Date of Award

5-31-2026

Document Type

Open Access Thesis

Degree Name

Master of Science (MS)

Department

Environmental Sciences

First Advisor

Michael F Tlusty

Abstract

This study aims to examine pollution from Massachusetts craft breweries, and if it can be lessened through a pollution prevention program. This study analyzed data from two assessments with the aim of analyzing the role of technical assistance in pollution prevention across eight impact categories. The first assessment was conducted on 29 MA breweries between 2022 and 2024, and 23 were assessed a second time (in summer 2024 and summer 2025). Craft breweries face several constraints in adopting pollution prevention practices the pollution prevention program known as BetterBev helps to bridge this gap by providing technical assistance, identifying inefficiency practices existing within breweries and encourage them to adopt pollution prevention (P2) practices. A breadth-depth approach was used to find which breweries and impact categories were performing well and which are struggling. Breadth relates to how many P2 practices were adopted and in depth indicates how rigorously these practices were implemented. Some Breweries (e.g. 29 and 4) largely addressed their environmental problems while some breweries (e.g. 19, 7, and 15) struggled. Bigger breweries (producing > 10000 barrels annually) adopted more practices than small (< 1000 barrels annually) or medium sized breweries (1000-10000 barrels annually). However, breweries were statistically similar in terms of implementing these practices irrespective of size. It was found that after receiving technical assistance, the most improved sector was raw material (39.13 % of breweries) followed by water use (30.43 % of breweries) and environment culture (26.09 % of breweries). Energy emission natural gas showed decreased performance (4.35 % breweries) over the years. Small changes in brewery practices can lead to large environmental benefits in this important economic activity within Massachusetts.

Comments

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