SMILEce QUESTIONNAIRE; Test

Part 1: CIRCULARITY POTENTIAL

Please, assess the level of circular potential of the business model your organisation has been pursuing assuming it was implemented to the maximum extent. Potentital

I. INGREDIENTS AND SOURCING

1. Which raw materials do you use for brewing your beer?*

0 - Hop
1 – Barley
2 – Wheat
3 – Yeast
4 – Other

You can choose more than one answer.

If “Other”, what other raw materials do you use in significant quantities:*

2. a) How distant are your malt suppliers from your brewing facility (in km)?*

0 – We use our own malt, or we source them from immediate proximity. Including local farmers, cooperatives, etc. No need for outbound logistics or less than 10 km.
1 – From 10 to 50 km
2 – From 50 to 500 km
3 – More than 500 km

2. b) How distant are your hops suppliers from your brewing facility (in km)?*

0 – We use our own hops, or we source it from immediate proximity. Including local farmers, cooperatives, etc. No need for outbound logistics or less than 10 km.
1 – From 10 to 50 km
2 – From 50 to 500 km
3 – More than 500 km

3. Does your organisation acquire material inputs from secondary sources in a significant proportion (at least 20%) of the total material asset acquisition?*

0 - No
1 - In minor quantities (less than 40%)
2 - In significant quantities (40% or more)
3 - In predominant quantities (more than 70%)

II. TRACEABILITY OF SUPPLIES AND INPUTS

4. Does your brewery trace the origin of material inputs (primary and secondary sources) by digital means:

a) before the acquisition*

0 - No
1 - In a minor part of supplies (less than 20%)
2 - In significant or predominant quantities (20% or more)

b) through its own internal processes (production, inbound logistics, etc.)*

0 - No
1 - In a minor part of supplies (less than 20%)
2 - In significant or predominant quantities (20% or more)

c) after the outputs are sold to buyers and/or enter the consumption phase*

0 - No
1 - In a minor part of supplies (less than 20%)
2 - In significant or predominant quantities (20% or more)

III. MODULARITY OF PRODUCTS AND SERVICES

5. Does your brewery develop and design products and services by taking into account circular principles of modularity?*

0 - No
1 - In minor quantities (less than 40%)
2 - In significant quantities (40% or more)
3 - In predominant quantities (more than 70%)

IV. BREWING PROCESS

6. To what extent does your organisation use renewable* energy sources, based on the volume of total procurement (energy value)?*

0 - No use of renewable energy sources
1 - In minor quantities (less than 20%)
2 - In significant quantities (20% or more)
3 - In very significant quantities (more than 40%)

*Renewable sources of energy (wind power, solar power, hydroelectric power, ocean energy, geothermal energy, biomass and biofuels) are alternatives to fossil fuels that contribute to reducing greenhouse gas emissions, diversifying energy supply and reducing dependence on unreliable and volatile fossil fuel markets, in particular oil and gas. EU legislation on the promotion of renewables has evolved significantly in the past 15 years. In 2009, EU leaders set a target of a 20% share of EU energy consumption coming from renewable energy sources by 2020. In 2018, the target of a 32% share of EU energy consumption coming from renewable energy sources by 2030 was agreed. In July 2021, in view of the new EU climate ambitions, the revision of the target to 40% by 2030 was proposed to the co-legislators. The future policy framework for the post-2030 period is under discussion. Source: Fact Sheet on the European Union; European Parliament, 2022; link: https://www.europarl.europa.eu/factsheets/en/sheet/70/renewable-energy

7. What is your overall freshwater consumption level in the brewing process?*

0 - No data
1 – On average 7 litres of freshwater per 1 litre of beer or more
2 – Between 7 and 6 litres of freshwater per 1 litre of beer
3 – Less than 6 litres of freshwater per 1 litre of beer

V. SELECTION OF SUPPLIERS

8. Does your organisation use sustainability and/or circular criteria in the selection process when selecting suppliers of materials and energy and buyers of its products and services?*

0 - No
1 - In a minor part of its operations (less than 40%)
2 - To a significant part of its operations (40% or more)
3 - In a predominant part of its operations (more than 70%)

VI. TRANSPORTATION AND PACKAGING

9. What means of transport do you use for your raw materials supplies?*

0 – No outbound means of transport needed.
1 – Road transport.
2 – Rail.
3 – Other.
4 – Insufficient data available.

Please, chose the predominant one.

10. What means of transport do you use for distribution of your products?*

0 – No outbound means of transport needed.
1 – Road transport.
2 – Rail.
3 – Other.
4 – Insufficient data available.

Please, chose the predominant one.

11. What kind of packaging do you currently use?*

0 - Glass bottles
1 - Aluminium cans
2 - Packaging with a high level of recycled materials
3 – Other.

You can choose more than one answer.

12. Do you have a possibility and access for some of the packaging solutions?*

0 - Lighter bottles or kegs (decrease in the glass of glass bottles)
1 - Bottles made of a greater percentage of recycled materials such as nanoclay-enriched polyethylene terephthalate (PTE) bottles
2 - Increase number of reuse of containers
3 – Other.

You can choose more than one answer.

13. Does your brewery develop and design products and services by taking into account circular principles of reducing product size, extended use of tangible artefacts like packaging?*

0 - No
1 - In a minor part of its operations (less than 40%)
2 - To a significant part of its operations (40% or more)
3 - In a predominant part of its operations (more than 70%)

VII. WASTE MANAGEMENT

14. Does your organisation enable the use of non-organic (abiotic) waste and/or provide logistics services and reverse logistics infrastructure?*

0 - No
1 - In a minor part of its operations (less than 40%)
2 - To a significant part of its operations (40% or more)
3 - In a predominant part of its operations (more than 70%)

15. Does your organisation enable the use of organic (biotic)waste and/or provide logistics services and reverse logistics infrastructure?*

0 - No
1 - In a minor part of its operations (less than 40%)
2 - To a significant part of its operations (40% or more)
3 - In a predominant part of its operations (more than 70%)

16. How many times do you reuse the yeast?*

0 – No reuse of the yeast.
1 – Partly, up to once more.
2 – Several times.

17. Do you or any other users (farms) reuse the left-over mash (bread compost)?*

0 – No.
1 – Partly yes.
2 – Predominantly yes.

18. Do you reuse wastewater for your own use or for alternative uses outside your organisation?*

0 – No.
1 – Partly yes.
2 – Predominantly yes.

VIII. STAKEHOLDER ENGAGEMENT, PRODUCT LIFE-CYCLE EXTENSION AND SECOND LIFE

19. Does your brewery develop and design products and services by taking into account circular principles of reproducibility, degradability and material reuse?*

0 - No
1 - In a minor part quantities (less than 40%)
2 - To a significant part of quantities (40% or more)
3 - In a predominant part of quantities (more than 70%)

20. In your view, how important do you think is sustainability of your products and services to your customers and consumers?*

0 – I do not care; it is irrelevant
1 – We think sustainability of our products and services has little or no importance (less than 40%) to our customers and our consumers.
2 – We think sustainability of our products and services is somewhat important to our customers and our consumers.
3 – We think sustainability of our products and services is very important to our customers and our consumers.

21. Do you see promoting circular economy as a competitive advantage for marketing of your products and services on your current markets?*

0 – No.
1 – We think promoting circularity would have little or no importance for increasing our sales.
2 – We think promoting circularity would have a somewhat important to increase our sales.
3 – We think promoting circularity would have a very significant effect on our sales.

Step 1 of 3

Part 1: CIRCULARITY POTENTIAL

I. INGREDIENTS AND SOURCING

II. TRACEABILITY OF SUPPLIES AND INPUTS

4. Does your brewery trace the origin of material inputs (primary and secondary sources) by digital means:

III. MODULARITY OF PRODUCTS AND SERVICES

IV. BREWING PROCESS

V. SELECTION OF SUPPLIERS

VI. TRANSPORTATION AND PACKAGING

VII. WASTE MANAGEMENT

VIII. STAKEHOLDER ENGAGEMENT, PRODUCT LIFE-CYCLE EXTENSION AND SECOND LIFE

Part 2: COMMITMENT TO CIRCULAR TRANSFORMATION

I. TECNOLOGICAL FLEXIBILITY AND DIGITAL MATURITY

II. PLANNING AND CONTROL OF THE CIRCULAR TRANSFORMATION, ACCOUNTABILITY AND STRUCTURE

III. CAPABILITY OF CIRCULAR COLLABORATION

IV. BARRIERS AND RESISTANCE

V. ENGAGEMENT WITH SUPPLIERS, BUYERS (CUSTOMERS) AND CONSUMERS

VI. LEVEL OF LONG-TERM CIRCULAR BUDGETING AND INVESTING ACTIVITY

Part 3: TYPE OF BUSINESS MODEL

Please, assess and complete the following statement for the current year.

General Terms and Conditions