🌍 𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐢𝐥𝐢𝐭𝐲 𝐢𝐬 𝐤𝐞𝐲 𝐢𝐧 𝐁𝐞𝐥𝐠𝐢𝐮𝐦
You can see it everywhere – from how cities operate to how businesses thrive, and even in the 🍺 beer industry!
70% of Belgium's beer production uses sustainable practices.
Breweries are reducing water usage by 40%, cutting CO2 emissions by 30%, and implementing zero-waste initiatives ♻️.
It’s amazing how such a small country leads by example, showing that even traditional industries can innovate sustainably.
Conviction and acceptance are best gained through functioning and successful practical examples. There are many so-called "lighthouse projects", but most of them are only known to a small, interested community.
One example worth mentioning is the EU project #CEFoodCycle, which was launched to network actors in the food industry and support them on the way to the #circulareconomy.
The stakeholders from the five partner countries (Austria, Germany, Italy, Slovenia and France) benefit from know-how transfer, networking and the use of a digital, intelligent decision support system based on life cycle indicators. The activities are aimed at parties that are directly and indirectly involved in the food cycle, such as production companies, retailers, hotels and energy suppliers. The project will enable the various stakeholders to think about resource and CO2 savings and to strengthen the competitiveness of sustainable circular economy in the Alps.
Allowing new thinking opens up completely new perspectives and opportunities! It takes courage, commitment and a strong will to implement. However, the 5 winners show what is possible and that the circular economy will be the future!
#circulareconomy#foodwaste#sustainability#netzero
Started the weekend with a NewBrew. The beer of PUB, Singapore's National Water Agency 🍺As a Belgian, we put the bar for beer tasting quite high… However:
I love it. Great work PUB, great work.
Not just the taste. But also the story.
This beer is brewed from NEWater, Singapore’s own brand of ultra-clean, high-grade recycled water.
For the non water technologists: it is water that has been used before. Just like many plastics have been used before.
Recycling water is 100% technically possible, safe and already applied at large scale worldwide. It’s hard to believe for the wider audience. It’s not so hard to believe for water nerds. 🇸🇬🇺🇸Singapore and US, just naming two, are leaders in that space.
🇧🇪🇳🇦But did you know that Belgium is also a pioneer? Koksijde, Belgium and Windhoek, Namibia were the first in the world to recycle used water at large scale! The Torreele plant is in operation for 22 years…
I still remember how in Ghent in 2015 we had brewed a beer named ‘from Sewer to Brewer’ as a stunt at International Water Association‘s first Resource Recovery Congress we organised. Also this beer was 100% brewed using the high-purity water of the Belgian water recycling facility.
Haha, thinking back to it, communication is very very important and sensitive. The name or our beer was funny, but not good for wide adoption.
What I learned talking to people from Singapore and the US in the reuse space is to completely break the connection with wastewater in communication. And actually get rid of the word ‘wastewater’. Use ‘Used water’ instead, and turn it into ‘Reclaimed Water’ (US) or ‘NEWater’ (SG).
Just like with any technological adoption, including digitalisation, the barriers are human, and as a result political, not technological.
And may I do a market prediction? The reuse market in Europe 🇪🇺in the coming decade is going to significantly grow. To make ourselves climate resilient combined with further improving our environment.
I hope Belgium will again take up a leadership role in Europe, building on the experience. My bet is that also the Netherlands 🇳🇱 will be inspiring quite soon.
Combined with environmental regulation, we’re going to have multi multi billion investments in treatment in Europe. Interesting investment opportunities ahead… 💧
Cheers! 🍻
#waterindustry#waterreuse
In addition to their energy consumption, more and more breweries are also looking closely at their water consumption. There are many reasons for this, ranging from the brewery's sustainability philosophy to cost pressure and water shortages.
But, good news: even simple measures can reduce water consumption in the brewery enormously! Steinecker therefore offers its customers a holistic step-by-step plan for saving water - tailored to their individual needs.🍻
For example, measures to save and reuse water alone can reduce consumption to 2.5 hectolitres of water per hectolitre of sales-quality beer. And breweries that additionally invest in wastewater treatment even end up using less water in production than goes into their beer. 💧🌱
➡️ Find more details on the Water Sustainability Concept in the following article:
https://lnkd.in/dU7xFJgt
Breweries are taking on projects that cater to both climate change goals and quality taste experiences demanded by beer drinkers. These initiatives range from agricultural production, energy and water use in the brewing process to sustainable packaging.
Discover more about the initiatives of two of the largest brewers in the world and how they aim to achieve their brewing sustainability targets: https://bit.ly/3PWvKGe.
We're helping breweries pave the way for a greener future with our AI-driven sustainability solutions. 🌱 Discover how you can enhance your sustainability scores and make a positive impact. Ready to brew better? Book a demo today! #Sustainability#AIinBrewing#BrewingInnovation#GreenBrewing
It is difficult to understand how to get started with becoming more sustainable. At Revino, we aim to reduce waste, reuse resources, and provide the wine industry with sustainable packaging options. We are committed to supporting wineries, vineyards, and winemakers in transitioning to reusable wine bottles, creating a positive impact on the environment while maintaining the high standards of your craft.
Curious about what it takes to begin making change? Check out our new blog post: Get Reuse Ready: A Guide for Producers by following the link below!
https://lnkd.in/guZYVDuw
We were commissioned by Zero Waste Scotland to support Tennent Caledonian Breweries Ltd. to understand where circular economy opportunities exist for its brewery operations.
Through our bespoke Circular Economy Assessment, we investigated everything from production to consumption, analysing how the brewery could reduce waste and uphold sustainable business practices. This included identifying and shortlisting circular intervention opportunities for Tennent’s to explore, alongside clear recommendations of the resources, support and activities required to mobilise these opportunities. Through desk-based research, interviews, workshops, and a multi-criteria analysis, our team generated 144 ideas. From establishing the benefits of green brewing to developing an own brand Scottish yeast extract, five options were eventually selected for Tennent’s to pursue.
For each of the five options a detailed Action Plan was developed to map the route to implementation between now and 2030, charting a course for circularity across the business.
We are proud to be part of this pioneering project with Zero Waste Scotland and Tennent’s Caledonian, championing sustainability in the brewing industry.
#CircularEconomy#SustainableBusiness#Sustainability
In collaboration with the Restaurant Association of New Zealand, we’ve embarked on a journey to transform food waste practices across cafes and restaurants in Aotearoa. 🌏
Over 120 venues have already joined Kai Keepers to cut food waste, enhance sustainability, and strengthen their bottom line.
During the baseline assessment, we uncovered over 13 tonnes of food waste — revealing both the scale of the challenge and the opportunities for real impact.
And this is only the beginning. We’re now piloting targeted interventions to reduce waste and emissions. 📉🌿
Interested in learning more? Discover how this program is shaping a more sustainable hospitality industry.
👉 Read the full case study on our website: https://lnkd.in/gmTUPEsz
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#EdgeImpact#SustainabilityLeadership#FoodWasteSolutions#CircularEconomy
