Commission Implementing Decision (EU) 2019/2031 of 12 November 2019 establishing ... (32019D2031)
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)
- 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)
- Article 1
- Article 2
- ANNEX
- BEST AVAILABLE TECHNIQUES (BAT) CONCLUSIONS FOR THE FOOD, DRINK AND MILK INDUSTRIES
- SCOPE
- DEFINITIONS
- GENERAL CONSIDERATIONS
- Best Available Techniques
- Emission levels associated with the best available techniques (BAT-AELs) for emissions to air
- Specific hexane losses
- Emission levels associated with the best available techniques (BAT-AELs) for emissions to water
- Other environmental performance levels
- Specific waste water discharge
- Specific energy consumption
- 1. GENERAL BAT CONCLUSIONS
- 1.1.
- Environmental management systems
- Note
- Applicability
- Applicability
- 1.2.
- Monitoring
- 1.3.
- Energy efficiency
- 1.4.
- Water consumption and waste water discharge
- 1.5.
- Harmful substances
- Description
- 1.6.
- Resource efficiency
- 1.7.
- Emissions to water
- Description
- Applicability
- 1.8.
- Noise
- Applicability
- 1.9.
- Odour
- Applicability
- 2. BAT CONCLUSIONS FOR ANIMAL FEED
- 2.1.
- Energy efficiency
- 2.1.1.
- Compound feed/Pet food
- 2.1.2.
- Green fodder
- 2.2.
- Water consumption and waste water discharge
- 2.3.
- Emissions to air
- 3. BAT CONCLUSIONS FOR BREWING
- 3.1.
- Energy efficiency
- 3.2.
- Water consumption and waste water discharge
- 3.3.
- Waste
- 3.4.
- Emissions to air
- Description
- 4. BAT CONCLUSIONS FOR DAIRIES
- 4.1.
- Energy efficiency
- 4.2.
- Water consumption and waste water discharge
- 4.3.
- Waste
- 4.4.
- Emissions to air
- 5. BAT CONCLUSIONS FOR ETHANOL PRODUCTION
- 5.1.
- Waste
- Description
- 6. BAT CONCLUSIONS FOR FISH AND SHELLFISH PROCESSING
- 6.1.
- Water consumption and waste water discharge
- 6.2.
- Emissions to air
- 7. BAT CONCLUSIONS FOR THE FRUIT AND VEGETABLE SECTOR
- 7.1.
- Energy efficiency
- Description
- 7.2.
- Water consumption and waste water discharge
- 8. BAT CONCLUSIONS FOR GRAIN MILLING
- 8.1.
- Energy efficiency
- 8.2.
- Emissions to air
- Description
- 9. BAT CONCLUSIONS FOR MEAT PROCESSING
- 9.1.
- Energy efficiency
- 9.2.
- Water consumption and waste water discharge
- 9.3.
- Emissions to air
- 10. BAT CONCLUSIONS FOR OILSEED PROCESSING AND VEGETABLE OIL REFINING
- 10.1.
- Energy efficiency
- Description
- 10.2.
- Water consumption and waste water discharge
- 10.3.
- Emissions to air
- 10.4.
- Hexane losses
- 11. BAT CONCLUSIONS FOR SOFT DRINKS AND NECTAR/JUICE MADE FROM PROCESSED FRUIT AND VEGETABLES
- 11.1.
- Energy efficiency
- 11.2.
- Water consumption and waste water discharge
- 12. BAT CONCLUSIONS FOR STARCH PRODUCTION
- 12.1.
- Energy efficiency
- 12.2.
- Water consumption and waste water discharge
- 12.3.
- Emissions to air
- 13. BAT CONCLUSIONS FOR SUGAR MANUFACTURING
- 13.1.
- Energy efficiency
- 13.2.
- Water consumption and waste water discharge
- 13.3.
- Emissions to air
- 14. DESCRIPTION OF TECHNIQUES
- 14.1.
- Emissions to water
- 14.2.
- Emissions to air
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