Reusing water in the food industry seminar

Water is an essential resource in primary production and food manufacturing. There are limited supplies of both surface and ground water, and the demand for use in agriculture, by industry and for domestic use, is leading to even greater control on the supply and availability of water.

Re-using water is fast becoming a major desirable option, as it offers opportunities for those companies that ‘get it right’ to make cost savings and generate a positive image amongst consumers.

Colette Jermann, event organiser, explains how Campden BRI’s seminar on 3 July 2012 will help the industry evaluate what is possible.

“This seminar – Water reduction and reuse in food processing (see http://www.campden.co.uk/water-reduction-seminar.htm) – will focus on practical ways of reducing water consumption and recycling used water – drawing on the experience of the water industry, the food and drink sector and a range of other key stakeholders.

“Case studies will be used to illustrate the types of measures that have proved successful, as the industry strives to reduce water use by 20% by 2020. The microbiological and chemical safety considerations of water reuse will also be discussed.”

Amongst the speakers will be representatives from WRAP (the Waste and Resources Action Programme), the Environment Agency, AINIA (the Spanish research organisation), and several water companies and industrial organisations.