IDC Supports CH2M HILL Win of Sustainable Master Planning Project for Organic Dairy

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Once again IDC’s proud to be part of a CH2M HILL team that’s succeeded in winning new work in the specialized area of sustainable design and resource optimization for the dairy industry.

The latest project win is with Aurora Organic Dairy in Boulder, Colorado. The project’s scope is to develop a sustainability master plan for the dairy. Project manager is Lisa.Grice of CH2M HILL’s Denver office.

The client was particularly impressed with the related experience that IDC contributed on similar projects for other dairies, including our 2002 work for TNUVA, Israel’s largest dairy. With 6 dairies producing more than 2 3/4 million liters of fresh milk, TNUVA wanted to make sure that its extensive operations were as environmentally responsible as they could be.

On that project IDC teamed with CH2M HILL’s Portland, Oregon office to complete a study recommending environmentally sound strategies for energy and water use, transportation issues, siting, product packaging, and other opportunities for "green" improvements.

CH2M HILL’s formidable background in sustainability master plans was also said to be a big factor in winning this latest Aurora project.

Aurora describes its operation as the first milk plant in America that combines both pasteurized and ultra-pasteurized milk bottling in a certified organic system.

DC’s Philippe Neuville (PDX) will assist the team by focusing on improving the sustainability of the dairy’s water, energy, wastewater and process equipment operations.

Philippe has completed many projects of this kind for dairies and other food processors. Coincidentally, he’s currently beginning the second phase of a similar project for Group Danone in France. In the first phase of work for Danone, our project team proposed improvements in processing efficiencies and strategies for reduction in water and energy usage, including calculations of the payback period for each proposed idea. Phase 2 will involve re-testing and engineering to implement the best ideas.

Our performance record shows that projects of this kind can yield significant savings for dairy clients. In the case of Danone, for example, our team was able to find ways to save 22,000 gallons of water a day in an aseptic filling system, and an additional 40,500 gallons per day in a water recovery system. In addition, we showed the client how to achieve $45,000 per year in energy savings. An anticipated Phase 3 for Danone will take these sustainable savings strategies to the next level.

Similar successes hopefully await our new dairy client, Aurora Organic. The project is scheduled to begin in April.

For those who’ve wondered about the differences between organic and non-organic foods, here are a few facts on the subject courtesy of Aurora Organic Dairy.

What is organic food?

The organic industry comprises a small portion of the overall grocery products industry – about 2% - but is growing much faster than the overall industry. Organic products now total approximately $11 billion in sales.

What is organic?

Organic refers to the way agricultural products—food and fiber—are grown and processed. Organic food production is based on a system of farming that maintains and replenishes soil fertility without the use of toxic and persistent pesticides and fertilizers. Organic foods are minimally processed without artificial ingredients, preservatives, or irradiation to maintain the integrity of the food.

Is there an official definition of "organic"?

The following excerpt is from the definition of "organic" that the National Organic Standards Board adopted in April 1995: "Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony."

What does "Certified Organic" mean?

"Certified Organic" means the item has been grown according to strict uniform standards that are verified by independent state or private organizations. Certification includes inspections of farm fields and processing facilities, detailed record keeping, and periodic testing of soil and water to ensure that growers and handlers are meeting the standards which have been set.

Can any type of agricultural product become certified organic?

Yes, any agricultural product that meets third-party or state certification requirements may be considered organic. Organic foods are becoming available in an impressive variety, including pasta, prepared sauces, frozen juices, frozen meals, milk, ice cream and frozen novelties, cereals, meat, poultry, breads, soups, chocolate, cookies, beer, wine, vodka and more. These foods, in order to be certified organic, have all been grown and processed according to organic standards and must maintain a high level of quality. Organic fiber products have moved beyond T-shirts, and include bed and bath linens, tablecloths, napkins, cosmetic puffs, feminine hygiene products, and men’s, women’s and children’s clothing in a wide variety of styles.

Who regulates the certified organic claims?

The federal government set standards for the production, processing and certification of organic food in the Organic Food Production Act of 1990 (OFPA). The National Organic Standards Board was then established to develop guidelines and procedures to regulate all organic crops. The U. S. Department of Agriculture (USDA) during December 2000 unveiled detailed regulations to implement OFPA. These took effect on October 2002. Any food labeled organic must meet these national organic standards. USDA’s National Organic Program oversees the program.

Are all organic products completely free of pesticide residues?

Certified organic products have been grown and handled according to strict standards without toxic and persistent chemical inputs. However, organic crops are inadvertently exposed to agricultural chemicals that are now pervasive in rain and ground water due to their overuse during the past fifty years in North America, and due to drift via wind and rain.

Do organic farmers ever use pesticides?

Prevention is the organic farmer’s primary strategy for disease, weed, and insect control. By building healthy soils, organic farmers find that healthy plants are better able to resist disease and insects. Organic producers often select species that are well adapted for the climate and therefore resist disease and pests. When pest populations get out of balance, growers will try various options like insect predators, mating disruption, traps, and barriers. If these fail, permission may be granted by the certifier to apply botanical or other nonpersistent pest controls under restricted conditions. Botanicals are derived from plants and are broken down quickly by oxygen and sunlight.

How will purchasing organic products help keep our water clean?

Conventional agricultural methods can cause water contamination. Beginning in May 1995, a network of environmental organizations, including the Environmental Working Group, began testing tap water for herbicides in cities across the United States’ Corn Belt, and in Louisiana and Maryland. The results revealed widespread contamination of tap water with many different pesticides at levels that present serious health risks. In some cities, herbicides in tap water exceed federal lifetime health standards for weeks or months at a time. The organic farmer’s elimination of polluting chemicals and nitrogen leaching, in combination with soil building, works to prevent contamination, and protects and conserves water resources.

Is organic food better for you?

There is no conclusive evidence at this time to suggest that organically produced foods are more nutritious. Rather, organic foods and fiber are spared the application of toxic and persistent insecticides, herbicides, fungicides and fertilizers. Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. In the long run, organic farming techniques provide a safer, more sustainable environment for everyone.

Why does organic food sometimes cost more?

Prices for organic foods reflect many of the same costs as conventional items in terms of growing, harvesting, transportation and storage. Organically produced foods must meet stricter regulations governing all of these steps, so the process is often more labor- and management-intensive, and farming tends to be on a smaller scale. There is also mounting evidence that if all the indirect costs of conventional food production—cleanup of polluted water, replacement of eroded soils, costs of health care for farmers and their workers—were factored into the price of food, organic foods would cost the same or, more likely, be cheaper.

Isn’t organic food just a fad?

No. U. S. sales of organic food totaled almost $11 billion in 2003. The market has grown 20%–24% annually since the 1990s. The adoption of national standards for certification has opened up new markets for U. S. organic producers. Internationally, organic sales continue to grow as well.