PERNOD-RICARD - URD 2021-22 EN

Sustainability & Responsibility The four pillars of the Good Times from a Good Place roadmap

The Group thus intends to gradually move away from conventional models to reduce pressure on resources (1) and promote regenerative agricultural models. The terroirs will thereby be more resilient to climate change and farming communities will see a sustainable improvement in their livelihoods.

In FY20, Pernod Ricard rolled out its Sustainable Agriculture Key Principles throughout the Group. This document guides all affiliates with a set of best practices related to landscape management, biodiversity, plant health and soil life, water, Human Rights and relations with suppliers. This document covers all the various contexts and agricultural systems as part of a continuous improvement process.

Pernod Ricard’s agricultural footprint 3.3.1.2 Pernod Ricard produces and sources more than 120 natural ingredients from around 70 countries. Each ingredient is grown in a terroir with unique climate conditions, soil type, ecosystems and the know-how specific to its people and local communities.

Policies

Objective

Progress in FY21

Progress in FY22

Performance

2030 S&R Roadmap

98% of key agricultural raw materials ( annual purchases ) covered by mapping, starting with priority terroirs this year. 100% of priority terroirs with a full risk mapping exploring eight environmental and nine social risks.

100% of key agricultural raw materials ( annual purchases ) covered by risk mapping by 2022.

86% of key agricultural raw materials ( annual purchases ) covered by mapping, starting with priority terroirs this year. 93% of priority terroirs with a full risk mapping exploring eight environmental and nine social risks. All terroirs assessed under the Partner Up process ( see Subsection 3.3.2.5 “Responsible supply chain” ).

On plan

3.

Breakdown of key agricultural raw materials in tonnes ( SASB )

Pernod Ricard sources its ingredients from more than 350 terroirs, with an estimated footprint of 800,000 hectares. Some of these terroirs are directly operated by Pernod Ricard: 5,634 hectares are dedicated to vineyards in eight different terroirs: New Zealand (45%), Australia (24%), France (12.5%) [Cognac & Champagne], Argentina (8.5%), Spain (5.6%), US (2.5%), China (1.9%); 948 hectares are used for agave crops in Mexico. A total of three million tonnes of raw agricultural materials are sourced to make Pernod Ricard’s iconic brands, including a variety of grains (2) , grape, sugar cane, agave and sugar beet, and flavouring ingredients (3) (Sustainability Accounting Standards – SASB) (4) .

15,239 Rye

Potatoes 7,556

Agave 124,456

58,834 Other key flavouring ingredients

Various cereals 227,832 Sugarbeet 187,941 Wheat 248,529

Sugar cane 698,098

Grapes 413,449

Barley 335,063

Maize 268,270

Broken rice 402,277

For example, by implementing alternative practices that avoid the use of synthetic inputs. (1) Wheat, barley, rye, maize, rice, sorghum. (2) Coffee, coconut, fennel, star anise, liquorice, juniper, coriander, gentian and orange. (3) Information with SASB reference is aligned with the industry-specific activity metrics identified in the framework standards. (4)

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Pernod Ricard Universal Registration Document 2021-2022