Navigating Net Zero: Carbon capture, storage and sequestration

The Scotland Food & Drink Partnership’s Net Zero Commitment exists to support the Scottish food and drink industry in achieving Net Zero emissions by 2045. As part of this commitment, we’re looking to demystify some of the key terms to make the journey to #Net Zero as simple as possible for Scotland’s food and drink businesses.

In our series to date we have covered topics such as scoping emissions, carbon credits and biomass, and we’re looking to wrap it all up by covering carbon capture, storage and sequestration.

What is carbon capture and sequestration?

Carbon capture is a process in which CO2 is captured and then used to make new products ranging from fertilisers to building materials. When we store this captured CO2 in products for a long time, this is referred to as carbon dioxide capture, utilisation, and storage (CCUS).

For CCUS to actually help reduce atmospheric CO2, it needs to capture CO2 that was recently in the air. Only then can it contribute to removing carbon dioxide from the atmosphere.

Sometimes the term CCU (carbon dioxide capture and use) is adopted by those who aren’t focussing on the long-term storage aspect.

While carbon sequestration and carbon capture are related, they are slightly different: carbon capture specifically refers to the initial step of removing CO2 from emission sources or the air, while sequestration encompasses the entire process of capture, removal, and long-term storage of carbon dioxide

However, irrespective of time periods, the main goal of all these processes is to reduce the amount of CO2 in our atmosphere and help fight climate change.

What does it have to do with the food and drink sector?

The Scottish food and drink industry, which includes various emission-producing processes from scope 1, 2, and 3, can benefit significantly from technologies and processes that capture and store these emissions, preventing them from entering the atmosphere.

This is evidenced by various initiatives across the industry, particularly in our whisky sector. In recent years we have witnessed major players like Suntory Global Spirits and Diageo take steps to reach Net Zero through carbon capture and sequestration.

In the case of Suntory Global Spirits , they have invested over $4 million USD to restore and conserve 1,300 hectares of peatlands by 2030. This large-scale peatland restoration project not only supports carbon sequestration but also enhances water retention, improves water quality, and promotes biodiversity.

Aiding these efforts, Carbon Capture Scotland has partnered with several distilleries, including Invergordon, to capture biogenic CO2 produced during fermentation.?Their Project Nexus aims to remove 1 million tonnes of CO2 per year by 2030, equivalent to decarbonising the gas and electricity of more than 175,000 average UK homes.

Carbon capture and sequestration play a key role in supporting Scotland's environmental goals. With targets set to reach Net Zero carbon emissions by 2045, five years ahead of the UK's overall target, the food and drink sector must ensure that these technologies and practices play a key role in their journey to Net Zero. This adoption is essential for reducing emissions, supporting national environmental objectives, enhancing innovation, and providing economic benefits, ultimately ensuring the sector's long-term sustainability and competitiveness.

Together, we can make Scotland a global leader in sustainable food production and capture the commercial opportunities available through a Net Zero transition.

Find out more about achieving Net Zero in the Scottish food and drink sector: https://tinyurl.com/FDFNetZero