Fuller’s is committed to a programme of continuous environmental improvement, constantly investigating new ways to cut carbon emissions, reduce waste and save water.

By targeting high-energy areas of the business, including kitchen extract, refrigeration and the lighting and heating of our pubs, we aim to match or exceed the UK Government’s long-term carbon reduction targets.

The Government targets came into effect in 2008, and seek to reduce the nation’s overall emissions to 2,782 million tonnes of carbon dioxide equivalent (MtCO2e)

by 2017, 2,544 MtCO2e

by 2022 and 1,950 MtCO2e by 2027.

In order for us to do our bit, that means we’re looking to reduce our emissions by 7.8% by 2017, 15.7% by 2022 and 35.4% by 2027.

fullers environment

A host of innovative and intelligent technologies will be helping us achieve our goals. LED lighting is set to become the standard fitting for pub’s front-of-house areas, while we are trialling both intelligent kitchen extract control systems and intelligent boiler controls in two of our hotels.

We also continue to monitor the electricity consumption of our refrigeration and HVAC (heating, ventilation and air conditioning) systems – and we’re tackling the issue of outdoor heaters, implementing a new policy to eliminate uncontrolled gas umbrella units. All new outdoor heaters must be controlled by either passive infrared (PIR) sensors in dining areas or customer controlled timers in our smoking areas.

It’s not just at our pubs we’re saving energy though – it’s at the brewery and out on the road too. Our greener car policy is one initiative already showing good results, cutting fuel usage by 13% since its introduction.

Waste and water

As well as reducing carbon emissions, Fuller’s is also committed to minimising waste and saving water. Food waste recycling has been implemented in every pub with space for additional bins, and waterless urinals are now added whenever our pubs’ toilet areas are refurbished.

We’re also working on reducing the amount of water used in the cleaning and brewing processes here at the brewery. Following a project by two of our graduates which looked at the way we clean vessels, the amount of water used and effluent produced has already been reduced by over 5,000 hectolitres per annum.

For more in-depth details on our environmental targets and achievements, please consult the Annual Report.