Water Recovery and Reuse: Guidelines for Safe Application of Water Conservation Methods in Beverage Production and Food Processing

Agriculture & Food Systems Institute Center for Risk Science Innovation and Application
August 1, 2013

Many beverage producers and food processors are experiencing multiple pressures to find ways to minimize the total volume of water they use in the production of their product, and also to reduce waste water discharges. Producers need to secure adequate, predictable, and sustainable supplies of water for all uses at reasonable cost, with efficient usage to maximize product output. Reducing the “water footprint” of a facility that is feeling these pressures allows for higher production and less wastage, as well as realization of possible economic advantages, and possibly better relations with local citizens and governments. Water recovery and reuse can achieve significant reductions in water consumption.

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