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
