Ultrafine bubbles as a treatment method of brewery wastewater for reuse as a nutrient addition to a rooftop greenhouse.

圣劳伦斯学院已进入一个新的创新合作伙伴关系与Avling啤酒厂，研究处理和处理啤酒废水的新方法，通过其现场温室再利用。像加拿大的许多啤酒厂一样，Avling啤酒厂生产优质啤酒，但也会产生大量的液体废物作为酿造过程的副产品。这种废物含有大量营养物质，如果将其释放到城市污水处理系统中，可能会对污水基础设施造成压力。然而，如果能够回收的营养素可以作为植物的有效肥料。使用新型超细气泡技术，能够分解废水，Avling正在寻找圣劳伦斯学院，以确定是否可以处理Avling酿造过程中的废水，并作为其温室的营养源，大大减少其环境足迹，同时也限制了对其他肥料的需求。

St. Lawrence College has entered into a novel innovation partnership with Avling Brewery, to investigate novel methods of treating and handling brewery wastewater, for reuse by its onsite greenhouse. Avling Brewery, like many breweries in Canada, produces great beer, but also generates a lot of liquid waste as a by-product of the brewing process. This waste is high in nutrients, which can put a strain on wastewater infrastructure if it is released to the municipal wastewater treatment system. However, the nutrients if able to be recovered may serve as an effective fertilizer for plants. Using novel ultrafine bubble technology, able to breakdown wastewater, Avling is looking to St. Lawrence College to identify whether wastewater from Avling's brewing process can be treated and serve as a nutrient source for its greenhouse, substantially reducing its environmental footprint while also limiting the need for other fertilizers.