Smaller breweries strive to become more sustainable
This story is part of The Path to Zero, a series of special reports on how business can lead the fight against climate change. This quarter’s stories go in-depth on sustainability in supply chains.
When the COVID-19 pandemic hit in the so-called preloading season ahead of major events such as St. Patrick’s Day, spring break, and the beginning of the baseball season, beer distributors faced unprecedented supply and environmental challenges.
Distributors had to work with municipalities to determine the safe level of draft beer that they could dispose of and travel to the facilities of companies that offer specialist decanting. In some cases, they partnered with distillers to donate kegs of beer to be made into hand sanitizer.
Sustainable practices in brewing aren’t new, but as the planet faces a climate emergency, large and small beer companies alike are placing increased focus on sustainable practices, such as renewable energy, carbon reclamation, and sustainable resource use.
For craft breweries with smaller budgets, embracing sustainability practices and innovation in favor of shorter supply chains has meant a way to compete—and stay in business.
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