Práticas sustentáveis: estudo em uma cervejaria

Abstract

It is undeniable that with the economic and population growth the resources become more and more scarce, and that the environment is the most affected factor by a series of environmental impacts, mainly coming from corporate organizations. In view of this, the need has arisen to be concerned with this wear and tear, thinking about preservation to ensure a good environment for future generations. In this context, this study has as its general objective to analyze the sustainable practices implemented in a brewery. And as specific objectives to study actions that are already developed in the organization, the benefits arising from these practices and how the implementation works inside the brewery showing the impact of the respective actions. To this end, the theoretical reference was based on three indispensable concepts regarding the application of sustainable practices in a brewery: Sustainability, Triple Bottom Line and Sustainable Practices. After the theoretical studies, information was collected from employees by means of interviews, who are part of the brewery chosen and recognized for already using sustainable practices in its activities. Thus, it was possible to conclude that the brewery already applies several sustainable practices from its production process to the disposal of packaging, that these practices are directly influenced by the brewery's organizational culture and that they result in several benefits, highlighting mainly reputation in the corporate and economic market and in the reduction of environmental impacts, reinforcing the brewery's mission to ensure a better world through sustainable and economically viable practices.