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Guyader Gastronomie faced significant wastewater challenges due to high BOD and COD levels from animal fats in their effluent. This compromised the overall quality of the wastewater but also posed significant environmental risks, potentially leading to regulatory issues and harm to local ecosystems.
Guyader Gastronomie St Agathon, one of eight factories within the Guyader Group, had faced a significant challenge concerning its wastewater management. The factory traditionally discharged its wastewater directly to its treatment plant. However, the untreated state of the effluent had posed a crucial problem.
The high acidity, elevated levels of BOD (Biochemical Oxygen Demand), and COD (Chemical Oxygen Demand) attributed to the substantial amount of animal fats entering the plant, resulting in the treatment plant producing unsatisfactory final effluent results. This had raised a red flag concerning the potential environmental impact of their wastewater discharges.
Recognising the urgent need to enhance the quality of their wastewater discharges before the situation escalated, Guyader Gastronomie sought an effective solution. Collaborating with Valoléïque, they initiated discussions about the removal of waste fats, oils, and greases from the site. The aim was to repurpose these materials into raw components for bio-diesel production, setting the stage for a more sustainable approach to waste management.
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