Sustainable Mead Production takes the Lead
At the heart of our mission of looking to the future while pursuing our passion for mead making, is an awareness of a duty to our environment, community as well as economic benefit throughout the value chain. Read on to learn more about how we achieve this.
Alvearium Gin
60%*
smaller ecological footprint of conventional gins
*sustainability factor given scientific research and the below information makes a strong argument for Alvearium being the most sustainable gin globally
Braggot
60%
smaller ecological footprint of conventional beers
Our Meads
95%
smaller ecological footprint of conventional wines
Bees
Bees play a crucial role in pollinating crops and natural habitats. However, they, along with many other insect species have been facing increasingly problematic challenges, such as – habitat loss, pesticides, and viruses. Amongst these stressors is the fact that mass monocultural farming has continued to rob the bees of their natural environments and diverse pollen supplies with the addition of widespread pesticides.
Supporting the rural honey trade significantly reduces the expansion of harmful and environmental destructive agriculture practices. This is achieved through ensuring that honey remains an important commodity making it essential to protect the bees and their natural habitats. By providing a source of income and improving the livelihoods of communities the demands for agri-businesses are significantly reduced.
Honey
…and the Community
Supporting local honey farmers enhances the livelihoods of community members. This in turn incentivizes sustainable forest management, involving local communities and organizations that educate and mobilize action. Preserving natural forests and woodlands is crucial for healthy beehive development and abundant harvests. Moreover, beekeeping mitigates conflict in sensitive reserve buffer zones and curbs urbanization trends through economic empowerment.
Our Ecological-Impact
Water
Honey, our primary ingredient, is a naturally sustainable resource requiring no artificial intervention. Bees collect water from rainfall in their environment, eliminating the need for irrigation or additional water inputs in beekeeping. In contrast, grain, vine, and cane-based alcoholic beverages demand vast quantities of water for irrigation even before raw materials are processed and bottled.
At the Meadery, water usage is meticulously managed, limited to sterilization, cleaning, and controlled fermentation processes. These practices enable us to monitor and minimize water consumption effectively. Our small-batch, year-round production avoids the need for extensive storage facilities, further reducing resource demand and supporting our commitment to sustainability.
Energy
Our mead production process prioritizes minimal reliance on carbon-intensive energy sources. Honey, unlike grain or cane, is used in its raw form, eliminating the need for energy-heavy agricultural practices such as ploughing, fertilising, and harvesting. Additionally, honey bypasses the energy-intensive processing required to break down grains and cane into fermentable sugars, significantly reducing the overall energy footprint.
At the Meadery, small-batch fermentation and year-round production further lower our energy demands. We avoid large-scale processing facilities and expansive storage warehouses, focusing instead on streamlined operations that emphasise sustainability at every stage. This approach allows us to craft mead with an exceptionally low carbon footprint.