Conference Program - American Frozen Food Instituteenviron- · PDF fileConference Program...

Click here to load reader

  • date post

    04-Jun-2018
  • Category

    Documents

  • view

    217
  • download

    0

Embed Size (px)

Transcript of Conference Program - American Frozen Food Instituteenviron- · PDF fileConference Program...

  • 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.

    Weve 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, weve 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. Its 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 youre a first-timer, welcome! I hope youll be hooked like I was and become part of the FBEC family.

    A conference like this doesnt 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 spouses program chair.

    I would be remiss if I didnt 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 representatives 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 Ships Wheel. Its 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 Processors 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? Simplots 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, OBrien & 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: Emer