Hartwall’s carbon dioxide emissions are primarily generated by its energy production and transport.
Hartwall Lahti recovers around one-third of the carbon dioxide needed in the production of drinks from its own fermentation process.
The carbon dioxide released from the fermentation process is generated from the barley malt starch when the sugar breaks down into alcohol and carbon dioxide. This is referred to as rapid carbon dioxide evolution. In the preceding summer, the barley assimilated carbon dioxide while it was growing, perhaps even more than is released during fermentation, and it again assimilates carbon dioxide in the subsequent summer. Thus, it is part of the natural cycle, so it has no impact on the CO2 balance sheet.
Hartwall’s production process does not involve the use of the CFCs that deplete the ozone layer.