Napa, California I March 23 - 27

2014

44th FOOD + BEVERAGE

Table of Contents

Welcome Letter ------------------------------------------------------------------------------- 3

Program of Events --------------------------------------------------------------------------- 4

Sponsors -------------------------------------------------------------------------------------- 14

Hotel Information ---------------------------------------------------------------------------- 18

Travel Information --------------------------------------------------------------------------- 18

Napa Recommendations --------------------------------------------------------------------- 19

Napa Valley Vintners Map ------------------------------------------------------------------- 20

Conference Traditions ------------------------------------------------------------------------ 21

Acknowledgements --------------------------------------------------------------------------- 23

Welcome to the 44th Food & Beverage Environmental Conference

Are you having fun yet? If not, get started! There are experiences to be had all around you. I bet you cannot see it all in just this trip. It is our hope that your appetites will be whet to experience and savor more…

Welcome to the 44th edition of our FBEC conference the first to be held in this wonderful area. Our host hotel, the Napa Valley Marriott, has worked hard to prepare for your stay and to provide a memorable venue for our Conference. It is my honor to be your Conference Chair this year and share with you a place and people that I and others care for very much. May this week bring you opportunities to find solutions to some of the vexing problems that face each of us as we help our firms to leave more sustainable footprints.

This year’s conference is trying a few new things that we hope you will embrace as enhancements.

• The first electronic interactive program on a re-useable and preloaded flash drive or for download to phone or tablet in the media format of your choice.

• A sustainable garden is being donated to a local elementary school with a community event around the planting and dedication planned for Tuesday afternoon.

• A wonderful Keynote Speaker in Bruce Cakebread. Bruce will share the story of transition in the Napa Valley and how they practice sustainable operations at his Winery.

• A return of an evening session to allow more networking and opportunity to explore the area.

• A “Can You Help Me?” session geared to help share solutions to common processing issues.

• Garden to Table dining from Chef Brian’s sustainable heirloom garden.

If you are a newbie, a seasoned veteran you are welcomed here. Remember this is an informal bunch whose first rule is “No Ties!” We do have a scissor happy mad woman on patrol with shears that can snip a tie quite quickly. And yes, she has been warned about running with scissors if you dare wear one, better hope she aims high.

This conference has some wonderful traditions that I encourage you to discover. There is information on your flash drive about the history of the “Honey Dipper”, the “Talking Stick”, our “Ship’s Wheel” and please take time to explore our Memory Book. It will be around.

Cheers!

John C. Brown, 2014 Conference Chair

2014 PROGRAM OF EVENTS SUNDAY, MARCH 23, 2014 7:30 a.m.-3 p.m. Golf – Chardonnay Golf Club

Chair: Reggie Prime, Coca-Cola Co-Chair: Bob Brown, Bolton-Menk, Inc.

Transportation will depart from hotel lobby at 6:30 a.m.

9:30 a.m.-1 p.m. Kayak Tour Chair: Josh Milleson, Kellogg Co.

Transportation will depart from hotel lobby at 9 a.m.

3-6 p.m. Registration Grand Foyer 4:30-5 p.m. Session Chair & Co-Chair Meeting Syrah 5-5:30 p.m. First Timers Reception Hospitality

Suite 6-8 p.m. Welcome Reception Courtyard 8-11 p.m. Hospitality Suite MONDAY, MARCH 24, 2014 7-8 a.m. Breakfast Poolside

Terrace 7 a.m.-1 p.m. Registration Grand Foyer 8-8:15 a.m. Welcome & Opening Remarks Grand Ballroom 8:15-9:15 a.m. Keynote Speaker: Bruce Cakebread, Cakebread

Cellars Grand Ballroom

9:15-9:30 a.m. Break 9:30-10:30 a.m. Session 1 - Water Energy Nexus - Beverage Industry

Chair: Todd Musterait, HDR Inc. Co-Chair: Amy Holm, The Climate Registry and Kahley Malloy, Schneider Electric The relationship between water, energy and greenhouse gas (GHG) emissions has become a “hot topic” among manufacturing operations and sustainability advocates. Manufacturing productivity initiatives have driven the demand for energy and water programs that drive cost out of operations and provide sustainability benefits. By assessing and quantifying the relationship, stakeholders have identified substantial opportunities for “in-plant” energy and water savings through integrated management of these vital resources. Metrics are particularly important in emerging areas such as the water-energy-GHG nexus, where innovative opportunities are being identified that cannot be adequately assessed using traditional methods. Understanding how energy and water interact in the food & beverage manufacturing process helps to identify high priority strategies for reducing/reusing water, managing downstream (cont.) (impacts, reducing energy consumption and demand, and GHG emissions. This session will highlight specific case studies of Food & Beverage manufacturers who are implementing programs

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and projects that include sustainable solutions to reducing water and energy consumption, downstream waste and wastewater management, and associated GHG impacts. Strategic planning from the shop floor to corporate program development, assessment, and reporting will also be discussed during this session. Confirmed Speakers:

• The Business of Conservation - Eric Vaughn, E&J Gallo Winery

• Wastewater to Energy – The Sierra Nevada Brewing Co. Story - Cheri Chastain, Sierra Nevada and Jeff VanVoorhis, Symbiont

10:30-10:45 a.m. Break 10:45-11:45 a.m. Session 2 - Water Reuse

Chair: John Kirkpatrick, Basic American Foods Co-Chair: David Drew, Gannett Fleming Inc. and Jim Jensen, HDR Engineering This session is an IDEAL forum to look at sustainable water management and water reuse practices, as experienced by your peers in the industry. Competitive pressures for investment capital, and justifying these environmentally and economically sustainable projects can be challenging. If overall water use is reduced, how might that affect your wastewater costs or provides you with a competitive advantage if you reside in a water constrained area? These are key issues that will be of strategic importance to you and your company. Confirmed Speakers:

• Simplot’s Enhanced Treatment of Potato Wastewater - Henry Hamanishi. P.E., J.R. Simplot and Al Goodman, CDM Smith

• Water Reuse at Multiple Breweries Using Reclamation, Treatment and Alternative Uses - Audrey Templeton, MillerCoors

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11:45 a.m.-1 p.m. Lunch and Presentation by FDA Senior Public Affairs Specialist

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1:30-2:30 p.m. Steering Committee Meeting (open to Steering Committee Members only)

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1-4:30 p.m. Networking and Business Time 4:30-5:45 p.m. Poster Sessions and Social Hour

Chair: Barb Mantarro, Kellogg Co. Co-Chair: Mike Curato, Woodard & Curran Poster Presentations as of March 17, 2014 Process Management of an Anaerobic/Aerobic System Treating Fruit Processing Wastewater - Mariani Packing Company and Andrew Delgado, Total Process Systems, Inc.

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Regenerative Thermal Oxidizer Project – Tom Raymond and Mark Carlstrom, Hormel, Dale Borchardt, TANN Corp., and Bill Wright and Dennis Boik, Wenck Associates High Strength Wastewater Treatment Using an External Crossflow MBR - Reggie Prime, Coca-Cola Refreshments and Peter Annunziato, bioprocessH2O LLC Implementing Pretreatment to Meet Brewery Business Objectives - City Brewing Company and David Drew, Gannett Fleming Coca-Cola: Making the Right Decision to Replenish Our Communities - Richard Crowther, Coca-Cola North America and Joe Volpe, Golder Associates Calculating the Energy Intensity of a Cheese and Whey Processing System through a Product-Based Approach - Remy Briam, Michael E. Walker, Ph.D., and Eric Masanet, Ph.D., Northwestern University Recycling of Food Processing Wastewater using Advanced MBR Technology - Jeff Hanratty, General Mills and Farid Turan and Chris Murray, Freudenberg Filtration Technologies, L.P. Agri Beef Reduces Carbon Footprint with Improved Aeration & Biogas Utilization - Washington Beef and Jeff Howard, BHC Consulting How Safety Culture Change at MillerCoors Enabled World Class Manufacturing and Sustainability Efforts – Audrey Templeton, Miller-Coors and Jere Zimmerman, Culture Change Consultants Utz Quality Foods Inc. – Wastewater Pretreatment Challenges - Paula Hansen, Environmental Engineering & Contracting, Inc. Cool Solutions in a Hot Climate - Jeff Hartig, Kroger, Greg Parks and Mark Fosshage, World Water Works, and Scott Oliver, ISC Biological Treatment of Dairy Processing Wastewater, UOP Pacific Coast Producers Waste Water for Land Application, Pacific Coast Producers and John Barsotti, Heron Innovators, Inc.

5:45-8:15 p.m. Dinner and Session 3 - Enforcement Horror Stories Chair: Josh Milleson, Kellogg Co. Co-Chair: Jeff VanVoorhis, Symbiont

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Everyone makes mistakes…some are big and some are small. What happens when regulators enforce a compliance strategy? See what others have endured and learn the easy way from others who learned the hard way. A former EPA regulator will show examples and tell some tales. When faced with a shortfall in system capacity, we explore the lengths to which a POTW to avoid raising residential rates and instead seek additional funding from its industrial users. Confirmed Speakers:

• Closing the Gap: A Wastewater Case Study - Kevin and Dan Agramonte, O'Brien & Gere

• Enforcement Horror Stories and Other • Harrowing Tales of a Former Regulator - Greg

Arthur, Retired EPA Inspector

8:15-9 p.m. Poster Sessions and Social Hour Vintners Ballroom

9-11 p.m. Hospitality Suite TUESDAY, MARCH 25, 2014 7-8 a.m. Breakfast Poolside

Terrace 7 a.m.-12 p.m. Registration Grand Foyer 7:45-9:05 a.m.

Session 4 - Zero to Landfill 2.0 Chair: Lindsey Hughes, Anheuser-Busch Co-Chair: Beth Hyde, Roux Associates, Kahley Malloy, Schneider Electric and Berend Velderman, Golder Associates Is your company ready? Where is the industry headed? If you operate in California or any other state where momentum is building to pass legislation requiring food and beverage companies to divert waste from landfills and incinerators, this is your opportunity to learn from others on that same journey. Case studies will discuss the challenges associated with establishing a zero-waste-to-landfill program, including measuring, monitoring and maintaining your program, as well as how to effectively communicate successes. Two case studies will discuss selecting metric across multiple locations and transparency with internal and external stakeholders. Defining “Zero-waste” and how to compare your organization to peers will also be included. This session will help you understand the risks, challenges and rewards of getting to the next level: 2.0 Confirmed Speakers:

• Zero Waste 2.0 - It Starts with Design - Tom

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Carpenter, Waste Management • Taking the High Road to Zero Waste - Directing

Material to its Greatest Value -Marcella Thompson, ConAgra Foods

• Brewing a Successful Zero Waste Program: How Sierra Nevada Brewing Co. Achieved Platinum Zero Waste Certification - Cheri Chastain, Sierra Nevada Brewing Company

9:05-9:15 a.m. Break 9:15-10:15 a.m. Session 5 - Supply Chain Challenges: Managing Your

Risks & Challenges Chair: Maria Frain, Campbell Soup Co. Co-Chair: Beth Hyde, Roux Associates and Dave Toddes, Golder Associates Risks and threats to the Food and Beverage Industry supply chain have never been greater. Headlines show threats are everywhere. Whether you are a small national firm or a field to fork multinational you will learn about critical things facing supply chain management. Aramark will discuss the risk management model they developed to quantify and manage risks, including supply chain, during large scale global events, such as the Olympics Games. This case study will cover the risk management challenges they encountered and the controls they put in place to ensure their brand was protected whilst meeting the overall goals and objectives. We will also hear from Pepsi how the HSE department managed HSE risks after the integration of two independent businesses. Risk management was a critical component of the integration in order to gain a full understanding of potential HSE risks and put plans in place to mitigate risks on new regulations you affecting the industry as well as the proposed rule to control international contamination of food supply. Confirmed Speakers:

• Risk Management Model for Quantifying and Managing Large Scale Global Events - Allan Fernandes, Aramark

• Internalizing your External Supply Chain - Identification and Mitigation of EHS risk - Zhaleh Naghibzadeh, PepsiCo, North American Beverages

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10:15-10:30 a.m. Break

10:30-11:30 a.m. Session 6 - Land Application & Material Waste Management Chair: Anne Tennier, Maple Leaf Foods Inc. Co-Chair: Dan Burgard, Cascade Earth Science and Chuck Ross, Environmental Treatment Systems, Inc. Many attempts have been made to make money converting wastewater residuals into valuable byproducts. Driving this desire is the perspective that current practices may not be sustainable, environmentally or economically. The presentation will discuss examples of failure and success including what worked, what didn’t, how much was spent, lessons learned. Confirmed Speaker: A Case Study of the Economic Reality of Creating a Valuable Byproduct from Wastewater Residuals - Jeff Hanratty, General Mills & Andy McNeill, Denali Water Solutions How do you fix a multi-user process wastewater land treatment system near capacity to enable more processing and more processors? The City of Pasco solved system capacity limitations by applying practical engineering, agronomy, and irrigation design to improve pre-treatment, operations and farm management. Confirmed Speaker: City of Pasco, Washington-Food Processing Wastewater Land Treatment Optimization - Reuel Klempel, City of Pasco, Washington & Steve Venner, Cascade Earth Sciences

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11:30 a.m. -1 p.m.

Adhoc 1 - Waste Water 202 Chair: Linden Blackmon, Bimbo Bakeries Co-Chair: Laura Huff, TRC Environmental Corp. Greg Parks of World Water Works and Jeff Mummert, EnvironStrategy, will host an interactive session on wastewater treatment technologies and issues common to food and beverage industries. This session will go beyond the basic terminology and treatment options and will provide a first-hand look into wastewater treatment at food and beverage facilities. Questions and discussion are encouraged in this informative and informal session. Confirmed Speakers:

• Greg Parks, World Water Works • Jeff Mummert, Environ Strategy Consultants, Inc.

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11:30 a.m. -12:30 p.m.

Adhoc 2 - Productivity Return On Investment for Environmental & Sustainability Projects Chair: Walter Kraus, Weston Foods

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Co-Chair: Scott Oliver, ISC – Industrial Services Co., Rachael Izdepski, Saga Environmental Engineering Making the business case for an environmental or sustainability project that is not tied to a regulatory requirement is an ongoing challenge. At this session, you’ll be walked through the evaluation of a project and the building of an ROI. As a bonus, attendees to this session will receive a series of slides dealing with making the business case for sustainability, authored by Bob Willard. Confirmed Speakers:

• Achieving ROI Goals for a Process Water Stream, Mike Boyd, Desalitech

• ROI for Sustainability Projects - Amber Brovak, Sunny Delight

• Meat Processing Facility - Energy Project ROI and Results, Samantha Gumenick, Advanced Energy Dynamics LLC

12:30 p.m. Boxed Lunch Grand Foyer 1:15-4 p.m. Technical Tours

Chair: Raffaela Malfara, Weston Foods Co-Chair: John Nagle, E. J. Gallo Wines

• Mariani Packing’s WW Treatment Plant • William Hill Winery

Both technical tours will depart from the hotel at 1:15 p.m. Please visit the conference registration desk to confirm your availability. Please dress comfortably and wear closed toe shoes.

Transportation will depart from hotel lobby.

1:30-4 p.m. Community Event Chair: Bob Braun, Amalgamated Sugar Co., LLC Co-Chair: Mark Johnson, Gannett Fleming and Jim Jensen, HDR Engineering Join your FBEC colleagues for a community outreach event at Bel Air Elementary School. The conference is donating six planter boxes to be used as a school garden. Volunteers will be planting various fruit and vegetables and laying the final topsoil on the planter boxes. Comfortable attire and gloves are strongly encouraged. Garden tools will be provided.

Transportation will depart from hotel lobby. *If you are interested in participating, please visit the conference registration desk.

1-4 p.m. Networking and Business Time Evening Hospitality Suite Hours will be

announced on Tuesday during General Session.

WEDNESDAY, MARCH 26, 2014 7-8 a.m. Breakfast Poolside

Terrace 7 a.m.-4:30 p.m. Registration Grand Foyer 8-9 a.m. Session 7A - Regulatory Drivers

Chair: Susan Howley, Kraft Foods North America Co-Chair: Cathy Zadrzynski, ENVIRON International Corp. If only we had a crystal ball to tell us the future. In an effort to stay in compliance, learn about up and coming environmental regulation changes and how they might influence how YOUR company manages environmental priorities. Attend this session and learn about key regulatory drivers. Confirmed Speaker:

• Regulatory Drivers - June Bolstridge, GAIA Corporation

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9-9:40 a.m. Session 7B - Can You Help Me? Chair: Chris Brown, Ventura Foods LLC Two respected firms will provide insight and education on key strategies to modernize and fully leverage inspection processes and how to comply with bulk oil storage tank inspections required under Spill Prevention Control and Countermeasures regulations. Confirmed Speakers:

• STI SP001 Inspections - Ed Deichmiller, SPCC Tank Inspections

• Mobile Inspection Systems as a Problem Solving Tool - Jerry Van Oort, intRAtrain and inspectiTRAC by Russell Associates

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9:40-10 a.m. Break 10-11:30 a.m. Session 8 – Refrigeration Management & Nuisance

Mitigation Chair: Jerry Hancock, Flowers Foods, Inc. & Larry Cuomo, Dean Foods Co. Co-Chair: Steve Nelson, Coal Creek Environmental & Houston Flippin, Brown and Caldwell What do you do when advisory guidelines become retroactive design requirements? This panel discussion will explore current trends in PSM and RMP enforcement for ammonia refrigeration facilities at food processing facilities, with particular emphasis on OSHA and EPA interpretations of Recognized and Generally Accepted Good Engineering Practice (RAGAGEP). What has no numerical limits is entirely subjective and can shut a facility down? Unacceptable odor emissions.

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How do you identify sources? What actions have been tried and failed? What remedies have worked and not worked? Recommendations for those facing? Objectionable noise levels associated with trucks and associated refrigeration units, what are your options? Case history of how truck parking and idling practices provided needed noise reduction. New options available when selecting refrigeration units. Confirmed Speakers:

• From RAGAGEP to Valve Tags – Current Trends in PSM/RMP Enforcement - Paul Halberstadt, ConAgra Lamb Weston, Inc. and Dave Einolf, Endeavour EHS, LLC

• Odor Mitigation at Tomato Cannery - Mark Chase, Steve Weiss and Steve Freeman, Pacific Coast Producers

• Noise Reduction at Dairy Facilities - Jim Marino, Convoy Servicing and Larry Cuomo, Dean Foods

11:45-1 p.m. Lunch and “Napa Rocks” by Napa Valley Vintners with wine tasting provided by Cakebread Cellars

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1-1:15 p.m. FBEC 2015 Preview Attend this session to find out the location for 2015!

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1:15-2:45 p.m. Session 9 – Water Energy Nexus – Food Industry Chair: Marcella Thompson, ConAgra Foods Co-Chair: Todd Musterait, HDR, Inc. Part two of our series on energy and water management focusing on program discussion and case studies specific to food manufacturers. During this session, energy and water nexus success stories will be discussed along with strategic management approaches to reducing greenhouse gas emissions and water use. Confirmed Speakers:

• Energy & Water Management Program: A Corporate Productivity Driver - Scott B. Petersen, P.E., Rich Products Corporation

• Reducing Energy & Water through Accountability & Engagement– Marcella Thompson, ConAgra Foods

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2:45-3 p.m. Break 3-4 p.m. FBEC 2015 Planning

Interested in helping plan the 2015 conference? All registered attendees are invited to attend the first pre-planning meeting.

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4:30-6 p.m. Poster Session and Social Hour Vintners Ballroom

6-8 p.m. FBEC Banquet Napa Ballroom 8-11 p.m. Hospitality Suite

THURSDAY, MARCH 27, 2014 7-8 a.m. Breakfast Poolside

Terrace 7-10:30 a.m. Registration Grand Foyer 8-9:30 a.m. Session 10 - Air and Source Reduction

Chair: Michael Boese, Frito Lay Co-Chair: Debbie Strawhand, Sierra Piedmont As we all are trying to find ways to reduce cost, the manufacturing industry is faced with new regulations that require them to spend more money to be in compliance. Find out what some of those challenges the industry is facing and how some have found ways to reuse. Confirmed Speakers:

• Compliance Program Management- Hillary Kirk, Pepsi Division HSE Manager

• Grand Challenges Facing the Implementation of GHG cap and Trade Policy for Complex Manufacturing Industries - Dr. Michael Walker, Northwestern University

• Catalytic Oxidation & Heat Recovery: Compliance & Sustainability in Harmony - Christopher Wolfe, Bimbo Bakeries

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9:30-9:45 a.m. Break 9:45-11:15 a.m. Session 11 - Waste Water: Projects, Regulation &

Industrial User Agreements Chair: Reggie Prime, Coca-Cola Co-Chair: Greg Sindt, Bolton & Menk, Inc. Several industries have experienced problems with poorly drafted sewer user ordinances and wastewater treatment agreements between municipalities and industries. Tom Raymond and Greg Sindt will review some case studies and present a check list of components of good wastewater treatment agreements and City sewer user ordinances. Proper effluent sample collection and flow monitoring are critical in demonstrating compliance and determining user charge bills. The details of two well-designed industrial wastewater monitoring stations will be reviewed in detail. Ryan Coleman and Mehan Andalib will review a case study of optimizing a denitrification process at a Cargill beef packing plant that experienced severe foaming and incomplete denitrification issues. Confirmed Speakers:

• Sewer User Agreements, City Sewer User Ordinances, and Compliance Monitoring - Tom Raymond, Hormel and Greg Sindt, Bolton & Menk

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• Denitrification Optimization and Foam Control at a Cargill Beef Wastewater Treatment Plant - Ryan Coleman, Cargill Meat Solutions and Mehran Andalib, Environmental Operating Solutions

11:15-11:30 a.m. Closing Remarks 11:30 a.m. Adjourn

This schedule is subject to change.

2015 Food & Beverage Environmental Conference

March 22-26, 2015

2015 Food & Beverage Environmental Conference Pre-Planning Meeting

June 11-12, 2014

Conference Sponsors Thank you to our 2014 conference sponsors. If you are interested in sponsoring the 2015 conference, please visit the conference registration desk for more information.

or ld wa te r worksC l e a n Wa t e r a n d E n e r g y f r o m Wa s t e w a t e r

1-800-607-PURE

SPECIAL THANKS TO OUR 2014 SPONSORSas of March 10, 2014

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SPECIAL THANKS TO OUR 2014 SPONSORSas of March 10, 2014

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SPECIAL THANKS TO OUR 2014 SPONSORSas of March 10, 2014

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Reid Engineering Company, Inc.

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SPECIAL THANKS TO OUR 2014 SPONSORSas of March 10, 2014

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AQUAMARINE

TURQUOISE

IN-KIND

HOSPITALITY SUITE

AWARDS BANQUET WINE KEYNOTE SPEAKER GIFTS

HOSPITALITY SUITE SNACKS REGISTRATION SNACKS

HOSPITALITY BEVERAGES

Hotel Information All conference activities will take place at the Napa Valley Marriott unless otherwise noted.

Napa Valley Marriott 3425 Solano Avenue Napa, CA 94558 (707) 253-8600

Travel Information There are several airport options into Napa Valley. San Francisco Airport (SFO) is located approximately 62 miles away. Oakland International Airport (OAK) is located approximately 55 miles away. Sacramento International Airport (SMF) is located approximately 68 miles away. For transportation service to and from SFO or OAK, the hotel recommends Evans Airport Service. Reservations are strongly encouraged and rates start at $45 for a one-way transfer.

Weather SUMMER Summer will lure you with golden hills, lush vines and the warmth of the sun. Evenings can be cool, so bring a wrap for outdoor dining and for an evening to enjoy an outdoor concert. The Robert Mondavi Summer Music Festival is a popular series in July and August. FALL Autumn presents the fragrance of the Crush and a patchwork of reds, golds and greens. Get your reservations early for this popular time of year. You may want to attend the Napa Valley Film Festival and Flavor! Napa Valley, events that are fast becoming world renowned. WINTER Vivid yellow mustard amid the sleeping vines and lush green hills invite you to sip wine next to a cozy fireplace. No wonder this time of the year has become known as “Cabernet Season.” The combination of Napa Valley Restaurant Month, January, and sipping Cabernet makes winter a perfect time for visiting.

SPRING Spring bursts forth with an unbelievable bouquet of color—all the natural beauty that you could imagine. Napa Valley Arts In April celebrates the art collections in wineries and near the end of this season are four glorious days of festivities known as Auction Napa Valley, The American Wine Classic. CLIMATE The Napa Valley enjoys a year-round average daytime temperature of 70° Fahrenheit. Several microclimates vary the temperature substantially from the early morning to the evening and create variances at the same time of day between northern and southern locations. The dress is casual and the “layered look” is both functional and advisable for day to evening activities (evenings can be chilly and up to 30°F cooler than the daytime). Because it is a Mediterranean climate, it tends to rain mostly between December and February. The rain, however, makes winter one of the most beautiful seasons with vibrant green grass and brilliant yellow mustard flowers. To find out what’s happening during each season, visit www.visitnapavalley.com.

Napa Recommendations Tourist Jack London State Historic Park Shopping Napa Outlets—top end stores Napa Downtown—historic downtown, boutique shops & dining options Sonoma Plaza—downtown Sonoma, boutique shops & dining options Wineries Cakebread Cellars—winery of Keynote speaker, family owned winery, known for its Chardonnay Beringer—stunning views, first winery in Napa to offer tours, 138 years of wine making Arrowood—beautiful views from inside tasting room and wrap around porch BR Cohn—In addition to wine, also offers olive oil; founded by Doobie Brothers manager, Bruce Cohn in 1984 Buena Vista—designated historic landmark, beautiful grounds Gloria Ferrer Champagne—sparkling wines, tour includes winery grounds, production and bottling experience V. Sattui—sample over six wines and have lunch at the Italian Deli on property Castello di Amorosa—breathtaking views, winery is located in a castle Food Sonoma Market—amazing deli—food to go picnic style For more information on wineries, please visit the Napa Valley Vintners Map on the next page or online here.

NAPA GREEN WINERY

NAPA GREEN LAND

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To contact these wineries or to maa tasting appointment, please visi

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) Alpha Omega2) Araujo Estate Wines3) Artesa Winery4) Beaulieu Vineyard5) Beringer Vineyards6) Boeschen Vineyards7) Bouchaine Vineyards8) Brandlin Vineyard9) CADE Estate Winery0) Cain Vineyard & Winery1) Cakebread Cellars2) Charles Krug3) Chateau Boswell Winery4) Chateau Montelena5) Clark-Claudon Vineyards6) Clos Du Val7) Clos Pegase8) CONSTANT9) Cuvaison Estate Wines

20) Dana Estates21) Domaine Chandon22) Duckhorn Vineyards23) Ehlers Estate24) Etude25) Franciscan Estate26) Frog's Leap27) Gamble Family Vineyards28) Gargiulo Vineyards29) HALL30) Heitz Wine Cellars31) The Hess Collection Winery32) Honig Vineyard & Winery33) Hudson Vineyards34) Jarvis35) Jericho Canyon Vineyard36) Joseph Phelps Vineyards37) Judd's Hill38) Keenan Winery39) Krupp Brothers40) Ladera Vineyards41) Larkmead Vineyards42) Long Meadow Ranch Winery43) Markham Vineyards44) Merryvale Vineyards

45) Michael Mondavi Family Estate46) Mumm Napa47) Neal Family Vineyards48) Newton Vineyard49) Opus One50) Ovid51) Pahlmeyer52) Parry Cellars53) PEJU54) Quintessa55) Robert Craig Winery56) Robert Mondavi Winery57) Round Pond Estate58) Saintsbury59) Salvestrin60) Schramsberg Vineyards61) Sciandri Family Vineyards62) Silver Oak Cellars63) Silverado Vineyards64) Spottswoode Estate Vineyard & Winery65) St. Supéry Estate Vineyards & Winery66) Staglin Family Vineyard67) Stag's Leap Wine Cellars68) Stags' Leap Winery69) Sterling Vineyards70) Stony Hill Vineyard71) Swanson Vineyards72) The Terraces73) Tournesol74) Trefethen Family Vineyards75) Tres Sabores76) Trinchero Napa Valley77) Twomey Cellars78) V. Sattui Winery79) VHR, Vine Hill Ranch80) Volker Eisele Family Estate81) White Rock Vineyards82) William Hill Estate Winery

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Conference History 2013 Cambridge, MD 2012 San Diego, CA 2011 Bonita Springs, FL 2010 Whistler, British Columbia 2009 San Antonio, TX 2008 Monterey, CA 2007 St. Petersburg, FL 2006 Lake Tahoe, NV 2005 Savannah, GA 2004 Monterey, CA 2003 Tampa, FL 2002 Vancouver, British Columbia 2001 Wild Dunes, SC 2000 Durango, CO 1999 Destin, FL 1998 San Diego, CA 1997 Kiawah, SC 1996 Sante Fe, NM 1995 San Diego, CA 1994 San Antonio, TX 1993 San Diego, C 1992 St. Augustine, FL 1991 Santa Barbara, CA 1990 Palm Coast, FL 1981-1989 Santa Barbara, CA 1970-1980 Pacific Grove, CA

Conference Traditions Ship’s Steering Wheel

The tradition of presenting a steering wheel to the incoming chairman of the Steering Committee began as a private joke between 1996 Conference Chairman Ed Taylor of Minute Maid and 1997 Conference Chairman Stephanie Richardson of Preventative Environmental Management. At the beginning of the 1997 conference, Stephanie presented Ed, then the Steering Committee chairman, with an old car steering wheel dug out from a salvage yard, the idea being the Steering Committee Chairman needed something to steer. Ed had the last laugh as he took great pride in ceremoniously presenting the old steering wheel back to Stephanie at the end of the 1997 conference. The old car steering wheel has since graduated to a ship’s wheel as a gift from Ted Weller of B&A Health and Safety Consultants. This steering wheel has been handed from the outgoing Steering Committee Chairman to the incoming Steering Committee Chairman since 1998. It is the responsibility of the outgoing Steering Committee Chairman to keep the wheel during the year of their service, engrave the name of the incoming Steering Committee

Chairman on the next plate prior to the next conference and to present the ship’s wheel to the next Steering Committee Chair at the Wednesday evening awards dinner.

Honey Dipper

This conference tradition began in 1970 when the most important environmental issue was wastewater. One of the traditional slang terms used to discuss wastewater is ”honey wagon,” which refers to pumper trucks used for septic tank pump outs. In 1977, the chairman of this conference was presented with the Honey Dipper, which recognizes the origins of the conference. To this day the conference chair receives the Honey Dipper from the outgoing conference chair and it is worn around the neck throughout the entire conference.

The Talking Stick

In 2002, the conference left the U.S. for the first time and landed in Vancouver, British Columbia, Canada, with Gottfried Haase of Kraft as the chairman. On Sunday evening the entertainment with dinner was performed by members of a native Canadian tribe. The chief of the tribe presented Gottfried with a Talking Stick, which is a native tribe tradition that recognizes who has the right to speak. The Talking Stick is displayed throughout the conference next the speaker’s podium.

The Tie

Try as we may, some folks never get the message: don’t wear ties. The conference dress code is business casual. In 2005, in Savannah, Ga., Bruce Wright of Basic American Foods made the mistake of wearing a tie. The portion of the tie that encircled his neck now travels with the Talking Stick, and is hung over the base as a reminder.

The Big Dog Award

The Big Dog Awards were created at the 1997 Conference by Quentin Davis of Fehr-Graham & Associates. They were originally called the MC-T awards, owing to the fact that McDonald’s had sent some “Environmental T-Shirts” to the conference that were given away as prizes. The idea was borne from the 1997 conference, when several presenters added humor and uniqueness to their presentations.

Three nominees are chosen for each award and the idea is to select unique and funny comments from presentations and create categories based off the comments. The winner is announced after the category is explained. The awards are presented at the Wednesday evening awards dinner, and past categories have included: Best Lawyer Joke, Best Technical Term and Best Technical Lie. In 1998, the name was changed to the Big Dog Awards. Awards have been given every year since 1997. Award recipients receive Big Dog t-shirts.

The Little Kitten Award The Little Kitten Award was created by Carol Kenfield, of Pillsbury in 2000. She recognized that this is more than a conference; it is a venue where life-long friendships and caring relationships are developed. The recipient of the award receives a little kitten and a certificate. The recipient is responsible for the care and upkeep of the kitten for 1 full year and for selecting the next recipient.

Acknowledgements Steering Committee

Rob Meyers, PepsiCo - Chairman Chris Brown, Ventura Foods, LLC Dan Burgard – Cascade Earth Sciences Jeff Hanratty, General Mills, Inc. Kristen Holmes, American Frozen Food Institute Mark Johnson, Gannett Fleming, Inc. Walter Kraus, Weston Foods Anne Tennier, Maple Leaf Foods Inc.

Planning Committee

The chairs and co-chairs listed in the program generally comprise the planning committee, which is responsible for selecting and managing technical presentations, posters, technical tours and other conference activities. These volunteers make the conference a success.

Sponsorship

Special thanks to Linda Englander Mills for encouraging companies to help sponsor the conference.