Nicholas Meat was recently featured on MeatingPod, the podcast powered by Meatingplace, the top magazine and news source for the meat and poultry processing industry. Brian Miller, director of sustainability, spoke about Nicholas Meat’s vision for sustainability and the Sustainable Resource Facility with host Julie Larson Bricher, who is also the Science and Technology editor at Meatingplace.

“I think what’s unique about this project is that it brings together many aspects of sustainability,” Miller told the host. “The water reuse, the odor control, the generation of green energy and biogas all together in one integrated facility. There are facilities out there doing that, but to bring it all together (like Nicholas Meat is doing), I think that’s really unique.”

Miller explained that to be successful, Nicholas Meat knew they had to look at more ways to be sustainable long-term. The facility is in a unique position in that there is no community water system that it ties into nor is there a municipal treatment plant. That means that Nicholas Meat needs to draw water from the underground aquifer and ship out any waste. This first-of-its-kind facility plans to achieve up to 90 percent wastewater recovery once completed.

“Being able to reuse that water now ensures that not only Nicholas Meat, but also the residents and farmers in the area will have an adequate supply of water to support their lifestyle,” he added.

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