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Food & Beverage

Food & Beverage facilities consume substantial quantities of water, energy and ingredients and frequently pay sanitary sewer surcharges for pH, Biochemical Oxygen Demand (BOD), Total Suspended Solids (TSS) and/or Fats, Oils and Grease (O&G) emissions.

Enviro-Stewards preferred approach is to first reduce ingredient losses and utility consumption at source and then (if still necessary) to design appropriate pre-treatment facilities treat any remaining concerns (see case study at right).

Enviro-Stewards work in the Food & Beverage sector includes:

  • Wineries
  • Breweries
  • Juice Factories
  • Dairy
  • Confectionary Products
  • Bakeries
  • Canneries
  • Salad Dressing
  • Fruit Filings & Topping
  • Flavour Ingredients
  • Slaughterhouses
  • Meat Processing
  • Snack Food
  • Bulk ingredient transportation
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Case Study
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RJ Spagnols case study

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