Many food and beverage facilities use large quantities of water in their daily operations. Whether it's being used as an ingredient, for cleaning and sanitation, or manufacturing purposes, it is very important to maintain a safe water supply to ensure production of safe and quality foods.
The reuse of water through recycling is becoming an increasingly vital component of food processing as a means to conserve water, reduce costs, and provide security of water supplies.
Water reuse is the use of treated waste-water in non-process applications with lower quality requirements within the food and beverage industry. Reclaimed or recycled water is former waste-water that has been treated to remove solids and impurities, and is kept for second use rather than being discharged back into the environment. The amount of water that food and beverage facilities use on a daily basis impacts the local water supply and surface water quality. Reusing water is a logical way to minimize a facility's environmental footprint.