At Pernod Ricard, all our brands come from nature and take their identity from the land where they are grown - from our terroirs. As part of our 2030 S&R roadmap ‘Good Times from a Good Place’ (see pp. 36-37), we are committed to nurturing every terroir and its biodiversity and respond to the challenges of climate change to ensure quality ingredients now and for generations to come.
Kahlúa works with coffee-producing communities in Mexico and the local NGO Fondo Para La Paz to support the planting and development of climate change resistant varieties, as well as fair remuneration. Women’s empowerment is also a specific focus of this project.
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INGREDIENTS PRODUCED AND SOURCED FROM 66 COUNTRIES TO PRODUCE OUR ICONIC BRANDS
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All our products come from nature
Our core business is inextricably linked to the health of the ecosystems that make up our terroirs. Any degradation of these has a direct impact on the natural ingredients we depend on for our iconic brands. We produce and source over 100 ingredients from more than 66 countries, including key ingredients such as wheat, barley, agave, cane or grapes; and other flavouring ingredients that give our products their unique taste, such as coffee, coconut, orange, fennel or gentian. It is therefore vital for us to place biodiversity preservation at the heart of our industrial strategy.
Addressing the most pressing issues
By mapping and risk assessing our 59 priority terroirs which represent 94% of our annual spending on raw agricultural ingredients we have identified the most pressing sustainability issues in the areas where our key ingredients grow. Water stress, soil pollution, climate change, biodiversity loss and social issues are some of the biggest challenges facing our terroirs and their communities. To mitigate these risks, we are working with our farmers, suppliers and partners to develop sustainable and regenerative agricultural practices within all our supply chains, including our own vineyards.
“As ‘Créateurs de convivialité,’ we believe in bringing people together to learn from each other and strengthen what we do collectively.”
VANESSA WRIGHT, CHIEF SUSTAINABILITY OFFICER