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https://www.ontario.ca/page/ministers-report-toxics-reduction-2014

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http://bloomcentre.com/wp-content/uploads/bloom-case-study-source-reduction-bakery-wastewater.pdf

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The Ministry of Ontario's toxics reduction program asks for facilities to review their sources of their production of wastewater as the first step in improving economic and operational functions. The Ministry is trying to diffuse this plan through informing as much of the population as possible through lectures and their public data reports that she the impact of the implementation of these programs. Furthermore, they have published their plans online in order to avoid limiting their information to in person lectures. Lastly, they have installed researchers at both Queen's University as well as Trent University to develop knowledge about green chemistry.

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Food and Beverage

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All bakeries in Ontario and any other processors that are beginning to investigate water and wastewater reduction programs, as well as facilities looking to improve performance.

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With growing success for Ontario's bakeries, unanticipated issues of water and wastewater management have arisen. With the lack of knowledge about solutions to this wasteful problem, bakeries are left with expensive treatment systems rather than reduction systems. BLOOM ultimately stepped in with the goal of reducing wastewater in the rivers through the analyses of Fats, Oils and Grease (FOG), Biological Oxygen Demand . (BOD), Total Kjeldahl Nitrogen (TKN), Total Phosphorus (TP), and Total Suspended Solids (TSS)

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As mentioned in the case study, it is clearly more expensive for bakeries to adapt a "end-of-pipe" treatment solution. We cannot say that this would be more beneficial considering that the bakeries still turned to BLOOM for a better solution. Although water treatment is necessary in any sector, it would be beneficial for all parties – bakeries as well as the environment – if bakeries and other processors could reduce their wastewater production. Furthermore, the reduction of wastewater creation would involve the reduction of water usage which would relieve pressure on both natural resources and will likely allow the bakeries more revenue in the long run by paying a lower water bill.