Methods of recovery of waste from the beer industry

Abstract

The brewing industry, as part of the food and beverage sector, generates various types of waste during the production, packaging and distribution process. Current waste issues in this industry focus on efficient resource management, reduction of environmental impact and reuse or recovery of waste materials [1]. The most important types of waste in the brewing industry are: malt dregs, it is the largest type of solid waste produced during the brewing process. [2]. The yeast that remains after beer fermentation is considered waste, but it can be reused or utilized in other fields. The brewing industry consumes significant amounts of water, and the wastewater from various stages of production contains organic and chemical substances that require treatment. Glass, aluminum and plastic packaging also contribute to waste, although many

of these can be recycled. The carbon dioxide produced during fermentation can be considered a "waste gas", which can be recovered and reused in the production process [3]. The waste generated in the brewing industry represents a significant ecological problem, but there are also innovative solutions that are starting to be implemented. Investments

in green technologies, the circular economy and efforts to reduce single-use packaging will be essential for minimizing environmental impact and the sustainable development of this sector.