Trenton brewery to convert waste water into fish feed

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.

How MillerCoors is brewing more beer with less water

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.

Why Food Companies Should Be More Afraid Of Water Scarcity

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.

Sewer brewers: Oregon beer-makers challenged to use wastewater in recipes

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.

How She Leads: Diane Holdorf, Kellogg

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.

The sustainability challenge of the Kraft-Heinz merger

Read the full story in GreenBiz.

Two weeks ago, Kraft Foods Group and H.J. Heinz Company agreed to merge to create a food and beverage monolith valued by some analysts at $49 billion. While the megamerger may cause some investors to rejoice at potential future earnings, it also might put corporate sustainability advocates on watch.

The newly formed food conglomerate will be named The Kraft Heinz Company — the third largest food and beverage company in North America and the fifth biggest in the world. The merger is backed by Warren Buffet’s Berkshire Hathaway, as well as the Brazilian private equity firm 3G Capital.

3G Capital made headlines in recent years for its acquisition of Anheuser-Busch in 2008, as well as acquiring a 70 percent stake in Burger King in 2010. The private equity firm is also known for its authoritarian approach to cost cutting by employing an accounting metric known as zero-based budgeting.

Zero-based budgeting requires employees to justify and analyze each expense they plan to make. The goal is to boost a company’s bottom line by reducing unnecessary waste. It previously was used by 3G Capital when it acquired Anheuser-Busch, relegating employee perks such as tickets to St. Louis Cardinals games and flying first class.

While this accounting technique may result in better margins, it’s worth wondering what will the shift might mean for corporate social responsibility executives expected to justify long-term sustainability initiatives that might not immediately add to the company’s bottom line.

The net-zero martini: How Bacardi’s uses biomass to distill gin

Read the full story in GreenBiz.

As increased emphasis on sustainability transforms the way businesses manage economic, environmental and social risks, individual companies are seeking out new ways to gain global competitive advantages and achieve long-term stakeholder value.

Bacardi, the world’s largest privately owned spirits company with some 200 brands in its portfolio, provides one example of how that process is playing out with is premium gin offering, Bombay Sapphire.