P2 National Emphasis Areas (NEAs)
The P2 Program has established three P2 national emphasis areas (NEAs) to give the program a more centralized focus and direction that will result in more impactful, measurable results. The NEAs were established in fiscal year 2015 through the National Program Manager Guidance. EPA plans to include the NEAs in the request for proposals for the 2016-2017 grants cycle.
These NEAs offer significant opportunities for pollution prevention and environmental impact:
State or Community Approaches to Hazardous Materials Source Reduction: Implement state or community-based approaches to hazardous materials source reduction activities that result in reduced generation and use of hazardous materials.
In 2013, Region 5 (in collaboration with HQ) developed a 4-part training module to assist technical assistance programs (TAPs) in finding hazardous material reduction opportunities. Module 4: Identify and Target Facilities to Perform Hazardous Substances P2 Assessments (PDF) (53 pp, 9.7 M, About PDF). Exit
Toxics Use Reduction to Achieve Enhanced Pollution Prevention Success - Massachusetts Toxics Use Reduction Institute, University of Massachusetts Lowell
Food Manufacturing: Implement pollution prevention projects that support more sustainable food manufacturing resulting in reduced greenhouse gas emissions, water usage, hazardous materials generation and use, and/or business costs.
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The International Finance Corporation has available Environmental, Health, and Safety Guidelines for Fish Processing (PDF). (15 pp, 221 K, About PDF).
Cleaner Production in Beef Production - Manufacture of Food Products and Beverages #3. This case study discusses the improvements at Australia Meat Holdings, a meat processor, and shows that cleaner production does not necessarily have to involve significant upfront costs. Through management control initiatives cleaner production can be integral in a firm's response to tough economic conditions.
Clean Technologies in U.S. Industries: Focus on Food Processing. This report discusses U.S. food-processing industry and explores efforts to incorporate pollution prevention and clean technologies in processing operations.
Sustainable Food Processing. An overview of economic sustainability as related to food processing. This book presents ways of increasing sustainability in the food industry. It is available for purchase or through interlibrary loan via a local college library.
Fact Sheet 1: Food Manufacturing Series - General Improvement. Use this general food manufacturing cleaner production checklist to identify opportunities and suggest ideas for cleaner production activities in many types of food and other organization.
Sector Resources: Food Processing from the Great Lakes Regional Pollution Prevention Roundtable. This resource from GLRPPR provides news, conference and event information and a list of general documents on the Food Processing industry.
Prevention of food waste in restaurants, hotels, canteens and catering (PDF) (119 pp, 1.94 M, About PDF). This study seeks to bring attention to food waste in the hospitality sector comprising restaurants, hotels, canteens and catering. It further seeks to point out possible initiatives to reduce food waste. Focus is given to avoidable food waste in this sector.
Climate Change Mitigation/Prevention of Greenhouse Gas Emissions: Implement P2 projects that achieve significant and measureable reductions of greenhouse gas (GHG) emissions and/or energy efficiency through technical assistance to businesses.