Renewable energy from the solid-state anaerobic digestion of grape marc and cheese whey at high treatment capacity

Globally, wine production annually generates some 11 million metric tonnes of grape marc (GM) while the cheese-making industry releases over 200 million m3 y−1 of effluent. Where value-creation mechanisms are absent, such wastes may be channelled to landfills. The study aimed to evaluate the bioenergy potential of the combined treatment of such wastes. Digestion of feedstock at a ratio 3/1 GM/CW (w/w) was conducted in unstirred conditions at 45 °C, following optimisation through the Taguchi Method. Cumulative biogas and methane yields were 0.601 m3 gas kg−1 VS and 0.363 m3 CH4 kg−1 VS, respectively. Firmicutes and Bacteroides mediated hydrolysis and acidogenesis, thus providing metabolites to Methanosarcina. Co-digestion can potentially generate 1330 GW h and 482,000 Mt CO2-equivalents avoidance. Wine and dairy industries jointly present a case for value-creation through a circular economy, thereby reducing the dependency on non-renewables, renewing commitment to the Paris Agreement.