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Water Sustainability Training Course

Three-unit course guides attendees to evaluate water management strategies.
  • Gannett Fleming’s Mark Johnson presents an educational session on watershed and water balance.

    Gannett Fleming’s Mark Johnson presents an educational session on watershed and water balance. 

Northwest Food Processors Association

Portland, Oregon

Our Role
Consulting, Training.

3 months
  • A water sustainability training course 
  • Education and engagement for employees in the food processing industry
  • Better understanding of a facility’s water usage and impacts 
  • Ways to reduce risks associated with water shortages and quality issues.

Gannett Fleming, in collaboration with the Northwest Food Processors Association (NWFPA) environmental and sustainability committees, developed a Water Sustainability Training Course. The firm utilized its significant water, regulatory compliance, and sustainability consulting/training expertise to develop the program, which included three one-hour course segments. The training helped to educate, generate awareness, and engage facility employees in exercises to identify water conservation, recycle, and reuse opportunities, as well as explore ideas to reduce operational impacts on the environment.

What We Did

We engaged the NWFPA environmental and sustainability committees during a kickoff meeting to define the learning objectives, with specific emphasis on identifying and organizing key learning goals and generating the course outline. The group reviewed water-related technical details, regulatory drivers, water specific requirements, and the preferred training methodology.

Additionally, we organized and developed an outline of the course content, based on the feedback from the kickoff meeting, and included materials and instructions on how to perform a plant-wide water process flow diagram, a process-by-process water balance assessment, and an analysis of water availability and risks. With a better understanding of their facility’s specific water situation, participants could develop strategies to reduce water use and long-term risks associated with shortages and reduced quality. Prior to the training, we collaborated with NWFPA staff to pilot the course for quality, usability, and relevance to the food processing industry.

Key Features

  • Course segments highlighting watershed and water balance, water economics, risks, and quality, and water and energy management
  • Materials presented to promote interactive learning
  • Integrated case studies of how to implement similar water sustainability projects 
  • Inclusion of water-related technical details, regulatory drivers, and specific requirements to ensure relevancy
  • Use of the association’s preferred training methodology.

Sustainability Features & Outcomes

  • Course educates, generates awareness, and engages facility employees in exercises to conserve, recycle, and reuse water, thereby reducing environmental impacts.

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