Wastewater - Articles and news items

Wine and wastewater: How to optimise sludge treatment

Industry news  •  10 October 2016  •  Fraunhofer-Gesellschaft

Fraunhofer-Gesellschaft detail the challenges of wine wastewater treatment, articulating the importance of adaptation to the surrounding environment…

Sulzer expands portfolio to cover clean water applications

Industry news  •  29 September 2016  •  New Food

Traditionally focusing on the desalination and wastewater market, Sulzer has announced it will be expanding its product portfolio to cover clean water applications…

Fonterra’s waste not, want not approach to wastewater

Industry news  •  8 August 2016  •  New Food magazine

New wastewater treatment technology at Fonterra’s Edendale site is turning dairy waste into fertiliser that is helping local pastures flourish.

High energy whisky (with water) – how membranes can provide sustainable water systems and energy recovery for distilleries

Issue 2 2016  •  26 April 2016  •  New Food

Scotch whisky production is one of the industry’s most conservative sectors but it is increasingly looking to new technologies to improve sustainability, minimise costs and maximise operational benefits. Three key areas of consideration are the reduction of waste; overall energy use; and water consumption – to meet the Federation House Commitment to reduce water consumption by 20% by 2020…

Vegetables irrigated with treated wastewater expose consumers to drugs

Industry news  •  19 April 2016  •  Victoria White, Digital Content Producer

A new study shows that eating vegetables grown in soils irrigated with reclaimed wastewater exposes consumers to minute quantities of carbamazepine…

The importance of water quality for distilleries

Issue 1 2016  •  22 February 2016  •  Jeff Arnett, Master Distiller, Jack Daniel’s

The founder of the Jack Daniel Distillery, Jasper Newton ‘Jack’ Daniel, was known for his belief that “every day we make it, we’ll make it the best we can”. This tradition continues to guide the way that Jack Daniel’s makes its Tennessee whiskey. Resource conservation has been part of this tradition since 1866, and Jack Daniel’s has now depended on the same natural cave spring water to make Jack Daniel’s for 150 years…

Improved aquaponic technology for efficient and sustainable food production

Issue 5 2015  •  28 October 2015  •  Sophia Minero, Consultant, AliénorEU

Feeding the growing world population in a sustainable way requires both political and technological solutions. The European Union is at the forefront of the global debate on food security and protection of the natural resources that become scarcer and scarcer. In 2010, the European Union launched the Europe 2020 strategy aiming at driving the European growth in a sustainable way through ambitious targets. The strategy’s objectives related to resource efficiency aims at finding innovative ways to optimise food production and to face the challenge of water availability in Europe and worldwide. The EU funded project INAPRO responds perfectly to these challenges as it is aimed at developing and demonstrating a model-based optimised aquaponic system as a green technology that could play a crucial role in sustainable food production and water saving…

Taking ownership of the production process

Issue 1 2013  •  27 February 2013  •  David Minsk, President US Sales, Hanna Instruments

David Minsk, President of US Sales at Hanna Instruments, highlights the fact that the company is vertically integrated, with everything manufactured internally…

Water reuse and recycling in the food industry

Issue 6 2012  •  11 January 2013  •  Anke Fendler, Environmental & Innovative Technologies Specialist, Campden BRI

Water is an essential resource for food and drink production. With water scarcity worldwide a serious concern, there is a need for industry to address the impact of its water consumption and consider ways in which it can optimise water use in the future whilst ensuring the safety and wholesomeness of its products. This article discusses legal, quality and safety issues for reuse and recycling of water in the food industry and gives an overview of possible treatment technologies.

Water is scarce worldwide. Some recent examples include the severe drought of summer 2012 affecting 80 per cent of the United States as well as parts of Mexico and Central and Eastern Canada1, and the risk of a serious drought in the South East of England after an exceptionally dry winter, only averted by persistent heavy rainfall in recent months2. Water use has been growing at more than twice the rate of popula tion increase in the last century, and around 1.2 billion people, or almost one fifth of the world’s population, now live in areas of physical water scarcity3.

Water scarcity directly impacts on all areas of food production. Water is used throughout the food production process as an ingredient and in unit operations such as food cleaning, sanitising, peeling, cooking or cooling. Water is also used as a conveyor to transport food materials through the process. Finally, water is used to clean production equipment between operations.

Scoring goals for sustainable development

Issue 3 2010, Past issues  •  30 June 2010  •  Andy Wales, Global Head of Sustainable Development, SABMiller

As one of the world’s largest brewers, with brewing interests and distribution agreements across six continents, SABMiller takes its responsibilities seriously, especially when it comes to sustainable development. In 2009, the company announced its intentions to reduce its fossil fuel emissions on its beers by fifty per cent per litre of beer that they produce. They are also working with WWF on water footprinting to better understand how to manage the resource which is so vital to the business

Five measures for sustainable, financially sound processing

Issue 4 2009  •  1 June 2010  •  Dr Peter de Jong, Arjan van Asselt, Dr Martijn Fox & Dr Coen Akkerman, NIZO Food Research

In the food industry, it is possible to use new breakthrough technologies to create a more sustainable production process combined with a substantial decrease of production costs. However, the development of these technologies requires a significant investment of time and money. The latter, in particular, is difficult to secure these days. Fortunately, there are some relatively simple measures available to decrease production costs by five to 10 per cent within a single year. Five are presented in this article. In order to obtain a maximised effect it is important to apply all five to achieve optimal production efficiency.


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