Research groups from the Faculty of Sciences and the Faculty of Business Sciences and Tourism of the Ourense campus of the University of Vigo (UVigo) have developed a multidisciplinary project in which, from their respective fields of knowledge, they have proposed strategies for the sustainable management of wine waste.
According to the Diario de la Universidad de Vigo (DUVI), the initiative was financed by the Inou aid call, carried out by the UVigo with the support of the Ourense Provincial Council.
The research groups Plant, Soil and Use of Byproducts and Chemical Engineering participated from the Faculty of Sciences, with the researcher Pedro Miguel Ferreira Santos at the front, and from the Faculty of Business Sciences and Tourism members of the Department of Business Organization and Marketing, with Francisco Javier Sánchez Sellero at the helm.
“In the current scenario of limited resources, millions of tons of waste and food by-products are discarded worldwide by the agri-food industry,” those responsible for this initiative have lamented, indicating that this represents an “environmental problem”, in addition to economic damage. and materials.
Specifically, in the wine sector, wine production generates large amounts of waste, generally burning 40% of the total, with what this implies.
For all these reasons, the study proposes sustainable alternatives for the use and valorization of this waste. The proposed alternatives involve the use of innovative technologies to efficiently separate compounds, such as cellulose and other elements.
The project also carried out an evaluation of the socioeconomic impact of the revaluation of this waste in the province of Ourense, proposing the creation of a treatment center for its separation that, in its opinion, would generate value for wine companies and It would facilitate access to biomass as fuel, avoiding individual burning and the pollution they generate.
2024-03-11 18:57:58
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