Water Reuse Strategy, Challenges and Technology for the Food and Beverage Industry

When contemplating a recovered water or water reuse system, the first place we think of sending water is to plant utilities. Frequently, the larger task can be to match up volumes and qualities of recovered water-offtakes with the various utilities and their demands. Often, one can recover more water than the sum of all use points.

When recovered water systems achieve a high water-use-ratio, use points can be fully allocated. This means that further volumetric recovery is halted, and the additional recovered water is sent to the front of the plant influent treatment system; thus, ending up as product/ingredient water.

This webinar will take the attendees through the technology of the unit operations that comprise a recovered water system. In addition, risk management processes such as Hazard Analysis and Critical Control Points (HACCP) will be discussed.

Challenges in water recycling can range from an array of regulatory requirements, communication with stakeholders and practical and technical challenges such as reused water quantity and quality, technologies and economics. The featured speaker will explore the following topics:

• Typical requests from Food and Beverage manufacturers around water reuse
• The complex and changing regulatory environment
• Technologies available to help solve water reuse challenges
• An example of a snack food manufacturer moving to a “net zero” environmental footprint

Register to gain insights into the challenges faced by food and beverage manufacturers for water reuse.

Speaker

Michael Mcdonald, Food and Beverage Water Systems Expert, SUEZ — Water Technologies and Solutions

Michael Mcdonald has 31 years of experience in engineered water projects spanning municipal, pharmaceutical, power, specialty separations and food & beverage. He has worked solely in the food & beverage ingredient water and wastewater space since 2001 for Osmonics, GE Water and now Suez Water.

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