7 Reasons why Real Cider is a truly sustainable drink
If you like sustainable drinks, then you should consider cider
Cider has been a beloved beverage for centuries, but in recent years, its status as an environmentally sustainable drink has gained attention. Unlike mass-produced ciders that rely on added sugars, concentrates, and artificial flavorings, real cider is made purely from fermented apple juice. This traditional approach not only preserves the integrity of the drink but also contributes to environmental sustainability. From orchard preservation to eco-friendly production and packaging, real cider offers a green alternative to many other alcoholic beverages. Here’s why real cider is one of the most sustainable drink choices available today.
1. Preservation of Traditional Orchards
Traditional cider production is deeply connected to heritage apple orchards, which are essential for biodiversity. These orchards support a variety of plant and animal species, helping to maintain ecological balance. However, the UK has witnessed a staggering 90% decline in traditional orchards since World War II due to neglect and urban expansion.
Cider producers are advocating for governmental policies to protect these orchards, emphasizing their role in carbon sequestration and local ecosystems. By choosing real cider, consumers support orchard conservation, ensuring these landscapes and ecosystems remain intact for future generations.
2. Sustainable Agricultural Practices
Unlike large-scale commercial apple farming, which often relies on pesticides and monoculture practices, traditional cider apple orchards follow more eco-friendly methods. Historically, orchardists employed silvopastoral systems, where apple trees coexisted with grazing livestock. This system naturally fertilized the soil and reduced the need for artificial fertilizers.
These sustainable practices not only promote soil health but also reduce water consumption and chemical runoff, making cider production an environmentally responsible choice.
3. Local Sourcing and Reduced Carbon Footprint
Many craft cideries prioritize sourcing apples locally, which significantly reduces the carbon footprint associated with transportation. Unlike industrial ciders that may import apple concentrates from distant locations, real cider producers work closely with local orchards. For instance, Winchester Ciderworks collaborates with nearby apple growers, ensuring their ingredients are fresh and minimizing transportation emissions.
By supporting local cider makers, consumers help reduce global supply chain emissions and promote regional agriculture.
4. Environmentally Friendly Packaging
Packaging is a major contributor to the environmental impact of beverages. Fortunately, sustainable cider producers are turning to eco-conscious packaging solutions. Many small cideries use recyclable glass bottles, biodegradable labels, and sustainable packaging materials. Some small producers like Sidra Santiago choose to recycle every single bottle they can creating incentives for customers to return bottles.
Choosing ciders that use sustainable packaging reduces landfill waste and supports the growing movement toward environmentally friendly consumer products.
5. Energy-Efficient Production Methods
Unlike beer, cider is fermented without heat, naturally reducing the energy requirement needed to make it. Many cider makers are also innovating with a range of energy-efficient production techniques including; natural cellars or underground storage facilities to regulate temperature, reducing the need for artificial refrigeration; the conversion of leftover pulp into biofuel; and widespread use of solar energy (including the return of excess energy to the grid).
These innovations highlight how cider makers are actively reducing their environmental footprint while maintaining high-quality production standards.
6. Low-Impact Fermentation and Minimal Processing
The fermentation process for real cider is relatively low-impact compared to many other alcoholic beverages. Unlike beer and spirits, which often require high-energy brewing, distillation, and complex processing, cider fermentation occurs naturally with minimal intervention. Traditional cider makers rely on wild or cultivated yeast to ferment apple juice following the seasonal calendar, avoiding both excessive energy use to maintain fermentation temperatures and the use of chemical additives.
Mass-produced ciders, on the other hand, often involve additional pasteurization, artificial carbonation, and chemical preservatives. By choosing real cider, consumers opt for a beverage that aligns with natural and sustainable fermentation methods.
7. Supporting Small-Scale, Ethical Producers
Many real cider producers are small, independent businesses that prioritize ethical and sustainable practices over mass production. These small cideries tend to focus on quality, community engagement, and ecological responsibility rather than industrial-scale efficiency.
Additionally, the resurgence of traditional cider-making has encouraged a renewed interest in native apple varieties, helping to preserve genetic diversity in apple species. This is a critical factor in maintaining resilient agricultural systems that can adapt to climate change and disease resistance.
A Greener Choice for the Future
Real cider represents a drink that is not only rich in tradition and flavor but also in sustainability. By supporting real cider, consumers contribute to the preservation of traditional orchards, the promotion of sustainable farming practices, and the reduction of environmental impact through local sourcing, eco-friendly packaging, and energy-efficient production.
As awareness of sustainability grows, making conscious choices in our beverages can have a significant impact. Whether enjoying a crisp glass of Somerset cider or a craft batch from Herefordshire, every sip tells a story of environmental stewardship—one that is well worth raising a glass to.
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