Tuesday, 27 June, 2017: 9.30am – 2.45pm
Drygate Brewing Co, Glasgow
Book Your Free Space Here

Adopting a path to sustainability will protect precious resources, reduce risks and open up opportunities. This seminar will help you:

  • Make environmental improvements to the business
    • reduce the environmental impact of operations in breweries through understanding barriers and sharing best practices
    • learn good environmental practices and how to avoid barriers to using them
  • Reduce costs on the bottom line
  • Drive market advantages for the top line

The Event Itinerary

09.30 Arrival and Refreshments

10.00 Business benefit of environmental actions

  • Sharing Best Practice on Environmental Actions: University of York: Professor Peter Ball
  • The Drygate Story, Drygate Brewing Co: Blair Sutherland
  • Profiting from environmental stewardship, Scottish Environmental Protection Agency: John Cassels
  • Reducing costs through tackling waste in brewing, Zero Waste Scotland: Willie Fergusson

11.30 Workshop: Challenges to reducing costs and benefitting environmentally (chaired by Professor Jill MacBryde)

12.15 Workshop: Practices & enablers for maximising profits (with tea + coffee available)

13.00 Networking Lunch and brewery viewing

14.30 Where to go to for support, plus Closing remarks, depart by 14.45

Could this be too advanced or too basic for me?

No. There is a lot of information available on what actions can be carried out when starting out and when further down the road. The event is for all to take a fresh look at how materials are used, how energy is used, how water is used, whether more can be made from wastes, etc. The leaders in this space now justify their investment on improving productivity and quality as well as reducing environment impact.

Who to contact?

Peter Ball or Jill MacBryde are happy to chat about the event (peter.ball@york.ac.uk / 07952 427374 or jill.macbryde@york.ac.uk) or simply reserve your place on eventbrite.