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Commission Decision (EU) 2017/1508 of 28 August 2017 on the reference document on best environmental management practice, sector environmental performance indicators and benchmarks of excellence for the food and beverage manufacturing sector under Regulation (EC) No 1221/2009 of the European Parliament and of the Council on the voluntary participation by organisations in a Community eco-management and audit scheme (EMAS) (Text with EEA relevance) (revoked)

EU Decision 2017/1508 · Adopted 28 August 2017 · Extends to United Kingdom

Original text. legislation.gov.uk does not revise this item, so later amendments are not shown here. Changes made to it are listed under each provision when known.

Commission Decision (EU) 2017/1508

of 28 August 2017

on the reference document on best environmental management practice, sector environmental performance indicators and benchmarks of excellence for the food and beverage manufacturing sector under Regulation (EC) No 1221/2009 of the European Parliament and of the Council on the voluntary participation by organisations in a Community eco-management and audit scheme (EMAS)

(Text with EEA relevance) (revoked)

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Annotations to the whole text

Textual amendments

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Decision revoked (31.12.2020) by The Environment (Amendment etc.) (EU Exit) Regulations 2019 (S.I. 2019/458), reg. 1(1), Sch. para. 49; 2020 c. 1, Sch. 5 para. 1(1)

Contents

  1. 1Article 1 Repealed
  2. 2Article 2 Repealed
  3. 3Article 3 Repealed
  4. Signature
  5. Annex Repealed
  6. 1INTRODUCTION Repealed
  7. Relevant legal background Repealed
  8. How to understand and use this document Repealed
  9. How SRDs should be taken into account by EMAS registered organisations Repealed
  10. Structure of the sectoral reference document Repealed
  11. 2SCOPE Repealed
  12. 3BEST ENVIRONMENTAL MANAGEMENT PRACTICES, ENVIRONMENTAL PERFORMANCE INDICATORS AND BENCHMARKS OF EXCELLENCE FOR THE FOOD AND BEVERAGE MANUFACTURING SECTOR Repealed
  13. 3.1Best environmental management practices for the whole food and beverage manufacturing sector Repealed
  14. 3.1.1Performing an environmental sustainability assessment of products and/or operations Repealed
  15. Applicability Repealed
  16. 3.1.2Sustainable supply chain management Repealed
  17. Applicability Repealed
  18. 3.1.3Improving or selecting packaging to minimise the environmental impact Repealed
  19. Applicability Repealed
  20. 3.1.4Environmentally friendly cleaning operations Repealed
  21. Applicability Repealed
  22. 3.1.5Improving transport and distribution operations Repealed
  23. Applicability Repealed
  24. 3.1.6Improving freezing and refrigeration Repealed
  25. Applicability Repealed
  26. 3.1.7Deploying energy management and improving energy efficiency throughout all operations Repealed
  27. Applicability Repealed
  28. 3.1.8Integrating renewable energy in the manufacturing processes Repealed
  29. Applicability Repealed
  30. 3.1.9Avoiding food waste in manufacturing operations Repealed
  31. Applicability Repealed
  32. 3.1.10Taking into account the Reference Document on Best Available Techniques in the Food, Drink and Milk Industries (FDM BREF) Repealed
  33. Applicability Repealed
  34. 3.2Best environmental management practices in the processing of coffee Repealed
  35. 3.2.1Reduction of energy use through the adoption of green coffee preheating in batch coffee roasting Repealed
  36. Applicability Repealed
  37. 3.3Best environmental management practices in the manufacture of olive oil Repealed
  38. 3.3.1Minimising water consumption in olive oil separation Repealed
  39. Applicability Repealed
  40. 3.3.2Reduced washing of olives upon reception Repealed
  41. Applicability Repealed
  42. 3.4Best environmental management practices in the manufacture of soft drinks Repealed
  43. 3.4.1Use of blowers in the drying stage of bottles/packaging Repealed
  44. Applicability Repealed
  45. 3.5Best environmental management practices in the manufacture of beer Repealed
  46. 3.5.1Reducing energy use in wort boiling Repealed
  47. Applicability Repealed
  48. 3.5.2Moving from batch to continuous fermentation systems Repealed
  49. Applicability Repealed
  50. 3.5.3CO2 recovery in beer production Repealed
  51. Applicability Repealed
  52. 3.6Best environmental management practices in the production of meat and poultry meat products Repealed
  53. 3.6.1High-pressure processing for decontamination of meat Repealed
  54. Applicability Repealed
  55. 3.7Best environmental management practices in the manufacture of fruit juice Repealed
  56. 3.7.1Value-added use of fruit residues Repealed
  57. Applicability Repealed
  58. 3.8Best environmental management practices in cheese-making operations Repealed
  59. 3.8.1Recovery of whey Repealed
  60. Applicability Repealed
  61. 3.9Best environmental management practices in manufacture of bread, biscuits and cakes Repealed
  62. 3.9.1Unsold bread waste reduction schemes Repealed
  63. Applicability Repealed
  64. 3.9.2Minimising energy consumption for baking Repealed
  65. Applicability Repealed
  66. 3.10Best environmental management practices in manufacture of wine Repealed
  67. 3.10.1Reducing water use, organic waste generation and energy use in the winery Repealed
  68. Applicability Repealed
  69. 4RECOMMENDED SECTOR-SPECIFIC KEY ENVIRONMENTAL PERFORMANCE INDICATORS Repealed

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3F1

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Signature

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1INTRODUCTIONF1

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Relevant legal backgroundF1

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How to understand and use this documentF1

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How SRDs should be taken into account by EMAS registered organisationsF1

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Structure of the sectoral reference documentF1

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2SCOPEF1

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3BEST ENVIRONMENTAL MANAGEMENT PRACTICES, ENVIRONMENTAL PERFORMANCE INDICATORS AND BENCHMARKS OF EXCELLENCE FOR THE FOOD AND BEVERAGE MANUFACTURING SECTORF1

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3.1Best environmental management practices for the whole food and beverage manufacturing sectorF1

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3.1.1Performing an environmental sustainability assessment of products and/or operationsF1

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ApplicabilityF1

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3.1.2Sustainable supply chain managementF1

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ApplicabilityF1

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3.1.3Improving or selecting packaging to minimise the environmental impactF1

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ApplicabilityF1

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3.1.4Environmentally friendly cleaning operationsF1

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ApplicabilityF1

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3.1.5Improving transport and distribution operationsF1

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ApplicabilityF1

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3.1.6Improving freezing and refrigerationF1

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ApplicabilityF1

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3.1.7Deploying energy management and improving energy efficiency throughout all operationsF1

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ApplicabilityF1

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3.1.8Integrating renewable energy in the manufacturing processesF1

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ApplicabilityF1

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3.1.9Avoiding food waste in manufacturing operationsF1

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ApplicabilityF1

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3.1.10Taking into account the Reference Document on Best Available Techniques in the Food, Drink and Milk Industries (FDM BREF)F1

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ApplicabilityF1

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3.2Best environmental management practices in the processing of coffeeF1

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3.2.1Reduction of energy use through the adoption of green coffee preheating in batch coffee roastingF1

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ApplicabilityF1

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3.3Best environmental management practices in the manufacture of olive oilF1

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3.3.1Minimising water consumption in olive oil separationF1

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ApplicabilityF1

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3.3.2Reduced washing of olives upon receptionF1

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ApplicabilityF1

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3.4Best environmental management practices in the manufacture of soft drinksF1

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3.4.1Use of blowers in the drying stage of bottles/packagingF1

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ApplicabilityF1

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3.5Best environmental management practices in the manufacture of beerF1

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3.5.1Reducing energy use in wort boilingF1

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ApplicabilityF1

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3.5.2Moving from batch to continuous fermentation systemsF1

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ApplicabilityF1

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3.5.3CO2 recovery in beer productionF1

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ApplicabilityF1

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3.6Best environmental management practices in the production of meat and poultry meat productsF1

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3.6.1High-pressure processing for decontamination of meatF1

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ApplicabilityF1

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3.7Best environmental management practices in the manufacture of fruit juiceF1

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3.7.1Value-added use of fruit residuesF1

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ApplicabilityF1

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3.8Best environmental management practices in cheese-making operationsF1

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3.8.1Recovery of wheyF1

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ApplicabilityF1

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3.9Best environmental management practices in manufacture of bread, biscuits and cakesF1

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3.9.1Unsold bread waste reduction schemesF1

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ApplicabilityF1

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3.9.2Minimising energy consumption for bakingF1

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ApplicabilityF1

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3.10Best environmental management practices in manufacture of wineF1

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3.10.1Reducing water use, organic waste generation and energy use in the wineryF1

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ApplicabilityF1

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4RECOMMENDED SECTOR-SPECIFIC KEY ENVIRONMENTAL PERFORMANCE INDICATORSF1

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