While malting itself – the process of turning barley into malt for brewing and distilling – has already been refined for energy and water efficiency according to MAGB, attention is now shifting to the crop’s cultivation. Barley can account for as much as 65% of the final malt’s carbon footprint, with nitrogen fertiliser responsible for a significant share of that – up to 43%.
In its environmental strategy, MAGB sets out how the sector plans to address these challenges. Many member businesses have committed to ambitious sustainability targets, including net zero goals by 2030.
Key to this approach is collaboration with growers to promote practices that improve soil health, enhance biodiversity and reduce greenhouse gas emissions. Techniques under investigation include the use of low-carbon fertilisers and alternative nitrogen sources, such as digestate solids from anaerobic digestion.
At the farm level, existing assurance schemes such as Red Tractor and Scottish Quality Crops already provide a baseline. But maltsters are working with long-standing grower networks to push further – sharing best practice, supporting regenerative agriculture, and fostering knowledge exchange through grower groups.
Research also plays a vital role. For example, a PhD project at the International Barley Hub investigated the potential of undersowing barley with short, herbaceous legumes. The trials aimed to reduce artificial nitrogen inputs through biological fixation, limit herbicide use by suppressing weeds, and maintain soil cover to prevent erosion.
Alongside this, organisations such as AHDB continue to support the industry through independent research, technical advice, benchmarking tools and guidance on sustainable crop production.
By focusing on the environmental performance of barley, optimising malting processes, and promoting collaboration across the supply chain, the sector is aiming to future-proof malt production while safeguarding its environmental responsibilities.
