​Sustainability in the Brewing Sector – Nice to do or a Business Imperative?

View the On-Demand Webinar

Must be an MBAA member

March 27, 2015 • 10:00 - 11:00 AM CDT

The term sustainability has become very popular over the last ten years. Unfortunately, there are numerous definitions of what sustainability really means and how it applies to the brewing sector. Some have viewed sustainability as a green marketing tool or as a cost to the business that can be delayed to a later date. Others have viewed it as a business imperative creating competitive advantage and generating incremental profitability.
 
This webinar will explore the different approaches that craft and macro brewers have taken in the area of sustainability. Most importantly, you will gain an understanding and appreciation of how sustainability can drive long term profitability and viability. We will review key performance indicators and best practices that improve efficiencies and lower operational costs. We will also outline how branding sustainable practices across the value chain can drive additional sales and margins with key customers and consumers. We will finish with a list of the top ten things you should do tomorrow to get started.
 

Presenter: John Stier, Antea Group, St. Louis, MO, U.S.A.

John Stier, a senior consultant with the Antea Group, partners with global clients to develop sustainable strategies that deliver superior financial return. As the former Director of Corporate Environmental Affairs for Anheuser‐Busch Companies, John offers clients more than 35 years of experience with sustainability strategies, transactional support, external communications, water risk management, climate change mitigation and adaptation, regulatory compliance issues and legislative review. He is the lead author of the Brewers Association (BA) sustainability guidance manuals and is currently engaged with the BA to create the first annual sustainability benchmarking report.

Moderated by Doug Hindman, Elliott Bay Brewing Co., Burien, WA, U.S.A.

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