Green Alcohol
Made from food industry waste
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 Environment
Ambipar - Brazilian multinational leader in environmental management with a focus on waste management and recovery, circular economy, decarbonization and environmental emergencies. The company is present in 40 countries with around 20,000 employees spread across more than 300 bases. Among its units is a Research, Development and Innovation Center located in the complex in Nova Odessa/SP. An infrastructure made up of laboratories, equipment, multidisciplinary researchers and pilot plants dedicated to meeting market demands for the development of impactful environmental technologies.
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.