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Home My WebLink AboutNC0001970_Application to Renew Chloride Variance_20170208SMITH, ANDERSON, BLOUNT, DOHSETT, MITCHELL & cJERNIGAN, L. L. P. LAWYERS OFFICES Wells Fargo Capitol Center 150 Fayetteville Street, Suite 2300 Raleigh, North Carolina 27601 February 8, 2017 DAVID W. BERRY DIRECT DIAL: (919) 821-6732 E -Mail: dberry@smithlaw.com Ms. Julie Grzyb N.C. Department of Environmental Quality Division of Water Resources NPDES Complex Permitting 1617 Mail Service Center Raleigh, N.C. 27699-1617 Re: Bay Valley Foods, LLC Application to Renew Chloride Variance Dear Ms. Grzyb: MAILING ADDRESS P.O. Box 2611 Raleigh, North Carolina 27602-2611 TELEPHONE: (919) 821-1220 FACSIMILE: (919) 821-6800 RECEIVIE®INCDEQ10M FEB 13 2017 Yvater Quality Permitting Section The table of contents page at the beginning of the "Statement in Support of Application to Renew Variance" for our client, Bay Valley Foods, LLC, inadvertently listed "January , 2017" as the date of the application, not February 7, 2017. Enclosed please find three (3) copies of the table of contents page with the correct date. We respectfully request that these corrected table of contents pages be slip -sheeted into the triplicate applications that were sent to your office yesterday by FedEx overnight delivery. If you have any questions, please do not hesitate to contact Gray Wilson at (919) 821- 6708, or me at (919) 821-6732. Thank you for your assistance with this matter. SMITH, ANDERSON, BLOUNT, DORSETT, MITCHELL & JERNIGAN, L.L.P. By: 4��11 3e_� David W. Berry DWB:sel Enclosures #587018v1 STATEMENT IN SUPPORT OF APPLICATION TO RENEW VARIANCE BAY VALLEY FOODS, LLC FAISON, DUPLIN COUNTY, NORTH CAROLINA RECEIUEDINCDENWR FEBRUARY 7, 2017 FEB 13 2017 Water Quality I. INTRODUCTION AND BACKGROUND.............................................................. Perm snag Sectlon H. STATUTORY REQUIREMENTS TO RENEW CHLORIDE VARIANCE................................1 A. Discharge of chloride by Bay Valley into receiving stream does not endanger human healthor safety...............................................................................................................................2 B. Compliance with current rules, standards or limitations for chloride from which Bay Valley seeks renewal of the variance cannot be achieved by application of the "best available technology found to be economically reasonable" at this time..................................2 i. Bay Valley's continued research and chloride reduction efforts..................................3 ii. Updated evaluation and report of chloride removal technologies shows no new economically reasonable end -of -pipe technologies.........................................................5 C. Failure to renew the variance would produce serious hardship without equal or greater benefitsto the public......................................................................................................................7 D. Renewal of the variance is consistent with the Federal Water Pollution Control Act.............9 IH. CONCLUSION...............................................................................................................................9 EXHIBITS Exhibit 1: EMC's March 29, 2011 Final Decision Granting Variance for Bay Valley's Faison Facility Exhibit 2: May 13,1993 letter from Dr. Henry P. Fleming, Research Leader and Professor, Department of Food Science, N.C. State University Exhibit 3: "Chloride Removal Technology Evaluation Report," Ramboll Environ, February 2017 Exhibit 4: January 19, 2016 letter from Fred Breidt, USDA/ARS Microbiologist and Lead Scientist and USDA Professor, Department of Food, Bioprocessing and Nutrition Sciences, N.C. State University (with Professor Breidt's curriculum vitae) Exhibit 5: "Economic Impact on North Carolina of Bay Valley Foods, LLC," December 13, 2016, by Roger von Haefen, Associate Professor, Department of Agricultural and Resource Economics, N.C. State University (with Professor von Haefen's curriculum vitae) STATEMENT IN SUPPORT OF APPLICATION TO RENEW VARIANCE BAY VALLEY FOODS, LLC FAISON, DUPLIN COUNTY, NORTH CAROLINA FEBRUARY 7, 2017 I. INTRODUCTION AND BACKGROUND.......................................................................................1 H. STATUTORY REQUIREMENTS TO RENEW CHLORIDE VARIANCE................................1 A. Discharge of chloride by Bay Valley into receiving stream does not endanger human healthor safety...............................................................................................................................2 B. Compliance with current rules, standards or limitations for chloride from which Bay Valley seeks renewal of the variance cannot be achieved by application of the "best available technology found to be economically reasonable" at this time..................................2 i. Bay Valley's continued research and chloride reduction efforts..................................3 ii. Updated evaluation and report of chloride removal technologies shows no new economically reasonable end -of -pipe technologies.........................................................5 C. Failure to renew the variance would produce serious hardship without equal or greater benefitsto the public......................................................................................................................7 D. Renewal of the variance is consistent with the Federal Water Pollution Control Act.............9 M. CONCLUSION...............................................................................................................................9 EXHIBITS Exhibit 1: EMC's March 29, 2011 Final Decision Granting Variance for Bay Valley's Faison Facility Exhibit 2: May 13, 1993 letter from Dr. Henry P. Fleming, Research Leader and Professor, Department of Food Science, N.C. State University Exhibit 3: "Chloride Removal Technology Evaluation Report," Ramboll Environ, February 2017 Exhibit 4: January 19, 2016 letter from Fred Breidt, USDA/ARS Microbiologist and Lead Scientist and USDA Professor, Department of Food, Bioprocessing and Nutrition Sciences, N.C. State University (with Professor Breidt's curriculum vitae) Exhibit 5: "Economic Impact on North Carolina of Bay Valley Foods, LLC," December 13, 2016, by Roger von Haefen, Associate Professor, Department of Agricultural and Resource Economics, N.C. State University (with Professor von Haefen's curriculum vitae) STATEMENT IN SUPPORT OF APPLICATION TO RENEW VARIANCE BAY VALLEY FOODS, LLC FAISON, DUPLIN COUNTY, NORTH CAROLINA FEBRUARY 7, 2017 I. INTRODUCTION AND BACKGROUND.......................................................................................1 H. STATUTORY REQUIREMENTS TO RENEW CHLORIDE VARIANCE................................1 A. Discharge of chloride by Bay Valley into receiving stream does not endanger human healthor safety...............................................................................................................................2 B. Compliance with current rules, standards or limitations for chloride from which Bay Valley seeks renewal of the variance cannot be achieved by application of the "best available technology found to be economically reasonable" at this time..................................2 i. Bay Valley's continued research and chloride reduction efforts..................................3 ii. Updated evaluation and report of chloride removal technologies shows no new economically reasonable end -of -pipe technologies........:................................................5 C. Failure to renew the variance would produce serious hardship without equal or greater benefitsto the public......................................................................................................................7 D. Renewal of the variance is consistent with the Federal Water Pollution Control Act.............9 III. CONCLUSION...............................................................................................................................9 Exhibit 1: EMC's March 29, 2011 Final Decision Granting Variance for Bay Valley's Faison Facility Exhibit 2: May 13, 1993 letter from Dr. Henry P. Fleming, Research Leader and Professor, Department of Food Science, N.C. State University Exhibit 3: "Chloride Removal Technology Evaluation Report," Ramboll Environ, February 2017 Exhibit 4: January 19, 2016 letter from Fred Breidt, USDA/ARS Microbiologist and Lead Scientist and USDA Professor, Department of Food, Bioprocessing and Nutrition Sciences, N.C. State University (with Professor Breidt's curriculum vitae) Exhibit 5: "Economic Impact on North Carolina of Bay Valley Foods, LLC," December 13, 2016, by Roger von Haefen, Associate Professor, Department of Agricultural and Resource Economics, N.C. State University (with Professor von Haefen's curriculum vitae)