Notice to Local Boards of Health, Restaurants, and other Hospitality Associations about Beer Waste
The closure of restaurants, bars, and other venues due to the COVID-19 outbreak has resulted in an abundance of beer and other food waste going stale in these establishments. Beer, in particular, has a very high Biochemical Oxygen Demand (BOD), making it what is referred to as “high strength wastewater”, which also has a very low pH. The combination of the beer’s high BOD and low pH, make disposing of stale beer in the sewer system extremely problematic, with the potential to cause damaging conditions within the sewer system and to potentially overwhelm the receiving wastewater treatment plant. Given the current volumes of stale beer and other food waste across the Commonwealth, it is imperative that it is disposed of properly. MassDEP and MWRA recommend:
- Stale beer and other food waste should not be disposed of down the drain.
- Restaurants, bars, and other venues should work with distributor to collect full and partially full kegs.
- Through MassDEP or RecyclingWorks, distributors and other venues can explore options for disposal at anaerobic digestion facilities. More information can be found here. For assistance, contact RecyclingWorks at 888-254-5525 or email firstname.lastname@example.org.
Massachusetts Department of Environmental Protection (MassDEP) has issued guidance regarding the issue of stagnant water in buildings as people head back to the office and other facilities. Please see the message below or click on this link.
Make sure water in your pipes is fresh
During the COVID-19 pandemic some buildings and facilities have little or no water running through the pipes and fixtures for an extended period of time. These stagnant water conditions can result in discolored water, lower chlorine levels, higher concentrations of lead and copper and even the proliferation of Legionella, under certain building conditions. Fresh water should be drawn into the building water systems and stagnant water flushed out before the buildings are reopened.
EPA and MassDEP recommend that building owners and managers take proactive steps to protect public health by minimizing water stagnation during closures and taking action to address building water quality prior to reopening.
Use the following steps to get fresh water into your building:
- Review and understand the plumbing configuration and water usage in your building.
- Inspect the plumbing to ensure it is functioning properly and is in good condition.
- Contact your water utility if you have questions on water use and quality in in your area. For a list of Massachusetts public water suppliers click here.
- Maintain any water treatment systems used in the building, such as any point-of-entry or point-of-use filters or water softeners.
- Maintain the hot water system, including keeping the temperature at or above 120°F per CDC guidance to prevent Legionella growth. See CDC’s guidance for reopening buildings for additional information, referenced in the Resources section below.
- Flush the building’s plumbing system regularly. See instructions for flushing in the Resource section below.
- Maintain all non-drinking water building water systems and devices according to the manufacturer’s specifications, such as: sprinkler systems, eye-wash stations, and safety showers, decorative fountains/water features, spas, hot tubs, pools, and cooling towers, etc.
- Consider developing a water management program for your building water systems and all devices that use water. See CDC instructions for developing a water management program in the Resource section below.