Part 2 – Sustainability Bingo during Stakeholder Presentation of their Company and Interview
Using their knowledge of the brewing industry representatives and their companies from part 1, the students will be asked to create a list of 20 keywords they think they will hear during the presentations. As the students hear the keywords, they will mark them off during a game of sustainability bingo. Each student will have their own individual sustainability bingo, as each of them will have done different research and would have emphasised different key words as important. Afterwards, the students will address the keywords that weren’t mentioned by the stakeholders (2 representatives – one from each brewing industry) in the presentation and ask them questions as to why those words weren’t mentioned in the presentation.
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.