Stella McCartney is stepping up its commitment to sustainability.
The U.K.-based fashion house released its first Global Environmental Profit and Loss account for 2015 on Monday, measuring the costs and benefits the brand generates for the environment.
Following Stella McCartney’s first EP&L assessment in 2013 and after working with its suppliers, the brand decided to share its progress with the public, including the news that the overall environmental impact of materials used had been reduced by 35 percent in the last three years.
“Our dream is to improve, but we have to start somewhere in order to progress. So here we are and this is the start of our journey, and as you can see, we are not perfect but something is better than nothing,” Stella McCartney, the brand’s founder and designer, said. “I’m hoping to share and encourage the industry to join in and evaluate its environmental footprint for our future.”
As a vegetarian brand, Stella McCartney does not use feathers, fur, leather or skins in any of its products. With the EP&L, the brand was able to compare the impact of its animal-free alternatives to the impact of leather use. Six important environmental impact categories are evaluated in the report, including air pollution, changes in ecosystem services, greenhouse gas emissions, water consumption, water disposal and water pollution. From raw material production to customer sales, Stella McCartney analyzed the monetary value of environmental costs and business benefits across all aspects of its supply chain.
Results demonstrated that the brand’s supply chain was 90 percent responsible for its environmental impact, especially at the raw material stage, and by focusing on sourcing reform, it greatly reduced its carbon footprint, which resulted in a 7 percent growth in impact ($7 million) since 2012.
“Over the past three years we have focused heavily on reducing our environmental impact, we are not perfect, but we will continue this effort,” McCartney said. “We have many exciting projects in the pipeline and are looking forward to sharing them in the future.”