March 22 - 26, 2015

201545th FOOD + BEVERAGE

Conference Program

CONFERENCE PROGRAM

Table of Contents

Welcome from the Conference Chair

Program of Events

Conference Sponsors

Attendee List

Hotel and Travel Information

Conference History

Acknowledgements

Future Dates

Welcome to the 45th Food & Beverage Environmental Conference

It is my great pleasure as Chair of the 45th Food and Beverage Environmental Conference to welcome you to Point Clear, Alabama and the beautiful Grand Hotel! We have a terrific program planned for you (OK, I might be biased, but it really is good!) in an incomparable setting filled with the warmth and hospitality of the Old South.

Our conference this year has a definite maritime flair to it, being on Mobile Bay and so close to the Gulf of Mexico and all its seafood glory. For those of you who will be joining the technical tour in Bayou La Batre, the home of shrimp, oysters and crabmeat in Alabama, you will see firsthand the cooking, picking and packing of crabmeat.

We’ve even shaken things up on the program this year, and for the first time in recent memory, the wastewater session is on Wednesday afternoon – let me tell you, that was a controversial decision! But, fear not, we’ve kept a wastewater theme early Thursday morning with a learning ad hoc session called Wastewater 303 – just how good do you think you are on developing solutions to wastewater issues? Come on out and find out!

But, this conference is about much more than technical sessions and learning. It’s about friendships, tradition, relationships, networking and even having a shoulder to cry on about your latest compliance challenges. Perhaps we should add therapy to the list… The first time I came to this conference in 2002 in Vancouver, I was hooked. It was practical, fun and the people I met have remained a constant in my professional life ever since. If you’re a first-timer, welcome! I hope you’ll be hooked like I was and become part of the FBEC family.

A conference like this doesn’t come together without significant dedication and time from many volunteers from the processor, consultant and vendor communities. I would like to thank the Steering Committee for their guidance, the Planning Committee for their pursuit of excellence in getting superior programming together, Kristen Holmes and Rishi Banerjee from AFFI for their leadership before, during and after the conference and my husband Ralph Wilson for agreeing to be the spouse’s program chair.

I would be remiss if I didn’t thank the many sponsors who have supported this conference. Without your generous support, we would not be able to put on a gathering of this magnitude for a relatively modest cost. Check out their logos and shake the company representative’s hands to thank them for their support!

And finally, to all of you, thank you for attending. You will hear about odd things this week - Big Dogs, Little Kittens, Honey Dippers, the Talking Stick and Ship’s Wheel. It’s all part of the tradition that is the Food and Beverage Environmental Conference. Enjoy it to its fullest!

Anne Tennier, P.Eng. 2015 Conference Chair

Program of

Events

2015 PROGRAM OF EVENTS SUNDAY, MARCH 22, 2015 7 a.m. – 11 a.m. Half Day Fishing Charter

Chairs: Josh Milleson, Kellogg Company, Linden Blackmon, Bimbo Bakeries USA and Rachael Izdepski, Saga Environmental Engineering

7:30 a.m.-3 p.m. FBEC Golf Outing Chair: Chris Brown, John C. Brown Safety & Training Co-chair: Rick Blank, Building Crafts, Bob Brown, Bolton & Menk

3-6 p.m. Registration Grand Foyer 4:30-5 p.m. Session Chair & Co-Chair Meeting Grand Ballroom 5-5:30 p.m. First Timers Reception Hospitality

Suite #4106 6-8 p.m. Welcome Reception Grand Patio

Weather Backup: Azalea Ballroom

8-11 p.m. Hospitality Suite Suite #4106 MONDAY, MARCH 23, 2015 7-8 a.m. Breakfast Grand Patio

Weather Backup: Magnolia 4

7 a.m.-1 p.m. Registration Grand Foyer 8-8:15 a.m. Welcome and Opening Remarks Grand Ballroom 8:15-9:15 a.m. Keynote Speaker

Ben Raines, Executive Director, Weeks Bay Foundation Grand Ballroom

9:15-9:30 a.m. Break Grand Foyer 9:30-10:30 a.m. Session 1 – Global Environmental Management

Chair: Walter Kraus, Weston Foods Co-chair: Todd Musterait, WSP and Greg Parks, World Water Works An American Perspective of Working for an International Parent Company - Chris Wolfe and Kacey Fung, Bimbo Bakeries USA

SPCC Regulation – Regulated Food Grade Oils in North America & Common Installation Deficiencies Found - Kevin Winston, PepsiCo – North America Beverages and Brian Derge, Tanknology

Real World Sustainability: Online Portal Tools that Create Business Value - Cher Mereweather, Provision Coalition

Grand Ballroom

10:30-10:45 a.m. Break Grand Foyer 10:45-11:45 a.m. Session 2 – Lifecycle Analysis

Chair: Raffaela Malfara, Weston Foods Co-chair: David Drew, Gannett Fleming snf Scott Oliver, ISC

Grand Ballroom

Accounting of Environmental Footprints – A Processor’s Perspective – Martin Scuccimarri, Saputo Sustainable Sourcing – Betsy Hickman, Field to Market

11:45 a.m.-1 p.m. Lunch Grand Patio Weather Backup: Magnolia 4

1:30-2:30 p.m. Steering Committee Meeting Dogwood

1-4:30 p.m. Networking and Business Time

4:30-5:45 p.m. Poster Sessions and Social Hour Chairs: Erin Augustine and Barb Mantarro, Kellogg Company Co-Chair: Mike Curato, Woodard & Curran Innovative Water Reuse Process Enhances Sustainability at Ridge Vineyards Eric Baugher, Ridge Vineyards Peter Annunziato, P.E., bioprocessH2O

Johnsonville Sausage - Solving Next Generation of Environmental Management Issues for Wastewater Treatment Steve Peterson, SEH John Fisher, SEH

Sweet Solution to Sticky Situation - Beneficial Reuse of a Waste Stream Andrew Hood, Keystone Engineering Matt Gray, Keystone Engineering

Does it Work? Simplot’s Potato Process Water Treatment and Return Plant Burl Ackerman, P.E., J. R. Simplot Al Goodman, P.E., CDMSmith

Treating Groundwater Supplies Using Advanced Ion Exchange Technology Keith Bader, E & J Gallo Winery Todd Webester, Envirogen Technolgies Heidi Arriola, Envirogen Technolgies

Generating Value from Byproducts at Dogfish Head Brewery Tony Urciuoli, GE Power and Water Brian Arntsen, GE Water Jeff Cumin, GE Water Todd Hasselbeck, Purpose Energy

Grand Ballroom South

Waste Reduction through Employee Engagement Erin Augustine, Kellogg Company

Skid-Mounted Solutions for pH Compliance Kevin Winston, PepsiCo Tom Bachman, Symbiont

Proven Success of New Upflow Anaerobic Sequencing Batch Reactor Process Cheri Chastain, Sierra Nevada Jeff VanVoorhis, Symbiont

Evolving WasteWater-Adaptation and Value Creation Neil McAdam, World Water Works Greg Parks, World Water Works

Improved Sustainability with Next Generation Innovation Jim Doust, Nalco Angela Thompson, Nalco

Please note, other posters may be added.

5:45-8:15 p.m. Dinner and Session 3 – Enforcement Horror Stories Chair: Josh Milleson, Kellogg Company Co-chair: Jeff VanVoorhis, Symbiont No Laughing Matter (at least not at the time) – Peter Derossi, retired EHS manager with Green Bay Packaging and retired consultant with Forth Environmental

Come Knock on My Door – Dan Agramonte, O’Brien & Gere

Grand Patio Weather Backup: Magnolia 4

8:15-9 p.m. Poster Sessions and Social Hour Chairs: Erin Augustine and Barb Mantarro, Kellogg Company Co-chair: Mike Curato, Woodard & Curran

Grand Ballroom South

9-11 p.m. Hospitality Suite Suite #4106 TUESDAY, MARCH 24, 2015 7-8 a.m. Breakfast Grand Patio

Weather Backup: Magnolia 4

7 a.m.-12 p.m. Registration Grand Foyer 8-9 a.m. Session 4 – Air

Chair: Michael Boese, PepsiCo Co-chair: Kristin Gordon, All4and Jasmine Sodemann, Gannett Fleming Is it Growth, Efficiency, Debottlenecking or Merely Avoiding Breakdown? How to Evaluate Facility

Grand Ballroom North

Changes Against Potential NSR Triggers - Cedric Robinson, Frito Lay and Carol McCabe, Manko, Gold, Katcher & Fox LLP

Smokehouses: Meeting The PM10 NAAQS - Carter Hanson, Patrick Cudahy

9-9:15 a.m. Break Grand Foyer 9:15-10:15 a.m. Session 5 – Community Issues Management

Chair: Joel Grant, Maple Leaf Foods Co-chair: Dan Burgard, CES and Rachael Izdepski, Saga Environmental Engineering Noise and Odor Design and Control at a Meat Processing Plant - Patrick Huynh, Maple Leaf Foods and Paul Geisberger, Environ

Beyond Compliance: A Roadmap for Implementing GHS Compliance – Jeff Skillern, Jack Daniels and Scott Williams, SiteHawk

Grand Ballroom North

10:15-10:30 a.m. Break Grand Foyer 10:30-11:30 a.m. Session 6 – Refrigeration Management

Chair: Patrick Huynh, Maple Leaf Foods Co-chair: Steve Nelson, Coal Creek Environmental Chemical vs. Natural Refrigerants - Chris Wolfe, Bimbo Bakeries USA and Scott Houtz, Air Management Technologies, Inc.

Dr. Seuss and PSM/RMP Compliance - Say What You Mean and Mean What You Say - Dave Einolf, Endeavour EHS, LLC and Chris Brown, John C. Brown Safety & Training

Grand Ballroom North

11:30 a.m.-12:30 p.m.

Adhoc – Difficult Solid Waste Streams Chair: Susan Howley, Kraft Foods Co-chair: Ed Greenwood, AMEC The Ad Hoc Session will present various elements for participants to consider when exploring alternatives to landfill for their process wastes and manufacturing discards. This session will discuss areas to consider when identifying solutions for difficult waste streams commonly found in food and beverage processing, including: • Emerging Technologies • Logistics • Vendor Identification • Accountability and Reporting

Azalea Ballroom

12:30 p.m. Boxed Lunch Grand Foyer

1-4 p.m. Technical Tours Chair: Kahley Malloy, Complete Recycling Co-chair: Todd Musterait, WSP

The Tour:

Bayou La Batre Alabama is the home of shrimp, oysters and crabmeat in Alabama. It boasts a long history and is a thriving economic engine to South Alabama.

Olympic Seafood – We will have the opportunity to see the cooking, “picking” and packing of crabmeat. John Grevevitis, President of Olympic will walk us through the processing plant, answer questions and provide background on the industry.

Gulf Coast Agricultural & Seafood Co-Op – Mr. Grevevitis, also, President of the Co-Op, will conduct the tour of the waste processing plant and talk us through the process where seafood waste becomes a valuable fertilizer product.

Dress: It is recommended that comfortable, flat shoes be worn as we will be walking through the inside of a processing facility (wet floors) and outside the Co-Op (uneven terrain). Light layered clothing is recommended as it could be cool and equally likely to be a bit warm/humid this time of year.

Transportation departs from the hotel lobby.

1-4 p.m. Community Event Chairs: Maria Frain, Campbell Soup Co., Andy Shea, HDR Engineering, Inc. and Mark Johnson, Gannett Fleming

Volunteers will plant fruit trees at a local school garden along with students. The fruit from the trees will be sold by students and proceeds donated to Good Will. If time allows, volunteers will also assist with the clean-up of the school’s nature trail. This event will be held rain or shine so please dress appropriately. Garden tools will be provided.

Please meet in the hotel lobby.

1-4 p.m. Networking and Business Time Evening Hospitality Suite Suite #4106 WEDNESDAY, MARCH 25, 2015 7-8 a.m. Breakfast Grand Patio

Weather Backup: Magnolia 4

7 a.m.-4:30 p.m. Registration Grand Foyer 8-9 a.m. Session 7 – Emerging Regulatory Challenges

Chair: Susan Howley, Kraft Foods Co-chair: Cathy Zadrzynski, Bureau Veritas North America, Inc.

Grand Ballroom North

Emerging Challenges - June Bolstridge – GAIA Corporation

9-9:15 a.m. Break Grand Foyer 9:15-10:15 a.m. Session 8 – Supply Chain Water Risk

Chair: Rob Meyers, PepsiCo Co-chair: Houston Flippin, Brown & Caldwell and Andy Shea, HDR Inc. Building a Partnership for Water Stewardship - Jeff Hanratty, General Mills Our Manufacturing Water Journey – Barb Mantarro, Kellogg Company

Grand Ballroom North

10:15-10:30 a.m. Break Grand Foyer 10:30-11:30 a.m. Session 9 – Water Efficiency

Chair: Maria Frain, Campbell Soup Co-chair: Cassie Zwart, Sealed Air and Kevin Conroy, Golder Associates Water Use Reductions and Corporate Sustainability - Bob Shober, Campbell Soup

Industrial Water Reuse at a California Tomato Cannery – Mark Chase, Pacific Coast Producers and Rob Beggs, Brown and Caldwell

Grand Ballroom North

11:30-1 p.m. Lunch Grand Patio Weather Backup: Magnolia 4

1-1:15 p.m. FBEC 2016 Preview Grand Ballroom North

1:15-2:45 p.m. Session 10 – Wastewater Chair: John Kirkpatrick, Basic American Foods Co-chair: Al Goodman, CDM Smith; Houston Flippin, Brown & Caldwell and Ed Greenwood, AMEC Comparison of Traditional DAF and CWT GEM Technology at Darigold Portland – Shawn Reiersgaard, Darigold and Linda Englander Mills, Clean Water Technology, Inc.

Resource Reallocation Demonstration of High Rate Anaerobic MBR Digestion to Potato Processing – Ian Toevs, ConAgra/Lamb Weston and Jeff Cumin, GE

Anaerobic Digestion Success Story in Portage La Prairie, Manitoba – Femi Ferreira, Simplot and Janet Goodfellow, Geosyntec

Grand Ballroom North

2:45-3 p.m. Break Grand Foyer

3-4 p.m. FBEC 2016 Planning Grand Ballroom North

4:30-6 p.m. Poster Sessions and Social Hour Chairs: Erin Augustine and Barb Mantarro, Kellogg Company Co-chair: Mike Curato, Woodard & Curran

Grand Ballroom South

6-8 p.m. FBEC Banquet Julep Point Weather Backup: Magnolia 4

8-11 p.m. Hospitality Suite Suite #4106 THURSDAY, MARCH 26, 2015 7-8 a.m. Breakfast Grand Patio

Weather Backup: Magnolia 4

7-10:30 a.m. Registration Grand Foyer 8-10 a.m. Ad Hoc – Waste Water 303

Chair: Linden Blackmon, Bimbo Bakeries Co-chair: Laura Huff, TRC Environmental Corp.

Grand Ballroom North

10-10:15 a.m. Break Grand Foyer 10:15-11:15 a.m. Session 11 – Waste Management

Chair: Chris Brown, John C. Brown Safety & Training Co-chair: Carl Hipwell, Pharmer Engineering and Steve Venner, CES What Can We Learn from Sport? WM Phoenix Open: A Zero Waste Story – Tom Carpenter, Waste Management

State of the Biogas Industry – Trends and Opportunities – Bernie Sheff, American Biogas Council

Grand Ballroom North

11:15-11:30 a.m. Closing Remarks and Conference Adjournment Grand Ballroom North

This schedule is subject to change.

Conference Sponsors

Thank you sponsors!

If you are interested in sponsoring the 2016 conference, please visit the conference registration desk for more information.

as of March 13, 2015

Diamond

Sapphire

Emerald

Ruby

Topaz

Aquamarine

Turquoise

In-Kind Sponsors

Hospitality Suite

Hospitality Snacks

Registration Snacks

Keynote Speaker Gift

FBEC Putting Contest

 

Hotel and Travel

Information

Hotel Information All conference activities will take place at the Grand Hotel Marriott unless otherwise noted. Grand Hotel Marriott One Grand Boulevard Point Clear, AL 36564 (251) 928-9201

Travel Information There are several airport options into Point Clear, Al. Mobile Regional Airport (MOB) is approximately 46 miles from the hotel and Pensacola International Airport (PNS) is approximately 59 miles from the hotel.

Conference

History

Conference History 2014 Napa, CA 2013 Cambridge, MD 2012 San Diego, CA 2011 Bonita Springs, FL 2010 Whistler, British Columbia 2009 San Antonio, TX 2008 Monterey, CA 2007 St. Petersburg, FL 2006 Lake Tahoe, NV 2005 Savannah, GA 2004 Monterey, CA 2003 Tampa, FL 2002 Vancouver, British Columbia 2001 Wild Dunes, SC 2000 Durango, CO 1999 Destin, FL 1998 San Diego, CA 1997 Kiawah, SC 1996 Sante Fe, NM 1995 San Diego, CA 1994 San Antonio, TX 1993 San Diego, C 1992 St. Augustine, FL 1991 Santa Barbara, CA 1990 Palm Coast, FL 1981-1989 Santa Barbara, CA 1970-1980 Pacific Grove, CA

Conference Traditions Ship’s Steering Wheel

The tradition of presenting a steering wheel to the incoming chairman of the Steering Committee began as a private joke between 1996 Conference Chairman Ed Taylor of Minute Maid and 1997 Conference Chairman Stephanie Richardson of Preventative Environmental Management. At the beginning of the 1997 conference, Stephanie presented Ed, then the Steering Committee chairman, with an old car steering wheel dug out from a salvage yard, the idea being the Steering Committee Chairman needed something to steer. Ed had the last laugh as he took great pride in ceremoniously presenting the old steering wheel back to Stephanie at the end of the 1997 conference. The old car steering wheel has since graduated to a ship’s wheel as a gift from Ted Weller of B&A Health and Safety Consultants. This steering wheel has been handed from the outgoing Steering Committee Chairman to the incoming Steering Committee Chairman since 1998. It is the responsibility of the outgoing Steering Committee Chairman to keep the

wheel during the year of their service, engrave the name of the incoming Steering Committee Chairman on the next plate prior to the next conference and to present the ship’s wheel to the next Steering Committee Chair at the Wednesday evening awards dinner.

Honey Dipper

This conference tradition began in 1970 when the most important environmental issue was wastewater. One of the traditional slang terms used to discuss wastewater is ”honey wagon,” which refers to pumper trucks used for septic tank pump outs. In 1977, the chairman of this conference was presented with the Honey Dipper, which recognizes the origins of the conference. To this day the conference chair receives the Honey Dipper from the outgoing conference chair and it is worn around the neck throughout the entire conference.

The Talking Stick

In 2002, the conference left the U.S. for the first time and landed in Vancouver, British Columbia, Canada, with Gottfried Haase of Kraft as the chairman. On Sunday evening the entertainment with dinner was performed by members of a native Canadian tribe. The chief of the tribe presented Gottfried with a Talking Stick, which is a native tribe tradition that recognizes who has the right to speak. The Talking Stick is displayed throughout the conference next the speaker’s podium.

The Tie

Try as we may, some folks never get the message: don’t wear ties. The conference dress code is business casual. In 2005, in Savannah, Ga., Bruce Wright of Basic American Foods made the mistake of wearing a tie. The portion of the tie that encircled his neck now travels with the Talking Stick, and is hung over the base as a reminder.

The Big Dog Award

The Big Dog Awards were created at the 1997 Conference by Quentin Davis of Fehr-Graham & Associates. They were originally called the MC-T awards, owing to the fact that McDonald’s had sent some “Environmental T-Shirts” to the conference that were given away as prizes. The idea was borne from the 1997 conference, when several presenters added humor and uniqueness to their presentations.

Three nominees are chosen for each award and the idea is to select unique and funny comments from presentations and create categories based off the comments. The winner is announced after the category is explained. The awards are presented at the Wednesday evening awards dinner, and past categories have included: Best Lawyer Joke, Best Technical Term and Best Technical Lie. In 1998, the name was changed to the Big Dog Awards. Awards have been given every year since 1997. Award recipients receive Big Dog t-shirts.

The Little Kitten Award The Little Kitten Award was created by Carol Kenfield, of Pillsbury in 2000. She recognized that this is more than a conference; it is a venue where life-long friendships and caring relationships are developed. The recipient of the award receives a little kitten and a certificate. The recipient is responsible for the care and upkeep of the kitten for 1 full year and for selecting the next recipient.

Acknowledgements Steering Committee

Chris Brown, John C. Brown Safety & Training - Chairman

Dan Burgard, Cascade Earth Sciences

Jeff Hanratty, General Mills, Inc.

Kristen Holmes, American Frozen Food Institute

Mark Johnson, Gannett Fleming, Inc.

Walter Kraus, Weston Foods

Josh Milleson, Kellogg Company

Rob Meyers, PepsiCo

Anne Tennier, Maple Leaf Foods Inc.

Planning Committee

The chairs and co-chairs listed in the program generally comprise the planning committee, which is responsible for selecting and managing technical presentations, posters, technical tours and other conference activities. These volunteers make the conference a success.

Sponsorship

Special thanks to Linda Englander Mills for encouraging companies to help sponsor the conference.

Save The Dates! 2016 Food & Beverage Environmental

Conference April 10-14, 2016

2016 Food & Beverage Environmental Conference Pre-Planning Meeting

June 10-11, 2015