Responsibly sourcing ingredients like hops, grain, and malt; promoting local and regional products; conserving raw materials.
Modifying processes or equipment to reuse and recycle water; implementing cleaning SOPs; switching to waterless processes; tracking water usage.
Side-streaming or filtering wastewater to limit suspended solids and control pH; collecting product losses for offsite disposal or beneficial reuse; mitigating stormwater runoff by preserving brewing solids and byproducts; securely enclosing all waste storage; sweeping up spills before rinsing with water.
Upgrading equipment or processes to conserve energy, boost efficiency, reduce energy consumption and limit emissions (e.g. lighting retrofits, HVAC and refrigeration leak detection). Sourcing renewable energy.
Using safer alternative chemicals and/or concentrations and temperatures.
Swapping disposable serviceware for reusable; separating waste for reuse and recycling.
Using compostable can carriers, reusable stretch wrap, and other eco-conscious packaging;
selling products in reusable containers; collecting and reusing packaging materials.
Partnering with conservation organizations; promoting alternative transport or other sustainability practices; training staff.