Overcoming barriers to water reuse in food and beverage

Read the full story at Food Engineering.

All major corporations have water stewardship goals and programs to maintain a healthy watershed in the areas they operate within. For most of these, the focus has been on water-stressed areas, which bring risks in terms of business, social license to operate and costs. However, even in water stressed areas where reuse is one strategy for mitigating these risks, companies face technical, regulatory and consumer perception barriers to reusing process wastewater. In a recent panel discussion with four global beverage companies, we discussed these challenges. 

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.