AWWA SRC57767

In the recent past, the Saint Paul Regional Water Services (SPRWS) has been troubled by severe taste and odor problems due to the rapid development of the watershed and subsequent deterioration of lake water quality. In an effort to mitigate these problems, the SPRWS began a comprehensive program in 1984 designed to meet the following objectives: identification and causes of water quality problems; watershed management and reservoir restoration; implementation of a flavor profile analysis (FPA) panel; and, evaluation and optimization of in-plant treatment techniques. This paper discusses how each of these components has played a critical role in SPRWS's success in improving treated water quality and reducing taste and odor complaints. Also discussed are the Upper Mississippi River Source Water Protection Initiative, and its project activity and budget summary. Includes table, figures.