Environmental Priorities, Drivers and Barriers in the Craft Beer Sector: Insights from Massachusetts Breweries

Abstract

This article provides empirical research about the environmental priorities, drivers, and barriers in the craft beer sector. It is based on a survey of 43 Massachusetts craft breweries. The authors found that the top three environmental drivers for the industry include: being an environmental steward (81%), saving money (67%), and maintaining a good reputation with the community (63%). The most significant challenges preventing craft breweries from adopting pollution prevention and environmental sustainability strategies include: lack of financial resource (74%), limited knowledge about their opportunities (67%), and lack of time (67%). The top three pollution prevention areas of interest to Massachusetts craft breweries include energy efficiency (88% of participants), water efficiency (76%), and using safer chemicals (67%). In addition, over 80% of participants expressed interest in a “Green Brewery” recognition, obtaining information about state and other incentives and grants, and preventing waste through reuse or recycling. Spent grain management, recycling, and waste prevention are the three areas where craft breweries perform best presently. Wastewater reduction and reducing the use of hazardous chemicals are the most challenging areas for them. The re-search also found some differences in the priorities and drivers when comparing nanobreweries (with a production of fewer than 1000 beer barrels (bbl)/year) and larger craft breweries (with a production over 1000 bbl/year). The study findings provide valuable insights for devising effective policies and actions to support the sector’s adoption of pollution prevention.