Sustainability & Environment


AIChE Credential for Sustainability Professionals

The AIChE Institute for Sustainability (IfS) program offers engineers and other qualified professionals a specialized Credential in Sustainability. The IfS with its many equals established a baseline definition of what Sustainability entails, a Body of Knowledge (BOK) in the field of sustainability.

Institute for Sustainability (IfS)

IfS is an umbrella organization encompassing a broad spectrum of activities related to sustainability. It has three sub-entities: the Sustainable Engineering Forum (SEF), the Center for Sustainable Technology Practices (CSTP), and the Youth Council on Sustainability Science and Technology (YCOSST). It also provides oversight to the AIChE Sustainability Index (sm).

Environmental Division (ENV)

The ENV division provides relevant programs on current environmental topics and non-confidential information concerning all aspects of environmental activity. The division promotes publication of papers of interest to chemical engineers in environmental activities as well as coordinates the Institute’s activities with other related societies.

The Cleanest Way to Treat Spent Caustic

Conference Presentation
AIChE Spring Meeting and Global Congress on Process Safety
April 3, 2019
Spent caustic is arguably the world’s most foul industrial wastewater. It is generated in the removal of acidic contaminants from...

Profit from Flue Gas to Increase Crop Yields

Conference Presentation
AIChE Spring Meeting and Global Congress on Process Safety
April 2, 2019
Presented is pilot plant data/ results operating in multiple orchards in Kern County, California. Flue gas taken directly from the clean natural gas...

Advanced Manufacturing Progress: RAPID Steps Toward Sustainability

Advanced Manufacturing Progress
Dr. David Shonnard
Global challenges related to economic development, environmental protection, and social equality — such as conflicts triggered by drought in Africa, toxic chemical releases in India, over-exploitation of resources in the oceans and forests, and...

Singapore’s Food for Thought

July 23, 2019

Food waste is a problem most nations have yet to solve, but Singapore has taken a number of important steps others can learn from to make food waste more sustainable.

Technical Entity Trends: Singapore’s Food for Thought

Technical Entity Trends
Dejuanah Collymore
By reducing, reusing, and recycling, we hope to mitigate our landfill impact as much as possible. We are careful to recycle any cans or bottles that we use throughout the day and often take the time to separate paper from plastic waste. But in most...

An Introduction to Vapor Intrusion

Environmental Management
Tracy L. Repp, Brooke N. Voeller, Jeffrey A. Bolin
Vapor intrusion (VI) occurs when contaminants in soil or groundwater drift into a building or facility through cracks and seams in the foundation. This article describes steps to mitigate VI at your facility.

Jeff Erikson on Carbon Management

June 26, 2019

Jeff Erikson of the Global CCS Institute shares thoughts on top trends in carbon management and discusses goals for the Carbon Management Technology Conference.

May 2019 CEP Preview

May 15, 2019

This month, a look at chemical engineering in the food industry, along with tips for industrial insulation, dealing with vapor-phase idealities in chemical process simulations, and more.

Pipeline Safety

Archived Webinar
Apr 24, 2019
Are you interested in learning how to manage pipeline integrity safety? In this 60-minute webinar, you’ll learn how pipeline operators might use the outputs of risk assessment to better support...

Small-Scale Winemaking

SBE Special Section
Kerry Shiels
Winemaking at small scales can produce wines of distinction. Finding and managing exceptional vineyard sites is a critical first step in the winemaking process. Good grapes coupled with small-scale fermentations and smart cellar practices can produce compelling and interesting wines.

Engineering Frozen Desserts

SBE Special Section
Richard Hartel
The scraped-surface freezer is at the core of ice cream production. Understanding and controlling this operation and the storage conditions of the final product are critical to creating the smooth and creamy treat consumers expect.

Challenges and Opportunities in a Legacy Sector

SBE Special Section
Harold H. Schmitz, Francesca D’Cruz
The food industry currently favors established companies, methods, and technologies, but increasing consumer interest in health and sustainability is demanding innovation. This is an opportunity for companies that can provide transformative innovation and disrupt the status quo.

Changing Tastes

SBE Special Section
Elizabeth Pavone
Jell-O salads — neatly chopped vegetables, canned or fresh fruits, and cubes of meat or fish encased in shiny gelatin shaped into decorative molds — have, as Laura Shapiro says in her book Perfection Salad, “congealed in the decorative mold of history.” The once-ubiquitous buffet staple owed its popularity to the invention of instant gelatin around the turn of the 20th century.

Functional Surfaces in Food Processing

SBE Special Section
Stephen M. C. Ritchie, Mainara Costa-Teixeira, Ryan M. Summers
Food contacts many inert surfaces that direct flow or induce turbulence during processing. These surfaces could be modified to provide additional capabilities. The feed spacer material of spiral-wound membranes used in dairy applications is one such surface that could be functionalized to mitigate bacterial growth.
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