FOOD AND BEVERAGE INDUSTRY:

ENVIRONMENTAL ISSUES AND PROTECTION

Ang, Corinne, S15
Corinneang12@yahoo.com

Cayco, Nadia, S15

Freaking_cool49@yahoo.com

Francisco, Barbara Kates, S15

Kates.francisco@delasalle.ph

Lupac, Homer, S15

Baldhomer_28@yahoo.com

De La Salle University - Manila

College of Computer Studies
Bachelor of Science in Information and Communications Technology Management
ABSTRACT
This paper aims to identify and solve the environmental
issues of the food and beverage industry by discussing the
root source of the problems and possible ways of protection
and environmental preservation. This paper also discusses
environmental issues such as the pollution caused by food
processing; sustainability of the resources used and food
packaging waste, which are also some major factors that
contribute to environmental destruction. The novel aspect of
this contribution is that it differs from others because it does
not only cover the environmental issues in a worldwide
perspective, but it also tackles specific cases that happened
in the Philippine setting. In addition, current and future
solutions have been presented to mitigate and prevent
further damages done to the environment by food processing
technologies. Opening the possibilities of solutions to the
dilemma is the objective of this paper. Through this, the
growing problem that is depleting and destroying Mother
Nature could be reduced or put to an end.
1. INTRODUCTION
The Food and Beverage Industry is one of the biggest
industries worldwide mainly because it addresses the most
basic need of humans. Because of this, food manufacturers
are sprouting like mushrooms. As a result, factories generate
millions of waste per year that goes straight to the
environment. These industrial activities produce wastes,
which include rubbish, hazardous waste and special wastes.
Thus, several environmental issues have occurred as a result
of food manufacturing, packaging and processing
technologies.
The food and beverage industry have emerging
technologies that improved food processing, production and
packaging. With these new modes of production and
emerging trends, come environmental issues as a result of
these technologies used. Environmental issues arise as we
become more conscious of the deteriorating effects on our
planet. Consumer pressure and increased regulation have
made environmental awareness increasingly important in the
food industry. Now more than ever, it is essential for food
manufacturers to understand the environmental impact of
their activities and raise their production standards.
Definitely, concern about the protection of the
environment has become a major issue for many people.
Consumers are now demanding products and packaging that
do not damage the environment. Manufacturers are
responding with improved processing techniques, more
environmentally friendly packaging and sustainable food
supply. Some manufacturers now make environmental
protection a priority.
2. KEY ENVIRONMENTAL ISSUES
Due to the explosion of various environment-related
diseases, manufactures from the leading industries have
started turning their attention to environmental issues such
as waste disposal, oil dependency, air pollution and resource
scarcity. As the idea of making the world a greener place
enters the majority thought, the food and beverage industry
can also feel the pressure of ensuring that their company’s
activities are environmentally sensitive. The food processing
industry now has special concerns not only for the health
and safety of the consumer but also for the welfare of the
environment.
2.1. Pollution from Food Processing
Among the key environmental issues for the food industry,
pollution from food processing has caught the attention of
the authors. It is due to its numerous effects to the
environment also considered as the most critical
environmental issue in the industry. The main contributors
of pollution are none other than the waterwaste and
solidwaste.
According to the Watereuse Association, wastewater is
the kind of water that has been previously used by a
municipality, industry, or agriculture and has suffered a loss
of quality as a result of use. It may conctain biochemical
oxygen demand (BOD); total suspended solids (TSS);
excessive nutrient loading namely nitrogen and phosporus
compounds; pathogenic organisms which are a result of
animal processing; and residual chlorine and pesticide
levels. On the other hand, solid waste includes both organic
and packaging waste which will be discussed in the later
part of the paper. Organic wastes are the rinds, seeds, skin,
and bones from the raw materials, resulting from processing
operations. Inorganic wastes typically include excessive
packaging items that are, plastic, glass, and metal.
Fig. 1 Wastewater Treatment
These primary issues can be divided into four major
sectors into four major sectors including fruit and
vegetables, meat, poultry and seefood; beverage and
bottling; and dairy operations.
For the fruit and vegetable sector, wastewater and solid
waste are the primary cause of pollution. Their wastewater
is high in suspended solides, organic sugars and starches
that may contain residual pesticides. Solid wastes include
the materials from mechanical preparation processes that are
rinds, seeds and skins from the raw materials. Currently,
thesolid waste that is not resold as animal feed is handled by
conventional biological treatment or composting.
Under the meat, poultry and seafood sector, their
processing facilities offer a more difficult waste stream to
treat. The killing and rendering processes create blood by-
products and waste streams, which are high in BOD. IN
return, these might cause dreadful disease spread by
pathogenic organisms carried and transmitted by livestock,
poultry, and seafood. This sector is often considered to be
the most regulated and monitored.
The wastes in this sector do not just affect the industry
negatively, but it also has positive effects. Their wastes can
be categorized into the following: process wastewaters;
rejected or unsatisfactory animals; carcasses and skeleton
waste; fat, oils, and greases; animal feces; blood; and
eviscerated organs. They are high in protein and nitrogen
content such that they can be used as excellent sources for
the recycled pet food. Skeleton remains are then converted
into bonemeal, which is an excellent source of phosphorus
for fertilizers. FOG waste finally is used as a base raw
material in the cosmetics industry.
Same with the fruit and vegetables sector, wastewater
and solid waste are the primary waste streams for the
beverage and fermentation sector. The remains of spent
grains and materials used in the fermentation process were
converted to solid wastes. While the fermentation processes
are high in BOD for the soft drink processes that turns to
wastewater.
The last sector to be discussed is the dairy sector where
majority of the wastewaters comes from start-up and
shutdown operations performed in the pasteurization
process. This waste is pure milk raw material mixed with
water. Another waste stream of dairy sector is from
equipment and tank-cleaning wastewaters which are usually
acquired during the last phase of pasteurization.
2.2. Food Packaging Waste
Especially in today’s “throw away” society, where one third
of all rubbish is packaging, designers must consider ways to
minimize the amount of packaging a food product has and
limit its impact on the environment. (Booker, Monks,
Roberts, & Stafford, 2004)
Food packaging affects the environment in two ways.
First, food packaging uses resources like minerals, oil and
wood to produce the packaging, thus sustainable food
production will be a real challenge for the future. A lot of
natural resources are being used for the manufacturing of
food packaging. Second, it creates pollution as a result of
packaging disposal. (Campbell, Clapton, & Tipton, 2002)

Fig 2. Food and Beverage Packaging Wastes
The Food and Beverage Industry is solving these
problems caused by packaging through recycling,
redesigning and reducing the amount of packaging used.
2.2.1. Recycling
Food packaging made from glass, metal and paper can all be
recycled. Some kinds of plastics may also be recycled.
Packaging designers need to consider using materials that
can be easily recycled. In order to support the
biodegradation process and recycling cycle of materials,
they also need to use materials that have already been
recycled, such as recycled paper. (Campbell, Clapton, &
Tipton, 2002)
However, the responsibility of making sure that
packaging is actually recycled and not just thrown away lies
more on the side of the consumers and not just the
manufacturers. Consumers should also recycle food
packages and follow the correct disposal of trash, such as
with the correct use of the biodegradable and non-
biodegradable trash bins.
Recycling can help preserve the natural resources and
reduce air pollution. Also, waste management systems
should be properly used as these can help us in recycling
certain materials. The consumers should be encouraged to
buy food products in reusable packaging. Manufacturers
should promote recycling to customers through labeling and
advertising.
2.2.1.1. Glass
In terms of recycling, glass is an excellent packaging
material to be used. This is because recycling glass use less
energy than producing new ones. Moreover, glass can be
recycled over and over again.
2.2.1.2. Metal Foils and Cans
A good way to greatly reduce pollution in our environment
is to recycle aluminum and tin cans. Both of them can be
recycled indefinitely and made into food containers.
However, collection and sorting of these can be labor
intensive and tedious, but there are some developed systems
available for the recycling of these products. (Campbell,
Clapton, & Tipton, 2002)
2.2.1.3. Paper and Card
Paper and card is normally used to package goods. It can be
recycled five times before the paper fibers weaken. There
are waste management systems designed specifically for the
collection and recycling of paper. The only downside of
paper recycling is that recycled paper is often a lower
standard than virgin paper. (Campbell, Clapton, & Tipton,
2002)
2.2.1.4. Plastics
To make new plastics, oil and gas reserves are used, thus
resulting in air pollution. Recycling plastics can greatly
reduce these problems. Waste management systems are used
to recycle seven different types of plastic used for
packaging. Furthermore, waste generated from the
manufacture of plastic packaging can also be reprocessed.
2.2.2. Reducing the Amount of Packaging Used
Food packaging designers can consider reducing the weight
and thickness of packaging, which will then use less
material. An example of a good innovation in this aspect is
that plastic bottles are now a third lighter than they used to
be. The table below shows the food packaging waste
growth in Year 2008.
3. LOCAL CASES IN THE PHILIPPINES
The problems posed by hazardous wastes are beginning to
be a priority concern of the new Philippine government due
to the increasing number of factories and firms which are
generating wastes considered hazardous to health and the
environment. The Philippines, like any Third World country
is not properly equipped in terms of equipment and technical
expertise to deal with these wastes. The Environmental
Management Bureau (EMB), a policy making body of the
Department of Environment and Natural Resources (DENR)
is seeing that hazardous waste management is made an
integral part of the industrial planning process. Though they
are responsible for environmental monitoring and the
regulation of hazardous waste disposal in the country, there
are still cases of environmental regulation violations of these
companies.
 Table 1. Food Packaging Waste Growth, 2008
3.1. Banana Plantation’s Use of Harmful Pesticide
Causes Air Pollution
Among the industries, the food industry also contributes a
great part in the environment destruction including in the
local scene. According to the article “Environment-
Philippines: Aerial Spraying Case - Profits Vs Public
Health”, big agribusiness corporations in Davao employ
aerial spraying to kill ‘Sigatoka’, a fungus that attacks the
leaves of banana plants and causes premature aging of fruits.
Bananas, primarily grown in Davao, are a valued export
crop and earn for the Philippines over 400 million US
dollars in export revenue each year.
Dithane, which Banana plantations use, contains
cancer-causing elements. Plantations are discontinuous and
patchy, and the planes used for the spraying are known to
stray into the buffer zones around inhabited areas, violating
rules specified in environmental compliance certificates
issued to the companies.
Davao city officials, convinced that aerial spraying
harms humans health and the environment, passed an
ordinance last year banning the aerial spraying of pesticides.
They instead encouraged banana growers to use ground
spraying as it’s safer. (Sarmiento, 2008)
According to the case study entitle “Philippine banana
and Japan”, there are several factors that contributed to the
environmental damages. One is that there are extremely
toxic substances applied during the production. Clear cutting
at riverbank and inadequate waste disposals are also major
causes. Aside from that, Waste water with chemical residues
coming from packaging plants and plantations ending up in
rivers without any treatment. There is also a lack of
monitoring system for water, soil and air conditions in
relation to pesticides.
The following are the damages caused by the banana food
production:
 Water, soil, marine, and air contamination
 Permanent soil contamination with copper resulting
in permanent effects
 Sediment production and transport to watersheds
and seas
 Death of animals, especially fish, caused by
pesticide poisoning
 Pesticide intoxication of workers and neighbors
 Appearance of secondary plagues resulting from
excessive application of pesticides
 Deforestation
 Water euthrophication (Azuma, 2001)
Pesticides are diverse and omnipresent. All pesticides
are toxic by their nature, and hence, they cause human and
animal health hazards through exposure or dietary intake.
Pesticide residues to the local environment (air, soil and
surface water) affect the lives of birds, wildlife, domestic
animals, fish, livestock and human beings. According to the
“Report on the Pesticides in the Philippines”, a total of 273
cases of poisoning were reported in the Philippines, in
which Insecticides from food manufacturing industry
account for 71.3% of the poisoning incidents.
3.2 Increasing Number of Plastics Generated from Food
and Beverage Packaging
Plastics are synthetic substances produced by chemical
reactions. Almost all plastics are made from
petroleum."Plastics" derived their name from their
properties to be molded, cast, extruded or processed into a
variety of forms, including solid objects, films and
filaments. These properties arise from their molecular
structure. Plastics are polymers, very long chain molecules
that consist of subunits (monomers) linked together by
chemical bonds. The monomers of petrochemical plastics
are inorganic materials (such as styrene) and are not
biodegradable.
Plastic has many properties which have made it a raw
material of choice for manufactures of plastic bags and
packing materials. Cost of production, light weight,
strength, easy process of manufacture, and availability are
few of the properties. Nowadays, man has simply not put the
plastic to the right use/ or using it without taking proper care
of other related norms of usage. Even though plastic bags
can preserve food and can be used for growing vegetables in
a controlled environment, their method of disposal has
creates unprecedented pollution problem.
The hazards plastics pose are numerous. The land gets
littered by plastic bag garbage presenting an ugly and
unhygienic seen. The "Throw away culture" results in these
plastic containers finding their way in to the city drainage
system, the resulting blockage cases inconvenience, difficult
in maintaining the drainage with increased cost, creates
unhygienic environment resulting in health hazard and
spreading of water borne diseases. This littering also
reduces rate of rain water percolating, resulting in lowering
of already low water levels in our cities. The soil fertility
deteriorates as the plastic bags form part of manure remains
in the soil for years. It has been observed that the animals
eating the bags sometimes die. Plastic goes into the ocean
which is already a plastic infested body of water. Fish and
other marine species in the water ways, misunderstanding
plastic garbage as food items swallow them and die.
Plastic pollution in the Philippines is very noticeable.
Pollution has been one of the major problems faced by the
government. On the heart of the country, the waste coming
from plastics is the second largest contributor. The largest
would be kitchen waste, which also contains waste from the
food packaging that they consume. Noticeably, Manila Bay
is considered one of the most polluted bays in Asia, and
plastics comprise most of the floating litter on its surface. In
the article “Waste survey exposes extent of plastic pollution
in Manila Bay”, plastics such as disposable packaging used
in mostly in the food and beverage industry is said to be the
main plastic culprit in Manila Bay. The immense volume of
assorted plastic garbage littering its coasts and floating in its
currents is symbolic of the trashing of Manila Bay, and
serves as a visual reminder of the pollution that is slowly
killing the seas.
Fig 3. Waste Contributors in Metro Manila
4. ENVIRONMENTAL PROTECTION
The Food and Beverage Industry consumes a large amount
of resources from water to other raw materials in order to
manufacture a very large variety of products. Consequently,
the waste, pollution, or simply put as environmental risks
are also just as high. In connection with this, the industry is
now faced with a great challenge to create innovations or
changes to reverse the negative contribution of the industry
in different environmental problems or issues world-wide.
In order for the system to work out without losing profit and
gain while at the same time implementing environmental
protection policies, the industry together with the big and
small organizations that are affected must come up with
innovations especially in terms of waste segregation and
product packaging. These are in line with the observation of
the group that starting to reduce the disposal costs would
mean a decrease in the volume of waste material and by-
products generated in the production process. If less waste is
generated, then less material needs to be disposed of.
Minimized disposal would yield to a healthier community
for us and for the next generations. The following are just
the technological innovations that can contribute largely in
environmental protection in the industry:
Some Technological Innovations
A. Advanced Wastewater treatment process – This method
or innovation aims to surpass the function and
effectiveness of the other technologies. This will
enhance the process more beyond just secondary
treatment.
B. Improved Packaging – this pertains to the practice of
using packaging materials that are less destructive,
those that are too excessive, and of course those that are
environment friendly. One example from the
Philippines are the green bags being used by SM
Supermalls as a substitute for plastic bags.
C. Improved Sensors and Process Control- This is the use
of advanced techniques that will cancel out the wasted
and improve productivity.
D. Food Irradiation – Radiation most often than not give
humans very bad side effects when exposed. But in the
case of food and beverages, the radiation will cripple
the spread of unwanted pathogenic micro-organisms
that cause diseases.
E. Water and Wastewater/ reduction – This means either
the Reduction or total elimination of effluent from the
manufacturing process.
5. CONCLUSION
The Food and Beverage Industry has proven to be the
ultimate industry. Profit is continuous, production is
consistent in terms of volume and it has the most consumed
products world-wide, since these are basic necessities.
While food and beverages are being manufactured, the same
amount of diseases, pollution or wastes are generated and
this is where the food and beverage industry must be
reminded of their corporate responsibilities, moral
obligations, and ethical considerations. It is indeed taken for
a fact that the complex effects of the environmental risks
that the industry generates posts as a threat not only to a few
selected consumers but to many more.
Protecting the environment is a partnership between the
consumers and manufacturers. It is important to examine the
environmental impact of every stage of the food production
process, starting from the farming practices in raw material
production to packaging the final product. Food product
designers and manufacturers should consider the
environmental issues when designing products in order to
reduce its adverse effects on the environment, and they
should contribute to environmental protection as well. On
the side of consumers, the consumers should be educated
buyers and support products advocate recycling, that have
recycled materials or come from recycled packaging.
6. FUTURE RESEARCH
6.1. Regulations and Standards
International standards developed by the Geneva -based
International Organization of Standardization, called ISO
14000, represent the latest attempts to provide a global
environmental management system. ISO 14000 was
intended to help organizations manage and evaluate the
environmental aspects of their operations without being
prescriptive. The International Organization of
Standardization intends to provide companies with a
framework to comply with both domestic and foreign
environmental regulations. ISO 14000 contains sections
calling for implementation of pollution prevention
programs.
6.2. Industry Trends
There are several ongoing trends and research and
development activities apparent within the food-processing
community in the areas of pollution prevention and clean
technology implementation.
6.2.1 Solid Waste Reduction
Companies will continue to look at ways to reduce solid
waste generation, use less or reusable packaging, and use
biodegradable packing products. Excessive packaging has
been reduced and recyclable products such as aluminum,
glass, and HDPE are expected to continue being used to a
wider degree in packaging situations.
6.2.2 Mechanical Versus Chemical Processing
Companies will show increased consideration for
using mechanical methods for food processing (e.g., the
fruit and vegetable sector). Mechanical processing can be
used to perform many of the same functions as chemical
processing.
6.2.3 Pretreatment Options, Water Conservation, and
Wastewater Reduction
Pretreatment opportunities and water conservation will
continue to be principal targets for pollution prevention
source reduction practices in the food-processing industry.
Pretreatment options look to minimize the loss of raw
materials to the food-processing waste streams. Water used
in conveying materials, facility cleanup, or other non-
ingredient uses will be reduced, which in turn will reduce
the wastewater volume from food-processing facilities.
Wastewater treatment will continue to be the pollution
prevention treatment focus for food-processing companies.
The industry will continue to implement advanced
innovative techniques to lessen the environmental impact of
food processing discharge wastewaters. (Unido, 2007)
Some of the technologies being developed to reduce waste
in the Philippines:
6.2.3.1. Third Generation Polystyrene Melting Oven
Locally, PCPP and Department of Science and Technology -
Material Science Division has developed a newly improved
third Generation of melting oven for foam polystyrene.
Enhancement of its features made it easier for the recycling
of foam polystyrene. This third generation melting unit had
passed the alleged non-environmental issues. Some useful
products that can be produced from the melted polystyrene
are table tops, cat walk, boards, bricks, synthetic timber
plank and now even plastic planters are being discovered
from the recycled foam PS.A team of engineers have taken
garbage recycling up another level with a new low-cost
wastewater treatment technology straight from the trash bin.
(Polystyrene Packaging of the Philippines, 2003)
Fig 4. Improved PS Melting Oven
6.2.3.2. Atmospheric Fluidized Bed Boiler
The Nestle CDO factory’s atmospheric fluidized bed boiler
is a state-of-the-art technology that burns and recycles spent
coffee grounds into bunker fuel, which the factory uses for
its operations. Spent coffee grounds are the remains of
ground roasted coffee after extraction. The AFBB helps
reduce environmental pollution and save energy costs. It
also prevents emission of air pollutants such as sulfur
dioxide and nitrogen oxide, which are natural by-products
arising from the combustion of fossil fuels. (Filipinas, 2008)
7. RECOMMENDATIONS
For the F&B industry to be able to effectively manage the
impacts while optimizing water, energy, and resource use
and improving working practices, there should be a certain
adoption of the industry-specific good-manufacturing
practice, quality management systems (including ISO 9000
series, ISO 22000), risk management systems (e.g., Hazard
Analysis Critical Control Points, HACCP), and
environmental management standards.
Based from the major environmental issues in the
industry such as wastewater, solid waste, and air emissions,
the group recommended some measures on how to prevent
and control the generation of such issues.
For the solid waste, there should be minimal inventory
storage time for raw materials to reduce losses from
putrefaction; monitoring of regular refrigeration and cooling
systems during storage and processing activities to minimize
product loss, optimize energy consumption, and prevent
odors; clean, sorted, and graded raw foodstuffs at an early
stage in order to reduce organic waste and substandard
products at the processing facility; consideration of disposal
through composting and/or use for soil amendment; then
organic and non-organic debris / soil, solid organic matter,
and liquid effluents, including sludge from wastewater
treatment, which remain after the implementation of waste
prevention strategies should be recycled as a soil
amendment (based on an assessment of potential impacts to
soil and water resources) or other beneficial uses such as
energy production.
Wastewater, being the most critical issue, can be
nonetheless alleviated in various ways. First, huge amount
of such should be reduced by preventing raw materials,
intermediates, product, by-product and wastes from
unnecessarily entering the wastewater system. Second,
companies can use of techniques for treating industrial
process wastewater which include grease traps, skimmers or
oil water separators for separation of floatable solids; flow
and load equalization; sedimentation for suspended solids
reduction using clarifiers; biological treatment, typically
anaerobic followed by aerobic treatment, for reduction of
soluble organic matter (BOD); biological nutrient removal
for reduction in nitrogen and phosphorus; chlorination of
effluent when disinfection is required; dewatering and
disposal of residuals; in some instances composting or land
application of wastewater treatment residuals of acceptable
quality may be possible. Additional engineering controls
may be required to contain and neutralize nuisance odors.
Turning the attention now to air emissions, companies
should be reminded that the main air pollutants from food
and beverage processing operations consist of particulate
matter (PM) and odor. PM may arise from solids handling,
solid reduction and drying. Odor may be released by thermal
processing steps such as steam peeling, blanching and
dehydrating and by microbial action in stored solid waste. In
meat processing, odor may also be emitted from cooking
and smoking activities.
PM can be rather lessened through the help of
techniques such as covering of skips and vessels, and
stockpiles, especially outdoors; enclosin silos and containers
used for bulk storage of powders and fine materials; usage
of closed conveyors equipped with filters to clean transport
air prior to release; usage of cyclones and, if necessary, and
fabric filters to remove dust from exhaust air; lastly,
removal of particulate matter from the gas stream using dry
cyclones, venturi scrubbers, electrostatic precipitators
(ESPs) or dry filter systems, as necessary.
Odor in the same manner can be prevented and
controlled by these techniques: use of wet scrubbers to
remove odor if the plant is in close proximity to residential
areas. Wet scrubbers are used to remove odors with a high
affinity to water, such as ammonia emitted during the
rendering process and during the procurement of air
emission systems for smoking units, it is best practice to
install integrated systems that combine air cleaning,
incineration, and heat recovery. Such systems are highly
effective with regard to the reduction of odor emissions,
production / energy efficiency; lastly, re-circulate exhaust
gas from frying and other cooking operations to the burner.
Organizations that fall under this industry are to
implement these new rules, policies, and techniques that
would allow a new view of what must be the direction of the
developments in the industry. The new policies that are even
backed-up not only by implementing strategies but also by
the technological advancements will be more effective.
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(2004). Maximize Your Mark: Food Technology Revision
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