CABRON NEUTRALITY | Drees & Sommer

Carbon Neutrality

Reduce emissions and ensure competitiveness: the food and beverage industry faces the challenge of reducing carbon dioxide in production, processes and supply chains. We advise companies on their way to becoming CO₂neutral and using sustainable buildings.

HOW CAN YOU ACHIEVE YOUR CLIMATE GOALS?

What climate protection targets do you need to achieve in the short and medium term – and how will you provide proof of your results?
Do you know what potential for reducing CO₂ is hidden in your real estate, technical infrastructure and production methods?
Do you know your corporate carbon footprint?
Do you want to stop when you become carbon-neutral, or carry on and become a beneficial company?

YOUR PATHS TOWARDS CARBON NEUTRALITY

Only those companies that use sustainable production methods and are efficient will be successful and competitive in the long term. That is why we support you in developing a strategy for becoming CO₂neutral, or becoming a beneficial company – in other words, an organization that, in addition to its business success, brings maximum benefit to the environment and society.

We do this work according to the principle of ‘measure, reduce, compensate’: firstly, we conduct a detailed analysis of the current situation and report on your CO₂ emissions. In line with the Greenhouse Gas Protocol, the focus is on direct emissions from combustion processes, indirect emissions from energy generation, and all other indirect emissions resulting from the company’s activities. We then examine and define your potential CO₂ savings, and show you economically feasible measures that you can apply to reduce your carbon footprint. If required, we can provide support when implementing, monitoring and reporting on these measures.