Read the full story from NPR.
When you hear the words “green brewery,” you might picture gleaming solar panels or aerodynamic wind turbines. But the most valuable piece of technology at the $24 million dollar LEED-Gold-certified headquarters of Smuttynose Brewing Co. on the seacoast of New Hampshire isn’t quite as sexy.
“The place you have to start is the building envelope,” says Smuttynose founder Peter Egelston.
That’s the name for the interface between a building’s interior and the outside world. It’s basically the structural shell that’s made up of exterior walls, windows, doors, the roof and foundation. Heating, ventilation and electrical work more efficiently in a tight building envelope, which keeps the interior temperature consistently cool or warm, prevents energy loss and ultimately saves money.
Read the full story in the Dayton Daily News.
Apparently beer can be for the fishes too. The MillerCoors Trenton Brewery in rural Butler County has partnered with the Colorado biotechnology company Nutrinsic Corp. to convert waste water from the beer-making process into fish and animal feed.
Read the full story in GreenBiz.
MillerCoors this week became the latest company to join Ceres’ Connect the Drops campaign — a business-led effort organized by Ceres seeking bolder measures and shared solutions to achieve a sustainable water future in California.
Day-to-day, the company is also re-evaluating how water is used in various aspects of its operations.
Read the full story from NPR.
America’s biggest food production companies face a growing threat of water scarcity, according to a new report from Ceres, an environmental sustainability group.
Producing food, after all, requires more water than almost any other business on Earth. And the outlook isn’t pretty: One-third of food is grown in areas of high or extremely high water stress, while pollution and climate change are further limiting supplies of clean water around the world.
And yet two-thirds of the 37 U.S. food companies assessed in the report aren’t even engaging farmers on this issue, says Brooke Barton, co-author of the report and leader of Ceres’ water program.
Read the full story in The Guardian.
Some companies boast of making beer with spring water from majestic mountains.
They won’t be competing in the upcoming Pure Water Brew Challenge, in which an Oregon wastewater treatment operator has asked home brewers to make great-tasting beer from hops, barley, yeast and the key, not-so-secret ingredient: treated sewer water.
The point of the contest is not to find Portland’s next trendy craft beer. Rather, it’s an effort to get people talking about how a vital resource can be reused thanks to advanced water-filtration systems.
Read the full interview at GreenBiz.
How She Leads is a regular GreenBiz feature spotlighting the career paths of women with influential roles in sustainable business. In this edition, GreenBiz Managing Editor Barbara Grady chats with Diane Holdorf, Kellogg’s chief sustainability officer and vice president of environmental stewardship, health and safety.