Skip to main content
Article
It's the yeast we can do: untapping sustainability trends in Australian craft breweries
Journal of Asia Entrepreneurship and Sustainability
  • David M Herold, Griffith University
  • Farai Manwa, Southern Cross University
  • Suman Sen, Southern Cross University
  • Simon Wilde, Southern Cross University
Document Type
Article
Publication Date
1-1-2016
Peer Reviewed
Peer-Reviewed
Abstract
According to Cordella, Tugnoli, Spadoni, Santarelli and Zangrando (2008, p.\n Capturing methane - a by-product of the wastewater treatment process and a potent greenhouse gas - can also be used to generate electricity and provides up to 15 per cent of electricity needs of craft breweries. A focus on sustainability can result in a competitive advantage over less efficient companies and allow craft breweries to increase their profits at current product prices, or lower their prices to gain market share.
Disciplines
Citation Information

Herold, DM, Manwa, F, Sen, S & Wilde, S 2016, 'It's the yeast we can do: untapping sustainability trends in Australian craft breweries', Journal of Asia Entrepreneurship and Sustainability, vol. 12, no. 2, pp. 82-110.