QHSE - Quality, Health, Safety and Environment 2015

Food safety, well-being of employees and protection of the environment: these are the milestones upon which the Group bases its production activities.


Food safety, workers’ well-being and respect for the ecosystem: the cornerstones of Gruppo Campari’s production activities Campari has always considered the food quality and safety of its products, the health and safety of Camparistas and respect for the environment as fundamental factors in its sustainable growth.

The Global QHSE Policy, issued in 2013 and a key element in the development of all QHSE management systems and associated activities, will be reviewed In 2016 to take into account revisions to the international reference standards and the considerable progress made by Gruppo Campari since 2013 in terms of organisation and performance.

The indicators reported comply with the instructions contained in the GRI-G4 guidelines, but at the moment still do not cover the complete list of required parameters. In addition, other indicators were developed that are unique to Campari’s situation.

The results reported in this document relate to the Sesto San Giovanni headquarters and the Group’s production sites; the change in perimeter compared with 2014 is due to the consolidation of all QHSE areas at the Derrimut site in Australia.

However, it is not yet possible to include the Canadian production facility in Grimsby and certain activities relating to the Averna brand.

In 2015, within this perimeter, one fine was applied for non-compliance with current regulations in the area of quality, one in the area of environment, and none in the area of health and safety.



The triple certification process in line with ISO 22000 (food safety), OHSAS 18001 (health and safety of work environments) and ISO 14001 (environment) standards, which involves all the Group’s production sites, continued in 2015 according to schedule.

The list of plants already certified now includes the production plant of Volos in Greece as regards the issues of health, safety and the environment; the production unit in Rothes, Scotland, which obtained the three certifications by creating integrated management systems; the Crodo production unit in Italy, which maintained BRC certification by aligning the management system to version 7 of the standard; and the production unit in Lawrenceburg, Kentucky, which extended the scope of the current integrated certification to include bottling activities.

In 2016, the Group will also launch a process of aligning current management systems to the new revised certification standards adopted (ISO 9001:2015, ISO 14001:2015, BRC Issue 7,2015). Following the new certifications obtained, the percentage of bottles produced in certified production units relative to product volumes produced at the Group’s sites was as follows in 2015: 81% of bottles were produced on sites with ISO 22000, BRC, IFS, FSSC 22000 and WQA (Woolworths Quality Assured) certification, 76% of bottles were produced on sites with OHSAS 18001 certification and 84% of bottles were produced on sites with ISO 14001 certification. A comparison of these figures with those for 2014 was affected by a different balance between sites’ production volumes. In 2015, Gruppo Campari sites were also subject to several audits and operational control activities.

Overall, there were 184 site audits, double the number compared with the previous year, which break down as follows: internal audits 45%, certification audits 30%, audits by supervisory authorities 16%, customer audits 2% and insurance company audits 7%.

The cross-country audit launched in 2014 continued in 2015 and involved Camparistas from different sites in conducting internal audits, with a view to promoting synergies and sharing best practices among the various production units. For example, a team from Rothes in Scotland took part in the internal audit at Canale d’Alba in Italy, while the team from Volos in Greece took part in the Rothes audit.





A section of Gruppo Campari’s intranet is dedicated to QHSE issues; the issues covered are accessible to all Camparistas. The section also serves as a place to exchange best practices and ideas and to ask questions, thereby promoting internal dialogue and the sharing of information.

The QHSE function responsibilities also include the Lean Six Sigma project, a methodology intended to promote continuous improvement in performance.
The project was launched in Italy in 2011 and extended to Europe and South America in 2013. In 2015, the Lean Six Sigma project was launched at the Derrimut site in Australia and also included organizational functions external to the supply chain.

Meanwhile, in Jamaica, the project was completed with the integration of the teams from the Appleton (St. Elizabeth) and New Yarmouth (Clarendon) distilleries. In early 2016, the training project will be extended to the sites in North America (Lawrenceburg in Kentucky and Arandas in Mexico).

The Group’s data collection activities are supported by a number of specific IT tools developed at global level. In 2015, the Group continued applying and implementing the main tools mentioned in the 2014 report, which included in particular: Siemens SIMATIC IT Interspec; Interspec Reporting Documents Maker; Interspec Reporting Bill of Material FootPrints Quality Ticketing System SIMATIC IT Unilab.


Food quality and safety & health and safety of Camparistas

Quality and food safety

The product quality index is measured indirectly by assessing market complaints, which are categorized as critical, major or minor according to their severity.

The product defect index is calculated in ppm (parts per million) in relation to the number of bottles produced annually.

Although the total number of complaints rose in 2015, the product defect index was 54 ppm, a decrease of -73% compared with the performance in 2014. This result is due to a significant reduction in defects following the corrective measures introduced through effective improvement plans.


Health and safety of Camparistas

In 2015, Campari reported 57 accidents involving absence from work and another 122 events with no absence from work. The injury frequency rate, which is calculated on the basis of 179 accidents and therefore takes into account events without absence from work, stood at 35.56 (number of accidents per million hours worked), an increase over 2014. This was mainly the result of employees’ continuing and increased awareness in reporting events with no absence from work, which constitute 68% of total accidents reported. Twenty-four events affected external staff (contractors, suppliers) and visitors at Campari production sites.

Unfortunately, although Gruppo Campari invests in a safety culture, there was a fatality at the Arandas plant in Mexico in 2015, due to the inadequate use of personal protective equipment by a contractor when conducting activities at height. Corrective measures were quickly put in place, in accordance with the Group’s constant commitment to apply, promote and check that Camparistas and third parties comply with regulations.




The main types of accident that occurred in 2015 included: bumping into fixed or moving objects (20%); slips and falls on the same level (13%) and incorrect movements or positions of Camparistas (6%). In 2015, 718 days were lost due to accidents,which corresponds to an injury severity rate of 0.14 (accident days per thousand hours worked). Overall, this is a slight improvement on 2014, thanks to the positive performance of the South America area. One hundred and sixty days were lost due to accidents experienced by external staff while working at Campari’s production sites.

There was a significant incidence There was a significant incidence of near misses. In order to identify hazardous situations before an accident occurs, Camparistas have been trained and encouraged to report situations that are unsafe for their health and safety and for the protection of the environment.

In 2015, 49 near misses were reported by Camparistas; this figure rises to 59 if reports made by contractors, suppliers and visitors are also included. It is essential to analyse these events to determine prevention and protection measures to preclude their occurrence. Six percent of Camparistas participate in health and safety committees at various production sites. This figure, which is a significant increase on the 3% registered in 2014, is partly the result of activities to raise awareness and engagement.


Safeguarding the Environment

In 2015, the Group focused on reporting specific indicators related to certain macro areas: energy and water usage, discharges and waste produced, and materials used for packaging.

Two percent of Campari workers voluntarily participate in the environmental committees at the various production sites.



Total energy consumption in 2015 was 2,623,780 GJ (gigajoules). Total energy consumption can also be expressed as the quantity of energy used, equivalent to 4.11 MJ (megajoules) per bottle.

Energy indicators for 2015 improved significantly compared with 2014 and fully met the 2015 target of reducing energy consumption by 2%.

Energy consumption relating to the production of spirits alone, came in at 0.4 MJ per bottle produced in 2015, confirming the steady performance of measures to optimise energy use in this area in the recent past.

The cross-country audit launched in 2014 continued in 2015 and involved Camparistas from different sites in conducting internal audits, with a view to promoting synergies and sharing best practices among the various production units. For example, a team from Rothes in Scotland took part in the internal audit at Canale d’Alba in Italy, while the team from Volos in Greece took part in the Rothes audit.





Water is one of the resources most used by Gruppo Campari, both as an ingredient and in agricultural and industrial production. In 2015, the Group used 24,215,000 cubic metres of water, over 80% of which for irrigation and distillation.

In Jamaica, the Group owns 5,000 hectares of sugar cane plantations, the irrigation of which has a significant impact on water consumption.

In 2015, water consumption was 38 litres per bottle on average, and 2.4 litres per bottle for spirits plants alone. In 2015, 40% of total water volumes came from river water; 50% of the water consumed came from groundwater through licensed wells; 5% of the total came from municipal water systems. The remaining supplies comprise water from lakes and lagoons and water supplied through tanks.


Water discharge and waste

In 2015, water discharges relating to Campari’s production activities totalled 4,182,000 cubic metres, of which 41% was waste water from production processes and water used to wash machines and equipment. Water consumption in spirit production sites in 2015 recorded average discharges of 1.2 litres per bottle produced. The total value of waste water per bottle relating to process water alone, for all types of production plant, averaged 2.9 litres per bottle produced.

Approximately 2,900 waste water samples were taken for analysis in 2015 (more than double the number for 2013 and 2014), which highlights Campari’s continuous and growing focus on this important environmental aspect. Solid waste production is another indicator monitored by the Group, and its management is very important to sustainable development.

Water discharge and waste

Again in 2015, almost all the waste produced (more than 99%) was classified as non-hazardous: this was mainly packaging waste, specifically paper, cardboard, plastic and glass, which in most production sites are completely sent to recovery.

With a view to constantly improving the environmental performance of its production activities, Gruppo Campari plants carried out numerous activities in 2015, which will continue in 2016, to boost efficiency in energy and water consumption and waste production. These included the introduction of a natural lighting system at the

Sorocaba plant, the installation of oxygen saturation meters at the Suape wastewater treatment plant, the installation of a more energy-efficient evaporation tower with a lower environmental impact at Arandas.

In 2015, Gruppo Campari registered a number of environmental incidents in Jamaica relating to small accidental spills, which were promptly dealt with. Investigations were conducted to identify the causes of such events, and an action plan on the treatment processes of discharges aimed at resolving the dispute has been put in place. Among these actions it shall be noted the implementation, in the Appleton distillery, of an integrated real-time monitoring system of the operating parameters.



Last updated May 29 2018