Beam Suntory has established the James B. Beam Institute for Kentucky Spirits at the University of Kentucky, which supports a curriculum to educate the next generation of distillers
Kim Marotta is head of sustainability at Beam Suntory, the drinks behemoth behind Jim Beam, Courvoisier and Sipsmith with annual revenues of more than $4bn. She speaks to Ella Johnson about what the sector can do to help preserve water and agricultural resources, and why more companies need to be putting their necks on the ESG line
Kim Marotta
LUX: Why has the spirits industry been slower to act on ESG than food"

Kim Marotta: The spirits and food industries share several foundational environmental concerns: the sustainability of agriculture, helping fight climate change, looking after water resources and working towards more sustainable packaging. While the spirits industry may not have been as visible in communicating its work as the food industry, I do think these have been central concerns for a long time. From agave, to corn, wheat to barley, and of course, water, I?m glad to see both industries on the same page in terms of the importance of environmental sustainability.
Tequila from agave fields can take between 8 and 12 years to harvest
LUX: Where do the challenges lie"

Kim Marotta: Water, transport and packaging. It goes without saying that water is one of the two foundational ingredients in the spirits industry, presenting enormous opportunity for positive environmental impac...