Using Regenerative Agriculture for a More Sustainable Pint | Sustainability Magazine
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Article: Sustainability
Using Regenerative Agriculture for a More Sustainable Pint
By David Weston | October 13, 2026 | 7 mins
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Regenerative farming is becoming an integral part of the story behind a greener British pint. Credit: Getty Images
British brewers from Asahi to Signature Brew are turning to regenerative agricultural practices to reduce their environmental impact and craft better beer.
Beer production relies on just four base materials: water, yeast, hops, and barley. Like many sectors, the beer and drinks trade is focusing on ways to cut emissions and reduce its environmental footprint.
Heineken UK, which brews over 1.3 billion pints annually and supplies 80% of UK pubs, is a prime example. As part of its sustainability efforts, the brewer is examining how it grows its barley, much of which comes from British farms.
In the summer, Heineken announced a new sustainable malting barley program to support farmers in England and Scotland, aiming to scale up regenerative farming methods. Participating farmers receive customized support to implement practices such as:
- Cover cropping
- Reduced soil disturbance
- Diverse crop rotations
Beyond promoting more sustainable farming practices, beer producers can also localize supply chains to a much higher degree than many other sectors. Beer often has strong cultural ties to local communities, especially in the UK.
“Consumers typically place greater value on local provenance, heritage, and ingredients, making regenerative agriculture a natural extension of the brand story,” says Izzy Ashman, Sustainability Manager at Asahi UK, a major brewer behind iconic brands like Fuller's Pride and Peroni.
Izzy Ashman, Sustainability Manager at Asahi UK. Credit: Asahi UK
Sharing supply chain risk
Sustainable brewing is evolving from isolated pilots to scalable, commercial models. Cross-industry collaboration is increasing to support this growth, which in turn shares the cost burden.
The Carbon Trust highlights that drinks brands are sharing transition risks with farmers through long-term purchasing commitments and shared-cost trials.
“Growers should not be expected to bear the financial and operational risk alone. So, brands, suppliers, and government need to support the transition through longer-term contracts, shared-cost trials, and appropriate farmer/grower incentives,” says Tiph Gray, Associate Director for Agriculture, Food, and Drink at the Carbon Trust.
Tiph Gray, Associate Director for Agriculture, Food, and Drink at The Carbon Trust. Credit: The Carbon Trust
“Regenerative processes have an important role, particularly in improving soil health, nutrient cycling, and resilience for land generally. But this should not be framed as a choice between regenerative farming and low-carbon inputs. The strongest approach combines better soil management with more efficient, lower-carbon inputs, tailored to the crop, region, and farming system.”