The Illinois Sustainable Technology Center (ISTC) Technical Assistance Program (TAP) has a new web presence. You may now find information on TAP at https://go.illinois.edu/techassist.
TAP makes companies and communities more competitive and resilient with sustainable business practices, technologies, and solutions. TAP works at the intersection of industry, science, and government to help organizations achieve profitable, sustainable results.
The new website makes it easier to find information on TAP programs, services, and projects. Visitors can sign up for free site visits or learn about fee-for-service opportunities to engage our sustainability experts. Any Illinois organization, business, manufacturing facility, institute of higher learning, government entity, public utility, or institution may request one free site visit (per location) at no cost to the facility.
General inquiries may be addressed to email@example.com. You may also reach out to specific TAP team members for assistance in their areas of expertise.
Register today for a free webinar from the US EPA, Wednesday, November 18, 2020, 1:00 PM – 2:00 PM CST.
The University of Wisconsin-Madison (UW-Madison) will cover their recently completed food and beverage pollution prevention (P2) work funded under EPA Region 5’s Pollution Prevention Grant Program. The webinar will provide attendees with:
- an overview of the sources of emissions of ammonia from the industrial refrigeration systems commonly used in food and beverage processing facilities;
- a summary of refrigerant inventory determination methods for industrial ammonia systems, including an Ammonia Inventory Calculator, which is a new online resource to estimate the operating charge of existing systems; and
- the use of dynamic charge calculations for flagging refrigerant losses from systems that would otherwise go undetected.
Applications of these methods, along with best practices for identifying and eliminating fugitive ammonia leaks identified during fieldwork in Wisconsin food and beverage plants will also be discussed.
- Douglas Reindl, Ph.D., P.E., Professor UW-Madison & Director of the Industrial Refrigeration Consortium
- Marc Claas, Researcher, UW-Madison’s Industrial Refrigeration Consortium
Register online at https://register.gotowebinar.com/register/6143302827653408272.
Questions? Please contact Christine Anderson, US EPA Region 5.
This story originally appeared in the April 2020 Food & Beverage Manufacturing News. This monthly newsletter, focused on sustainability for the food and beverage industry, is a service of ISTC’s Technical Assistance Program (TAP) and is funded through a grant from U.S. EPA. You can subscribe to the newsletter here.
COVID-19 is likely to have a prolonged impact on the health and well-being of residents in the greater Chicago foodshed which includes a 4-state region. A collaboration of local and regional food systems advocates created a matchmaking tool to connect needs and surplus in the Illinois institutional food system. Examples of listings include:
- Those with a surplus of meat or vegetables that need a home
- Those looking for local food to serve to displaced constituents
- Those with a need for extra hands at their facilities (milkers, kitchen staff, drivers)
- Those looking for job opportunities after their institution has closed or reduced labor
- Those with additional storage space for food that needs to be preserved
In addition, the Wasted Food Action Alliance is conducting a survey [English, Spanish, Arabic] of small- and medium-size farms and for-profit and nonprofit food businesses/organizations impacted by COVID-19. This is not a one-time information-gathering process, but an ongoing effort to respond to challenges that can lead to a more sustainable food system. This is not a research project. You can complete the questionnaire multiple times as new challenges arise. Producers from all over Illinois are encouraged to complete the survey.
The Wasted Food Action Alliance is a diverse set of organizations helping build a unified approach towards reducing wasted food and leveraging it to benefit the state. Its mission is to develop a working strategy and action platform that makes Illinois a leader in reducing wasted food by connecting and building on current wasted food initiatives, education, and policy in unified ways that holistically promote source reduction; food recovery for hunger relief and other uses; and recovery of food scraps for composting and creating healthy soil.