Great Lakes Brewing Company (GLBC) is committed to crafting fresh, flavorful, high-quality beer and food while remaining principle-centered, environmentally respectful and socially conscious. They have incorporated a "zero waste initiative" into day-to-day operations and cut operating costs at the same time. The objective is to make full use of the by-products generated from the brewing process.
Innovation
The ultimate goal of Daniel and Patrick Conway, owners of GLBC, is for their business to mimic nature, where 100% of resources are used in closed-loop ecosystems. The brothers Conway are strong proponents of operating a brewery and restaurant that is environmentally friendly but also capitalizes on saving and income-generating opportunities. To that end, they transform the raw materials used to produce their products into a host of food-generating and energy-saving opportunities.
Not just for cooking, GBLC's vegetable oil is used to power the engine of its shuttle bus, affectionately known as "The Fatty Wagon". Back in the brewery, grains from the brewing process are not discarded but, instead, find a home in a number of interesting places. Some are used in combination with sawdust and paper as a substrate for growing organic shitake and oyster mushrooms, while others go to Zoss the Swiss Baker to produce the cracked barley beer bread, pretzels and pizza shells found on the GLBC menu. Still more brewery grains go to local organic farmers raising livestock for the all-natural beef, pork, chicken and cheeses featured on the menu.
GLBC is currently partnering with Kentucky Gardens, the community garden that produces vegetables for its Brewpub, to create a passive solar greenhouse. The SunTrap technology takes advantage of the very low-in-the-sky position of the sun during winter to trap solar energy inside the growing space, allowing successful growth of organic produce year round without any supplemental heat or light energy. These herbs and vegetables will receive organic fertilizer from the GLBC vermicomposting process in which a portion of its office paper, kitchen scraps, grain and cardboard are fed to worms and the castings of the worms create top-of-the-line organic fertilizer.
Skylights and light sensors have been installed in the Tank Farm and Brewery cooler to brings in cold air during winter months to cool the beer. It allows natural light to minimize use of electricity, while an "air curtain" keeps warm air from escaping when patrons enter or exit.
Impact
GLBC is achieving its committment to a "Triple Bottom Line", translated as engaging in economic, social and environmental practices that achieve a sustainable, yet profitable, business.
By reducing, reusing and recycling, they are implementing efficient energy practices and supporting sustainable urban renewal projects.
Recycling efforts at the GLBC Brewery & Brewpub alone have reduced trash removal fees by 40%. Rather than throw away "low fill beers" - bottles of beer not filled to the maximum and therefore unable to go to retail - GLBC used the beer in a number of menu items, such as salad dressings and Stilton Cheddar Cheese Soup. Air quality has improved with the use of the vegetable-oil powered Fatty Wagon which reduces soot production by 40% from that of diesel fuel.
Inspiration
GLBC sees itself as environmentally respectful and socially conscious with a committment to crafting fresh, flavorful, high-quality beer and food for the enjoyment of its customers. Their slogan changes natural resource use from "Take, Make, Waste" to "Take,Make, Remake"
From its earliest beginnings, GLBC made an unwavering commitment to corporate social responsbility. The Conways set up shop in a neighborhood that was once the heart of Cleveland's brewing industry and became the first microbrewery in the state of Ohio.
"From the beginning, we incorporated the techniques of brewing used by European brewers in our own craft brewing process," explains co-owner Patrick Conway. "We were determined to use only the freshest ingredients, no preservatives and chemicals. We also refused to succumb to pasteurization, which ultimately compromises flavor."
The World Inquiry editorial team edited this profile from the original submission of the interviewer or other source. The views expressed do not necessarily represent Case Western Reserve University, the Weatherhead School of Management or the Center for Business as an Agent of World Benefit. More >>
