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Ecological Sustainability in the Brewing Industry *
Author(s) -
Peel Russell
Publication year - 1999
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1999.tb00001.x
Subject(s) - brewing , sustainability , business , sustainable development , ecology , biology , food science , fermentation
The large corporations of the world, governments and NGOs have identified ESD (Ecologically Sustainable Development) as being the mode of operation which will be required in the future for businesses to obtain an operating franchise from the community. For the brewing industry which has existed for hundreds of years and reproduces what people would otherwise carry out in their kitchens and garages, the concept of ESD poses some interesting questions. This paper looks at the overall concept of ESD, and explores ESD aspects of a range of brewing practices and brewing operations.