Environment Management Plan for Yorkshire Brewery

This report outlines an effective Environmental Management System for Yorkshire Brewery, including legal obligations, feedback systems, auditing practices, and potential improvement areas. The report highlights key operational aspects that will be reviewed, such as water consumption, wastewater disposal, energy use, and carbon emissions. The report also discusses potential opportunities to improve efficiency while carefully reviewing these key areas. The larger issues at the Brewery are carbon emissions and water consumption, and the report suggests ways to mitigate these impacts. The report also discusses the importance of monitoring and measuring, internal audits, and emergency preparedness and response. Finally, the report outlines legislative requirements and potential environmental impacts by process.

Environment Management plan
THE ENVIRONMENT MANAGEMENT
PLAN FOR
YORKSHIRE BREWERY
Name-
Student ID-
Word count-
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Executive summary
The Yorkshire Brewery is small microbrewery that is owned by a developer of Yorkshire Brewery.
The brewery values its environmentally beneficial policies which are currently in place. Although
some aspects of the brewery are environmentally efficient, Yorkshire Brewery strives to continuously
improve on how it impacts the environment. To keep improving, the key operational aspects in the
following document that will be reviewed are water consumption, wastewater disposal, energy use,
and carbon emissions. Potential opportunities to improve on efficiency while carefully reviewing
these key areas will be highlighted. A major limitation to the brewery may be its size and budget.
Larger industrial operations can make small modifications to equipment and have noticeable results;
larger operations also tend to have a larger budget to replace equipment and technology. These factors
have put microbreweries at a minor disadvantage to becoming as environmentally efficient as their
larger competitors. Changes to the way the beer is manufactured pose as risks to the quality of the
beer. Each time a change is made, the outcome it has on the quality of beer will have to be monitored
and assessed to ensure that the high standard Niagara College Brewery has for their is beer is not
compromised.
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Table of Contents
1. Introduction
2. The Legal obligations
3. Review and revise the EMP
4. Feedback systems
5. Auditing practices
6. Probity and accountability legislative requirements
Why do environmental management?
7. Monitoring and improvement during demolition
Flowchart of the brewing process
Potential environmental impacts by process
8. Review of the EMP
9. The review process
10. Continuous improvement process
11. Improvement areas
12. Conclusions
References
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1. Introduction
Aim
The purpose of this report is to develop an effective Environmental Management System for the
Yorkshire Brewery.
Objectives
An Environmental Management System is a site-specific plan that aims to outline current and future
strategies and systems to be put in place in order to protect the environmental and comply with current
and future environmental legislation. This process includes an initial environmental review, an
environmental policy, an analysis of environmental aspects and impacts, the development of
environmental targets and objectives, as well as a proposed action plan.
The objectives compiled under the environmental management plan pertains to the recovery of the
demolition and monitor as well as to improve the existing situation.
Environmental management plan
An environmental management plan is a site-specific plan that aims to outline current and future
strategies systems to be put in place in order to protect the environmental and comply with
environmental legislation. This section will outline base lining plans, benchmarking against other
breweries, as well as proposed actions to be taken in order to achieve objectives and targets.
Scope
The larger issues at the Brewery became evident quickly during the interview stage: carbon emissions
and water. One of the biggest contributors to brewery emissions is transportation of the product. As
Yorkshire brewery is a small organization, they do not have as large of a footprint as international
brands, however they do deliver and import their grain creating ample carbon emissions. According to
their sustainability plan from last year, their biggest contributor to carbon emissions is their electricity
consumption. Another sustainability issue is water consumption and waste water treatment. The water
consumption is not monitored outside of their bills and there are no large scale water reduction
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policies in place. Water is required in large volumes to make a quality product, which is where the
brewery’s priorities lie. Any water reduction plan would need to allow for ample supply to continue
creating a superior product (Pickrell et al, 2001).
2. The Legal obligations
The purpose of the Legal obligations) is to establish a starting point for an Environmental
Management System (EMS). By constructing an IER, the current state of environmental performance
can be determined for analysis and improvement. Existing systems and policies will be investigated
and discussed. Strengths, weaknesses, challenges and risks for the Yorkshire Brewery is small
microbrewery that is owned by a developer of Yorkshire Brewery (Nehring, 2003). The brewery
values its environmentally beneficial policies which are currently in place. Although some aspects of
the brewery are environmentally efficient, Yorkshire Brewery strives to continuously improve on how
it impacts the environment. To keep improving, the key operational aspects in the following document
that will be reviewed are water consumption, wastewater disposal, energy use, and carbon emissions.
Potential opportunities to improve on efficiency while carefully reviewing these key areas will be
highlighted. A major limitation to the brewery may be its size and budget. Larger industrial operations
can make small modifications to equipment and have noticeable results; larger operations also tend to
have a larger budget to replace equipment and technology ( et al, 2008). These factors have put
microbreweries at a minor disadvantage to becoming as environmentally efficient as their larger
competitors (Schalk, 2010). Changes to the way the beer is manufactured pose as risks to the quality
of the beer. Each time a change is made, the outcome it has on the quality of beer will have to be
monitored and assessed to ensure that the high standard The Yorkshire Brewery is small
microbrewery that is owned by a developer of Yorkshire Brewery (Szwajgier, 2011). The brewery
values its environmentally beneficial policies which are currently in place. Although some aspects of
the brewery are environmentally efficient, Yorkshire Brewery strives to continuously improve on how
it impacts the environment (Schalk et al, 2008). To keep improving, the key operational aspects in the
following document that will be reviewed are water consumption, wastewater disposal, energy use,
and carbon emissions (Rasool et al , 2000). Potential opportunities to improve on efficiency while
4

carefully reviewing these key areas will be highlighted. A major limitation to the brewery may be its
size and budget. They are, however, making positive strides in other ways such as the use of boxboard
for carrying cases made from recycled materials. (Russell, 2011) All spent grain on site is not put into
the waste stream; it is instead sold to local farmers as livestock feed, resulting in strong waste
diversion. Since the Brewery was established, there have been no environmental accidents on site and
they have protocol in place in case of spills or gas leaks. In addition to Yorkshire brewery policy the
Brewery also contributes to sustainability by:
● Reusing water that is used to heat the machinery by steam after condensation;
● Having an emergency spill plan in place; however the spill still goes into the municipal sewage
system along with normal waste water;
● Insulating all equipment/machinery to prevent heat loss and reduce energy consumption;
● turning on machinery only when in use;
● Keeping doors and windows closed to prevent heat loss in the winter;
● Avoiding heating water unnecessarily; and
● participating in the recycling program supplied to them through the Yorkshire brewery.
3. Review and revise the EMP
ENVIRONMENTAL POLICY
The larger issues at the Brewery became evident quickly during the interview stage: carbon emissions
and water. One of the biggest contributors to brewery emissions is transportation of the product. As
Yorkshire brewery is a small organization, they do not have as large of a footprint as international
brands, however they do deliver and import their grain creating ample carbon emissions (El-Gilany et
al, 2010). According to their sustainability plan from last year, their biggest contributor to carbon
emissions is their electricity consumption. Another sustainability issue is water consumption and
waste water treatment. The water consumption is not monitored outside of their bills and there are no
large scale water reduction policies in place (Taylor, 2009).
5

Commitment to continual improvement and pollution prevention
In order to make improvements to operations and prevent as much pollution as possible, the Yorkshire
Brewery will identify the significant environmental impacts of their activities and create goals and
reduction targets to mitigate these impacts (Yoder- et al, 2011). Their goal is to implement changes to
minimize significant environmental impacts while complying with all laws, regulations and guidelines
applicable. The Brewery aims to prevent pollution through minimizing waste water discharge, energy
reduction, and control carbon emissions throughout both the brewing and distribution process. In
order for the policy to successful, they recognize that all employees must be informed of, and trained
in, all company policies regarding environmental stewardship (Morris- et al, 2011).
Environmental policy inputs
The policy found both areas of environmental stewardship as well as areas of significant
environmental impact that need to be addressed in the Environmental Management System.
4. Feedback systems
The Brewery is governed by the environmental rules and policy of Niagara College and is involved in
any initiatives and targets set by the school. The authority has released an Environmental Policy
Statement in July of 2011 stating the direction and goals of their approach to sustainability and
environmental stewardship (Niagara College, 2011).
Significant environmental aspects
The significant environmental aspects were chosen based on the activities, products and services
(APS) at the Brewery and four significance criteria. The impacts of each APS were ranked under each
significance criteria between Low (1) and High (3). The impacts that ranked the highest are
considered Significant Environmental Aspects.
Water consumption
As the Brewery produces water-based beverages, water consumption is a very significant and
necessary aspect of the brewing process. Large amounts of water are used during the mashing process
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as well as for cleaning and sanitizing the equipment after each use. The 2013 Sustainability Plan for
Brewery (Okpala, 2013) estimates that 150 liters of water is used at the brewery for cleaning per
week, and that generally five to six liters of water is used to make one liter of beer.
5. Auditing practices
Monitoring and measuring
Internal audits must be done periodically to monitor the progress of the objectives and targets over the
established time period.
Non-conformance, preventative & corrective action
Due diligence must be done to ensure that any issues identified during the Monitoring and Measuring
is corrected and prevented in the future.
Records
Records must be kept to ensure that the ems is being followed accordingly. These records will be
required to be seen by an auditor.
Audits
An internal auditing procedure must be put in place for the environmental management system,
including a process and a schedule.
Management review
Top management must periodically review the Environmental Management System to ensure that it is
being followed. Resources shall be allocated to resolve any issues and aim towards improving the
environmental initiatives in place.
K) Emergency Preparedness and Response
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I) Existing emergency plans and procedures for dealing with environmental incidents (e.g. Accidental
emissions, discharge, leakage...etc.) In the event of a spill, employees are trained to shut off the
supply to the spill. Any and all discharges are permitted to pass into the municipal sewer system.
L) Monitoring and Measurement At minimum, annual water audits will need to be completed for the
Brewery.
M) Evaluation of Compliance Results from the annual audits should be compared to assigned targets
to evaluate compliance (Zaghloul et al, 2008).
P) Internal Audit A waste audit and a carbon audit were completed in 2013.
However, audits should include water and energy in the future.
Audits will need to be made annual in order to properly monitor objectives and targets.
The materials provided have been developed by Infotech Research with support from the Department
of State and Regional Development, Victoria. Many sources of information have been used including
the valuable experience of micro brewers, the Victorian Wine Industry Association, AUSAID, World
Bank and UNEP programs involving brewing. We would like to thank these people for their help and
also point out that brewing technologies are changing and new opportunities for improved
environmental performance are always occurring. So brewers should be vigilant in their efforts to
continuously improve their operations.
. Bullfrog Power has enabled the brewery to offset their energy consumption with green energy onto
the power grid. They have chosen to support bullfrog in such a way that 100% of their energy is
accounted as coming from renewable sources (Steam Whistle, 2014).
6. Probity and accountability legislative requirements
Catchment and Land Protection Act 1994 (Department of Natural Resources and
Environment)
 Are you operating in a special water supply catchment area? Refer to local water
catchment management authority ( Rabin, 1995).
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Water Industry Act 1994 (Department of Natural Resources and Environment)
 Do you discharge trade waste to a sewer operated by a water authority? Refer to the
water authority for specific requirements (Dargahi et al, 2007).
WASTE WATER PRODUCTION
Annual external water audits will allow the NC Teaching Brewery to determine their baseline waste
water production. In order to this, it is recommended that a waste water measuring meter be installed.
This will allow the Yorkshire Brewery to accurately measure the amount of waste water being
produced. In addition to this, it is recommended that a settling tank be installed on-site. This will
reduce waste water production by collecting waste water and allowing a small level of treatment to
occur, so that the waste water can be reused in the brewing process (Dargahi, 2012).
Why do environmental management?
The flow chart explains the need of the brewing process.
7. Monitoring and improvement during demolition
Flowchart of the brewing process
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10

Potential environmental impacts by process
Impact Brewing Fermenting Packaging Auxiliary
Air emissions Steam and odour
from wort
boiling
Odour from wort
aeration
Waste water
odour
Dusts from
milling
Carbon dioxide
from
fermentation
Odour from solid
wastes
Loss of coolant
to air
Waste water Hot water Hot water
Cooling water
Cleaning waste
water
Cleaning waste
water
Container
cleaning waste
water
General wash
down waste
Spills and
breakages
Solid wastes Dusts Yeast to waste Packaging
wastes
Greases and oily
rags
Trub – spent
grain
Fermentation
solids
Broken product
wastes
Cleaning sludges
/alkaline
Cleaning sludges
/alkaline
Floor sweeps
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Filtration sludges
/ DE
Noise High noise levels
due to bottles…
Compressors and
other motors
Energy
consumption
High due to
heating
requirements
Energy
consumption due
to cooling
High due to
heating
Water resource
depletion
High water use
due to extraction,
boiling losses
and cleaning
Water
consumption due
to cleaning
High water
consumption due
to bottle washing
and cleaning
8. Review of the EMP
Water is required in large volumes to make a quality product, which is where the brewery’s priorities
lie. Any water reduction plan would need to allow for ample supply to continue creating a superior
product is located on-the-Lake campus and believes in investing in sustainability (Caffel, 1995).
To achieve this strategy, the Yorkshire Brewery has set goals in order to be successful in this strategy
and demonstrate their commitment to continuous improvement and pollution prevention (NC
Teaching Brewery, 2015).
Water.
The brewing process requires a large volume of water for a quality product; a great deal with which is
discarded as waste water (Okpala, et al, 2013). The brewery neither monitors their water consumption
nor their waste water discharge volume, which is release directly into the municipal storm water
drains on campus (Wunderlich, 2013). During the interview, employees mentioned that they would
like to see the waste water repurposed much like they have repurposed the spent grain in the past.
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Electricity is also a significant environmental impact for the brewery and the main contributor to their
carbon footprint. , et al, 2008)
Views of stakeholders
The Yorkshire Brewery recognizes that stakeholders are essential for the business’ success both as a
brewery and as environmental stewards (Rajesh, 2013). Consumers and investors are becoming
increasingly aware and invested in companies who place priority on environmental integrity and these
are the relationships we wish to attract. By participating in the goals and reduction targets set in the
Niagara College Environmental Policy, reducing the significant environmental impacts will benefit
the business as well as impress stakeholders (Ministry of Health. Statistics, 2012).
KEY ENVIRONMENTAL MANAGEMENT ISSUES
The regulations are as under-
Category Waste minimisation opportunities
Production efficiency
improvement
 Careful temperature control for malt cooking operation and beer
fermentation process, proper control of yeast concentration in
fermentation tanks, etc (Fix,, 2000).
 Regular calibration of measuring instruments, checking of pumps,
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ISSUE LOCATION
Wastewater - Discharge onto land, open drains, rivers and lakes
Un-sewered breweries (no possible sewerage discharge)
Noise - Locations in residential areas (near hospitals, schools)
Odour - City locations close to high density housing (Bock, 1999).

- the best way to
reduce wastes is to
make them into more
product.
mixers to ensure that they are in good operating conditions at all times.
 Use Vertical Cylindrical Filter instead of the conventional filter press
to maximise solids recovery ( Gellore, 1992).
 Use a single fermentation tank system instead of a two fermentation
tank system to reduce tank washing requirement;
 Use the efficient filtration systems instead of filter press to filter beer
to minimise the waste discharge;
 Use fully biodegradable cleaning chemicals
 Allow tanks to drain fully
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Category Waste minimisation opportunities
Solid waste reduction o Segregate waste streams to enable more efficient disposal. For
example separate plastics from cardboard packaging to enable
recycling.
o Look at the brewery’s packaging waste.
o Divert organic solid wastes such as yeast wastes, trub, grain
dusts, spillages from general waste to animal feed, or compost
applications (Hornsey I, 2004).
9. The review process
Waste Water Management
In un-sewered areas land application through an irrigation system is the preferred approach which
requires the treatment of the brewery effluent to achieve a water quality satisfactory for irrigation plus
the implementation of sustainable irrigation practices (Barrett J, 1975). Direct application of treated
effluent to land will generally be subjected to an EPA licence (Maltby et al, 2006).
15
Untreated brewery
waste water
Solids
screened
out for
compost
Collection pit
Settled sludges
pH buffer added
Anaerobic
Biogas CH4
TYPICAL WASTE WATER TREATMENT REGIME

The details of waste water treatment systems.
Category Waste minimisation opportunities
Waste water volume
reduction
 Separate stormwater from general process effluent. Stormwater is
clean and does not require treatment. Ideally it should be collected
and used. Including it with general effluent unnecessarily increases
wastewater volumes.
 Segregate tank sludges and incorporate into composting activities.
This will reduce solid loading of the liquid effluent stream (Almalk et
al, 2012).
Recovery  Recovery of cooked malt for animal feed;
 Recover CIP chemicals (acids or alkali solutions) for reuse
 Recover CIP rinses for use in other operations such as neutralisation of
wastewater;
 Improve the wort recovery with membrane filtration techniques;
 Heat exchange hot waste water streams with incoming water;
16
Municipal sewer
system Aerobic reactor
CO2
Disinfection
Application to land / waterway

 CO2 can be recovered from fermentation for use in carbonation, or
waste water neutralization;
 Even the biogas generated from waste biodegradation can be
recovered and burnt as an energy source (Bland, 1993).
The categorisation of the consumption of the EMP strategies-
Category Waste minimisation opportunities
Energy savings  Switch off equipment and lighting when not required (Al-Enezi, 2009).
 Recover heat from wort boiling using heat exchangers with incoming
water (Blanpain-Avet. 1999).
 Recover energy from steam generated during wort boiling to preheat
wort, or preheat incoming water.
 Utilize natural ventilation and lighting wherever possible.
 Consider variable speed drives if pumping loads with variable duties.
 Make sure that compressed air leaks are promptly repaired.
 Ensure that the compressed air system pressure is as low as possible
(set to 50 kpa above greatest end user pressure requirement).
 Eliminate compressed air usage for activities such as water blow off
and sweeping or install high pressure-low flow nozzles.
 Insulate chilled water lines.
 Check door seals in coolrooms. Minimise moisture and heat loads
(such as lighting) in coolrooms.
 Ensure that refrigeration condensers are kept clean (Almutairi et al,
2011).
 Ensure that cooling water temperature is as high as possible (Alhusaini
H, 2006).
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To help sites identify legal issues that may be of relevance a checklist of questions and a guide to
provisions is given below (Caffal, 1999).
Environment Protection Act 1970 (Environment Protection Authority)
 Does your site require Works Approval and/or Licensing? (Refer to “EPA Works
Approval and Licensing Flowsheet” to determine approvals and licensing requirements.)
(Delvaux F et al, 2001)
 Do you discharge any liquid to a natural water body? (Refer to State Environment
Protection Policy (SEPP) “Waters of Victoria”.) ( Bamforth, 2001).
10. Continuous improvement process
Environmental Monitoring is an essential tool in relation to environmental management as it provides
the basis for rational management decisions regarding impact control. Monitoring shall be performed
during all stages of the project (namely: construction, and operation) to ensure that the impacts are no
greater than predicted, and to verify the impact predictions (Askounis, 1998).
Contingency plan
Contingencies:
1. Disposal of bad beer batch
a) Check holding tank capacity to treat a full batch
b) Check ability to treat / neutralise
c) If not sufficient to accommodate the batch tanker away the wastes using a licensed
contractor
2. Septic tank operation failure (not on sewer)
a) Examine the potential for diversion of wastes to other functioning septic tanks
b) If not acceptable pump out the tank contents and tanker away
3. Mal odour from waste water storage tank
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a) Increase aeration if BOD is high(Zakari, 2011)
b) Check ph and adjust if necessary
c) Tanker away sludge and residues
4. Mal odour from solids
a) Aerate the solids / or enclose
b) Remove solids from site(Miedaner, 1996)
5. Caustic / chemical spill
a) Neutralize spill (Sodium Bicarb or other neutralizing agent)
b) Absorb onto sand / soil
c) Collect for licensed disposal
6. Storm water contamination
a) Prevent storm water outflow from reaching open drains
b) Contain the contamination
c) Neutralize
d) Absorb or pump to containment
e) Dispose of contaminated water in accordance with hazard.
11. Improvement areas
S I T E I N S P E C T I O N
 Bunding, shut off valves, interceptor pits and other containment devices serviceable (Anheuser-
Busch. 2000).
Emergency Management Plan
 Procedure for regular inspection of containment devices (Dargahi, 2010).
 Defines potential environmental emergencies for the site.
 Contains a site plan showing drainage, storage areas and location of spill kits.
 Has a communication procedure.
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 Lists contact numbers for Fire Authority, EPA, Water Authority and Waste Management
Contractors (Bkontakt, 2000).
 Reference to Material & Safety Data Sheets.
Training & Awareness
Identification of emergency response staff.
 Training of emergency response staff (e.g. Use of spill kits, diversion).
 General awareness on emergency response.
 Drills and hazard identification.
 Contractor awareness (particularly those loading and unloading).
 Signage
12. Conclusions
In order to move towards the set targets and objectives, a series of steps will need to be taken. A
proposed action plan outlines and defines the different steps to be taken towards the end goal. To start,
internal and external audits will need to be done for water and energy in order to determine a baseline
to compare future progress against. A year of auditing and monitoring will be necessary for creating a
baseline year. The following sections outline proposed actions to be taken in order to achieve targets
and objectives. The brewing process requires a large volume of water for a quality product; a great
deal with which is discarded as waste water. The brewery neither monitors their water consumption
nor their waste water discharge volume, which is release directly into the municipal storm water
drains on campus. During the interview, employees mentioned that they would like to see the waste
water repurposed much like they have repurposed the spent grain in the past.
20

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