Circular Development
Design out waste or feed it back in to maximize the utilization of your inputs.
Understanding the flow of water through your brewery will help you understand how efficiently you use this key utility.
Water
Measuring your waste in-house and beyond will help you understand your landfill contribution as well as highlighting ways to save costs through more efficient use of products.
Non-Organic
Evaluate
Tracking and measuring the utilities and materials that come in and go out of your brewery is the first step towards a more circular business.
As brewer's we are well versed in extraction efficiency from our inputs. By measuring our outputs, we can begin to realise the potential of our waste.
Organic
Latent heat is becoming increasingly considered as an available resource. To make use of this you must quantify and qualify it in your brewhouse.
Heat
Development
Understanding the inputs and outputs of your brewery will enable you to effectively apply the principles of circularity.
Reduce
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Increase how efficiently resources are used by improving and introducing new production methods
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Eliminate unnecessary waste through target setting and measurement
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Align with suppliers that focus of reducing waste
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Utilise waste to unlock untapped potential
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Up-cycle waste to create previously unavailable resources
Re-use
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Ensure recyclability of non-organic materials
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Minimise the use of non-recyclable materials
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Ensure that recycling in-house is easy to engage with
Recycle