EMS In Olive Oil Industry for Systematic Planning-myassignmenthelp

Question: Discuss about theEMS In Olive Oil Industry for Systematic Planning. Answer: Overview of EMS Environmental Management System(EMS) is defined as a process of managing an organization'senvironmentalprograms in a systematic and in planned way, which will in return provide a comprehensive outcome for the betterment of an organization. Thus the factors, which fall under the EMS are documentation, systematic planning, resources development, proper implementation of the resources and stringent maintenance of policy forenvironmentalprotection. EMS in Olive Production: (Summary Of the Two Papers) The olive oil industry is the fastest growing industry in the Australian agricultural sector. However, the operation of olivepomace and olive oil mills are directly related with the generation of densely polluted water with solid waste. Therefore, it is crucial to regulate the negative environmental impacts this particular sector and simultaneously improve its sustainability and business image. According to the Valta et al. (2015), there must remain a definitive approach in order to treat wastewater originating from the byproducts of oil production (3phase and 2 phase centrifuge) like pomace, olive leaves, damaged olives, burner ash and dust and sludge derived from the evaporation. The paper suggested by-product valorization and use of the sludge as fertilizer. According to Rinaldi et al. (2014), there must remain a energy efficient cooling process, prevention of the leakage of the coolant and use of glass bottles in packaging during the production of Extra Virgin Olive Oil. It will overall curb down the negative environmental impact of olive oil production. Reflective Overview of EMS on Olive Oil Industry Based on my knowledge gathered via reading several research papers on the EMA on Olive Oil industry, I believe, adopting an EMS may provide several tangible and intangible benefits in the Olive Oil industry. According to Valta et al. (2015), there scopes for improvement in wastewater treatment. The steps of improvement can be achieved via oil removal, neutralization, evaporation and sedimentation in open lagoons. Now these are all basic steps however, since wastewater cast an alarming threat in hampering the environments equilibrium, I believe some specific steps might also be undertaken alongside these basic steps. These specific steps include solid waste management, proper utilization of sludge produced from the evaporation ponds, valorization and proper pomace handling. Moreover, as per my believe, plastic is another disturbing element in pollution. Use of heavy weighted plastic bottles in olive oil packaging is creating a environmental mess due to the lack of proper plastic dispo sal. In order to curb this situation, I think olive oil manufacturing agencies must use lightweight glass bottles, which is bio-degradable (Rinaldi et al. 2014). Moreover, refinement of the production line up of the Extra Virgin Olive Oil is also mandatory. (Source: Rinaldi et al. 2014) However, further researches are yet to be carried out in this field in order to ascertain the economic feasibility and acceptability of the practices mentioned above. Furthermore, Australia being a principal exporter of olive oil, the adoption of an internationally acclaimed system such as ISO 14001 can be implemented as a tool to gain leniency in the overall international trade. The benefits obtained from such procedures can later be used to gain the support while implementing EMS in olive oil industry. References: Cecere, G., Corrocher, N., Gossart, C. and Ozman, M., 2014. Lock-in and path dependence: an evolutionary approach to eco-innovations.Journal of Evolutionary Economics,24(5), pp.1037-1065. Lehmann, J. and Joseph, S. eds., 2015.Biochar for environmental management: science, technology and implementation. Routledge. Rinaldi, S., Barbanera, M. and Lascaro, E., 2014. Assessment of carbon footprint and energy performance of the extra virgin olive oil chain in Umbria, Italy.Science of The Total Environment,482, pp.71-79. Valta, K., Aggeli, E., Papadaskalopoulou, C., Panaretou, V., Sotiropoulos, A., Malamis, D., Moustakas, K. and Haralambous, K.J., 2015. Adding value to olive oil production through waste and wastewater treatment and valorisation: the case of Greece.Waste and Biomass Valorization,6(5), pp.913-925.