Jon Fielder of SOCOTEC outlines the range of water and wastewater treatment technologies able to promote water recycling and reuse in food and beverage production and to reduce the sector's water footprint.

Food production requires a significant volume of water, with around 25,000 litres required to grow and produce a day's supply of food for a family of four1. Due to the rapid growth in human development and population, the value of water as a precious and finite resource is increasingly being recognised, particularly within the food and beverage manufacturing industry, which relies heavily on water for processing and manufacturing.

The rising scarcity of water due to an increase in global demand is impacting a number of regions and countries environmentally and socio‐economically, which in turn poses a major risk to global food and beverage production. Factors, such as limited availability of freshwater and a lack of surface and groundwater due to drought, have caused many shortage issues, placing high pressure on industrial activities and increasing the operational costs of plant. There is also the issue of chemical run‐off in effluents, which can contaminate clean water sources.

In order to guarantee safe food production with a reduced environmental footprint to an ever‐growing population, the food and beverage industry must adopt a proper water management strategy using advanced treatment technology to achieve water savings and zero water discharge solutions. This article discusses the importance of controlling water usage and the various options available to food and beverage manufacturers to enable them to reduce their water footprint.

To its credit, the food and beverage manufacturing sector has adopted a number of water recycling and reuse strategies.

Ozone units

SOCOTEC的Jon Fielder概述了一系列水和废水处理技术，这些技术能够促进食品和饮料生产中的水循环利用和再利用，并减少该行业的水足迹。

粮食生产需要大量的水，一个四口之家每天需要大约25,000升水来生长和生产食物1。由于人类发展和人口的迅速增长，人们日益认识到水作为一种宝贵而有限的资源的价值，特别是在食品和饮料制造业中，水和饮料制造业非常依赖于水的加工和制造。

由于全球需求增加而导致的水资源短缺问题正在对许多地区和国家造成环境和社会经济影响，进而对全球食品和饮料生产构成重大风险。诸如淡水供应有限，干旱导致地表水和地下水缺乏等因素造成了许多短缺问题，给工业活动带来了巨大压力，并增加了工厂的运营成本。还有一个问题是废水中的化学物质流失，会污染干净的水源。

为了保证食品的安全生产并减少对不断增长的人口的环境影响，食品和饮料行业必须采用适当的水管理策略，并使用先进的处理技术来实现节水和零排放的解决方案。本文讨论控制用水的重要性以及食品和饮料制造商可用的各种选择，以使他们减少水足迹。

值得称赞的是，食品和饮料制造行业已采取了多种水循环和再利用策略。

臭氧单位