CALL FOR PRESENTATIONS AND POSTERS The 2014 Food & Beverage Environmental Conference (FBEC) represents the 44 th year where food and beverage industry environmental professionals, the academic community, environmental consultants and vendors have congregated to share their environmental engineering knowledge and experience. With no publishing of conference proceedings, we ensure that the presentations, posters and subsequent discussions are more forthcoming and enlightening. Presentations are delivered in a General Session format to ensure the greatest participation possible. Posters receive maximum exposure during Networking sessions. With the above in mind, we are pleased to issue this Call for Presentations and Call for Posters to the food and beverage processing and academic communities and their environmental consultant and vendor partners. The theme of the 44 th Food & Beverage Environmental Conference is New Ideas & Fresh Solutions. Attached is a list of the Session Topics, along with a brief description of the purpose and objective of each session. Interested parties must complete the attached Presentation Proposal Form and/or Poster Proposal Form and return it to the Conference Chair, Chris Brown, as soon as possible to ensure proper and timely consideration. We look forward to your participation in this valuable and worthwhile food and beverage industry event. John C. Brown Conference Chair, FBEC 2014 Phone: (337) 831-0413 E-mail: cbrown@venturafoods.com
SESSION DESCRIPTIONS 1) Water Energy Nexus (1 hour) Chair: Todd Musterait, HDR Inc. Co-Chair: Amy Holm, The Climate Registry and Kahley Malloy, Schneider Electric This session will highlight specific case studies of Food & Beverage manufacturers who are implementing programs and projects that include sustainable solutions to reducing water and energy consumption, downstream waste and wastewater management, and associated GHG impacts. Strategic planning from the shop floor to corporate program development, assessment, and reporting will also be discussed during this session. 2) Water Reuse (1 hour) Chair: John Kirkpatrick, Basic American Foods Co-Chair: David Drew, Gannett Fleming Inc. and Jim Jensen, HDR Engineering Presentations are encouraged to provide tools to highlight opportunities to reduce water demand, increase water cycles before discharge and implementation barriers or success stories. Case studies are encouraged. Topics include: Water reuse reality and potential energy, resource availability, & food processing potential. 3) Enforcement Horror Stories (1 hour and 30 Minutes) Chair: Josh Milleson, Kellogg Co. Co-Chair: Jim Anderson, Atwell, LLC and Jeff VanVoorhis, Symbiont This session is expected to be a lively evening with anecdotal examples of what has happened or could happen again. 4) Zero to Landfill 2.0 (1 hour) Chair: Lindsey Hughes, Anheuser-Busch Co-Chair: Beth Hyde, Roux Associates, Kahley Malloy, Schneider Electric and Berend Velderman, Golder Associates This session should provide an overview of management challenges, specifically for companies operating multi-locations. Presentations are to focus on any reduction, disposal or beneficial use of residual waste materials. Topics include: how to get started, reliable metrics, challenges, ROI and any lessons learned or unexpected benefits discovered.
5) Land Application & Material Waste Management (combined 30 minutes each) Chair: Dan Burgard, Cascade Earth Science Co-Chair: Chuck Ross, Environmental Treatment Systems, Inc. Presentations should focus on developing and implementing environmental program elements at a food processing or beverage facility to address both compliance and sustainability continuous improvement needs. The Session is intended to serve as an introduction/refresher for new/experienced personnel in the Industry. We request presentations include examples that define the challenges that can be expected and how they can be addressed with any ROI. 6) Supply Chain Challenges: Managing Your Risks & Challenges (1 hour) Chair: Maria Frain, Campbell Soup Co. Co-Chair: Beth Hyde, Roux Associates and Dave Toddes, Golder Associations This session should focus on case study and/or methods to quantify and manage the risks of supply chain partners. Some potential topics discussed impact of business interruption of a supplier, international expansion or brand supplier partner management. 7) Regulatory Drivers (1 hour) Chair: Susan Howley, Kraft Foods North America Co-Chair: Cathy Zadrzynski, ENVIRON International Corp. Presentations should focus on the key environmental regulatory programs that are impacting or may impact the food and beverage industry. Attention should be paid to issues as they relate to California and the United States as a whole. Comparisons to program activities in other jurisdictions should be made when appropriate. Can You Help Me (40 minutes) Chair: Susan Howley, Kraft Foods North America Co-Chair: Cathy Zadrzynski, ENVIRON International Corp. New Session: The purpose of this session is to introduce in a non-commercial way topics, vendors or materials that provide innovative solutions to a broad based challenge for the food and beverage industry. This year s topics are Above Ground Storage tank inspections to comply with SPCC requirements and a tablet based real time solution for inspection documentation.
8) Refrigeration (1 hour 30 minutes) Chair: Jerry Hancock, Flowers Bakeries USA Co-Chair: Steve Nelson, Coal Creek Environmental This session is to provide compliance guidance, case studies and applicable updates to support effective management of industrial refrigeration. EPA and local authorities have targeted PSM/RMP facilities with significant attention. California has very restrictive expectations with CalARRP. Non-ammonia refrigeration system management guidance is also within the scope of this session. 9) Nuisance Mitigation (1 hour and 30 minutes) Chair: Larry Cuomo, Dean Foods Co. Co-Chair: Houston Flippin, Brown and Caldwell Presentations can consider all aspects of nuisance mitigation as it relates to odor, noise, or other cases to illustrate successful projects. Tools, processes and management systems associated with the projects or case studies that allow companies to demonstrate their interest in being a good community steward. 10) Air and Source Reduction (1 hour and 30 minutes) Chair: Michael Boese, Frito Lay Co-Chair: Debbie Strawhand, Sierra Piedmont This session should include presentations that highlight Air and source reduction strategies, case studies, enforcement actions, VOC control strategies, NOx control strategies, best available control techniques, air, compliance strategies and what may be coming. 11) Waste Water: Projects, Regulation & Industrial User Agreements. (1 hour 30 minutes) Chair: Paddy Padhair, Coca-Cola Co-Chair: Keith Kirby, Sealed Air and Greg Sindt, Bolton & Menk, Inc. This session is intended to provide an overview of the current direction of Industrial Waste Water including pretreatment, what is new, some regulatory changes that may be coming to a jurisdiction near you, biocide impacts and a primer on Industrial User Agreements. These agreements have in some areas been changing without due process and may affect your operations. 12) Ad Hoc 1: Waste Water 202 (1 hour) Chair: Linden Blackmon, Bimbo Bakeries Co-Chair: Laura Huff, TRC Environmental Corp. This will be a short course on wastewater treatment terminology and application of common treatment technologies employed in the food and beverage industry.
13) Ad Hoc 2: Productivity Return On Investment for Environmental & Sustainability Projects (1 hour) Chair: Walter Kraus, Weston Foods Co-Chair: Scott Oliver, ISC Industrial Services Co. and Rachael Izdepski, Saga Environmental Engineering How not to build yourself a problem: Presentations to focus on providing tools and skill development to assist attendees evaluate, calculate, package and present business cases for environmental or sustainable projects where ROI may not be obvious. This will be an active and interactive workshop designed to equip attendees for future success. 14) Technical Tours: Chair: Rafaela Malfara, Weston Foods Co-Chair: John Nagle, E. J. Gallo Wines 15) Poster Sessions Chair: Barb Mantarro, Kellogg Co. Co-Chair: Mike Curato, Woodard & Curran
POSTER SESSION Chair: Barb Mantarro, Kellogg Co. Co-Chair: Mike Curato, Woodard & Curran INTRODUCTION The Food & Beverage Environmental Conference Poster Session held both Monday and Wednesday evenings of the Conference, provides a socially conducive forum for presentations of a broad array of technical subjects to conference attendees. A Poster is a presentation that conveys a technical topic, with the authors present to guide the viewer and answer questions. Posters can be traditional documents mounted on freestanding bulletin boards, or can be information displayed via alternative media. As with all technical sessions at this conference, the Poster Session is not a direct sales opportunity. The Poster Session allows conference attendees to review numerous topics quickly and to select key areas to focus upon. Lively, informal interaction between presenters and attendees should promote mutual learning and help in developing professional contacts. Posters are welcome that address the theme or any of the session topics of this year s conference. Also welcome are Posters that more broadly explore environmental and sustainability activities and programs at food and beverage companies. In the past, we have required that poster presentations include representation from a food or beverage company. This year we have waived the participation requirement, but still request that the poster presentation be prepared in consultation with and approved by a food or beverage partner. Posters work best when they address a specific situation and are divided into sections such as problem definition, goals, activities undertaken and results. Graphical material such as diagrams, photographs and charts can aid in effective communication. Additional Guidelines will be provided to Accepted Posters.
PRESENTATION PROPOSAL Date Submitted: Presenter Name Company Phone Email NOTE: Lead Presenter must be from a Food or Beverage Company or from Academia. Presentation Guidelines will be issued for all presentations that are accepted. Please which session you believe your presentation will fit: Water Energy Nexus Can You Help Me Water Reuse Refrigeration Enforcement Horror Stories Nuisance Mitigation Zero to Landfill 2.0 Air and Source Reduction Land Application & Material Waste Waste Water: Projects, Regulation & Management Industrial User Agreements. Supply Chain Challenges: Managing Ad Hoc 1: Waste Water 202 Your Risks & Challenges Regulatory Drivers Ad Hoc 2: Productivity Return On Investment for Environmental & Sustainability Projects Presentation Title: Presentation Outline: (continue on additional page if necessary) NOTE: There may be an opportunity to deliver a Presentation as a Poster in the Poster Session. Submit to: Chris Brown, Conference Chair, FBEC 2014 Phone: (337) 831-0413 Fax: (337) 942-8711 E-mail: cbrown@venturafoods.com
POSTER PROPOSAL Conference Theme: New Ideas & Fresh Solutions Date Submitted: Presenter Name Company Phone Number Email NOTE: Presentation Guidelines will be issued for all presentations that are accepted. Poster Title: Poster Outline: (continue on additional page if necessary) NOTE: There may be an opportunity to deliver a Poster as a Presentation in the General Session. Submit to: Chris Brown, Conference Chair, FBEC 2014 Phone: (337) 831-0413 Fax: (337) 942-8711 E-mail: cbrown@venturafoods.com