Sustainicum Collection

Consus The aim of the project is to establish a regional science-society network for sustainability innovations in Albania and Kosovo in order to strengthen the connection and collaboration of institutions in the field of higher education, research and practice.
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Resource facts

  • 5 to 10 students
  • more than 1 semester
  • English, Shqip

Resource Description

Instruction file

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Brewery wastes - Strategies for sustainability(Resource ID: 330)

x Please note: module with excess length - more than
7 lecture units required!
Students are introduced to the sustainable management of brewery waste in the lectures and from the business stakeholders. They have the possibility to discuss the actual level of sustainability in food production in Albania particularly in the brewing industry. Students and business stakeholders are informed of the innovative sustainable strategies of brewery waste management.

Sustainable food production is a very important topic and students of our university should be informed about considering that information about it is rarely introduced inside food technology lectures. The need to discuss  sustainability issues is also strengthened by the lack of sensitization on this matter in the Albanian society.

 

The Case Study

The brewing industry represents one of the major sectors of food production in the internal Albanian market. There are several Albanian companies that produce in the territory. Their production meets a big part of the Albanian consumers demand for the beer product. The important level of beer production in Albania brings about a multitude of interrelated environmental issues, of which most consumers are not aware. The brewing industry produces both organic and inorganic waste that will be both treated as subjects.

–       In the lectures students will presented mainly with the management systems traditionally used in the sector for the organic waste disposal ( solid and liquid waste ) but also with the importance of sustainable packaging, followed by innovative studies and applications of alternative sustainable uses of the brewery wastes.

–       Brewing industries’ stakeholders will present the waste management system they apply in their own companies so that students will also have the possibility to interact with the stakeholders asking about practical industrial applications of the strategies. Students and stakeholders can exchange experiences and propose new ideas.

–      Students and business stakeholders will have the chance to discuss  the innovative perspectives of brewery wastes uses. Stakeholders may benefit from the information deciding to apply new sustainable strategies in their own companies. At the end of the day students are invited inside the brewing factory facilities.

Integration of Social Stakeholders
Brewing companies are involved in the seminar as active partners presenting their own company strategies to students that have the possibility to directly contact the employees that experience challenges in implementing the sustainability management of the brewery waste. The stakeholders from the businesses profit from the collaboration of external and innovative perspectives on their activities from the lecture and from recommendations about their own sustainability management processes.
Strength
–Active learning experience for students
–Mutual learning for students and business stakeholders
–Trans-disciplinary approach
–Stakeholders benefit from network building
–Students think about their own opportunities and responsibility in the context of global change
Weakness
–Occasional issues of confidentiality.
–Stakeholder must agree to discuss their own business plans and problems with students.
–Importance of working with motivated and well prepared students
–Economic and societal benefits from the teamwork of students and stakeholders
Learning Outcomes
–Students will acquire knowledge about industrial strategies of waste management for sustainable food production.
–Albanian brewing companies and stakeholders are informed of innovative and sustainable strategies for brewery waste disposals.
Relevance for Sustainability
– Sustainability management in the food industry.
– Personal responsibility.
Related Teaching Resources
No specific previous knowledge / related resources required
Preparation Efforts
Medium
Preparation Efforts Description
Time Required (description) 3 days (8 + 8 + 8 hours) –Day I: Introducing brewing industry issues, traditional brewery waste management systems. –Day II: Discussing waste management strategies applied by guest brewing companies (presentation and interviewing form) and Albanian legislation about the case. –Day III: Presentation and discussion of innovative strategies followed by a visit in the brewing companies. Preparation Efforts –Identification of brewing companies that are interested in sharing their brewing waste disposal management system. They should provide promising data and must be open for cooperation with students. –Identification of brewing companies interested in expanding their knowledge in sustainable management of brewery waste, which are also willing to apply innovative strategies.
Access
Free
Assessment
N/a
Credit/Certification Description
N/a
Sources and Links

http://www.brewersassociation.org/educational-publications/

Funded by
This teaching resource, realised within the project ConSus, has been funded with the support of the TEMPUS of the European Union. The contents reflect the views of the authors, and the European Commission cannot be held responsible for any use which may be made of the information contained therein.

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Contact

Luana Harizaj
luanaharizaj(at)gmail.com
This teaching resource is allocated to following University:
AUT - Agricultural University of Tirana
Institution:
Agricultural University of Tirana
Date:

License

Creative Commons
BY-NC-ND

Teaching Tools & Methods

  • Excursion
  • Mini-project
  • Written material