American industrial facilities — including food processors — generate and dispose of more than eight billion tons of solid waste annually, according to the Environmental Protection Agency (EPA). In the food industry, waste includes everything from the obvious — greases, fats, oils, ingredients, byproducts and process wastewater — to less obvious, such as damaged goods, defective packaging or product overruns. Managing this waste is expensive and labor-intensive. Companies spend money on materials, manpower, cartage and disposal fees, and, in many cases, surcharges, fines and penalties. While many food manufacturers have adopted recycling strategies, most of these have been simple end-of-pipe solutions.
The Need for Green
With today’s increased environmental regulations and highly educated consumers demanding unprecedented eco-accountability, companies are being forced to rethink their existing waste management and recycling strategies. Further, a recent study by McKinsey & Company shows that 76 percent of executives believe that engaging in sustainability contributes positively to long-term shareholder value. That puts it near the top of the list for many corporate leaders.
The change reduces the facility’s carbon footprint and saves money in several ways.
- The farms receiving the water are much closer than the incinerator, reducing vehicle use and reducing their consumption of fossil fuels.
- The farm crops contribute positively to air quality by making oxygen from carbon dioxide.
- Water reuse lowers dependence on rapidly shrinking water resources and provides a way to replenish the ground water aquifer.