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Home > Feature Articles > Food Processing for Sustainable, Local, Organic and Effective Food Distribution

Pollution Prevention (P2) for Food Manufacturing

Pollution CAN be detected, measured and managed. That's what P2 is about...managing the chemicals, natural ingreidients and even solids that are mishandled and lead to damaged workplaces, products and our living environment.

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Pollution accumulates and is insidious because it is often not detectable by the naked human senses. But in a controlled environment, such as a business, pollution CAN be detected, measured and managed. That's what P2 is about...managing the chemicals, natural ingreidients and even solids that are mishandled and lead to damaged workplaces, products and our living environment.

P2 is the use of materials, processes, or practices that eliminate or reduce the creation of pollutants or waste at the source. P2 strategies and techniques avoid the production of waste and the subsequent costly and sometimes dangerous waste management activities.

Waste avoidance or reduction can deliver efficiencies as well as cost savings from

  • Lowered waste management costs
  • Lowered raw materials costs
  • Reduced insurance and worker safety costs
P2 can simultaneously improve your bottom line - and protect the environment.

Food pollutants can include pesticides, paper, packaging materials and cleaning supplies, among other materials.

Waste Reduction & Management for Food Manufacturing

Solid waste from food-processing plants are especially high in nitrogen and phosphorus content. Most solid wastes can be processed into valuable byproducts that are resold as fertilizer, animal feed, and other useful products. A past barrier to byproduct resale has been converting the byproduct into useful, marketable material. The addition of coagulants to food-processing wastewaters makes much of the solid waste sludge unsuitable for animal feed.

National Centers that Support Food Manufacturing Sustainability

Center for Byproducts Utilization
Milwaukee, WI

Department of Food Science and Technology
Corvallis, OR

Food Industry Research at U.S. Department of Energy
Washington, DC

National Solid Waste Management Association
Trenton, NJ

NCSU Food Science Program
Raleigh, NC

Pacific Northwest National Laboratory
Richland, WA

U.S. Department of Agriculture
Washington, DC

U.S. Food and Drug Administration
Washington, DC

Edited by Carolyn Allen, owner/editor of California Green Solutions
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