Three functional environmental audits were performed on the Beertzinut brewery to collect data on the brewery’s water use, waste generation, and electricity consumption. This report compiles the results of those environmental audits. The main takeaways from these audits were that a significant amount of water is used at the brewery for wort cooling, electricity usage is more efficient on days that handle larger processes, and the waste management practices are already environmentally sustainable. With these main takeaways, suggestions were made to decrease these environmental impacts and allow for Beertzinut to improve environmental sustainability.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Carey, Hunter
• Quattromani, Nina
• Germain, Ryker
• Frommer, Casey

Subject

• Industry
• Sustainability
• Water
• Food
• Environment
• Energy
• Project-Based Learning

Publisher

• Worcester Polytechnic Institute

Identifier

• 89751
• E-project-022723-095856

Advisor

• Bar-On, Isa
• Solovey, Erin

Year

• 2023

Center

• Israel Project Center (Eilat) - IQP

UN Sustainable Development Goals

• 7 - Affordable and Clean Energy
• 8 - Decent Work and Economic Growth
• 12 - Responsible Consumption and Production
• 13 - Climate Action

Date created

• 2023-02-27

Resource type

• Interactive Qualifying Project

Source

• E-project-022723-095856

Rights statement

• In Copyright

Last modified

• 2023-06-08