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Solid Waste Sustainability Manual

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Solid Waste Reduction Manual Brewers Association Solid Waste Reduction Manual Solid Waste Reduction Manual 1 table of contents Introduction . 5 Best Practices - Plastic . .27 Section 1- Segment Profi le: Solid Wastes Generated by Craft Brewers 6 Best Practices - Glass . .28 1.1 Overview of Current Solid Waste Performance and Trends in Best Practices - Aluminum and Steel . 28 the United States and Europe . 6 Best Practices - Food Waste . 29 1.2 Regulatory Drivers . 7 3.6 Concerts and Events . .30 1.3 Non-Regulatory Drivers – Image/brand, Community Ties . 8 Section 4: Onsite Waste Treatment . 32 1.4 Risks and Opportunities – Waste Reduction and Recycling . 8 4.1 Economic, Regulatory, and Image Drivers . 32 Section 2: Data Management . 10 4.2 Simplifi ed Onsite Composting . 33 2.1 Data Collection . 10 4.3 Advanced Onsite Composting . 34 2.2 Ensuring Accuracy . .12 4.4 Balers . 34 2.3 Creating Key Performance Indicators (KPIs) . 12 4.5 Waste-to-Energy Projects . 35 2.4 Setting Goals . 13 Section 5: Brewery Case Studies . 36 Section 3: Reduce, Reuse, Recycle Best Practices . 15 Reduce, Reuse, Recycle . .36 3.1 Brewing . 16 Bell’s Brewery – Kalamazoo, Michigan . 36 Best Practices - Spent Grains . 16 Great Lakes Brewing Company – Cleveland, Ohio . 36 Best Practices – Diatomaceous Earth . .17 McMennamins . 36 Best Practices - Spent Yeast . 17 New Belgium Brewing Company – Fort Collins, Colorado . .37 3.2 Packaging. 19 Sierra Nevada Brewing Company – Chico, California . .37 Best Practices - Corrugated Cardboard . 19 Stone Brewing Company – Escondido, California . 37 Best Practices - Wood Pallets . 20 Onsite Treatment . 38 Best Practices - Flexibles: Shrink Wrap, Bags, Sacks . .21 Magic Hat Brewing Company – Burlington, Vermont . 38 Best Practices - Aluminum Cans . 23 Sierra Nevada Brewing Company – Chico, California . .38 Best Practices - Glass Bottles . 24 Appendix A: Tool Box . 39 3.3 Warehousing . .25 Guidance and Checklists . 39 3.4 Support Systems (Utilities) . 25 On-Line Excel-Based Tools . .39 3.5 Food Service . .26 References . 40 Best Practices - Cardboard . 27 Selected Web Links . 41 Cover photos © Shutterstock, LLC. Interior photos provided by Antea Group unless otherwise noted. Solid Waste Reduction Manual 3 acknowledgements This project would not have been possible without the support of many Brewers Association members. The case studies they provided illustrate the creativity and application of sustainability best practices in the craft brewing sector. Our particular thanks go to the following core review team members, who provided invaluable insight and direction throughout the development of this document: Cheri Chastain, Sierra Nevada Brewing Company Steve Crandall, Devils Backbone Brewing Company Daniel Del Grande, Bison Brewing Tom Flores, Brewers Alley Matty Gilliland, New Belgium Brewing Company Larry Horwitz, Iron Hill Brewery Chris Opela, Brewmaster, Inc. Chris Swersey, Brewers Association Mike Utz, Boulevard Brewing Company We would also like to thank the sustainability management consulting team from Antea® Group who developed this manual and related tools, and in particular acknowledge Antea Group’s Project Leader John Stier. 4 BrewersAssociation.org introduction Craft brewers are an innovative segment of the greater This manual is a consolidated resource for effective solid brewing industry. Subsequently, it is no surprise that many waste management solutions in the craft brewers segment. craft brewers have found innovative solutions for waste Solutions offered can apply to all breweries, regardless management. These solutions reach beyond a simple of location and operational size. Guidance is provided reduction of waste to landfi ll and offi ce recycling. They lead for brewers that are just beginning to explore solid waste to operating cost reductions, new sources of revenue, and reduction programs, as well as for brewers that are looking new community and image building initiatives. to improve a well-established program. The traditional disposal option for solid waste (i.e., hauling There are checklists, resource information, and other ‘garbage’ to landfi lls) has become more expensive in visual tools throughout the manual and in Appendix A to recent years. Old landfi lls have fi lled up and closed, and the help breweries make educated solid waste management few new landfi lls that are permitted to open are located decisions. further away from populated areas, thereby leading to an increase in transportation costs to the fi nal disposal area. Disclaimer: the following information provided constitute Breweries, like many businesses, are fi nding that reducing suggestions that may or may not fi t the need of each the amount of waste generated can lead to signifi cantly brewery specifi cally. Brewers should proceed with caution reduced operating costs. In addition, keeping recyclable when implementing any new programs. It is not guaranteed materials out of the landfi lls can create a signifi cant source that operating under the guidance of this manual will lead to of revenue. any particular outcome or result. The information is structured as a pathway to effective and sustainable solid waste management from start to fi nish, and is organized into fi ve sections: 1. Segment Profi le: A discussion of solid waste 3. Best Practices: Guidance on best practices to generation and recycling trends, where to reduce, reuse and recycle waste within the fi nd information on regulatory drivers, exam- craft brewers segment with a focus on oppor- ples of non-regulatory drivers, and risks and tunities in the brewing process, packaging, opportunities for cost savings. warehousing, utilities, and food service/events. 2. Data Management: A guide to identifying 4. Onsite Waste Treatment: An overview of drivers for the components of brewery waste streams, onsite waste treatment and example projects. establishing key performance indicators and goals, managing solid waste data, and 5. Case Studies: Examples of successful waste benchmarking waste reduction progress management and waste treatment pro- toward goals. grams used by craft brewers. Solid Waste Reduction Manual 5 section one Segment Profi le: Solid Wastes Generated by Craft Brewers There are four general solid waste streams produced It will also review regulatory drivers for solid waste within the craft brewers segment: brewing process wastes, management, such as mandatory recycling laws. Several packaging wastes, food service wastes, and wastes non-regulatory drivers will also be highlighted, including generated during special events, such as concerts or recognition of excellence in solid waste management, festivals. Throughout the manual, components of these which strengthens public image, consumer opinion, waste streams will be discussed, as well as how to effectively community ties, and employee morale. quantify waste generation and disposal. This manual will also present best practices for waste reduction. Section 1 concludes with a brief overview of the risks and opportunities in solid waste management. Four Main Solid Waste Generation Processes in Breweries 1.1 Overview of Current Solid Waste Performance PACKAGING FOOD SERVICE CONCERTS/ BREWING EVENTS and Trends in the United States and Europe In 2010, the United States Environmental Protection Agency (U.S. EPA) published an annual Municipal Solid Waste (MSW) Spent Grains Cardboard/Paper Food Food Report. This report outlines current waste disposal quantities Spend DE Wood Pallets Cardboard Cardboard and trends throughout the United States, and provides insight into some brewery-specifi c waste streams that Spent Yeast Aluminum/Metal Aluminum/Metal Aluminum/Metal demonstrate a national movement of improved recycling Spent Trub Glass Glass Glass habits. Highlights from the report are shown below. Plastic Plastic Plastic U.S. EPA MSW Report Highlights (2010) Before evaluating brewery-specifi c waste streams, this • Over 250 million tons of waste was generated in section will review some basic trends associated with waste the United States: 34.1% was recycled, up from stream components. Understanding these trends will enable 28.6% in 2000. brewers to make well informed decisions. • 13.9% of the municipal solid waste stream consisted of food scraps. 6 BrewersAssociation.org Segment Profi le: Solid Wastes Generated by Craft Brewers • 49.6% of generated aluminum beer and soda environmentally friendly packaging. Using lighter weight cans were recovered. materials and boosting the amount of recycled materials in • 41.4% of generated glass beer and soft drink packaging are just some ways breweries are improving their bottles were recovered. waste management processes. • 71.3% of paper and paperboard used for packaging was recovered. REUSE: In 2010, 24.5% of packaging in their segment was returnable bottles and 20.7% was kegs. Returnable glass bottles and metal kegs can be reused and require less reliance on new Americans are taking advantage of recycling programs and manufactured materials. Returnable bottles are a negligible are more conscious of their waste disposal, as compared to just part of the beer industry in the U.S. today, and it would take a decade ago. In 2010, 71% of the U.S. was served by at least signifi cant retailer and distributor agreement to resuscitate this one recycling program, diverting over 85 million tons of waste practice. from landfi lls – resources to be repurposed for another use. RECYCLE: In 2010, 24.7% of their packaging was metal The preferred method of dealing with waste is reducing its (aluminum or steel)
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