Solid Waste Reduction and Triple Bottom Line

MBAA TQ http://dx.doi.org/10.1094/TQ-53-3-0716-01 | VIEW ARTICLE
 
Amy Johnson. North American Breweries, Rochester, NY, U.S.A.
 
Abstract
Solid wastes in brewing have been around for decades. The process generates grain, yeast, and water wastes, packaging wastes, and energy wastes. In more recent years managing these wastes has become part of a brewery’s efforts to engage in sustainable methods and create value. While sustainability surpasses what is recycled and reused, solid waste management and reduction can be a key driver. This article shares how one brewery set out to identify where wastes were generated, how they were currently handled, and what opportunities there were to enhance collection and diversion efforts. Lastly, this article also offers how a brewery might engage in solid waste reduction activity on its own.

Keywords: Solid waste, Waste reduction, Collection, Diversion