‘Heaven’s water’: the launch of Amsterdam’s first rainwater beer

Read the full story in The Guardian.

A group of Dutch entrepreneurs has used their country’s wet weather as a business opportunity by creating a rainwater bitter.

Workshop: Pollution Prevention and Lean Principles for Food Manufacturers

logoJuly 27, 2016, 8 am-5 pm
Ralph H. Metcalfe Federal Building, Lake Huron Room
77 W. Jackson Blvd., Chicago, IL 60604

Cost: $125 (Lunch on your own)

Register at http://go.illinois.edu/P2andLeanWorkshop

Questions? Contact Laura Barnes

This workshop will help you improve the efficiency of your organization by identifying ways to limit pollutants and apply lean principles within an environmental management system.

Lean operating principles help your company improve the bottom line, reduce your regulatory burdens, and increase the overall efficiency of your organization.

Food manufacturers achieve significant savings when they put pollution prevention into practice.

  • Cargill, a major US meat manufacturer, reduced 7,800,000 pounds of methane gas and reduced natural gas by 20-35% by investing in an automated biogas capture system, which saved them $750,000 dollars.
  • Archer Daniels Midland Company (ADM) used a P2 approach to save over $69,000 in reducing air emissions while generating over $250,000 per year by re-using boiler ash as a raw material used for cement, concrete blocks, and other products.
  • Anheuser-Busch installed a multi-stage residuals evaporator which reduced the amount of BOD loadings to the sewer by nearly 23,000 pounds annually saving them $1,500,000.

Although this workshop is targeted at food manufacturers, attendees from other industrial sectors are welcome.

Who should attend?

  • Facility managers
  • Environmental & safety managers & directors
  • Environmental health & safety (EHS) personnel
  • Environmental specialists, planners, and coordinators
  • Environmental engineers
  • Environmental project & program managers
  • Anyone responsible for environmental activities in your organization

Workshop Facilitator

Thomas Vinson, Zero Waste Network

Thomas Vinson has worked for over two decades in the environmental field where he has become known for finding the connection between good business practices, and environmental quality management.

Thomas works closely with a national network of pollution prevention and lean specialists and the EPA to find ways that businesses can save money by reducing waste. Over the past two years, he has worked on projects that have helped companies identify ways to save over 1.5 million dollars, while reducing nearly 7 million tons of waste, three million gallons of water use, and over a million kWh of electricity use.

Scotch egg company claims to have cracked problem of eggshell waste

Read the full story in The Guardian.

An egg mayonnaise supplier has partnered with scientists at Leicester University to turns leftover eggshells into a filler for plastics.

Why Leading Global Companies Are Using a New Food Waste Standard to Reduce Waste

Read the full story in Environmental Leader.

Food loss and waste costs businesses billions of dollars each year and it generates about 8 percent of global greenhouse gas emissions, accounting for the carbon footprint of food produced and not eaten.

This means if food waste was a country, it would be the third-largest greenhouse gas emitter on the planet behind China and the US.

While many companies have set food waste reduction targets, there hasn’t been a uniform way to measure where and how much food is lost across operations — some consider food that goes to compost as waste; some companies don’t.

A new international standard, launched today at the Global Green Growth Forum (3GF) Summit 2016, addresses this issue. According to its developers, including World Resources Institute (WRI) and the Consumer Goods Forum, the Food Loss and Waste Accounting and Reporting Standard (FLW Standard) will create a globally consistent framework for measuring and managing food waste.

Workshop: Pollution Prevention and Lean Principles for Food Manufacturers

July 27, 2016, 8 am-5 pm
77 West Jackson Blvd., Chicago, IL
Ralph H. Metcalfe Federal Building Lake Huron Room
Cost: $125
Register at https://web-ded.uta.edu/wconnect/CourseStatus.awp1?&course=16MGE813002

This course will provide you with the opportunity to improve the efficiency of your organization through the elimination of pollutants and the application of lean principles within an environmental management system. There will be an overview of principles of lean operations so you are equipped to improve the bottom line, reduce your regulatory burdens, and increase the overall efficiency of your organization. Last year, facilities who implemented lessons in this workshop saved over $400,000 by reducing disposal costs, eliminating air emissions, conserving water and increasing energy efficiency. Although the workshop is targeted at food manufacturers, attendees from other industrial sectors are welcome.

The workshop is hosted by the Great Lakes Regional Pollution Prevention Roundtable. Thomas Vinson from the Zero Waste Network will be conducting the training. The agenda will include a speaker from U.S. EPA Region 5.

This Pea-Based Milk Is Healthier Than Almond Milk, And Actually Tastes Almost Like Milk

Read the full story in Fast Company.

From one of the founders of Method comes Ripple, a nondairy milk that won’t quite fool you into thinking it comes from cows—but is far better for the planet than the milk that does.