Green Alcohol
Made from food industry waste
Winner in the Audience Award Category
The food and beverage industries generate a high amount of waste, whether in solid or liquid form, which often ends up being disposed of in landfills, involving significant treatment costs, generation of waste (sludge and leachate) in addition to gases greenhouse effect, which generate negative environmental impacts. These residues are: leftovers from the production process of biscuits, biscuits, cakes, industrialized bread, as well as expired products close to their expiration date. In this context, R&D was carried out allowing its valorization in the production of green alcohol.
Company/Institution
Ambipar
Research, Development & Innovation Center - a complex equipped with modern laboratories, greenhouses, production and prototyping plants, water harvesting systems, photovoltaic energy and state-of-the-art equipment, with a team of multidisciplinary professionals dedicated to creating innovations for the valorization of waste, incluing the development of new products, technologies and processes that contribute to the sustainable pillars, promoting circular economy and reduction of costs and environmental impacts.The RD&I is located in Brazil, but connects with other units in other countries.
Country
Brazil
Website
Designer(s)
Gabriel Estevam Domingos & Leonardo de Ávila Almeida Gasparino de Souza
Gabriel Estevam Domingos is an Environmental Engineer and specialist in Innovation Management and Technological Capacity He is the corporate director of Research, Development and Innovation at Ambipar Group He has relevant knowledge in the area of environmental technology innovation, with 20 registered patents and recognition in articles and awards linked to environmental technologies. He served as Young Environmental Ambassador of UN PUNUMA and Bayer and Expert and Judicial of the Brazilian Court of Justice.