Valorisation of brewing by-products

Professor Elke Arendt, Dr. Aylin Sahin, School of Food and Nutritional Sciences

Impact: International

This research is revealing the upcycling of brewing side-streams, which are currently used for landfill and animal feed, to generate nutritious ingredients for human consumption. This is linked to development of food products rich in dietary fibre and protein promoting the concept of circular economy. Brewers’ spent grain (BSG) has been labelled as the most abundant side-stream generated by the brewing industry and accounts for approximately 85% of the total by-products in the brewing process. Upcycling side-streams has become a central part of research in the food industry to promote circularity and reduce waste. This project provides strategies to sustainably manage natural resources (SDG 12.2), reduce food losses along the production and supply chain (SDG12.3), and reduce waste by recycling (SDG 12.5). Moreover, BSG is rich in dietary fibre and protein which makes it a highly nutritious raw material. This project focuses on the incorporation of upcycled BSG to develop food products with a high nutritional value for everyone (SDG 2.1 and 2.2).

The amount of craft and microbreweries in Ireland increased significantly over the last decade and is likely to expand further, and so will the amount of side-streams. Providing industry with the concept of circularity and information on the nutritional value of the by-products, will enable producers to find their own sustainability strategy plan and contribute to a more sustainable future in the food sector. 

SDG 12 - Responsible Consumption and Production

• Target 12.2 - Sustainable management and use of natural resources
• Target 12.3 - Halve global per capita food waste
• Target 12.5 - Substantially reduce waste generation 

SDG 2 - Zero Hunger

• Target 2.1 - Universal access to safe and nutritious food
• Target 2.2 - End all forms of malnutrition

Formulation and processing of sustainable and nutritious plant-based dairy alternative products

Nadia Grasso, PhD candidate, Food Ingredients Research Group, School of Food and Nutritional Sciences

Impact: International

This PhD project aims to study plant protein ingredients and their application in developing sustainable, high-quality, and healthy alternatives to dairy products, with a particular focus on the formulation of plant-based alternatives to cheese. This project could ensure sustainable consumption and production patterns (SDG 12) informing industries on the potential of plant protein ingredients, which are less resource intensive compared to their animal counterparts. Presentations at conferences, scientific publications, and meetings with food companies inform about the possible applications of plant protein ingredients and promote the development of sustainably produced and high-quality alternatives to animal-based products. A lack of knowledge about the science behind the development of plant-based alternatives to cheese is observed in the scientific literature. This project informs both industries and researchers on the role and potential of promising plant protein ingredients in formulating and developing plant-based alternatives to cheese with desirable functional properties.

“We believe that this project contributes to understanding the role of plant protein ingredients in shaping the food products that in the future will represent valid and more sustainable alternatives to animal-based products.”

- Food Ingredients Research Group

SDG 12 - Responsible Consumption and Production

Re-Wind: Reuse and Recycling of Decommissioned Composite Material Wind Turbine Blades

Dr. Paul Leahy, School of Engineering & Architecture & MaREI SFI Research Centre for Energy, Climate and Marine, Environmental Research Institute

Impact: International

The purpose of Re-Wind is to develop sustainable end–of–life reuse and repurposing strategies for composite material wind turbine blades. Repurposing blades to create new artefacts that are socially, environmentally, and economically beneficial can avoid the negative impacts of conventional disposal methods such as landfill. Re-Wind combines structural engineering and testing, architecture, Geographic Information Science, coupled with environmental, economic and social Life–Cycle Assessments and stakeholder engagement. Re-Wind has helped to shift thinking around end-of-life wind turbine blades (and other composite products) from "waste" to "resource". This links with SDG 12 - reducing the number of blades which will go to landfill or other undesirable disposal methods. Up to 2300 turbines (6900 blades) will be decommissioned in Ireland by 2038.

Substituting other materials with blades also reduces the need for resource extraction for virgin materials, allowing local knowledge and capabilities to be leveraged in deployments. The outputs of Re-Wind have demonstrated the feasibility of incorporating end-of-life non-recyclable, non-biodegradable "waste" composite materials into new, technically feasible, socially beneficial, and environmentally benign infrastructure. Re-Wind has also provided a framework to gauge the effectiveness of end-of-life solutions for wind turbine blades and other artefacts and has placed waste prevention and resource recovery on the public agenda in Ireland and internationally through publications, demonstration projects and outreach.

“ Re-Wind has developed and demonstrated a framework for integrated social, environmental and economic assessment of end-of-life approaches for dealing with composite wind turbine blades at their end-of-life. The framework is readily adaptable to other products and initiatives and can be used to provide evidence for sustainable decisions for green public procurement and dealing with waste prevention and reduction. The greenway bridge constructed from decommissioned wind turbine blades on the Youghal-Midleton greenway is an example of the output of the Re-Wind framework: sustainably-designed infrastructure on a sustainable transport route.”

- Dr. Paul Leahy

SDG 12 - Responsible Consumption and Production

• Target 12.2- Sustainable management and use of natural resources
• Target 12.4 - Responsible management of chemicals and waste
• Target 12.5 - Substantially reduce waste generation 
• Target 12.6 - Encourage companies to adopt sustainable practices and sustainability reporting
• Target 12.7 - Promote sustainable public procurement practices 

SDG 11 - Sustainable Cities and Communities 

• Target 11.3 - Inclusive and sustainable urbanisation
  

SDG 17 - Partnerships for the Goals

• Target 17.7- Promote sustainable technologies to developing countries
  

Sustainable Production and Consumption: The Influence of Social Norms (SPAC) 

Dr. Stephen Onakuse, Centre for Sustainable Livelihoods, Department of Food Business and Development, Cork University Business School

Impact: National

The SPAC Project investigated the linkages between the habits and norms that drive behavioural attitude and preferences towards consumption, with key factors that influence consumer shopping and waste behaviour. The study findings point to a number of actions that could be taken to enhance sustainability in consumption and production patterns aimed at achieving goal 12. Firstly, identifying gaps in consumer knowledge and environmental attitudes that support policy developments. Secondly, development of a consumer environmental knowledge ‘toolbox’ that increase demand for environmental education campaigns, adverts, integration into curriculums. Thirdly, environmental, and social policy interventions used to shift consumers towards sustainable behaviour and increase their willingness to pay for sustainable and healthy products. Finally, identification of groups or clusters in rented accommodation, either shared or privately rented by incentives that stimulate their transition to sustainable consumption. The study is published as a report by the Environmental Protection Agency (EPA) and widely circulated available.

SDG 12 - Responsible Consumption and Production

Transitioning to Sustainable Agriculture - Role of agricultural co-operatives and agri-advice

Dr. Noreen Byrne, Dr. Olive McCarthy, Martina Ryan Doyle, Centre for Co-operative Studies and Department of Food Business and Development, Cork University Business School

Impact: Local, National

The research explores the role of agri-advice, co-operatives and landscape-based approach in transitioning to sustainable agriculture. The research explores the role of Agri-advice in providing relevant information and increasing awareness for the development of farm operations and practices which are in harmony with nature. It also draws on the Water Directive Framework Catchment Areas as a platform to explore current and potential collaborations in this Agri-advice space. These collaborations are between co-operatives, public and private entities and farmers/citizens. Agri-advice within the co-operative sector has been almost invisible with the academic and policy literature. This research shines a light on what is already happening in this space and outlines the potential and opportunities for further development to enable a transition towards sustainable agriculture.

SDG 12 - Responsible Consumption and Production

• Target 12.8 - Promote universal understanding of sustainable lifestyles

SDG 17 - Partnerships for the Goals

• Target 17.17 - Encourage effective partnerships

Sustainable food practices - the role of citizen consumers

Department of Management and Marketing, Cork University Business School

Impact: National

Household food practices can have significant sustainability implications. Through understanding the meanings, abilities, resources and practices of individuals and households, insights can be offered to policymakers and supply chain stakeholders on how to enable a transition to more sustainable food practices.  According to IPCC Working Group III (2022), one of the biggest contributions that individuals can make to reduce carbon emissions is to modify their food consumption behaviours. This work seeks to understand barriers and facilitators to change and provide insights on how transitions in food behaviours can be achieved. Overall, the research suggests that circular food consumption behaviour is quite limited, and much work is required to motivate and enable households to transition to more sustainable food lives. The research draws attention to potential ways that the meso- and macro-environment could be adjusted by supply chain stakeholders and policymakers to facilitate and support more sustainable practice. Retail store choice architecture, incentivisation of more circular food packaging behaviour, support for alternative food supply networks, consumer relevant information provision, and regulation of food promotion policies are some examples of actions that could be progressed.

SDG 12 - Responsible Consumption and Production

Examining the Relationship Between Consumers’ Food Related Actions, Wider Pro-Environmental Behaviours and Food Waste Frequency

Stephanie Marwood, PhD student, Centre for Co-operative Studies & Department of Food Business and Development, Cork University Business School

Impact: Local, National

The purpose of this research is to explore consumer food waste and the role of practices and actions in influencing food waste frequencies. To do so, a range of selected food related actions, as well as wider pro-environmental practices, are examined with regard to their impact on consumers likelihood of wasting food. Food waste carries with it environmental, societal and economic implications. The practices and actions of consumers are found to be central to driving this groups contribution to global food waste levels. This research sheds light on consumer practices that reduce the likelihood of wasting food. One such example is composting and growing food, found not only to reduce the likelihood of wasting food, but also lessen the disconnect with food that is often perpetuated by supermarkets and encourage an overall shift in mindset. Recommendations for interventions and initiative at individual, community and broader societal levels are laid out, focusing on practices and actions to encourage a reduction in food waste and work towards meeting SDG targets 12.3 and 12.5.  This research explores Irish consumers’ food related actions and their impact on food waste, unique to which is the inclusion of how wider environmental behaviours factor into this.

This research will inform policy at varying levels as to how consumers can be mobilised through practices and actions to reduce food waste, while also encouraging a shift in mindset towards a more appreciative view of the interconnected nature of the food system and their role within it. 

SDG 12 - Responsible Consumption and Production

• Target 12.3 - Halve global per capita food waste
• Target 12.5 - Substantially reduce waste generation

CONNECT eSiP Energy source in package

Dr. John Flannery, Micro & Nano Systems Centre & SFI CONNECT, Tyndall National Institute

Impact: National, International

The purpose of this research is to develop power sources for wireless IoT (Internet of Things) edge devices that have energy harvesting technology embedded. IoT edge devices can be placed on, in or near people, equipment, assets, infrastructure and can gather data for applications such as condition monitoring (SDG 9, SDG 11, SDG 12), asset tracking (SDG 9, SDG 11, SDG 12, SDG 13), environmental monitoring (SDG 6, SDG 7, SDG 14, SDG 15), medtech/assisted living/rehabilitation (SDG 3, SDG 11). This includes components such as transducers, storage devices, power management, microcontrollers, transceivers, sensors, substrates, interconnect, packaging, 3D printing, and flexible electronics. eSiPs will make batteries last longer resulting in less batteries going to landfill (SDG 12, SDG 13). This work involves the fostering of collaborations initially within CONNECT partners and encouraging collaborations beyond this to demonstrate extension of battery life of wireless sensor networks devices. This work shows leadership in doing collaborative research in solving the 'power IoT challenge' - devising longer battery life wireless sensing platforms so they can reliably provide the services for the abovementioned applications.

SDG 12 - Responsible Consumption and Production

• Target 12.2 - Sustainable management and use of natural resources
• Target 12.5 - Substantially reduce waste generation 
• Target 12.6 - Encourage companies to adopt sustainable practices and sustainability reporting

SDG 9 - Industry, Innovation and Infrastructure

• Target 9.4 - Upgrade all industries and infrastructures for sustainability

SDG 11 - Sustainable Cities and Communities

• Target 11.b - Implement policies for inclusion, resource efficiency and disaster risk reduction