Some Remy Martin gift boxes are being discontinued as the Cognac house intensifies its approach to environmental sustainability. The brand has been committed to lessening their carbon footprint for well over a decade. The latest move comes as part of its attempt to take a wider environmental approach with a simple ambition: to protect the environment with each and every action it undertakes.
The Cognac brand already takes a sustainable approach to package production, having already developed an eco-design rating process, which is applied to every product. The rating process is based on four lifecycle criteria: CO2, resource exhaustion, water resource exhaustion and water ecotoxicity.
“We are convinced that our fight ensures sustainable protection of the soil, the environment and our savoir-faire: it is ambitious, collective and respectful of the Charente region. We will continue to foster excellence and pass on our heritage, striving towards new challenges by taking action from the soil to the bottle,” said Philippe Farnier, CEO of the House of Rémy Martin.
For over 15 years, Remy Martin has remained committed to improving their carbon footprint:
- In 2003, Rémy Martin signed the United Nations Global Compact Charter and committed to “align its operations and strategies with 10 universally accepted principles in the areas of human rights, labour, environment, and anti-corruption.”
- The Rémy Martin Domains were the first winegrowing estates in the Charente region to obtain the High Environmental Value certification (HVE “Haute Valeur Environnementale”), recognised by the French Ministry of Agriculture, in 2012.
- Rémy Martin became the environmental leader in the Charente region with 94% HVE engaged partners thanks to innovative training courses given by the House in collaboration with the Chambers of Agriculture.
This commitment also aims to promote sustained and inclusive economic growth: all Rémy Martin cognacs are produced on a site that includes laboratories, a packaging complex, offices, visitors and reception centre as well as ageing and fermentation cellars with barrels made from oak sourced in the Limousin region.