Part 3 – Fieldwork Visit and Presentation
The students will get to visit one of the brewing companies mentioned in part 2, they will shadow the stakeholder (brewing company manager) and their employees to determine how they dispose of their brewery wastes. They will also get the opportunity to ask questions as to why they have chosen the disposal strategies they use, i.e. using what they have learned from the presentation and the fieldwork. Afterwards, the students will research strategies that they feel would be more sustainable for the companies to use, and find alternative uses for the brewery wastes. They will then share the ideas to the stakeholders.
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.