Exploring Small-Scale Brewing from Sustainability, Economic, and Food Safety Perspectives: A Grounded Theory Approach

Abstract

Innovation, economy of scale, and sustainability are the basis of the competitiveness of the rapidly evolving small-scale craft brewing market. This study aims to explore craft beer production by considering food safety and sustainability perspectives to enhance operational effectiveness and mitigate risks, negative impacts, and externalities. This research applies a qualitative approach, using constructivist grounded theory methodology. Fourteen in-depth interviews with European small-scale brewery managers were conducted. The results show that small-scale breweries' most notable production challenges are effectiveness and sustainability. This study suggests applying eco-innovations during craft beer production, such as recycling water, yeast, and carbon dioxide using separators and instant pasteurization to reduce waste. A further recommendation is enhancing automation, which may eliminate risks and failures and reduce operational costs. These measures can contribute to optimizing operations and making them more transparent, enhance efficiency, and thereby improve food safety and sustainability.