China Kweichow Moutai Distillery (Group) Co., Ltd. (hereinafter referred to as Maotai) was founded in 195 1 year on the basis of Cheng Yi, Ronghe and Hengxing, Maotai towns with a history of one hundred years, and was restructured into Maotai Group in 1996. Through the unremitting efforts of generations of Maotai people, Maotai Group has now developed into a state-owned super-large enterprise with Guizhou Maotai Co., Ltd. as its core subsidiary, 36 wholly-owned, holding and shareholding companies and more than 40,000 employees.
On September 24th, 20021year, Maotai put forward the five-line development strategic plan for the first time. The five elements of blue, green, white, purple and red correspond to blueprint planning, green development, reform and innovation, Maotai culture and environmental protection and safety respectively, with clear objectives, scientific planning and pragmatic measures in each field. Maotai adheres to the development concept of conforming to nature and promoting the harmony between man and nature, actively practices the new development concept, implements the dual-carbon strategy, and adheres to the green and low-carbon sustainable development path.
Practice the new development concept
Maotai has set up a special environmental protection committee, which has been implementing five special projects for many years, namely, replenishing water, lifting gas, consolidating soil, protecting micro-scale and balancing ecology. The first is to build a scientific water intake, water use and water control system. From 20 14, it will be invested as the ecological environment protection fund of Chishui River basin every year to build the Moutai water cycle model based on the ecological health of Chishui River.
The second is to strengthen the capacity building of atmospheric environmental monitoring, improve the air pollution prevention and control system, and reduce regional air pollutant emissions. The third is to strengthen the protection of land resources such as purple mud and related technology research, optimize the space of core producing areas of soy sauce and wine, and improve the development layout of new ecological industries for production and life. Fourth, strengthen the basic research of microorganisms, build a microbial population protection system, prevent the invasion of foreign pathogenic microorganisms, and create an excellent environment for the growth of brewing microorganisms.