Best Environmental Management Practice For The Food And . - Europa

-Improving freezing and refrigeration: food and beverage manufacturers canimprove the existing refrigeration and freezing equipment by, for example,appropriate temperature selection based on the needs of the products thatare refrigerated or frozen, precooling of warm products before placing theminto the cooling equipment or minimising the volume of products oringredients kept in cold storage.;-Deploying energy management and improving energy efficiency throughoutall operations: food and beverage manufacturers can manage energy usethroughout all operations of the company by putting in place acomprehensive energy management system, installing meters (whereappropriate, smart meters) at the individual process level, carrying outregular energy auditing and monitoring, implementing appropriate energyefficiency solutions for all processes in a facility, investigating and, ifpossible, exploiting industrial symbiosis for electricity, heat, cooling andsteam with neighbouring facilities;-Integrating renewable energy in the manufacturing processes: food andbeverage manufacturers can go beyond the use of renewable electricity andmeet (part of) the heat demand of production processes with renewableheat (i.e. from solar heating systems, biomass or biogas);-Avoiding food waste in food and beverage manufacturing: food andbeverage manufacturers can reduce food waste by implementing awarenessraising/staff engagement campaigns, review of product ranges andconsequent reduction of inventory losses and production-ready packaging inorder to reduce raw ingredient losses. Additionally food and beveragemanufacturers can adopt just-in-time procurement and delivery of rawmaterial, increased visibility of wastage quantities generated through wasteaudits and optimised production yields;-Link to the reference document on best available techniques in the food,drink and milk industries: food and beverage manufaturers can implementthe relevant best available techniques (BAT) or other techniques that canachieve equivalent or higher level of environmental performance, andconsider the relevant emerging techniques presented in the "ReferenceDocument on Best Available Techniques in the Food, Drink and MilkIndustries" (FDM BREF)3.Additionally, the report presents some specific best environmental managementpractices for a number of sub-sectors of the food and beverage manufacturing.Processing of coffee (NACE 10.83):-Reduction of energy consumption through the use of green coffee preheating in batch coffee roasting: coffee processors can preheat the coffeebeans immediately before the roasting operation by means of recirculatingthe exhaust gases from the roasting of the previous batch.Manufacture of olive oil (NACE 10.41):3For more information on the content of the Best Available Techniques Reference Documents anda full explanation of terms and acronyms, refer to the European Integrated Pollution Preventionand Control Bureau website: http://eippcb.jrc.ec.europa.eu/8

-Minimising water consumption in olive oil separation: During the separationof the olive oil from the remaining fine particles and water, manufacturers ofolive oil can use a vertical centrifuge that minimises the use of water. Thequantity of water used should be kept to the minimum amount required toachieve the desired final olive oil composition;-Reduced washing of olives upon reception: manufacturers of olive oil canreduce the need for olives to be washed before being processed into oliveoil. For instance, this can be achieved by using olives directly harvested fromthe trees.Manufacture of soft drinks (NACE 11.07):-Use of blowers in the drying stage of bottling/packaging: manufacturers ofsoft drinks can install well-designed high-velocity small blowers at the pointof use (in can/bottle-drying stages and in air-ionising rinsing systems) whichcan replace compressed air-based dryers.Manufacture of beer (NACE 11.05):-Reducing energy use in wort boiling: manufacturers of beer can reduce theenergy use during wort boiling by (i) implementing wort preheating withheat recovered from the wort vapour condensing thanks to the use of anenergy storage system, (ii) reducing evaporation rates during boiling (e.g.by two-phase boiling systems, dynamic low-pressure boiling) provided thatthe beer taste allows adopting this solution;-Moving from batch to continuous beer production systems: manufacturers ofbeer can move from batch to continuous fermentation systems to saveenergy and water;-CO2 recovery in beer production: manufacturers of beer can recover the CO2generated during beer production from the tops of the fermentationtanks/vessels, the maturation vessels and the bright beer tanks.Production of meat and poultry meat products (NACE 10.13):-High pressure processing for decontamination of meat: producers of meatand poultry meat products can use high-pressure processing forpasteurisation and cooking processes in the production of meat and poultrymeat products, in order to reduce energy use.Manufacture of fruit juice (NACE 10.32):-Value-added use of fruit residues: manufacturers of fruit juice can dispose ofthe fruit residues of the production process by following the priority cascade(i) - recovery of valuable products (e.g. pectin) (ii) use of the fruitresidues as animal feed (iii) use of the fruit residues as anaerobic digestionco-substrate.Cheese making operations (NACE 10.51):-Recovery of whey: cheese makers can recover all the whey from theproduction of cheese and to use it in new applications, according to thefollowing priority list (i) concentrates (ii) manufacture whey productsintended for human consumption (iii) feed the whey to animals, (iv) use thewhey as a fertiliser or process it in an anaerobic digestion plant.9

Manufacture of bread (NACE 10.71):-Unsold bread waste reduction schemes: manufacturers of bread canestablish appropriate bread ‘take-back’ schemes where the unsold breadfrom the points of sale is taken back to the bakery where it was produced;-Minimising energy consumption for baking: manufacturers of bread canminimise the energy consumption for baking by either operating existingovens in the most energy- efficient way or by selecting the most efficientoven to cater for the specific baking needs.Manufacture of wine (NACE 11.02):-Reducing water use, organic waste generation and energy use in the winery:manufacturers of wine can (i) reduce water consumption in the winery byimproving cleaning operations and installing highly water-efficientequipment (ii) implement a strategic resource efficiency approach to organicresidues generated in the winery (iii) reduce energy consumption bychoosing energy-efficient equipment, increasing the insulation of pipes,cooling lines, etc., regularly inspecting the heating/cooling pipes in thetanks, designing highly energy-efficient cellars.Policy contextThis report was developed in the framework of supporting the development of aSectoral Reference Document for the food and beverage manufaturing sector,according to article 46 of the Regulation (EC) No. 1221/20094 on the EU EcoManagement and Audit Scheme (EMAS). EMAS is a management tool for companiesand other organisations to evaluate, report and improve their environmentalperformance. In order to support the efforts of organisations embarking oncontinuous environmental performance improvement, the EMAS Regulation includesa provision requesting the European Commission to produce Sectoral ReferenceDocuments to provide information and guidance on BEMPs. These have foodandbeveragemanufacturing sector. The present report set the technical basis on which the EMASsectoral reference document for the food and beverage manufacturing sector wasdeveloped and adopted5.4The full text of Regulation (EC) No. 1221/2009 is available at: http://eur-lex.europa.eu/legal-content/EN/TXT/?uri CELEX:32009R12215Full text of the EMAS Sectoral Reference Document for the food and beverage manufacturingsector is available at: http://eur-lex.europa.eu/legal-content/EN/ALL/?uri CELEX:32017D150810

PREFACEThis Best Practice Report6 provides an overview of techniques that are BestEnvironmental Management Practices (BEMPs) in the food and beveragemanufacturing sector. These practices were identified by the EuropeanCommission's Joint Research Centre (JRC), between 2013 and 2015, on the basis ofdesk research, interviews with experts, site visits and in close cooperation with aTechnical Working Group (TWG) comprising experts from the sector. This documentis based on different preparatory studies carried out by Instituto Andaluz deTecnologia (IAT, Spain), Asociacion de Investigacion de la Industria Agroalimentaria(AINIA, Spain) and Oakdene Hollins (UK).This Best Practice Report provides the basis for the development of the EMASSectoral Reference Document (SRD) for the food and beverage manufacturingsector (Figure I). The structured process for the development of EMAS SRDs andbest practice reports is outlined in the guidelines on the “Development of the EMASSectoral Reference Documents on Best Environmental Management Practice”(European Commission, 2014), which are available online7.Figure I: The present background report in the overall development of the Sectoral ReferenceDocument (SRD)Source: JRCEMAS (the EU Eco-Management and Audit Scheme) is a management tool forcompanies and other organisations to evaluate, report and improve their6This report is part of a series of 'best practice reports' published by the European Commission'sJoint Research Centre covering a number of sectors for which the Commission is developingSectoral Reference Documents on Best Environmental Management Practice. More information onthe overall work and the 'best practice reports' available so far can be found /7The methodology for the development of the EMAS Sectoral Reference Documents is availableonline /documents/DevelopmentSRD.pdf11

environmental performance. To support this aim and according to the provisions ofArticle 46 of the EMAS Regulation (EC No. 1221/2009), the European Commissionis producing SRDs to provide information and guidance on BEMPs in several prioritysectors. One of them is the food and beverage manufacturing sector.Nevertheless, the guidance on BEMP is not only for EMAS registered companies, butrather a useful reference for any company that wishes to improve its environmentalperformance or any actor involved in promoting best environmental performance inthe sector addressed.BEMPs encompass techniques, measures or actions that can be implemented tominimise environmental impacts. These can include technologies (such as moreefficient machines) and/or organisational practices (such as staff training).An important aspect of the BEMPs proposed in this document is that they areproven and practical, i.e.: they have been implemented at full scale by several companies (or by atleast one company if replicable/applicable by others); they are technically feasible and economically viable.In other words, BEMPs are demonstrated practices that have the potential to betaken up on a wide scale in the food and beverage manufacturing sector, yet at thesame time are expected to result in exceptional environmental performancecompared to current mainstream practices.A standard structure is used to outline the information concerning each BEMP, asshown in Table a.Table a: Information available in this report for each BEMPCategoryType of information includedDescriptionBrief technical description of the BEMP including somebackground and details on how it is implemented.AchievedenvironmentalbenefitsMain potential environmental benefits to be gained throughimplementing the nd/ormetricsusedtoimplementation of the BEMP and/or itsbenefits.Cross-media effectsPotential negative impacts on other environmental pressuresarising as side effects of implementing the BEMP.Operational ntation of a BEMP, including any issues ationandperformance data where possible.ApplicabilityIndication of the type of plants or processes in which thetechnique may or may not be applied, as well as constraintsmonitortheenvironmental12

to implementation in certain cases.EconomicsDriving forceimplementationInformation on costs (investment and operating) and anypossible savings (e.g. reduced raw material or energyconsumption, waste charges).forFactors that have driven or stimulated the implementation ofthe technique to implemented the BEMP.thathavesuccessfullyReference literatureLiterature or other reference material cited in the informationfor each BEMP.Sector-specific Environmental Performance Indicators and Benchmarks ofExcellence are also derived from the BEMPs. These aim to provide organisationswith guidance on appropriate metrics and levels of ambition when implementing theBEMPs described. Environmental Performance Indicators represent the metrics that areemployed by organisations in the sector to monitor either the implementation of theBEMPs described or, when possible, directly their environmental performance inrelation with the environmental pressures addressed by the BEMP. Benchmarks of Excellence represent the highest environmental standardsthat have been achieved by companies implementing the related BEMP. These aimto allow all actors in the sector to understand the potential for environmentalimprovement at the process level. Benchmarks of excellence are not targets for allorganisations to reach but rather a measure of what is possible to achieve (understa

PDF ISBN 978-92-79-94313-3 ISSN 1831-9424 doi:10.2760/2115 . manufacture of soft drinks, manufacture of beer, production of meat and poultry meat products, manufacture of fruit juice, cheese making operations, manufacture of bread, biscuits and cakes and . 2.2. Main environmental aspects and pressures of the food and drink manufacturing .