EPA P2 Grant Scope of Work Summary 090126.pdf

PROJECT NARRATIVE

Project Summary - fewer than 900 characters

The Michigan Department of Environment, Great Lakes, and Energy (EGLE) has made a dedicated effort to champion this effort through its Pollution Prevention Program. If selected, this funding will allow EGLE to jumpstart a statewide P2 Food Waste Reduction Technical Assistance program focused on the food and beverage industry throughout Michigan. This program will:

- Establish a state-run P2 technical assistance program for the food and beverage industry;

- Provide free energy waste reduction and technical assistance to eligible food and beverage businesses;

- Provide eligible participants with tools, resources, and pathways for implementation funding;

- Create a webinar series, published case studies and best practices made available on a dedicated EGLE webpage.

Technical Approach Description of Proposed Project and Technical Assistance (TA) Approach.

EGLE is proposing to implement a state-run technical assistance program, and through this funding opportunity, will focus on NEA #1: Food and Beverage Manufacturing and Processing. With this funding EGLE will be able to kickstart a state-run P2 Food Waste Reduction Technical Assistance program focused on the food and beverage industry throughout Michigan for the purpose of reducing toxic air or water discharges, water or energy usage, hazardous materials generation, and use. Through on-site technical assistance, off-site technical assistance, and training, this program will:

- Provide free energy waste reduction and technical assistance to eligible food and beverage businesses;

- Provide eligible participants with tools, resources, and pathways to pursue additional food waste reduction implementation, P2 and energy waste reduction funding;

- Create a food and beverage manufacturing and processing business webinar series that highlights best practices, case studies and best practices, and made available on a dedicated web page on the EGLE website; and

- Participate in, contribute to, and support the statewide food waste reduction advisory committee.

The proposed state-run technical assistance program is consistent with the definition of P2, in that it will help food and beverage manufacturing and processing businesses identify and implement “practices that protect natural resources through conservation methods, or in-process recycling” as well as how to “produce less waste to control, treat, or dispose of” throughout their food and beverage manufacturing or processing.

Feasibility of the Approach.

The EGLE technical assistance program will be provided through a variety of methods, including but not limited to:

- Identify and conduct P2 technical assessments at food and beverage manufacturing and processing business establishments in communities to identify and develop P2 practices, including changing the supply chain inputs to reduce or eliminate the use of hazardous substances, pollutants, or contaminants in business operations. Document P2 practices implemented to create transferable lessons for additional businesses.

- During P2 technical assessments, look for opportunities to reduce pollutants discharged by food and beverage manufacturing and processing businesses to water that can impact the environment of communities and disseminate that information to businesses and impacted communities.

- In P2 assessments, look for opportunities to use lower-toxicity products or chemicals which can improve human health and the environment and disseminate that information to businesses and communities.

- Convene food and beverage manufacturing and processing industry roundtables among manufacturers, technical experts, trade associations and impacted communities to exchange information and ideas for P2 approaches that may improve human health and the environment for the communities.

- Conduct trainings for food and beverage manufacturing and processing businesses on P2 best practices that can reduce health impacts on communities.

Engage the wider community in the training through the Catalyst Communities Initiative.

- Conduct trainings for food and beverage manufacturing and processing businesses on P2 best practices being applied, or to demonstrate a technology not widely known.

- Conduct training and P2 outreach to teach groups of food and beverage manufacturing and processing businesses to identify and reduce the use of hazardous chemicals, water, and energy.

- Assist food and beverage manufacturing and processing businesses with reducing or eliminating the manufacture and use of single-use plastics in packaging and/or products manufactured and/or identifying alternative lower-toxicity chemicals to replace additives and processing aides of concern during the plastics manufacturing process.

- Assist food and beverage manufacturing and processing businesses to improve material practices to reduce the risk of release of hazardous chemicals during a storm, flooding, or other natural disaster event.

- Identify and target food and beverage manufacturing and processing business facilities within communities to provide P2 assessments focusing on hazardous materials and/or energy and water use reduction and training.

- Partner with trade associations relevant to food and beverage manufacturing and processing businesses to develop or provide training on P2 practices, or to host roundtables to develop P2 solutions.

- In P2 assessments, look for opportunities to conserve water (e.g., use high-volume, low-pressure washing systems that reuse water; identify practices to minimize loadings to wastewater systems, extend production line times between cleanings to minimize water use in communities) and disseminate that information to local businesses and communities.

Support of P2 National Emphasis Areas (NEAs):

The EGLE technical assistance program will focus on NEA #1: Food and Beverage Manufacturing and Processing. EGLE will prioritize working with food and beverage manufacturing and processing businesses throughout Michigan, with a priority of working with businesses in communities.

According to the North American Industry Classification System (NAICS) codes in this NEA, the Industries in code 311 are the “Food Manufacturing subsector transform livestock and agricultural products into products for intermediate or final consumption.

The industry groups are distinguished by the raw materials (generally of animal or vegetable origin) processed into food products.” The industries in code 3121 are comprised of “…establishments primarily engaged in manufacturing soft drinks and ice;

purifying and bottling water; and manufacturing brewery, winery, and distillery products.”

Eligible businesses in the food and beverage industries will be identified using business license registration from the Michigan Department of Licensing and Regulatory Affairs.

Environmental and/or Human Health Concern

According to the U.S. EPA, the Great Lakes states are in the top three chemical releasing regions for the food industry. Food production is the largest stress to biodiversity through habitat destruction and nutrient pollution. Food and beverage production create a variety of liquid wastes which often contain high levels of fats, oils, and grease (FOG), starch, Biological Oxygen Demand (BOD), and solids which require modified treatment processes compared to other wastewater treatment applications.

Correctly targeting each pollutant for economic and efficient treatment is of the upmost importance.

In order to provide technical assistance to eligible entity’s targeting food, water, chemical, and energy usage, the following areas will be primarily focused on, but not limited to:

1. Reduction of food waste

2. Optimize clean-in-place processes

3. Optimize cleaning and sanitizing

4. Extend the useful life of heat transfer fluids

5. Extend the life of useful lubricants

6. Review refrigeration options and prevent the release of ammonia

7. Renewable heating technologies

8. Use of CO2 cleaning

9. Recover as much of protein rich byproduct materials as possible

10. Implement use of dry steam cleaning

11. Reduced air compressor usage

12. Use heat for other processes

13. Insulate chilled water systems

The anticipated human health and environmental concerns affecting communities specifically from the food industry are multifaceted. Food and beverage industry entities tend to use more electricity and water in their business processes and are required to use cleaning solutions not only for the facility and equipment, but for the processing of the food product as well. By targeting the food and beverage industry for technical assistance, the potential of a reduction in food waste will result in less organic material being sent to a landfill.

Toxics Use Reduction

Using safer, cleaner products not only in the sanitation of the facility, but in the food processing, will result in a reduction of toxic substances escaping into the water systems. Increases in energy efficiency and water conservation will both result in less energy consumed.

P2 TA Approach

Building a strong state-run technical assistance program will lead to increased efficiencies and development of a strong food focus circular economy in Michigan. The EGLE technical assistance program focus will be to food and beverage industries while developing a holistic approach to battling the root causes of wasted food.

EGLE will organize listening sessions and partner hosted meetings among food and beverage manufacturers and processors, local governments, breweries/distilleries, technical experts, trade associations and impacted communities to exchange information and ideas for P2 approaches that may improve human health and the environment for the communities. EGLE will work with businesses to implement some of the P2 approaches identified, and conduct follow up to determine if any P2 practices identified or developed were implemented by participants.

Identify opportunities to conserve water (e.g., use high-volume, low-pressure washing systems that reuse water; identify practices to minimize loadings to wastewater systems, extend production line times between cleanings to minimize water use, and disseminate that information to local businesses and disadvantaged communities.

Partnerships

Partnerships are a critical component to building strong, lasting programs. Given the food waste problem, there are ample opportunities to bring together proponents to solve food waste issues on the local, regional, and state level. Our initial focus will be with brewing/distilling operations, food processors, grocery chains, restaurants, and potentially schools and similar institutions. Possible partnering opportunities exist with the following:

1. Michigan Economic Development Corporation (MEDC)

2. Michigan Brewers Guild

3. Michigan Craft Distillers Association

4. Michigan Food Processors Association

5. MI Catalyst Communities/MI Green Communities

6. Michigan Farmers Market Association

7. NextCycle Michigan

8. Materials Marketplace

Amplification of P2 Best Practices

EGLE commits to sharing P2 best practices and case studies, including outreach materials, webinars, success stories and lessons learned, with other food and beverage manufacturing and processing business, P2 providers, communities and non-profits.

EGLE will have a dedicated webpage, as well as host several webinars and publish several case studies in order to encourage project replication.

Environmental Results, Measurements, & Reporting

Reporting Plan.

Implementing P2 practices in any sector, including the food and beverage manufacturing and processing industry, requires tracking and measuring the effectiveness of these efforts. Quantifying the impact of P2 practices is crucial for understanding their benefits, improving future endeavors, and communicating successes to stakeholders. Michigan will measure key metrics such as reduced pounds of hazardous materials, gallons of water saved, and dollars saved. The metrics may include, but not be limited to the following, as well as the development of case studies, webinars, videos, and other messaging.

P2 Output Measures Number of businesses provided P2 technical assistance to improve human health and/or the environment in communities Percent of businesses provided P2 technical assistance that the recipient follows up with to determine which P2 practices were implemented Percentage of businesses that implement at least one new P2 practice to improve human health and/or the environment in communities as a result of the technical assistance provided by recipient

Number of case studies developed to document the projects and approaches used to improve human health and environment in communities Number of outreach activities and informational materials that widely share P2 practices and P2 documentation products implemented through the grant Number of trade associations enlisted as partners Number of community organizations enlisted as partners

Metric Area Audits & Assessments Number of food waste, energy, water, and pollutant audits performed Square footage of buildings/facilities audited (square feet) Auditor’s projection of savings associated with implementing P2 actions Number of projects started based on audits

Metric Area Training and Education/Technical Assistance Number of participants in technical assistance Number of contacts reached via webinars Number of contacts reached via site visits Number of webinars, workshops, trainings, and education sessions held Number of people attending workshops, training, and education sessions Updates to website

P2 Outcome Measures Reduction in food waste (pounds per year) Food waste diverted from landfills to feeding people or animals.

Food waste reductions quantified (Source Reduction).

Reduction in electricity consumption (kWh per year) Reduction in water consumption (gallons per year) Reduction in hazardous material used, and of hazardous substances, pollutants and contaminants released (pounds per year) Reduction in solid waste (pounds) Dollar savings associated with:

o Landfill disposal.

o Equipment or technology modifications o Process or procedure modifications.

o Practices that increase efficient use of water, energy, raw materials, or other resources, or that may protect natural resources through conservation methods, or in-process recycling (i.e., process improvements to reuse materials within the same business/facility in the production process)

Documenting P2 Best Practices

EGLE will develop at least four case studies from this technical assistance program.

These case studies, in addition to information on best practices and success stories, will be posted online on a dedicated EGLE webpage, and highlighted in a webinar series. An outreach communication plan will also be developed and distributed through EGLE’s network and during the National Pollution Prevention week activities.