Ohio Manufacturers Association 3.12 · 2015. 3. 13. · •5 year-round beers, 9 seasonal products •Commitment to three pillars of sustainability: social, environmental and economic

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Ohio Manufacturers Associat ion – 3 .12.15

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Table of Contents

Company Profile

• History and Values

• Sustainability Reporting

• Material Issues

• Goals to 2017

Environmental Sustainability

• Energy Management

• Water Management and Advocacy

• Responsible Purchasing

• Food and Farming

• Waste Management

• Advocacy and Outreach

Social Sustainability

• Appreciative and Engaged Culture

Economic Sustainability

• Strategic Planning

Conclusion and Contacts

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Company Profile

Summary:

• Founded in 1988, first craft brewery in the

State of Ohio, only brewery in Cleveland

• Private ownership, Pat and Dan Conway

• Distribution in 13 states

• 5 year-round beers, 9 seasonal products

• Commitment to three pillars of

sustainability: social, environmental and

economic sustainability

• 1,000 barrels produced in 1988

• 150,000 barrels produced in 2014

History of Beer Production in US:

• In 1900, there were about 2,000 breweries

• In 1950, there were about 50 breweries

• Today, there are about 3,000 breweries with

2,000 more being planned

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Value of Sustainability Reporting

Companies that report outperform companies that don’t Summary:

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Material Issues

Summary:

Product

• Quality

• Innovation

Employee

• Equitable Compensation

• Training and Education

• Health and Wellness

• Appreciative and Engaged Culture

• Safety

Community

• Business Development

• Philanthropy

• Advocacy for Sustainability

• Promoting Responsible

Consumption of Alcohol

Environment

• Water Management and Stewardship

• Energy Management

• Waste Management

• Responsible Purchasing

• Distribution Impact

Business

• Profitability

• Succession and Staff Planning

• Distributor and Consumer Relations

• Strategic Planning

• Business Literacy Among Staff

• Operational Excellence

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Goals to 2017

Summary:

Environmental

• Reduce water usage on a per-unit basis by 15% by 2017 over 2013 baseline

• Implement energy efficiency projects from a prioritized list and track total return on investment

• Provide education to employees to encourage alignment with Cleveland’s Climate Action Plan

• Review environmental profiles of primary suppliers and distributors

Social

• Maintain company-wide employee retention rate of at least 95% each reporting year

• Increase annual training hours per employee by 25% by 2017 over 2013 baseline

• Improve Total Recordable Incident Rate (TRIR) by 20% by 2017 over 2013 baseline

• Continue to increase the percentage of employees who are paid at or above the market rate through 2017

Economic

• Maintain stable and sustainable growth through appropriate expansion of capacity

• Improve governance by creating a management and financial succession plan

• Improve business literacy among our staff as a means to improve decision making

• Contribute 1% of sales to philanthropic efforts in our distribution footprint in each reporting year

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Energy Management

Summary:

• Programs to reduce energy consumption in

brewery achieving average reduction of 6.5-

8% per year

• 12-panel solar thermal array saves about 120

Mcf of gas per year (about one American

household’s usage)

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Water Management and Advocacy

Summary:

• Programs to reduce water consumption

achieving average reduction of 5.5% per

year

• Current water usage about 5.8 barrels of

water to make barrel of beer

• Great Lakes are 20% of world’s freshwater

and 80% of nation’s freshwater

• Annual Burning River Fest has raised

$400,000 for groups working in water

conservation

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Responsible Purchasing

Summary:

• 80% or more of the carbon footprint of our

product comes from our raw materials and

product distribution

• Beginning conversations with suppliers

regarding their environmental and social

initiatives

• Vendors of point of sale materials have

been vetted using responsible purchasing

criteria

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Food and Farming

Summary:

• Pint Size Farm founded in 2008

• Ohio City Farm founded in 2010

• Since 2007, $1.2 million in local foods

purchasing

• 3 FTE jobs supported through our

investments in local foods

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Waste Management

Summary:

• Traditional recycling (cardboard, plastic,

scrap metal, etc) yields 70% waste diversion

rate

• Spent grain used as feed on dairy farms and

for other purposes

• Other byproducts used to make new

products:

• “lowfill” beer used to make ice cream

and other products

• Fryer oil used as fuel in Fatty Wagon

vehicle

• Spent grain used as soil amendment on

small farms

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Advocacy for Sustainability

Summary:

• Host environmental networking groups

• Learn from environmental leaders

• Participate in lectures and classes through

industry groups and at universities

• Provide information through sustainability

reporting and outreach

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Appreciative and Engaged Culture

Summary:

• Appreciative Inquiry – basis for interactions

among co-workers

• Employee feedback incorporated into

strategic planning

• Employees involved in strategic initiative

teams

• Opportunities for internal advancement

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Strategic Planning

Summary:

• Cycle based in concepts of Appreciative

Inquiry

• Collect input from many stakeholders,

particularly employees

• Put structures and staff in place to achieve

goals outlined in process

• 4D Process:

• Discover

• Dream

• Design

• Deliver

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Contacts

Summary:

Thanks!

Saul Kliorys

Sustainability Manager

[email protected]

216-325-0232