FOOD & BEVERAGE PROCESSORS HAVE A RANGE OF OPTIONS FOR WATER MANAGEMENT

Our Solutions Integrate Engineering with Compliance Strategy

With limited water supplies, rising sewer connection fees, salinity concerns and increasing scrutiny from regulatory agencies, it’s clear that food and beverage processors must engage in strategic planning for water and wastewater management to assure ongoing, viable operations.

Kennedy/Jenks understands the challenges facing the food and beverage industry and has extensive experience designing wastewater treatment systems, including land application and pretreatment systems. System feasibility is assessed considering the processor’s long-term operational plans, costs, effectiveness, maintenance requirements and regulatory requirements.

To address salinity in processing effluent, the best approach is often source reduction and reuse or recycling of wastewater streams within the plant. Kennedy/Jenks can identify the best options to reduce the volume and strength of wastewater.

A well-designed treatment system can offer value only when permitting is completed with appropriate discharge limits. Kennedy/Jenks staff includes engineers who were formerly employed by the California Regional Water Quality Control Board and State Water Resources Control Board and know what works in the permitting and negotiation process.

Kennedy/Jenks has been at the forefront of efforts by both the food and wine industries to identify best practices for land application of process water. Findings were compiled in best practices guidance documents prepared on behalf of the Wine Institute and the California League of Food Processors (CLFP).

Please contact us for more information.

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