The Bloom Centre for Sustainability (BLOOM) released a pilot project case study today entitled, Driving Adoption of Innovative Solutions in Ontario’s Bakery Sector – Demonstrating the Approach and Benefits of Source Reduction as Part of Wastewater Management.

Through a structured review of current practices and their impact, the pilot identified high-risk areas of operations, including mixing area and sanitation areas, that are contributors to wastewater strength.

By reducing wastewater volume and strength through practice improvements, the pilot process helped to identify ways to minimize end-of-pipe requirements, thus reducing the size and cost of treatment technologies that might still be required.

The case study is relevant for bakeries and other food and beverage processors that are just beginning to explore water, resource, and wastewater management programs. It is also useful for processors that are looking to improve their internal practices before exploring the idea of an on-site treatment solution.

BLOOM’s strategy in the food and beverage sector has been to undertake projects to assess and demonstrate a portfolio of complementary approaches and technologies, with the goal to demonstrate to food and beverage processors, cleantech solution providers, engineering consulting firms and government, that there are practical, affordable and proactive approaches to achieve improved on-site wastewater management.

For other BLOOM case studies relevant to the food and beverage sector, visit:


Please enter your name here
Please enter your comment!