The visionary concept of zero waste advocates a systematic process of designing out waste and recovering resources from waste. A strategic zero waste framework (ZWF) is essential for developing and executing systematic waste management activities to achieve the overarching goals. This study identifies the key principles for the development of a strategic ZWF based on a waste experts’ survey ana...

Endogenous production of alcohol in the gastrointestinal tract of humans was first reported in 1948 (1). Several cases were reported particularly in Japan and then from around the world (1–8). The term “auto-brewery syndrome” has been used to describe patients who become repeatedly inebriated after ingestion of food of high carbohydrate nature in the presence of abnormal yeast proliferation, pa...

This study aimed to analyze the population dynamics of methanogenic archaea in co-digestion systems operated under different concentrations industrial waste such as ricotta whey and brewery sludge association with bovine manure. It was believed that these residues from food industry combined manure can contribute improve production biogas. To identify archaea, DNA extractions sequencing 16s rRN...

Background. Phenolic acids were repeatedly pointed out as powerful antioxidants. The studies in the past prove the differences in the phenolic acids content in malts and worts. In this work, the influence of wort boiling and whirlpool separation on the phenolic acid content was studied. Material and methods. Worts were produced in the local brewery by the infusion method using pale pilsner-type...

Municipal Experience with "Pay-As-You-Throw" Policies: Findings From a National Survey Based on a large, nationally representative sample of cities with recycling programs, this study examines whether a Pay-As-You-Throw (PAYT) pricing policy for solid waste collection and disposal service is an incentive for households to change their waste disposal and recycling behaviors. The study finds that...

Before canals and railways developed as a major transport network, it was seldom profitable to transport beer inland over more than a few miles. In country towns and villages, therefore, beer would be brewed either by a small 'common' brewery that supplied a handful of pubs and private customers, or in an even smaller brew-house attached to the pub itself. Many families also brewed their own be...