average beer has a lower one than wine and spirits. For example, the production process for 12 ounces of beer emits about 0.28kg CO2e whereas 5 ounces of wine emits approximately 0.32kg CO2e. For 1.5 ounces of spirits there are only 0.09kg CO2e. Adjusting for portion sizes, the effects of beer and wine are relatively similar. Sparkling wines such as champagne have emissions close to those of wine while brandy and cognac have comparatively higher footprints.
Packaging’s Role in Emissions
The influence of an alcohol packaging strongly impacts its environmental concern. Glass bottles are the most carbon dense materials as they are heavy and their production process is highly energy intensive. Some lightweight alternatives such as boxed wine and cans are even better in this respect. However, these alternatives have limitations like boxed wines are not as recyclable and have a shorter shelf life than their glass equivalents. Reusable glass bottle collection and packaging innovations could strike a balance between these extremes for sustainability.
Agricultural Practices and Production
Arguably, the largest sources of carbon footprints in wine production are viticulture and bottling. Organic and regenerative farming practices including reduced tillage and strengthening the health of soils could deliver emissions savings. Healthy soils for vineyards can even absorb atmospheric CO2. Such producers are therefore developing pathways to ‘greener’ alcohol production through a combination of renewable energy and sustainable packaging.
Reducing Alcohol’s Environmental Impact
There are practical steps consumers and producers can take to reduce alcohol’s environmental impact. Individuals can opt for organic and sustainably produced beverages, choose lighter packaging options like boxed wine or cans and drink smaller quantities of higher quality products.
Producers on the other hand can use renewable energy in production, embrace regenerative agriculture and disclose detailed emissions inventories to ensure accountability.
Putting It into Perspective
However, it is an essential consideration within the broader context of overall emissions by alcohol. For example, substituting meat for plant based alternatives at a Christmas dinner might save significantly more emissions than not drinking a glass of wine during that time. Besides that flying and driving are major emissions sources compared to the carbon footprint of alcohol.
Sustainability in relation to alcohol consumption is not about complete avoidance but moderation and right decisions. It would mean support for producers that use eco-friendly practices and a reduction in the amounts used in sustainable packing. Drinking less and consuming responsibly will allow one to enjoy these favourite drinks without causing too much harm to the environment.
