Description
Waste is a common sustainable issue that plagues all product industries. The most common examples of production wastes come in the form of tangible objects like packing and scrap materials. While the impacts of the aforementioned waste effect the craft brewing industry, there is a brewing waste stream that is not as well documented which could be just as damaging to the environment, culture, people, and economy. In an effort to address suspended solid waste impacts in craft microbrewery and brewpub wastewater, waste points were identified throughout the brewing process and each point was examined using the Living Principles to assess the impacts of the current brewing process. The review results illustrate the creation of a series of waste streams that if treated individually would not make significant sustainable progress or industry change. By leveraging the industry best practices collated by the Brewers Association, the principle of extended producer responsibility, and the design framework detailed in Design + Environment: A Global Guide to Designer Greener Goods, a certification design will be explored to address current disparities in Minneapolis craft microbrewery and brewpub wastewater practices, encourage continuous improvement practices and encourage sustainable transparency activities.