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earaercircular · 2 years

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Canada Post processing centre makes mark for sustainability – and history

Solar panels were installed on 60 per cent of Canada Post’s Albert Jackson processing centre which opens next year in east Toronto as a low-carbon building.

A soon-to-open $470-million Canada Post parcel sorting centre sets a high-water mark for sustainability: It’s the country’s largest industrial project so far to meet national design standards for a zero-carbon building.

With a tight building envelope, high-efficiency lighting, occupancy sensors and solar rooftop panels, the 585,000-square-foot facility meets Canada Green Building Council design criteria for reducing greenhouse gas emissions.

The Albert Jackson Processing Centre[1] in east Toronto also stands out for historical reasons – it is named after the man believed to be Canada’s first Black letter carrier.

At its opening next March, the processing centre will be in the spotlight, but for the Crown corporation[2] to achieve its goal of net-zero emissions in operations by 2050, what’s happening out of the limelight carries even more weight – planned retrofits of 3,000 existing facilities.

In June, Canada Post pledged $1-billion over 10 years for a 2050 net-zero strategy that blends the new and the old. New buildings will be designed to net-zero carbon standards while existing buildings will undergo sustainability upgrades in coming years.

Canada Post plans to switch to all-electric facilities by 2030 and fully electrify its 14,000-vehicle fleet by 2040. Still, some carbon offsets (at most 10 per cent of energy use) will be required to reach the 2050 goal.

“Climate change is real, and we have to do a lot of things to improve the future,” says Doug Ettinger, president and chief executive officer for Canada Post. “This is about risk management.”

Canada Post’s game plan hits the right note with sustainability advocates.

“The new [Jackson] building is an exemplary project,” says Mike Singleton, executive director of Sustainable Buildings Canada[3]. “All new buildings should be built that way.” But he cautions: “The issue is not new buildings; it is the existing stock.”

Canada’s building sector accounts for about 17 per cent of the country’s total greenhouse gas emissions, including from electricity, with an overall carbon footprint of 30 per cent counting materials and construction, according to the Canada Green Building Council[4].

Mr. Singleton urges an aggressive industry commitment to retrofits. “Time is rolling on here,” he says. “We are now less than eight years away from 2030 (Ottawa’s target date to reduce emissions by 40 per cent below 2005 levels) and the scale at which things have to occur is really monumental.”

Calgary-based Pembina Institute[5], a non-profit think tank promoting clean energy solutions, estimates 32 million square metres of commercial building retrofits will be required, at an annual cost of $6.3-billion that assumes more than business-as-usual upgrades, to yield net-zero carbon emissions in 2050.

So far, there is no national mechanism to measure progress, says Tom-Pierre Frappé-Sénéclauze, director of Pembina’s buildings program. “That’s one of the challenges in this space.”

For Canada Post, plans for its Jackson building began in 2018 with a simple premise.

“The best way to save energy is not to use it at all,” Robert Loyst, director of project delivery for corporate real estate at Canada Post, says of the building’s design rationale. Energy-sipping features include above-average levels of insulation, programmed door seals for truck bays, north-facing skylights, advanced air filtration and high-efficiency electrical and mechanical systems.

“We try to make our [new] buildings efficient from an operations point of view,” Mr. Loyst says. “That is the target and then we added solar on top of that.”

Solar panels cover 60 per cent of the roof, meeting 13 per cent of the building’s electricity demand and easing pressure on the provincial energy grid.

New carbon-neutral buildings neither add to nor cut emissions, observes Peter Whitred, director of environmental sustainability for Canada Post. However, existing facilities vary in age, structure and internal systems, with high potential for cutting emissions. Accordingly, he says, “existing buildings are where we need to focus.”

Last year, Canada Post ran 57 pilot projects in its building portfolio to test specific solutions for emission reductions.

At one building, the corporation added LED (light emitting diode) fixtures for energy savings but discovered higher-than-expected costs because of supplier travel time.

At another building, Canada Post experimented with solar panels but found them too heavy for the age of the roof. Instead, panels were installed nearby on the ground.

As individual pilot projects wrap up shortly, Canada Post officials plan to identify the best combination of carbon-reduction improvements for a particular building.

“If there are eight things to look at for every single building, we can say, ‘Does it make sense?’” Mr. Whitred says. “Then we go into a building and do all the interventions we need to do to get as close to net-zero emissions as possible.”

He adds: “Reducing our fossil fuel use as much as possible before having to rely on offsets is the best way of going.”

Canada Post’s net-zero program is consistent with the federal government’s 2017 Greening Government Strategy[6] for departments and agencies to maintain real estate portfolios with net-zero status by 2050.

For success with its own net-zero “roadmap,” the Crown corporation depends on others.

Direct and indirect emissions by Canada Post account for 12 per cent of its greenhouse gas emissions with 88 per cent contributed by suppliers. The Crown corporation, which has signed on to science-based climate targets set out by United Nations, now asks suppliers to follow the same guidelines in their operations. Also, Canada Post now includes environmental, social and governance considerations in its bidding criteria.

With federal legislation set to raise carbon prices to $170 a tonne from $65 a tonne in 2023, the retrofit task ahead is daunting. Many large Class A property[7] owners have their own strategies for net-zero carbon buildings, but others remain slow to act, industry observers say.

“We need to do this on a war footing,” says Sustainable Building’s Mr. Singleton.

Acting now will pay dividends, adds Canada Post’s Mr. Whitred. “The earlier we get started, the better position all of us are in for the future.”

Source

Jennifer Lewington, Canada Post processing centre makes mark for sustainability – and history, in: The Globe and Mail, 30-8-2022 , https://www.theglobeandmail.com/business/industry-news/property-report/article-canada-post-processing-centre-sustainability/?utm_medium=email&utm_source=Globe%20Climate&utm_content=2022-9-6_14&utm_term=Globe%20Climate%3A%20Mercury%20in%20the%20Arctic%20puts%20Indigenous%20communities%2C%20wildlife%20at%20risk&utm_campaign=newsletter&cu_id=K0t2i%2FcGSSpLuS9%2FTA2EBiTuN%2BZ7IJl%2B

[1] Canada Post unveils its innovative new parcel facility named after civil rights hero Albert Jackson; https://www.canadapost-postescanada.ca/blogs/personal/perspectives/new-parcel-facility-named-after-civil-rights-hero-albert-jackson/

[2] Crown corporations in Canada are government organisations with a mixture of commercial and public-policy objectives. They are directly and wholly owned by the Crown.

[3] Sustainable Buildings Canada (SBC) was established in 2002 as a not-for-profit, non-share, capital corporation. Leveraging the expertise of its hands-on members as practitioners as well as its industry network, SBC delivers a number of core activities which include education, training, research, and program services to utility, government, and agencies. Supported by a Board representing sector stakeholders, SBC seeks to enhance the energy and environmental performance of the built environment independent from the alignment with rating systems or related assessment tools ; https://sbcanada.org/

[4] The Canada Green Building Council champions green buildings because they are healthier for people and the planet. It believes green buildings are a cost-effective solution for carbon reduction, job creation, and innovation. By transforming its communities with zero-carbon green buildings, they can put Canada on a path to a more sustainable future. https://www.cagbc.org/

[5] The Pembina Institute is a Canadian think tank and registered charity focused on energy. Founded in 1985, the institute has offices in Calgary, Edmonton, Toronto, Ottawa, and Vancouver. The institute's mission is to "advance a prosperous clean energy future for Canada through credible policy solutions that support communities, the economy and a safe climate."

[6] https://www.canada.ca/en/treasury-board-secretariat/services/innovation/greening-government/strategy.html

[7] Class A properties tend to be extremely desirable, investment-grade properties with the highest quality construction and workmanship, materials and systems. They often contain unique architectural features, utilize the highest quality finishes, and utilize first rate maintenance and management.

#circular economy #sustainable construction

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architectnews · 2 years

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What does condensation on windows do to your home?

What does condensation on windows do to your home, Ottawa Home Renewal, Canada Residence Upgrade

What Does Condensation on Windows Do to Your Home?

26 May 2022

Foggy windows can be a common sight during colder months. A slim layer of water appears on the glass surface because it is cooler than the air outside and denser, resulting in condensation. Sometimes instead of appearing as “fog” on your windows, it’s drops of water that will run down them if not adequately treated or handled.

Removing these droplets is essential because they continue to drip and cause other unnecessary water piles, leading to messes like mould or mildew that are particularly harmful during winter. If the water freezes, window panes can crack. To your knowledge, condensation can happen on a window’s inside, outside, or in-between surfaces, leading to inevitable consequences.

In-between the windowpane

This situation occurs when the air-tight seal loses its strength and fails to contain insulating gas. As a result, leakage leads to the formation of water vapour between the windowpanes. It is a serious concern, and window replacement can be the only resolution in this case. It’s not great for your window’s health and home’s energy efficiency. It would be best to search for new options in windows Ottawa. Ensure that you invest in products that come with lifetime warranties as they can be highly energy efficient.

On the inside windowpane

Condensation on the internal surface of the windows may be an indication of excess humidity or perhaps poor ventilation issues in your house. It can compromise your home’s structure and even affect the wall’s insulation system.

Excess moisture can also create problems for your family’s health as the accumulated water vapour can promote the growth of mould and mildew, giving a tough time to people facing allergy or asthma issues. Hence, if you notice foggy windows, this may be a sign that there is an issue with the filtration system. If not checked, it would lead to mould and mildew building up, or possibly rust forming on different surfaces inside and around the house.

On the outside of the windowpane

If you notice condensation on the outer surface of windows, it indicates that your fixture is properly working as it should. When humid and warm air hits the colder glass surface of your windows, exterior condensation is likely to occur. Your windows are doing their job by keeping heat transfer and other factors at bay. Still, examine window frames and windowsills from time to time. Gaps in the windows can cause condensation, threatening the wall’s safety.

Condensation-resistant windows make a good choice for these reasons. So, if you are building a new home or facing water vapour issues in your old house, opt for windows that offer adequate protection against this. It’s critical for your mental peace and house’s health. With this, you can also do a few more things for prevention.

For example, switch on the fans, install dehumidifiers, and keep your rooms adequately heated. These will kill moisture, and the risk of condensation will also reduce considerably. However, when browsing through windows, don’t forget to choose the latest styles and suitable materials. After all, aesthetics and functionality go hand in hand.

Comments on this guide to What does condensation on windows do to your home article are welcome.

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canadianwaterfilter · 3 years

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Whole Home Water Filter Canada

Canadian Water Filter is the first choice for quality whole home water filter in Canada. We have offered various water filtration solutions to our customers, and we continue to deliver outstanding service support. To know more about us, visit our website.

#Whole Home Water Filter Canada

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loreeebee · 3 years

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Mud Lake: a Nature Lover's Paradise in the Heart of Ottawa

Mud Lake: a Nature Lover’s Paradise in the Heart of Ottawa

Recently I took my four year old grandson to Mud Lake, tucked in between the water filtration plant and Britannia beach in Ottawa. More of a (man made) wetland than a lake, Mud Lake is sure to delight nature lovers of any age. Also called the Britannia Conservation area, Mud Lake is maintained by the National Capital Commission (NCC) Animals in Their Natural Habitat On our 3.5 km trek around…

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#birds #Britannia Conservation Area #Mud Lake #NCC

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cleanstreamplumbing7 · 9 months

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Clean Stream Plumbing is your go-to solution for all plumbing needs in Ottawa. Our expert plumbers offer a range of services, from general plumbing repairs to emergency plumbing assistance. We prioritize home improvement, ensuring your plumbing systems function seamlessly. With a commitment to excellence, we specialize in water filters to enhance your water quality. Trust our skilled Ottawa plumbers to provide reliable and efficient services, addressing any plumbing issue promptly. Whether it's routine maintenance or urgent repairs, Clean Stream Plumbing is dedicated to delivering top-notch solutions tailored to meet your requirements, ensuring your home's plumbing is in optimal condition. Ottawa drain cleaning

#Ottawa Water Filtration

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computerghar · 4 years

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DIA33 INC, Industry, Exporters, Paints, Petrochemicals, Unit 118, 150-1101, prince Of Wales Drive, Ottawa, ON, Canada

Listing Name – DIA33 INC Genre – Industry, Exporters, Construction, Pharmaeuticals Product

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Construction

Paints & Coatings

Fiberglass & Composites

Inks & Adhesive

Plastics & Rubber

Metal Finishing

Detergents

Personal & Home Care

Pharmaceuticals

Lubricants

Polyurethane & Sealants

Water Treatment & Filtration

Services – Phone – Mobile – Fax – Toll Free – Address

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mikemortgage · 5 years

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How Canada’s fledgling land shrimp industry is working toward becoming the ‘new cannabis’

AYLMER, ONT. — In the middle of giving a tour, Sheldon Garfinkle peers into one of his company’s water tanks. Blue shrimp the size of fingers dart away from him, hiding in the far corners.

“They can hear us,” he said. “They are very sensitive creatures.”

Garfinkle’s great accomplishment is that these sensitive shrimp are alive at all, trotting around tanks stacked six levels high. For five years, the biggest problem in Canada’s fledgling, indoor shrimping business has been dead shrimp. If the water is too cold, they die. If the filtration isn’t right, they die.

For the few shrimp farmers operating in Canada, a 50-per-cent survival rate is an achievement. As a result, homegrown shrimp has been a rare delicacy, served infrequently by chefs and high-end fishmongers.

Ottawa opens the Arctic surf clam fishery, ending Clearwater’s decades-long monopoly

Fast-expanding seafood giant that brings in billions in revenue joins Irvings, McCains as New Brunswick business royalty

Canada’s deeper dive into the oceans aims to tap industry’s uncharted frontier

But at the Planet Shrimp facility, 45 kilometres south of London, Ont., in Aylmer, Garfinkle and his team say they have figured out how to produce shrimp at a commercial scale.

Planet Shrimp CEO Sheldon Garfinkle.

Garfinkle, the company’s chief executive, conservatively puts the plant’s capacity at 300,000 pounds of shrimp a year — enough to start looking into international exports while fulfilling a growing list of supply agreements with luxury hotels, resorts and upscale Toronto retail chains such as Pusateri’s Fine Foods and Hooked seafood markets. The shrimp also show up at dozens of restaurants across southern Ontario, and will soon be offered on 360 Restaurant’s summer menu atop the CN Tower.

Canadian farmed shrimp seems on the verge of a new phase, with Planet Shrimp and a competitor in British Columbia both claiming that they are making good on their ambitions to expand their reach far beyond a group of local chefs. “Shrimp’s the new cannabis,” one Planet Shrimp executive joked recently. But with so few success stories and a high retail price tag, the shrimp’s path to the big time and grocery stores will be difficult.

Shrimp in tanks at Planet Shrimp.

The main selling point for the Canadian product is what it is not. It’s not shipped in from thousands of kilometres away. It’s not as ecologically harmful as wild-caught shrimp, which often involves dragging nets that inadvertently catch endangered species such as turtles, sharks and dolphins.

It’s also not the kind of cheap farmed shrimp from Asia, much of which is grown in outdoor pools created by destroying mangroves and treated with antibiotics to keep the shrimp alive, according to Ocean Wise marine biologist Alasdair Lindop.

But producing commercial quantities indoors means keeping millions and millions of shrimp. A lot can go wrong, even though the concept of such farming seems simple enough.

“I could do it in my backyard,” said Warren Douglas, project manager at Berezan Shrimp Co. in Langley, B.C., the only other fully operational shrimp farm in Canada. “You know, build a little shed and I could be growing shrimp probably within a few months.”

In a commercial context, however, “you’ve got basically a life support system keeping millions of animals alive,” he said.

Both Berezan and Planet Shrimp monitor their facilities 24 hours a day, seven days a week, watching for issues in the tanks that could threaten the stock — for example, a burst pipe that lowers water levels.

Planet Shrimp CEO & CFO Sheldon Garfinkle points at a screen showing the status of the shrimp stack temperatures.

“In the middle of the night, if the alarm goes off, in some cases you’ve got less than 20 minutes to rectify it,” Douglas said, “otherwise, you start losing shrimp.”

The short history of shrimping in Canada starts with Paul Cocchio and his son Brad. They were hog farmers in Cambellford, Ont., two hours northeast of Toronto, who turned their hog barn into a shrimp barn five years ago.

The shrimp barn is empty now. Cocchio was fed up. He was paying to heat the water to nearly 30 C through the winter and buy supplies from the U.S. on a weak Canadian dollar, only to pull up tattered shrimp corpses whenever he skimmed the bottom of his tanks.

“We haven’t figured out what’s gone wrong,” he said.

Cocchio’s shrimp production peaked at 200 pounds a week sometime around 2017. The wineries in nearby Prince Edward County bought most of it. Then consultants and aquaculture experts started making suggestions, he said, about improving his water filtration and increasing his shrimp survival rate beyond 50 per cent.

“Everything we tried made it worse,” he said. “I don’t know — couldn’t figure out why. We’d had enough of it by then.”

Water filters in a grow tank at the former shrimp facility in Campbellford, Ont., in 2018.

Cocchio said now, eight months after closing, he suspects murder. “We think it’s fighting at that point,” he said of the dead shrimp. The corpses he skimmed from the bottom of the tank were often “torn apart.”

But he has no way of knowing. The water is his tanks was too murky to see what was going on, since Cocchio’s system used algae as part of the filtration process.

“You look at water and you say, ‘Oh, there’s water,'” he said. “But when you start really looking at water, it’s amazing what science is behind it.”

A Planet Shrimp employee inspects a harvested shrimp.

In the filtration room at Planet Shrimp in Aylmer, 10 million gallons of water pass through per day. The waste is dried and sold in “cakes” as fertilizer. The heated water makes the room humid, almost feverish. The smell it gives off is vaguely reminiscent of a lake on a hot day — or maybe an outhouse beside a lake on a hot day.

“The smell starts to get to you,” Garfinkle said. But the water rushing out of the filtration room seems to thrill him. “That’s clear water,” he said. Asked if he would drink it, he said he would and then paused. “I wouldn’t go out of my way.”

The water and the shrimp in it are intensely monitored by sensors throughout the farm that collect a million data points per day. The shrimp grow in a row of shallow tanks, one row stacked on top of another, six rows high.

Sheldon Garfinkle surveys a map blueprint of Planet Shrimp’s facility.

Each row is as long as a football field, beginning with the nursery and ending in the Phase 5 tank. As the shrimp grow, they are transferred to progressively larger tanks, until Phase 5, when they are “harvested.”

In a lab beside the network of tanks, Planet Shrimp analysts monitor the shrimp’s progress in real time, watching, for example, how one tank’s weight matches up with the average, or how water data — salinity, temperature, pH — might explain any abnormalities in the shrimp stock.

After 137 days, the shrimp are siphoned out of the tank, through a turnstile, into a tube that shoots them to slaughter like mail through a mailroom. The water in the tube is colder than in the tanks, which makes the shrimp docile in their final seconds.

Garfinkle looks up at the tubes that line the wall of the “chill kill” room. They’re like water slides. The shrimp slide out the tube onto a conveyor belt with little sprinklers over top — the “car wash,” as he calls it — that spray the shrimp with ice water cold enough to instantly kill them. About 74 per cent of them make it to this stage, which is above the level that Addison Lawrence, an 83-year-old professor at Texas A&M University and shrimp farming pioneer, said is needed for a commercially viable shrimp farm.

“What they’re doing, it is the future,” Lawrence said.

The ‘chill kill’ process at Planet Shrimp.

From there, an X-ray machine grades them in half a second. If a shrimp is jumbo, it ends up in the jumbo chute. The same process separates the medium shrimp and smaller shrimp. But the measly ones, or ones with puncture wounds or other defects, slide alone to the end of the conveyor belt, which drops them one storey into a reject bin.

A supervisor watches the shrimp as they enter the X-ray machine. He grabs one that is larger than the others, at least 40 grams, which he brings over to show Garfinkle.

“That’s what we call a colossal,” Garfinkle said, adding that when Planet Shrimp starts breeding shrimp, they will use such big ones such as brood stock.

Planet Shrimp currently gets its shrimp babies, or “post-larvae,” from a hatchery in Texas. The babies are packed in a bag filled with ocean water, flown to Toronto and trucked to Aylmer where they’re inspected by the Canadian Food Inspection Agency. They’re given time to acclimatize to Planet’s Shrimp’s water conditions, a third of the salinity levels of ocean water, before being released into the nursery tank.

A Planet Shrimp employee shows off a harvested shrimp.

Last week, a storm in Houston cancelled the shrimp babies’ flight, forcing Planet Shrimp to wait three days for a new batch to be delivered, since keeping the others in limbo that long would have put too much “stress on the animals,” Garfinkle said. “That’s the reason to have a hatchery.”

Planet Shrimp has installed hatchery tanks at its facility to produce post-larvae, thereby simplifying the process. The tanks are empty now, though Garfinkle said they’ll be operational soon, through a “strategic alliance” with his post-larvae supplier in Texas.

But starting a hatchery has been complicated for Kerry LeBreton, president of Good4Ushrimp Inc. in Sudbury, Ont. Until recently, Good4U was the only other operational shrimp farm in Ontario. But its plans for a hatchery forced it to halt production.

A Planet Shrimp conveyer belt.

“This is where the politics comes in,” LeBreton said.

The U.S. producers who sell post-larvae require their clients to agree that the babies won’t be used as brood stock to start a competing hatchery, he said.

“I refuse to buy from those suppliers,” he said. “So I have no shrimp in the farm.”

Until his hatchery is able to produce enough post-larvae to supply his 18,000-square-foot farm, his tanks are stuck at five-per-cent capacity. He said he expects to have the hatchery operational in the next few weeks.

To start the hatchery, LeBreton ordered brood stock from Hawaii at roughly US$25 apiece. Females can produce up to 400,000 post larvae once a month.

Some hatcheries will cut off one of the female’s eyes, manipulating its hormones to cause it to reproduce more often — a process called eyestalk ablation. LeBreton said he refuses to do that.

“Curious enough, the females will actually choose their mates,” he said, adding that he has seen females refuse males.

“Nobody here has ever witnessed the actual mating,” LeBreton said. “Maybe they’re shy. I don’t know. I have to assume it’s pretty damn quick, because we’re obviously watching.”

A Planet Shrimp employee inspects shrimp after being culled by cold water.

The tour back at Planet Shrimp ends at a makeshift office. It is drab room outside the biosecure shrimp farm area, dominated by the smell of the anti-bacterial footbath that all visitors must slosh their feet in. Marvyn Budd, the president and founder of the company, walks in.

“I decorated myself,” he said of the office, a jumble of plastic folding tables, power chords and internet cables. Garfinkle adds, “A lot of our investors appreciate the fact that when they walk in they don’t see a glamorous setup.”

Instead of paying for hotels, the company rents a house in town for executives to stay when they visit the facility from Toronto. Most of the time it’s just Garfinkle and Budd. They are only concerned about the farm, making sure the shrimp babies they put into the system “come out the other side,” Budd said. “It took us longer than we anticipated, but we’ve figured it out.”

There’s more to figure out, though: such as how to convince Canadians en masse to spend more for a pound of shrimp. Farmed varieties from overseas can cost less than $10 while Planet Shrimp’s products retail between $30 and $42 per pound, a premium price for a premium product, Budd said.

Shrimp packing at Planet Shrimp.

There’s no shortage of demand — North Americans consume more than one billion pounds of shrimp a year — so there very well might be room for a premium product. Canadians spent $379 million on shrimp in the past 12 months, according to Nielsen data.

Tyler Sheddon, culinary director at Chase Hospitality Group, oversees a number of popular downtown Toronto restaurants, has been testing dishes using Planet Shrimp’s product and plans to use it for a new dish on the menu at Chase. He’s had supply issues with other local indoor aquaculture projects but he’s willing to take a bit of a risk.

He’s pushing his distributor to get him fresh shrimp from the Planet Shrimp farm, which freezes almost all its product on site.

“The texture is a bit firm,” Sheddon said. “The sweetness for me isn’t something that’s quite there.”

But the frozen product is good all the same — not like pulling spot prawns out of the trap on the B.C coast, he said, but good.

Planet Shrimp’s plan is to keep scaling the business, expanding into more of its million-square-foot warehouse. The ambition is to more than double capacity, and as the company grows, it will be able to get the price of its shrimp down.

At the end of the tour, a sales coordinator brings in a bowl of shrimp. She cooked them in a frying pan with a bit of oil in the office kitchen. Budd gives a demonstration, ripping off the shrimp’s head and peeling the rest all at once.

For his guests, it’s not so easy. Budd and Garfinkle watch, waiting for them to finish peeling the shrimp. There’s a pause as they chew. Budd, standing beside them, starts asking questions and then suggests the shrimp taste sweet and not fishy. “This is not what you’re used to.”

Financial Post

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filtration-products · 6 years

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Michigan DEQ Discovers PFAS

The Michigan DEQ will begin an investigation to determine the source and distribution of PFAS

The Michigan Department of Environmental Quality (DEQ) has discovered 20 more wells with traces of hazardous substances after the latest round of PFAS testing in Robinson Township.

According to the Grand Haven Tribune, the DEQ will begin a hydrogeologic investigation to determine the source and distribution of PFAS in the area after finding per- and polyfluoroalkyl substances (PFAS) in more than half of 66 wells in the township.

Potential sources of PFAS include the use of firefighting foam, undocumented dump sites, biosolid applications and materials from a nearby highway construction project, according to the Ottawa County Department of Public Health. The investigation will determine groundwater flow direction and includes the collection of soil and groundwater samples.

There are now five wells in the township with more than 100 parts per trillion (ppt) total PFAS, according to the Grand Haven Tribune.

Robinson Township residents have been offered the installation of a water filter for their kitchen sink, according to the Tribune. Michigan Department of Health and Human Services officials say they have distributed more than 1,000 water filter statewide.

Resident Jenn Fett said her family has not panicked about PFAS in their water, but hope other residents don’t dismiss the potential health risks.

“This PFAS is here, and it’s probably in a lot of places, and people are probably unaware that it’s in their water,” Fett said to the Tribune. “This is all new, and we’re doing tons of research and trying to find out the best way to go about this.”

Fett hopes more residential wells are tested, as the DEQ moves toward find the contamination source.

“I think the community members have a right to know if it’s there,” she said to the Tribune.

According to the Tribune, of the 37 wells tested, PFAs was detected in 20. The rest came back with no detection. The EPA’s lifetime health advisory accounts for two PFAS chemicals, perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA). According to the Tribune, both chemicals were found in 13 of the wells tested. However, none of the wells had these compounds over the EPA limit.

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from Filtration Products http://bit.ly/2RoYieu

#Filtration Products

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houstonroofing161 · 6 years

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PHOTO: New <b>roof</b> for Ottawa water plant

New shingles are applied Tuesday morning to the distinctive conical roof of Ottawa's water filtration plant by workers from McConnaughhay & Sons ...

#Google Alert - Roofing

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canadianwaterfilter · 3 years

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Water Treatment Systems Canada

We provide the best water treatment systems in Canada. Our products are technologically superior and manufactured to meet the highest quality standards. The result is a cost-effective, complete water filtration system that delivers great-tasting, chemical-free drinking water. And, we guarantee it will be ready when you need it!

#Water Treatment Systems Canada #Water Treatment Systems #Canada

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benjamingourblog · 3 years

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5 Reasons Why You Need a Water Filtration System in Your Kitchen

With more than 30 years’ experience in the residential and commercial water treatment space, Mark Nelson is a Class 1 Drinking-Water Operator and a CBWA (Canadian Bottled Water Association) Certified Plant Operator. As founder and president of Nelson Water in Ottawa, Mark focuses on dealing with challenging water treatment system designs for problem water. He also heads the largest water bottling plant in the city of Ottawa with a delivery network throughout the Valley.

We all need access to a supply of clean and fresh water for drinking, making our favorite beverages and for cooking. Clean and filtered water allows you to taste the real flavors of the foods and drinks you prepare and it’s a healthier choice for your family. Water from the local treatment plant is cleaned to a basic standard, but it may still contain unwanted contaminants. In this article, we will examine five reasons why you should consider a water filtration system for your kitchen.

1. An Efficient and Cost Effective Way to Remove Contaminants

The main reason that most people install a water filtration system in their kitchens is to remove contaminants that can range from annoyances to causing harm. When most people think of a water filter, they imagine a system that supplies clean water to every tap and plumbing fixture in the home. This is known as a whole-house water filter and it’s a great option if you want to improve the water quality for other tasks. But, the focus of this article is a water filter that you can use at a single location which is usually the kitchen sink. This type of water filter is known as a point-of-use (POU) filtration system and it allows you to get cleaner water on-demand without breaking the bank.

2. Removing Contaminants Found in Tap Water

As we mentioned earlier, public water supplies are disinfected to a basic level to ensure that they are potable. And yet, every year there are many people that are exposed to waterborne diseases and a wide variety of contaminants. One of the main problems lies in our aging water delivery infrastructure. Pollutants can enter pipes via cracks and breaks. Another problem is that many contaminants are not removed and considerable investment would be needed to upgrade our systems to remove them. A prime example would be the emerging threat of pharmaceutical byproducts found in our waterways.

Here are some of the common contaminants found in various concentrations in our tap water, they are: arsenic, heavy metals, Volatile Organic Compounds (VOCs), Perfluoroalkyl and Polyfluoroalkyl Substances (PFAS), Radionuclides, Chlorine, Chloramine, disinfection byproducts, microorganisms (bacteria, viruses, parasites) and many more.

Installing a POU kitchen water filter can remove all of these contaminants making your water from that tap cleaner, fresher and healthier. This is a far better option than resorting to bottled water, which costs more in the medium to long term and it’s hard to store. When you have on-demand filtered water from your kitchen tap you can use it to fill pitchers for the refrigerator, make clear ice, cooking, baking, making beverages and more.

3. Brewing Better Tasting Beverages

Many people spend a great deal of time searching for the perfect cup of coffee or tea. But, one of the main ingredients that is often overlooked is the water used to make the beverage. If your water contains contaminants, this will affect the molecules that determine the flavor of the beverage. In fact, if you have a high concentration of dissolved mineral content the water is considered to be hard and it’s less capable of supporting the flavors. This is why many coffee and tea experts recommend the use of filtered water to create the perfect brew. When you install a reverse osmosis (RO) POU filter system at your kitchen sink you will be surprised at the improved taste of your favorite beverages.

4. Making High Quality Ice

Again, this is a much overlooked aspect of making a cold drink or cocktail, but the ice you choose makes a real difference. Making ice at home with water that contains contaminants will result in cloudy ice cubes that don’t stay cold for long. The ice will contain chlorine which affects the flavor and the mineral content can damage your ice maker. If you make ice with pure water, the cubes are clear, they tend to last longer and you can taste the true flavor of your drinks. This is why cocktail experts recommend using clear ice when making drinks professionally.

5. Improving Your Baking and Cooking Results

Poor quality water can have a dramatic effect on your baking and cooking results. The taste of the food may be compromised, the cooking times can be longer and there may be health related problems. If your food contains contaminants such as disinfectant byproducts, heavy metals, and other pollutants, it cannot be considered to be healthy. When you cook with filtered water, the taste of the food is prominent and not masked by pollutants in the water.

When it comes to baking, using pure filtered water can have an even more dramatic impact. Essentially, baking is chemistry and the ingredients must work well together if you want your bread to rise. The quality of the water you use can affect the yeast during leavening and this is crucial to your baking success. All leavened products require the formation of gluten or the results are flat and failure is likely. When there are contaminants such as hard minerals, chlorine, and chloramine present the fermentation of the yeast is impaired. If you want consistent baking results, making the switch to filtered water will be a revelation.

What is the Next Step?

As you can see, there are considerable benefits when you make the switch to filtered water. A POU filtration system at the sink will certainly help you to produce tastier and more consistent results when baking, cooking, and making beverages. The most reliable filtration method is reverse osmosis (RO) because no chemicals are added to the incoming water. The system works by forcing the water through a semi-permeable membrane that has tiny pores that only allow the water molecules to pass through. The contaminants are left on the surface of the membrane and are periodically flushed away into the drain. This process takes a while, so the water is stored in a clean tank under the kitchen sink to ensure that you have on-demand filtered water when you need it.

If you want to learn more about a kitchen sink water filtration system, contact your local water treatment specialist today.

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