Carmax, Inc. (NYSE: KMX) is a public company headquartered in Richmond, VA.
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Anheuser-Busch InBev (NYS: BUD; Euronext Brussels: ABI) is a global public company headquartered in Brussels, Belgium.
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Olajire, A. A. (2020). The brewing industry and environmental challenges. Journal of Cleaner Production, 256, 102817.
This article reviews some of these challenges with a focus on key issues: water consumption and waste generation, energy efficiency, emission management, environmental impact of brewing process and best environmental management practices which do not compromise quality of beer. The review is meant to create an awareness of the impact of beer production on the environment and of practices to reduce environmental impact.
Pratap Singh, A., Mandal, R., Shojaei, M., Singh, A., Kowalczewski, P. Ł., Ligaj, M., Pawlicz, J., & Jarzębski, M. (2020). Novel Drying Methods for Sustainable Upcycling of Brewers’ Spent Grains as a Plant Protein Source. Sustainability, 12(9), 3660.
Brewers’ spent grains (BSGs) are the most important by-product of the brewing industry and are rich in protein and fiber. However, abundant amounts of BSGs are discarded annually worldwide. This project aimed to employ and compare innovative drying techniques to introduce snacks with protein sources derived from leftover BSGs.
Mirzoyan, S., Toleugazykyzy, A., Bekbayev, K., Trchounian, A., & Trchounian, K. (2020). Enhanced hydrogen gas production from mixture of beer spent grains (BSG) and distiller’s grains (DG) with glycerol by Escherichia coli. International Journal of Hydrogen Energy, 45(35), 17233–17240.
The novel data can be used to further control effectively the application of organic waste resources as a feedstock for developing bio-H2 production technology.
Nocente, F., Taddei, F., Galassi, E., & Gazza, L. (2019). Upcycling of brewers’ spent grain by production of dry pasta with higher nutritional potential. LWT, 114, 108421.
In this work the major by-product of the brewing industry, the barley spent grain (BSG), was used to enrich semolina to develop dry pasta with an increased potential nutritional value. BSG enrichment involved minimal effects on sensory properties of cooked pasta, which showed a slight decrease in optimal cooking time, firmness and yellow index and an increase in total organic matter.
Ortiz, I., Torreiro, Y., Molina, G., Maroño, M., & Sánchez, J. M. (2019). A Feasible Application of Circular Economy: Spent Grain Energy Recovery in the Beer Industry. Waste and Biomass Valorization, 10(12), 3809–3819.
The results presented in this study show that, by gasification of brewers’ spent grain, not only the final volume of the residue to be disposed is considerably minimised, but also it is possible to obtain a net economic saving of around 22% in the consume of fossil fuels used in the brewing process when the syngas produced is used for heat generation.
González-García, S., Morales, P. C., & Gullón, B. (2018). Estimating the environmental impacts of a brewery waste–based biorefinery: Bio-ethanol and xylooligosaccharides joint production case study. Industrial Crops and Products, 123, 331–340.
A large scale design was performed for valorization of barley straw and BSG with its sequence based on the joint production of bio-ethanol and XOS. Environmental impacts associated to the valorization scheme were evaluated using LCA. Autohydrolysis treatment and production of enzymes caused the highest impacts.
Pascari, X., Ramos, A. J., Marín, S., & Sanchís, V. (2018). Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review. Food Research International, 103, 121–129.
This review discusses available data about mycotoxin evolution during malting and brewing process. The operations that may lead to a decrease in mycotoxin load are found to be steeping, kilning, roasting, fermentation and stabilization operations applied over the process (e.g. clarification). Also, other general decontamination strategies usually employed in food industry, such as hot water treatment of barley, ozonation or even the use of lactic acid bacteria starter cultures during malting or fermentation are considered.
Nigam, P. S. (2017). An overview: Recycling of solid barley waste generated as a by-product in distillery and brewery. Waste Management, 62, 255–261.
This overview has focused on the options available for the utilisation of residual-biomass generated in distillery and brewery for the production of added-value products. Bio-processing approaches have been reviewed and discussed for the economical bioconversion and utilisation of this waste for the production of bioproducts, such as lactic acid, enzymes, xylitol and animal feed.
Hidalgo, D., & Martín-Marroquín, J. M. (2019). 1—Adding Sustainability to the Beverage Industry Through Nature-Based Wastewater Treatment. In A. M. Grumezescu & A. M. Holban (Eds.), Processing and Sustainability of Beverages (pp. 1–36). Woodhead Publishing.
This chapter presents the feasibility of traditional and nature-based in situ treatment processes for beverage effluents addressing the environmental problems associated with its management and providing the relevant socioeconomic and environmental values.
Vittuari, M., De Menna, F., García-Herrero, L., Pagani, M., Brenes-Peralta, L., & Segrè, A. (2019). Chapter 17 - Food systems sustainability: The complex challenge of food loss and waste. In R. Accorsi & R. Manzini (Eds.), Sustainable Food Supply Chains (pp. 249–260). Academic Press.
This chapter aims at analyzing food systems sustainability through the lens of the interrelated implications and impacts of FLW on production and consumption. First, it provides an overview of the debate around FLW definition and quantification. Then, it focuses on the causes and impacts of FLW and the related methodological challenges. Additionally, recent policy initiatives are discussed in a comparative perspective. Finally, challenges and future research needs are highlighted.
Sharma, H. K. (Ed.), Panesar, P. S. (Ed.). (2018). Technologies in Food Processing. New York: Apple Academic Press.
In this volume, experts examine the use of different technologies for food processing. They look at technology with ways to preserve nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, reduce waste, and increase productivity.
Ionescu, G. (Ed.). (2016). Sustainable Food and Beverage Industries. New York: Apple Academic Press.
This new compendium volume looks the sustainable food and beverage industry from a variety of perspectives. The chapters included are broken into seven sections. Chapters 1 and 2 are most relevant.
Baldwin, C. (Ed.). (2012). Sustainability in the Food Industry. Wiley‐Blackwell and the Institute of Food Technologists.
The book combines technical research summaries, case studies and marketing information. Coverage includes sustainability as it relates to: agricultural practices, food processing, distribution, waste management, packaging, life cycle analysis, food safety and health, environmental labeling, consumer insight and market demand, product development, practices in food manufacturing companies, food retailing and food service. An international group of authors covers the information from a global perspective.
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Allianz Partners provides travel and event ticket insurance and assistance services. A subsidiary to Allianz SE, it is a private company headquartered in Richmond, Virginia.
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Hilton Worldwide Holdings Inc. (NYSE: HLT) is a public company headquartered in McLean, VA.
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