Conference Progra
45th FOOD + BEVERAGE
2015
March 22 - 26, 2015
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
4:30-5 p.m.
Session Chair & Co-Chair Meeting
5-5:30 p.m.
First Timers Reception
6-8 p.m.
Welcome Reception
8-11 p.m.
Hospitality Suite
MONDAY, MARCH 23, 2015
7-8 a.m.
Breakfast
7 a.m.-1 p.m.
8-8:15 a.m.
8:15-9:15 a.m.
9:15-9:30 a.m.
9:30-10:30 a.m.
Registration
Welcome and Opening Remarks
Keynote Speaker
Ben Raines, Executive Director, Weeks Bay Foundation
Break
Session 1 – Global Environmental Management
Chair: Walter Kraus, Weston Foods
Co-chair: Todd Musterait, WSP and Greg Parks, World
Water Works
Grand Foyer
Grand Ballroom
Hospitality
Suite #4106
Grand Patio
Weather
Backup: Azalea
Ballroom
Suite #4106
Grand Patio
Weather
Backup:
Magnolia 4
Grand Foyer
Grand Ballroom
Grand Ballroom
Grand Foyer
Grand Ballroom
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
10:30-10:45 a.m.
10:45-11:45 a.m.
Break
Session 2 – Lifecycle Analysis
Chair: Raffaela Malfara, Weston Foods
Co-chair: David Drew, Gannett Fleming snf Scott Oliver,
ISC
Grand Foyer
Grand Ballroom
Accounting of Environmental Footprints – A
Processor’s Perspective – Martin Scuccimarri, Saputo
11:45 a.m.-1 p.m.
Sustainable Sourcing – Betsy Hickman, Field to Market
Lunch
1:30-2:30 p.m.
Steering Committee Meeting
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 Patio
Weather
Backup:
Magnolia 4
Dogwood
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
Grand Patio
Weather
Backup:
Magnolia 4
Come Knock on My Door – Dan Agramonte, O’Brien &
Gere
Poster Sessions and Social Hour
Chairs: Erin Augustine and Barb Mantarro, Kellogg
Company
Co-chair: Mike Curato, Woodard & Curran
9-11 p.m.
Hospitality Suite
TUESDAY, MARCH 24, 2015
7-8 a.m.
Breakfast
8:15-9 p.m.
7 a.m.-12 p.m.
8-9 a.m.
Registration
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
South
Suite #4106
Grand Patio
Weather
Backup:
Magnolia 4
Grand Foyer
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.
9:15-10:15 a.m.
Break
Session 5 – Community Issues Management
Chair: Joel Grant, Maple Leaf Foods
Co-chair: Dan Burgard, CES and Rachael Izdepski, Saga
Environmental Engineering
Grand Foyer
Grand Ballroom
North
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
10:15-10:30 a.m.
10:30-11:30 a.m.
Break
Session 6 – Refrigeration Management
Chair: Patrick Huynh, Maple Leaf Foods
Co-chair: Steve Nelson, Coal Creek Environmental
Grand Foyer
Grand Ballroom
North
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
11:30 a.m.-12:30
p.m.
Adhoc – Difficult Solid Waste Streams
Chair: Susan Howley, Kraft Foods
Co-chair: Ed Greenwood, AMEC
Azalea
Ballroom
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
12:30 p.m.
Boxed Lunch
Grand Foyer
1-4 p.m.
Technical Tours
Chair: Kahley Malloy, Complete Recycling
Co-chair: Todd Musterait, WSP
Transportation
departs from
the hotel lobby.
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.
1-4 p.m.
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.
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.
1-4 p.m.
Networking and Business Time
Evening
Hospitality Suite
WEDNESDAY, MARCH 25, 2015
7-8 a.m.
Breakfast
7 a.m.-4:30 p.m.
8-9 a.m.
Registration
Session 7 – Emerging Regulatory Challenges
Chair: Susan Howley, Kraft Foods
Co-chair: Cathy Zadrzynski, Bureau Veritas North
America, Inc.
Please meet in
the hotel lobby.
Suite #4106
Grand Patio
Weather
Backup:
Magnolia 4
Grand Foyer
Grand Ballroom
North
9-9:15 a.m.
9:15-10:15 a.m.
Emerging Challenges - June Bolstridge – GAIA
Corporation
Break
Session 8 – Supply Chain Water Risk
Chair: Rob Meyers, PepsiCo
Co-chair: Houston Flippin, Brown & Caldwell and Andy
Shea, HDR Inc.
Grand Foyer
Grand Ballroom
North
Building a Partnership for Water Stewardship - Jeff
Hanratty, General Mills
10:15-10:30 a.m.
10:30-11:30 a.m.
Our Manufacturing Water Journey – Barb Mantarro,
Kellogg Company
Break
Session 9 – Water Efficiency
Chair: Maria Frain, Campbell Soup
Co-chair: Cassie Zwart, Sealed Air and Kevin Conroy,
Golder Associates
Grand Foyer
Grand Ballroom
North
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
11:30-1 p.m.
Lunch
1-1:15 p.m.
FBEC 2016 Preview
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
Grand Patio
Weather
Backup:
Magnolia 4
Grand Ballroom
North
Grand Ballroom
North
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
2:45-3 p.m.
Break
Grand Foyer
3-4 p.m.
FBEC 2016 Planning
4:30-6 p.m.
Poster Sessions and Social Hour
Chairs: Erin Augustine and Barb Mantarro, Kellogg
Company
Co-chair: Mike Curato, Woodard & Curran
FBEC Banquet
6-8 p.m.
8-11 p.m.
Hospitality Suite
THURSDAY, MARCH 26, 2015
7-8 a.m.
Breakfast
7-10:30 a.m.
8-10 a.m.
Registration
Ad Hoc – Waste Water 303
Chair: Linden Blackmon, Bimbo Bakeries
Co-chair: Laura Huff, TRC Environmental Corp.
10-10:15 a.m.
10:15-11:15 a.m.
Break
Session 11 – Waste Management
Chair: Chris Brown, John C. Brown Safety & Training
Co-chair: Carl Hipwell, Pharmer Engineering and Steve
Venner, CES
Grand Ballroom
North
Grand Ballroom
South
Julep Point
Weather
Backup:
Magnolia 4
Suite #4106
Grand Patio
Weather
Backup:
Magnolia 4
Grand Foyer
Grand Ballroom
North
Grand Foyer
Grand Ballroom
North
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
11:15-11:30 a.m.
Closing Remarks and Conference Adjournment
This schedule is subject to change.
Grand Ballroom
North
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
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
2000
1999
1998
1997
1996
1995
1994
1993
1992
1991
1990
1981-1989
1970-1980
Napa, CA
Cambridge, MD
San Diego, CA
Bonita Springs, FL
Whistler, British Columbia
San Antonio, TX
Monterey, CA
St. Petersburg, FL
Lake Tahoe, NV
Savannah, GA
Monterey, CA
Tampa, FL
Vancouver, British Columbia
Wild Dunes, SC
Durango, CO
Destin, FL
San Diego, CA
Kiawah, SC
Sante Fe, NM
San Diego, CA
San Antonio, TX
San Diego, C
St. Augustine, FL
Santa Barbara, CA
Palm Coast, FL
Santa Barbara, CA
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