Enviro-Stewards Inc. 1

Canadian Winery & Brewery Pollution Prevention Project: Challenges and Strengths of Adapting P2 Facilitation Programs Across Regional Boundaries

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Prepared for:Agenda1. Introduction

2. Corporate Leaders

3. Ontario Winery P2 Project

4. Atlantic Winery & Brewery P2 Project

5. Next Steps

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1. Enviro-Stewards’ Purpose:Providing Clients Services to:

• Conserve Resources

• Address Environmental Liabilities

Providing Staff a Vehicle to:

• Serve People

• Care for Creation

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Project Experience

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Enviro-Stewards’ International Development Work

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Sustainable Development1. Environmental Sustainability

2. Social Sustainability

3. Economic Sustainability

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• Vincor International (Constellation)• Andrés Wines Limited• RJ Spagnols• Stratus Vineyards

Corporate Leaders grasp and benefit from Pollution Prevention and energy efficiency on their own merits

2. Corporate Leaders

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• Saves 1,200 m3/wk $63,600/yr of water (33%)

• Insulation cold stabilization cycle time by about 9 days

• Rotary Drum Vacuum (RDV) recovers wine & reduces waste (saves >$600,000/yr)

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Compliance and Stewardship• Assess Compliance with Present & Pending Regulations

• Prepare a Resource Consumption Baseline

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4:48:00 AM 9:36:00 AM 2:24:00 P M 7:12:00 P M 12:00:00 AM 4:48:00 AM 9:36:00 AM

pH

low limit

high limit

• Increased yield from 78% to 99.2%

• Eliminated $70k sewer surcharge

After

Effluent Compliance with P2

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12:00:00 AM 6:00:00 AM 12:00:00 PM 6:00:00 PM 12:00:00 AM 6:00:00 AM 12:00:00 PM

pH un

its pH

low ph

high pH

Before

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Enviro-Stewards and Enermodal helped Stratus Vineyards, a producer of ultra-premium wines, to become:

• 1st LEED™ certified winemaking facility in the world;

• 1st LEED™ Canada-NC certified building under Canada Green Building Council; and

• to save 49% water and 42% energy relative to conventional construction

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3. Ontario Winery P2 Project

• Environment Canada desired to equip Ontario wineries to assess and implement P2

Great Lakes Regional Pollution Prevention Roundtable (GLRPPR)

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A Concise and Practical P2 Approach

Five Questions:1. Who are Your Champions2. What are Your Wastes3. Why are Your Wastes Generated4. Where can they be Improved5. When should they be Implemented

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Chapter 2. Who are Your Champions - Assembling Your Team1. A passion for conservation work

2. Commitment and skills to follow through

3. Interpersonal skills to motivate

4. Support and endorsement of management

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Chapter 3. What are Your Wastes - Quantifying and Prioritizing

Example Rinsing a Bottling Vessel: an initial 1,000 L flush contains 9,000 mg/L BOD5

(1,000 L) * 9,000 mg/L BOD5 225,000 mg/L BOD5

= 40L of wine in the rinse water

Chapter 4. Why are Your Wastes Generated - Root Cause Analysis

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Chapter 5. Where can they be Improved - Conceptual Design of Alternatives

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Chapter 6. When should they be Improved (Implementation Strategy)

Net Present Value Calculated Based on:

• Installed Capital Cost

• Projected Savings over period (20 years)

• Assumed average interest rate (5%)

Predicts the long term value of an alternative in present dollars ($)

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(5) Monitoring and Reporting

(6) Review, Evaluation and Improvement

(1)Commitment and Policy

(2) Baseline Review

(3) Planning

(4) Implementation

P2 Planning

P2 Planning for Continuous Improvement

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• Workshop attendees accounted for more than 95% of Ontario’s wine production

Host:

Cool Climate Oenology & Viticulture Institute

Sponsors:

Environment Canada &Wine Council of Ontario

November 26, 2004

Pollution Prevention Workshop Reducing Waste and Making Money

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4. Atlantic Wine & Beer IndustriesEnvironment Canada’s Atlantic Region desired to gain value from the manual and workshop materials

Local Priorities:

• Demonstration Assessments

• Building Local Capacity

• Broader Industrial Reach

• Bilingual Presentation

• Follow on Tech Service

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Demonstration AssessmentsDemonstration Assessments to develop local leaders, build local capacity & program credibility

• Jost Vineyards

• Sleeman Maritimes

Case Studies from demo assessments presented at workshops in Nova Scotia & New Brunswick

2383% Decrease in Wastewater Volume to be Treated

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Production Savings:

• DE Filtration & Pad Filter (8,000 l/yr losses)

Harvest Savings:• Juice tub modification ($3,375/yr savings)• Icewine lees ($485/yr)

Enviro-Stewards Inc.Engineers and Scientists3043-04 October 3, 2005

Brewery Process Flow Diagram Sleeman Maritimes Ltd., Dartmouth, NS

Malted Barley

Hot Water

Milling

Mashing

Temperate water

Lauter Tun

Rinse water

Spent Grain to Cattle Feed

Kettle

WhirlpoolSettling

Tank

Yeast Storage

Storage/Distribution

Fermentation AginigBright BeerStorage

Bottling

FlashPasteurizer

Tunnel Pasteurizer

Kegging

Wort Cooling

Wastewater to Sanitary Sewer

DEFilter

DEFilter

Wastewater to Sanitary Sewer

Excess Yeast

Cold Water Hot Waterfor Reuse

BREW HOUSE

FERMENTATION & AGING BOTTLING

Evaporation Hops &Corn Syrup

Bottling Pushes and RoundoffsKeg Ullage

Spent Hops

Filter Dumps& Cleaning

Filter Dumps& Cleaning

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• divert 1,550 hl/yr to ethanol fuel

• recover 2,170 hl/yr as product

• >50% reduction in BOD to sewer

• 10 to 18% water savings

Atlantic Winery & Brewery Workshops:New Brunswick Workshop:

• 11 participants (30% of province’s industries)

• Participants requested local demonstrationsNova Scotia Workshop:• 24 participants (45% of province’s industries)• Two eco-efficiency assessments and one energy efficiency assessments completed by participants since the workshop

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Lessons Learned:• Credibility of Corporate Leaders

• Response to Local Priorities

• Importance of Local Demonstrations

• Importance of Partnership

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Next Steps:• At Environmental Summit 2005, Quebec Region expressed interest for it’s cider, wine & beer industries • British Columbia Region (Georgia Basin) and BC Wine Institute have expressed interest

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Contact InformationBruce Taylor, P.Eng.Enviro-Stewards Inc.1 Union StreetElmira, Ontario, CanadaN3B 3J9

www.enviro-stewards.com

btaylor@enviro-stewards.com

(519) 578-5100; fax (519) 669-5002