CO2

Carbon Footprint of Beer and wine

Inside the Carbon Footprint of Beer and Wine

From heat-intensive brewing cycles to the slow, electricity-driven rhythms of winemaking, each beverage carries a distinct carbon signature. This comparison reveals how fermentation behaviour, energy use, and CO₂ handling shape the sustainability profile of both industries—and why smarter recovery systems are turning emissions into valuable circular resources.

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World Environment Day at Hypro

Environment First

On the World Environment Day, Hypro redefines the role of industry – not as a force that extracts, but as one that restores. With over 1.7 million metric tons of CO₂ recovered and systems operating across continents, our story is not just about technology – it’s about intention. From breweries in India to pioneering projects in Uganda and Australia, we’re proving that recovery isn’t a compromise; it’s a commitment. This blog unveils the philosophy behind our process, the impact behind our numbers, and the future we’re building – one carbon molecule at a time.

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