The Nature Footprint of Alcohol: Biodiversity Loss and the Path to Resilient Drinks Businesses

When we talk about sustainability in drinks, discussions often focus on carbon emissions, and rightfully so as it’s the most important challenge we must tackle. But climate cha nge isn’t the only crisis the planet faces. Biodiversity loss is accelerating at an alarming rate, with species extinction now occurring up to 1,000 times faster than the natural background rate due to human activity. 

According to the World Wildlife Fund’s (WWF) Living Planet Report 2022, monitored populations of vertebrate species—including mammals, birds, amphibians, reptiles, and fish—have experienced an average decline of 69% between 1970 and 2018. These are frightening numbers I’m sure you’ll agree, and all of us have a part to play in turning them around and allowing nature to thrive. 

Nature is not just a backdrop or somewhere we go at the weekend, it is the foundation on which everything we value is built. From the air we breathe to the water we drink, from the food on our plates to the raw materials that fuel our economies, nature sustains us in ways we often take for granted. Healthy ecosystems regulate our climate, protect us from disease, and support industries worth trillions, including agriculture, pharmaceuticals, and tourism.

It provides cultural identity, mental well-being, and inspiration, shaping traditions, art, and belief systems across the world. Yet, despite its immeasurable worth, we continue to degrade the very ecosystems that keep us alive. The loss of biodiversity is not just an environmental crisis—it’s a crisis for humanity. If we want a thriving future, we must stop seeing nature as a limitless resource to exploit and start recognising it as the life-support system we depend on.

From the way raw materials are farmed to the waste left behind after consumption, alcohol production disrupts ecosystems, depletes biodiversity, and damages the natural world. However, it doesn’t have to be this way. By embracing nature-positive practices, drinks producers can not only reduce harm but also help restore ecosystems, making their businesses more resilient in the long run, which is critically important as all drinks brands rely on plant based raw materials.

So let’s explore the true impact of alcohol production on biodiversity and offer a roadmap for producers who want to create drinks that work with nature, not against it.

The Hidden Biodiversity Cost of Alcohol Production

All alcohol production (with the exception of Air Co. vodka)  begins in the soil, but too often, the industry treats nature as a resource to be extracted rather than nurtured. From monoculture farming and pesticide use to deforestation and habitat destruction, the global drinks industry has left a significant footprint on biodiversity.

Most alcoholic drinks are made from grapes, grains, sugarcane, agave, or fruits — all of which require land, water, and nutrients to grow. However, modern farming of these crops is often intensive and chemically reliant, leading to widespread biodiversity loss and soil degradation.

Large-scale alcohol production relies heavily on monoculture farming, where vast fields are planted with a single crop year after year. While this maximises efficiency, it has severe consequences for biodiversity:

Loss of habitat – Monocultures replace diverse ecosystems with a single species, making it impossible for wildlife to thrive. Corn fields, for example, replace flower-rich meadows and forests, eliminating food sources for bees, butterflies, and birds.

Soil degradation – With exposed soil and without crop rotation, monoculture farming strips topsoil of nutrients, leading to desertification and erosion.

Pesticide pollution – Without natural predators, monocultures are highly vulnerable to pests, leading to heavy pesticide use, which kills not only pests but also beneficial insects, birds, and soil microbes. (interesting fact: there are more species of micro-organism in a single teaspoon of healthy soil than visible stars in the sky!)

The alcohol industry is a major user of pesticides in agriculture. Studies have shown that many conventional wines contain residues of multiple pesticides, which persist in soil, water, and can even be traced in the final product.

Neonicotinoids and insecticides kill pollinators, such as bees and butterflies, which are essential for plant reproduction and fruit production.

Herbicides eliminate wildflowers and native plants, reducing food sources for insects and birds.

Runoff from vineyards and fields contaminates nearby rivers and lakes, affecting fish populations and aquatic biodiversity.

Solution: Regenerative and Biodynamic Farming

To reduce biodiversity loss, as an industry we must reduce reliance on monoculture farming and chemical dependency. Some solutions include:

Regenerative agriculture is a nature-first approach to farming that goes beyond sustainability by actively restoring ecosystems, improving soil health, and increasing biodiversity. Instead of depleting the land, it works in harmony with natural processes through cover cropping, minimal soil disturbance, crop diversity, and integrating livestock. By enhancing soil fertility, capturing carbon, and reducing reliance on chemical inputs, regenerative agriculture not only supports healthier food and drink production but also helps combat climate change and reverse biodiversity loss. It’s a powerful solution for creating resilient farms, thriving ecosystems, and a more sustainable future.

Agroforestry is a holistic farming approach that integrates trees, shrubs, and crops or livestock within the same system to create a resilient, biodiverse landscape. By mimicking natural ecosystems, agroforestry enhances soil health, water retention, and carbon sequestration while providing habitat for wildlife and pollinators. Trees offer shade, protect against erosion, and improve microclimates, reducing the need for chemical inputs. When combined with other regenerative practices, agroforestry transforms monoculture farms into diverse, self-sustaining ecosystems, making agriculture more productive, climate-resilient, and nature-positive.

Biodynamic farming is a holistic and ecological approach to agriculture that views the farm as a living, self-sustaining organism. Rooted in organic principles, it goes further by incorporating lunar cycles, composting, and natural soil enrichment to enhance biodiversity and resilience. Instead of relying on synthetic chemicals, biodynamic farms use herbal preparations, crop rotation, and livestock integration to regenerate soil health and strengthen plant vitality. By fostering a deep connection between farming, nature, and the cosmos, biodynamic agriculture creates thriving ecosystems, producing food and drink that are not only sustainable but also deeply in tune with the rhythms of the natural world.

Water Pollution: A Silent Killer of Biodiversity

Water is a crucial ingredient in alcohol production, but the industry’s water use comes at a cost to biodiversity. Water scarcity, pollution, and habitat destruction caused by alcohol production threaten aquatic ecosystems worldwide. We’re already starting to see some water usage limitations being placed on small alcohol producers in the UK, and with increased water insecurity, this issue is only likely to get worse.

Excessive Water Use and the Threat to Freshwater Ecosystems

Brewing, distilling, and winemaking are highly water-intensive. On average:

A pint of beer takes between 45-155 litres of water to produce. (wwf.panda.org)

A litre of whisky takes between 12.5-25 litres of water just for distillation. (scotch-whisky.org.uk)

This water often comes from freshwater ecosystems, depleting rivers, lakes, and underground aquifers. In drought-prone regions like California (a major wine producer), excessive water use has pushed ecosystems to the brink, drying up wetlands and endangering species.

Wastewater Pollution: The Forgotten Crisis

Alcohol production also generates massive amounts of wastewater, which is often full of organic matter, chemicals, and pollutants. If discharged untreated, this depletes oxygen levels in rivers and oceans, killing fish and other marine life. A problem that we’ve seen across the UK as water companies have allowed untreated polluted water from farms and industry into our waterways for decades.

One of the worst offenders is vinasse — the toxic byproduct of sugar and bioethanol production used in rum. In Brazil and the Dominican Republic, vinasse dumping has caused mass fish deaths and long-term water pollution in the Piracicaba River. (reuters.com)

Solution: Water Stewardship and Circular Systems

To reduce water-related biodiversity loss, alcohol producers must:

Implement wastewater treatment systems to remove pollutants before discharge.

Invest in closed-loop water systems, recycling water for multiple uses in production.

Source water responsibly, ensuring withdrawals do not deplete natural ecosystems.

Use drought-resistant crop varieties, reducing irrigation needs.

We’re already seeing positive change and innovation with some forward-thinking distilleries, such as Harinagar Sugar Mills in India having already adopted zero-liquid discharge (ZLD) technology, ensuring no contaminated water enters the environment and we hope that this technology continues to expand.

Deforestation and the Destruction of Carbon Sinks

Forests are essential for carbon sequestration and biodiversity, yet alcohol production is linked to widespread deforestation, particularly in the production of:

Agave for tequila and mezcal – The expansion of agave plantations in Mexico has destroyed native forests and endangered species like the lesser long-nosed bat, a key pollinator for the plant. (news.mongabay.com)

Sugarcane for rum – In parts of the Caribbean and Brazil, sugarcane farming has replaced rainforests, contributing to habitat loss and soil erosion.

Oak barrels for whisky and wine – The demand for oak barrels has driven unsustainable logging, particularly in Eastern Europe, where old-growth oak forests, which take hundreds of years to mature, are being cut down at an alarming rate.

Solution: Ethical Sourcing and Reforestation

Forests are among the most biodiverse ecosystems on Earth, yet alcohol production—whether through deforestation for sugarcane, barley, or agave cultivation, or the harvesting of oak for barrels—has contributed to habitat loss and ecosystem degradation. If the drinks industry wants to future-proof its supply chains while protecting nature, it must embrace ethical sourcing and actively invest in reforestation.

Sourcing from Deforestation-Free Supply Chains

One of the most effective ways to reduce the industry’s impact on forests is to ensure that all raw materials come from deforestation-free sources. This means:

Using FSC-certified oak for whisky, wine, and rum barrels to guarantee that wood is harvested sustainably and that forests are regenerated.

Sourcing grains (barley, wheat, corn, and rye) from regenerative and organic farms that maintain soil health and biodiversity rather than from industrial monocultures that deplete ecosystems.

Working with sugarcane and agave farmers who adhere to sustainable land management practices rather than those who contribute to deforestation.

Some brands have already made commitments in this area. For example, several Scotch whisky distilleries have pledged to use sustainably sourced oak for barrels, while certain tequila producers are partnering with conservation groups to protect wild agave habitats and prevent further forest encroachment. However, more widespread action is required to ensure that ethical sourcing becomes an industry standard rather than an exception.

Investing in Reforestation and Land Restoration

Reforestation is critical to reversing the damage already done. Many alcohol crops—such as sugarcane in the Caribbean, agave in Mexico, and cereal grains in Europe—have led to large-scale deforestation. To mitigate this, producers should actively invest in restoring native forests by:

Replanting native trees in areas affected by alcohol agriculture, prioritising species that support local biodiversity.

Restoring degraded land with mixed-species planting rather than monocultures, ensuring that reforestation efforts mimic natural ecosystems rather than creating artificial plantations.

Funding and participating in community-led reforestation initiatives, particularly in regions where raw materials are sourced.

For example, Ron Barceló, a Dominican rum producer, has engaged in large-scale reforestation projects to offset the impact of sugarcane farming. Similarly, some tequila brands are working with conservation groups to protect and replant native agave species alongside forest trees.

Supporting Agroforestry for a More Sustainable Future

Beyond simply replacing lost trees, agroforestry offers a long-term solution that integrates trees with farming rather than separating them. This approach brings multiple benefits:

Trees help stabilise soil, prevent erosion, and improve water retention, making farmland more resilient.

Mixed planting systems provide habitat corridors for wildlife, allowing species to move and thrive even in agricultural landscapes.

Farmers can diversify their income streams by harvesting timber, fruit, or other forest products alongside their main alcohol crops.

Some distilleries have already started incorporating agroforestry principles into their supply chains. For example, in Brazil, some sugarcane farms supplying rum distilleries have introduced tree planting between cane fields to restore biodiversity and protect soil. Meanwhile, in Mexico, conservationists are encouraging mezcal and tequila producers to plant native agave varieties among trees rather than expanding monoculture plantations.

The Industry Must Step Up

A handful of forward-thinking brands have pledged to protect forests and support reforestation efforts, but the scale of action still falls short of what’s needed to counteract decades of environmental damage. The alcohol industry, from craft distilleries to global corporations, must commit to deforestation-free sourcing, invest in meaningful reforestation projects, and integrate agroforestry into farming systems. By doing so, producers can help build a more resilient and nature-positive drinks sector—one that not only minimises harm but actively restores the landscapes on which it depends.

Building a Nature-Resilient Drinks Industry

We have a choice: continue with business as usual, or build a future where drinks are made in harmony with nature. Biodiversity loss is not just an environmental issue—it’s a business risk. Without pollinators, healthy soils, and clean water, our entire industry itself is under threat.

To create a nature-resilient alcohol industry, we must:

🌱 Embrace regenerative agriculture to restore ecosystems.

🥀 Eliminate harmful pesticides to protect pollinators and wildlife.

💧Invest in water stewardship to prevent pollution and overuse.

🌳 Stop deforestation and support reforestation efforts.

🦜 Work with nature, not against it to future-proof their businesses.

Forward-thinking brands are already leading the way, but we must all take action. The time for half-measures is over - nature cannot wait.