Cheesemakers in Ontario are taking a hard look at their water use with an eye to improving quality and sustainability. Though the industry is considered a "medium" water consumer by experts, an estimated 10,000 litres of water go into producing a single pound of cheese when the entire production line is taken into account.
Behind every failed First Nations water plant is an unfortunate story. Assigning blame can be challenging: Although Indigenous and Northern Affairs Canada (INAC) pays for most on-reserve infrastructure and sets most of the rules governing design and construction, many other parties are involved, including project managers, engineering and construction firms and First Nations chiefs and councillors.
On November 19, 2015, James Smith Cree Nation welcomed about 50 people for an open house at their integrated biological reverse osmosis membrane water treatment plant. The attendees were a mixture of First Nations, James Smith Indian Reserve residents, including James Smith Cree Nation (JSCN) Chief, Justin Burns, visitors from Stanley Mission, industry representatives, two representatives from the Water Security Agency, and main presenter, Dr. Hans Peterson.