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Beverages
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Sustainability in the Beverage Sector
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Sustainability in the Beverage Sector

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (31 July 2019) | Viewed by 9844

Special Issue Editor

Dr. Ricardo Sellers

E-Mail Website
Guest Editor
Department of Marketing, University of Alicante, E-03080, Alicante, Spain
Interests: marketing; wine; brands; performance; efficiency; tourism

Special Issue Information

Dear Colleagues,

I am delighted to let you know about a new Special Issue on “Sustainability in the Beverage Sector”.

Sustainability has become one of the most important challenges for the beverage sector over the last few decades. On the one hand, sustainability can be considered as a strategy to differentiate firms or products in order to meet some market segment demands. On the other hand, sustainability is also needed to guarantee the future development of the beverage sector.

Nowadays, consumers do not only take decisions based upon how well products satisfy their needs but also how these products influence society at large. Many consumers have integrated sustainable and environmental considerations into their lifestyle choices. Thus, more and more firms have claimed socially or environmentally friendly orientations when producing and marketing beverages, integrating sustainability into their communication strategy to reinforce their brand and market positioning. Through the adoption of sustainable practices firms could obtain a competitive advantage and increase sales with a clear product differentiation.

In this Special Issue we will recognize papers that expand the boundaries of our existing knowledge in this field. Sustainability and sustainable development include the following interconnected aspects: environment, economic and social. These areas might be considered at different stages in the management practices of the beverage sector. Considering the whole supply chain, from producers to consumers, we encourage academics, researchers and practitioners to focus their attention on the sustainability and sustainable development in the beverage sector.

I look forward to receiving your contributions.

Dr. Ricardo Sellers
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Sustainability
  • Sustainable development
  • Environment
  • Social development
  • Sustainable agriculture
  • Ecology
  • Health
  • Renewable energy
  • Economic growth
  • Overconsumption
  • Ethical consumerism
  • Resources management
  • Sustainability standards
  • Certification
  • Policy

Published Papers (2 papers)

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Research

18 pages, 304 KiB  
Article
Consumers Preferences for Dairy-Alternative Beverage Using Home-Scan Data in Catalonia
by Mohamed Laassal and Zein Kallas
Beverages 2019, 5(3), 55; https://doi.org/10.3390/beverages5030055 - 02 Sep 2019
Cited by 12 | Viewed by 5056
Abstract
The changing lifestyles and the growing health concerns towards the negative impact of the saturated fatty acids originating from animals has increased consumers’ preferences for dairy-alternative products. These products belong to the food and beverage classification that is similar to certain types of [...] Read more.
The changing lifestyles and the growing health concerns towards the negative impact of the saturated fatty acids originating from animals has increased consumers’ preferences for dairy-alternative products. These products belong to the food and beverage classification that is similar to certain types of dairy-based products in terms of texture and flavor, and has similar nutritional benefits. In this context, we seek to identify the willingness to pay (WTP) for the most important attributes that consumers take into account when purchasing the dairy-alternative drinks. A revealed preference discrete choice experiment was carried out using home-scan data belonging to ©Kantar Worldpanel (Barcelona, Spain) regarding the consumption of dairy-alternative drinks in Catalonia (Spain) in 343 households. Furthermore, factors that affect the purchasing frequency of this type of product were analyzed through the Poisson and negative binomial models. Results showed that price was the major driving factor, followed by the original non-dairy beverage flavor attribute. The original non-dairy beverage flavor compared to other added ingredients and tastes showed higher WTP when purchasing the non-dairy alternative. Marketing strategies should promote products by focusing on the “original” and “pure” version of the product without additional ingredients, or through reduction of the undesirable compounds if they exist in these kinds of beverages. Full article
(This article belongs to the Special Issue Sustainability in the Beverage Sector)
11 pages, 918 KiB  
Article
Hydrothermal Carbonization of Brewery’s Spent Grains for the Production of Solid Biofuels
by Mateusz Jackowski, Damian Semba, Anna Trusek, Mateusz Wnukowski, Lukasz Niedzwiecki, Marcin Baranowski, Krystian Krochmalny and Halina Pawlak-Kruczek
Beverages 2019, 5(1), 12; https://doi.org/10.3390/beverages5010012 - 01 Feb 2019
Cited by 25 | Viewed by 4347
Abstract
To make a beer there are four essential ingredients needed: water, malt, hops, and yeast. After brewing process, the main wastes are spent grains. These are often used as additions to fodders in animal husbandry. This study presents preliminary results of an investigation [...] Read more.
To make a beer there are four essential ingredients needed: water, malt, hops, and yeast. After brewing process, the main wastes are spent grains. These are often used as additions to fodders in animal husbandry. This study presents preliminary results of an investigation aiming to determine the feasibility of an alternative use of spent grains as a potential source of solid fuel. This source of energy could make breweries partly sustainable in terms of their energy supply. Such an approach may be feasible especially in large scale industrial breweries. This preliminary study presents encouraging results, showing improvements in terms of the fuel properties of the spent grain after its valorization through hydrothermal carbonization. Moreover, qualitative GC-MS analysis also indicates potential feasibility of the liquid byproduct of the hydrothermal carbonization of spent grain for biogas production. Results of proximate, ultimate, and DTG analyses show that hydrothermal carbonization of spent grain could improve its fuel properties and make it an especially suitable feedstock for fast pyrolysis and gasification. Improvement of HHV is also an improvement in terms of combustion. Full article
(This article belongs to the Special Issue Sustainability in the Beverage Sector)
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