Social responsibility at Haacht Brewery

    Haacht Brewery has an eye for the environment

    Before we even consider possible changes or investments, we always investigate the environmental impact. And we do everything in our power to decrease our ecological footprint. The following three measures are therefore vital to us

    Careful use of water and energy

    We encourage our 400 employees to use water and energy sparingly, and to limit waste as much as possible. Of course, we also contribute as a company. We systematically replace fluorescent lights with LED lights and use sensors to make sure the lights only turn on when necessary. These small efforts can make a big difference.

    Our own water purification station

    While making our drinks, we produce quite a lot of waste water. We purify this in our own water purification station, which is capable of processing the waste water from a city the size of Ostend. The silt that is generated is used by local farmers to enrich their soil. We also recycle rain water and use this water to wash our trucks and flush the toilets.

    CO2 recovery

    If you produce drinks, you need carbon dioxide (CO2). This gas is created naturally in the fermentation tanks. We recover the surplus of gas and use it to saturate our beers and produce our VAL soft drinks.

    Solar panels

    You might not have noticed them, but the roof of our keg filling hall is fitted with a total of 188 square meters in solar panels. They produce 25,000 kWh of renewable energy on an annual basis and cover the energy use of all robots in the keg-filling line.

    In 2008, we started producing steam, using natural gas instead of heavy fuel oil. Before the flue gases that are released during this process pass through the chimney, we use them to heat up the water in the boiler.

    Flanders Energy Audit Covenant

    Haacht Brewery is part of the Flanders Energy Audit Covenant. This is a commitment to annually invest in ways to reduce CO2 emissions. We also signed the ‘Environmental Charter of the Organizations of the Food Industry’. The goal? Evaluating our own environmental performance and making improvements wherever necessary and possible.

    2. Reducing waste

    Sadly enough, producing waste is inevitable. However, a well thought-out separation of waste can make sure that used materials are recycled, for example, to develop a new product. We’ve got a total of 25 different types of waste, and thus 25 different waste containers on our premises. Subsequently, we don’t just optimize waste separation, but also actively support recycling.

    Drinks in returnable bottles

    Did you know that ninety percent of our products are offered in returnable bottles and kegs? Disposable packages are used only once and then reprocessed – resulting in extra transport expenses to sorting and processing centers. Moreover, these packages add to the mountain of waste, require a lot of raw material and often end up as street litter. The average lifecycle of a glass bottle however is between five and ten years. The water and detergent that are used to rinse the bottles is also limited by making sure the machines have the optimal settings.

    You can contribute as well

    You can do this by buying returnable bottles and returning them to the store. Don’t want to lug around heavy crates, kegs or bottles? You can also get in touch with a local brewer or drinks distributor that delivers to your home. The price might be a little higher than it is in the supermarket, but you’ll get an extra service!

    100% recycled, PECF or FSC certified paper

    We print most of our communication on PEFC or FSC certified paper. These labels guarantee that the paper originates from sustainably managed woods. We’ve been using 100% recycled, European Eco label paper for our printed material for many years.