Prof. Misty Blessley, at Temple U., raises an interesting sustainability issue.
Every drop of water on Earth is part of a continuous cycle. The same water brewed into beer eventually travels through wastewater systems before being treated and returned to the environment, ready to be consumed again. Gray water is defined as: wastewater from showers, baths, bathroom sinks, and washing machines, excluding toilet water (blackwater) and water from kitchen sinks/dishwashers.
A San Francisco firm, Epic Cleantec, makes this cycle explicit by brewing beer with recycled graywater from showers and laundry. Buildings globally use 15% of all potable water, yet almost none reuse it. Partnering with nearby Devil’s Canyon Brewing Company, it created two beers—Shower Hour IPA and Laundry Club Kölsch, using water purified through a multi-stage system until it meets or exceeds potable water standards. Their approach demonstrates how scarce resources can be sourced in new and innovative ways.

The supply chain implications are significant. Brewing is water-intensive, requiring several gallons of water for every gallon of beer produced. As climate volatility and drought increasingly pressure municipal water supplies, integrating recycled water helps mitigate supply risk. Pairing this with drought-tolerant barley and hops further enhances supply chain resilience by mitigating upstream agricultural vulnerabilities.
Epic Cleantec’s model represents circular economy principles in action: closing loops, recapturing resources, and turning waste streams into valuable inputs. Many other food and beverage companies are embracing similar strategies. Rubies in the Rubble (UK) creates condiments from surplus produce that would otherwise be discarded. Upcycled Foods, Inc. (U.S.) produces SuperGrain flour to make bread from spent brewing grain. Planetarians (U.S.) transforms spent yeast and soybeans into a vegan meat product that is competitively priced compared to chicken and below beef.
Epic Cleantec emphasizes the circularity of its inputs to build consumer acceptance, hoping customers celebrate the closed loop. For details on the “circular economy” see Supp. 5 of your Heizer/Render/Munson text.
Classroom Discussion Questions:
1. Forecasting is covered in Ch 4 of the Heizer/Render/Munson textbook. How would you forecast demand for beers made with recycled graywater, given potential consumer hesitation?
2. TQM Tools are covered in Ch 6. Which tools should the two firms use to ensure water quality and process reliability throughout treatment and brewing?



Nearly a third of global shipping could run on biofuel in 2030– up from less than 1% today. But the price advantage of biofuels would result in unsustainable demand. Carriers have invested in the use of biofuels derived from used cooking oil and animal fats. With the supplies limited, just 2.5 – 3% of shipping could run out of used cooking oil and animal fat biofuels by 2030. Two interesting facts:
Our Guest Post comes from Dr. Drew Stapleton, Professor of Operations Management at the U. of Wisconsin-La Crosse

Just 22% of this e-waste is known to have been recycled properly, spotlighting the vast amount of valuable resources – worth an estimated $62 billion – that remain untapped, and highlighting the increased pollution and health risks to global communities. The annual rise of 2.6 million tons in e-waste production, with predictions set to soar to 82 million tons by 2030, underscores the problem.
Temple U. Professor Misty Blessley describes a new technology that will uplift sustainability in the shipping industry.

Prof. Howard Weiss raises an interesting issue that is in the forefront of many student’s minds.
Pollution is an ever-growing global concern that adversely affects the environment and human health. Reducing pollution should be part of the feedback loop. Here are 8 different types of pollution:
Dr. Misty Blessley is Associate Professor of Supply Chain Management at Temple U.
Dr. Misty Blessley is Associate Professor of Supply Chain Management and Academic Director of Experiential Learning at Temple University