Minimising The Use Of Water In Food and Beverage Production Processes

Minimising The Use Of Water In Food and Beverage Production Processes

Conditions in the global environment are changing, with more and more drought conditions appearing worldwide. Water, which has long been seen as a free resource, is beginning to be seen as a valuable commodity. Across the globe, ever-increasing demands are being places upon dwindling supplies of fresh water as industry competes with the general population to make the best use of the limited supply available.

Alternative supplies not feasible

As the disastrous attempts of the local government in Flint, Michigan to mitigate the ever-rising expense of providing clean water for its citizens showed earlier this year, we now live in a world where safe, secure water supplies can no longer be taken for granted.

One result, according to industry specialist Nalco, is that food and beverage manufacturing companies are having to give far greater consideration to securing, and paying for, safe supplies of clean water.

Securing fresh water through reuse and best practice

If you are concerned about securing the water supply of your own food and beverage business, one strategy is to consider water in the same way as consider any other commodity in your supply chain; for example, you might decide to begin by identifying ten areas within your processes that consume the most water and aiming to reduce consumption in these areas by ten per cent. You can set any reasonable performance goal you consider to be achievable.

One area in which you might consider making savings is in your sourcing of manufacturing equipment, such as used food processing machines. By considering your choice of equipment carefully, you can maximise the opportunities to reduce the amount of water you need to use and increase the amount you can recycle. Consult a specialist supplier, such as, to obtain advice in this area and assistance in choosing the best option for your specific requirements.

Smaller- or medium-sized companies could also choose to set water usage targets between shifts and bring an element of competition into saving water across the workforce.

These ideas should mean that you can secure a clean and sustainable water supply while not breaking the bank, helping the environment and your bottom line at the same time. This has to be a win-win situation for us all.