Revisiting Les Embiez: creating a more convivial world without excess

A leap towards our new, bolder S&R ambition: Bringing Good Times from a Good Place
At Pernod Ricard, we're passionate hosts as well as respectful guests who strive to protect the terroirs we live and work in. Let's look at some of the things we've accomplished.

Rethinking waste
This year, we bade adieu to single-use plastic bottles, and instead, distributed 1,200 stylish, reusable Gobi bottles. Water fountains were placed throughout the island so that people could easily refill their bottles. We also used biodegradable cutlery and plates, while banning plastic straws to limit waste and pollution. 

Reimagining cocktails
We had a 'No Waste Bar' with'well, no unnecessary waste. Our bartenders, Trash-Tiki, are pioneers in collecting excess ingredients that others throw away, making sure that they live to see another day. They reused strawberry tops from the Beefeater bar to make strawberry syrup, or whole-peeled grapefruits from Monkey Shoulder for juice, and even ginger pieces from Chivas' ginger shrub blended into a syrup for a 'Dark & Stormy' variation! 
And there's more! The bar collected and upcycled 690 bottles from Lillet, Ricard, Suze, Jameson, Havana Club and all wine bottles, turning them into the beautiful drinking glasses you see in the slide show above. 

Offsetting our carbon footprint
What's more, we're offsetting the event's carbon footprint by investing in a social, environmental initiative. We asked the attendees to vote on a project of their choice, and they've spoken! This year, we're committing to developing the Indian wind farm to produce low-carbon electricity using wind instead of coal. This project would help produce nearly 112.5 MW of renewable electricity every year, avoiding an emission of more than 218,910 tCO2e (carbon dioxide equivalents) per year.

So what are you waiting for' Check out the video below for all our S&R initiatives behind the scenes at Les Embiez!