Sustainability 2.0
Sustainability was the catchphrase of the last decade. Almost all industry branches worldwide have taken up the cause of sustainable development – so did the brewing industry. Brewhouses were optimized; energy consumptions of the output units were reduced; renewable energies and CO2 footprint are no strangers anymore. But what can one do if all these options with big saving potential are exhausted? BRAUWELT International talked to Karl Deily, President of Food Care Division, Sealed Air, Charlotte, USA, about other ways to optimize.
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6 print issues
