Part 1 – Mental Map of the Brewery Industry and Wastes and Research on a Brewing Industry
Before beginning the lesson, the students will be asked to work individually and create a mental map of what they already know about the brewing industry and their wastes. This teaching method helps determine the level of previous knowledge the students have on the brewing industry. The students and lecturer will have an open discussion on the mental maps sharing their ideas and making alternative suggestions to each other’s mental maps. Afterwards, the students will be asked to research 2 brewing industry companies before the stakeholders visit in part 2, and create a list of interview questions based on this research.
Students are introduced to the sustainable management of brewery wastes. They have the opportunity to discuss sustainability in the food production sector in Albania, particularly in the brewing industry.
The brewing industry represents one of the major sectors of food production in the internal Albanian market. Their production meets a big part of the Albanian consumers’ demand for beer. However, the 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, which currently is not disposed of correctly.
Students will be presented with the management systems traditionally used in the sector for the organic waste disposal (solid and liquid waste), but will also be introduced to the idea of alternative sustainable uses of the brewery wastes. Brewing industry stakeholders will present the waste management system they apply in their own companies so that students will also have the opportunity to interact with the stakeholders asking about practical industrial applications of the strategies.
The students will also be allowed to visit a brewing company and get to shadow the employees, learning about the industry and also having the opportunity to critique the current practices. Students and stakeholders can exchange experiences and the students have the chance to propose new innovative ideas for uses of brewery wastes. Stakeholders may benefit from this information when deciding to apply new sustainable strategies in their own companies.