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Researchers: Professor Peter Ball and Professor Jill MacBryde

Summary

This project has promoted ways of reducing the environmental impact of operations across a network of brewers. The work has been funded by BREF, the Brewers' Research & Education Fund. Reduction in the environmental footprint of operations is vital to reduce cost, reduce consumption of valuable resources, reduce the impact of wastes and demonstrate business responsibility with consumers. Whilst technological advances will help brewers be more resource efficient there are potentially significant opportunities to reduce environmental impact by looking at operations with ‘fresh eyes’ and changing practice.

Impact

This project  facilitated a network of brewers (inc. micro, small, medium and large) in the discovery of environmental practices. Interviews and workshops were used to gather and disseminate knowledge on the barriers and enablers which have ranged from low cost resource efficiency practices to more advanced circular economy achievements.

Research and its wider impact

The York Management School greatly values theoretical advance that is achieved through interdisciplinary research teams and has impact in business, public sector, charities and wider society. Here we profile a variety of examples of our research that are complete as well as ongoing.

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