More accolades for ‘Climate Positive’ Gin project team

gin team

"A 700ml bottle of Nàdar gin has a carbon footprint of -1.54 kg CO2e (carbon dioxide equivalent), meaning it avoids more carbon dioxide emissions than it creates. This environmental performance — significantly better than traditional wheat gins — is mainly achieved by utilising all useful components of the peas from the dehulling (de-skinning) and distilling process, to create home-grown animal feed"

The world’s first “climate-positive” gin, created using the humble garden pea, was recognised at the Herard’s Higher Education Awards [1] on Tuesday, when the team behind the gin secured the “Outstanding Business Engagement” award for their efforts to create and build awareness of sustainable spirits.

Dr Pete Iannetta, an agroecologist at the James Hutton Institute accepted the award alongside former Hutton PhD student Dr Kirsty Black and collaborators from Abertay University and Arbikie Distillery.

Looking at the entire production and supply chain and thinking across the entire range of inputs and outputs on the Arbikie Estate they created their climate positive gin, and then a vodka [2] produced on the same basis, to considerable press and public interest around the world.

The team’s use of high-quality video [3] and great storytelling has been a huge contributor to the awareness and understanding of what has been done and how it could provide an example for others to follow.

A 700ml bottle of Nàdar gin has a carbon footprint of -1.54 kg CO2e (carbon dioxide equivalent), meaning it avoids more carbon dioxide emissions than it creates. This environmental performance — significantly better than traditional wheat gins — is mainly achieved by utilising all useful components of the peas from the dehulling (de-skinning) and distilling process, to create home-grown animal feed.

The full backstory of the creation and research involved in the climate positive gin can be found here [4].