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Commission Implementing Decision (EU) 2019/2031 of 12 November 2019 establishing best available techniques (BAT) conclusions for the food, drink and milk industries, under Directive 2010/75/EU of the European Parliament and of the Council (notified under document C(2019) 7989) (Text with EEA relevance)

EU Decision 2019/2031 · Adopted 12 November 2019 · Extends to United Kingdom

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Commission Implementing Decision (EU) 2019/2031

of 12 November 2019

establishing best available techniques (BAT) conclusions for the food, drink and milk industries, under Directive 2010/75/EU of the European Parliament and of the Council

(notified under document C(2019) 7989)

(Text with EEA relevance)

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Directive 2010/75/EU of the European Parliament and of the Council of 24 November 2010 on industrial emissions (integrated pollution prevention and control)f1, and in particular Article 13(5) thereof,

Whereas:

(1)

Best available techniques (BAT) conclusions are the reference for setting permit conditions for installations covered by Chapter II of Directive 2010/75/EU and competent authorities should set emission limit values which ensure that, under normal operating conditions, emissions do not exceed the emission levels associated with the best available techniques as laid down in the BAT conclusions.

(2)

The forum composed of representatives of Member States, the industries concerned and non-governmental organisations promoting environmental protection, established by Commission Decision of 16 May 2011f2, provided the Commission on 27 November 2018 with its opinion on the proposed content of the BAT reference document for the food, drink and milk industries. That opinion is publicly availablef3.

(3)

The BAT conclusions set out in the Annex to this Decision are the key element of that BAT reference document.

(4)

The measures provided for in this Decision are in accordance with the opinion of the Committee established by Article 75(1) of Directive 2010/75/EU,

HAS ADOPTED THIS DECISION:

Annotations to the whole text

Footnotes

f1

OJ L 334, 17.12.2010, p. 17.

f2

Commission Decision of 16 May 2011 establishing a forum for the exchange of information pursuant to Article 13 of Directive 2010/75/EU on industrial emissions (OJ C 146, 17.5.2011, p. 3).

f3

https://circabc.europa.eu/ui/group/06f33a94-9829-4eee-b187-21bb783a0fbf/library/d00a6ea2-6a30-46fc-8064-16200f9fe7f6?p=1&n=10&sort=modified_DESC

Contents

  1. 1Article 1
  2. 2Application and Interpretation
  3. Signature
  4. Annex: BEST AVAILABLE TECHNIQUES (BAT) CONCLUSIONS FOR THE FOOD, DRINK AND MILK INDUSTRIES
  5. SCOPE
  6. DEFINITIONS
  7. GENERAL CONSIDERATIONS
  8. Best Available Techniques
  9. Emission levels associated with the best available techniques (BAT-AELs) for emissions to air
  10. Specific hexane losses
  11. Emission levels associated with the best available techniques (BAT-AELs) for emissions to water
  12. Other environmental performance levels
  13. Specific waste water discharge
  14. Specific energy consumption
  15. GENERAL BAT CONCLUSIONS
  16. 1.1Environmental management systems
  17. Note
  18. Applicability
  19. Applicability
  20. 1.2Monitoring
  21. 1.3Energy efficiency
  22. 1.4Water consumption and waste water discharge
  23. 1.5Harmful substances
  24. Description
  25. 1.6Resource efficiency
  26. 1.7Emissions to water
  27. Description
  28. Applicability
  29. 1.8Noise
  30. Applicability
  31. 1.9Odour
  32. Applicability
  33. 2BAT CONCLUSIONS FOR ANIMAL FEED
  34. Energy efficiency
  35. 2.1.1Compound feed/Pet food
  36. 2.1.2Green fodder
  37. 2.2Water consumption and waste water discharge
  38. 2.3Emissions to air
  39. 3BAT CONCLUSIONS FOR BREWING
  40. 3.1Energy efficiency
  41. 3.2Water consumption and waste water discharge
  42. 3.3Waste
  43. 3.4Emissions to air
  44. Description
  45. 4BAT CONCLUSIONS FOR DAIRIES
  46. 4.1Energy efficiency
  47. 4.2Water consumption and waste water discharge
  48. 4.3Waste
  49. 4.4Emissions to air
  50. 5BAT CONCLUSIONS FOR ETHANOL PRODUCTION
  51. 5.1Waste
  52. Description
  53. 6BAT CONCLUSIONS FOR FISH AND SHELLFISH PROCESSING
  54. 6.1Water consumption and waste water discharge
  55. 6.2Emissions to air
  56. 7BAT CONCLUSIONS FOR THE FRUIT AND VEGETABLE SECTOR
  57. 7.1Energy efficiency
  58. Description
  59. 7.2Water consumption and waste water discharge
  60. 8BAT CONCLUSIONS FOR GRAIN MILLING
  61. 8.1Energy efficiency
  62. 8.2Emissions to air
  63. Description
  64. 9BAT CONCLUSIONS FOR MEAT PROCESSING
  65. 9.1Energy efficiency
  66. 9.2Water consumption and waste water discharge
  67. 9.3Emissions to air
  68. 10BAT CONCLUSIONS FOR OILSEED PROCESSING AND VEGETABLE OIL REFINING
  69. 10.1Energy efficiency
  70. Description
  71. 10.2Water consumption and waste water discharge
  72. 10.3Emissions to air
  73. 10.4Hexane losses
  74. 11BAT CONCLUSIONS FOR SOFT DRINKS AND NECTAR/JUICE MADE FROM PROCESSED FRUIT AND VEGETABLES
  75. 11.1Energy efficiency
  76. 11.2Water consumption and waste water discharge
  77. 12BAT CONCLUSIONS FOR STARCH PRODUCTION
  78. 12.1Energy efficiency
  79. 12.2Water consumption and waste water discharge
  80. 12.3Emissions to air
  81. 13BAT CONCLUSIONS FOR SUGAR MANUFACTURING
  82. 13.1Energy efficiency
  83. 13.2Water consumption and waste water discharge
  84. 13.3Emissions to air
  85. DESCRIPTION OF TECHNIQUES
  86. 14.1Emissions to water
  87. 14.2Emissions to air