Giá bán nước sạch đang tăng một cách chóng mặt – Số tiền bỏ ra để mua nguồn nước sạch từ nhà máy không thấp và xử lý nước thải cũng rất tốn kém. Không chỉ vậy, ở nhiều nơi trên thế giới, dân địa phương vẫn thiếu nguồn nước uống sạch, đó là lý do chính đáng để tiết kiệm và bảo vệ nước uống sạch cho các thế hệ tương lai. Ngành công nghiệp thực phẩm sử dụng một lượng nước khổng lồ, những công ty đầu ngành cũng bắt đầu có cái nhìn nghiêm túc hơn về đến việc tiết kiệm và tái sử dụng nước và nước thải của quá trình chế biến thực phẩm.
Trong thực tế, có thể tái sử dụng nước thải - và đó chính xác là trọng tâm của hội nghị quốc tế được tổ chức tại FoodTech. Trong hội nghị quốc tế IFC sẽ trình bày những phát triển mới nhất và cơ hội liên quan đến việc sử dụng và tái sử dụng nước bền vững trong ngành công nghiệp thực phẩm.

Wastewater can be cleaned and reused
Among the keynote speakers already listed on the programme are the CEO of the Danish Food & Agriculture Council, Karen Hækkerup, and the Chairman of the Carlsberg Group, Flemming Besenbacher.
A group of experts with special knowledge of water treatment and reuse is responsible for implementing the conference. Among them is Søren Nøhr Bak, Segment Director at Grundfos BioBooster, who explains:
“The goal of the conference is to provide participants with insight into the technical and economic opportunities for reusing water, including how to reuse their water without compromising food safety. In addition, the conference will reveal how far we have come with regard to the sustainable use of water in the food industry. What can we do here and now? And what challenges are we facing?”

Sustainable use of water
The programme has been designed to introduce delegates to the food industry’s sustainability goals and strategies. The conference will also examine various future scenarios with regard to water and water use. Selected experts will present the latest knowledge about water treatment, food safety and measurement methods.
Similarly, process suppliers will present the latest technical solutions, and representatives from the food industry will give specific relevant examples of sustainable water use, including water reuse and recycling in the food industry.
One of the members of the congress working group is Jan Dalsgård Johannesen, Environment and Climate Manager at Arla Foods. He points to a wide range of areas where technology can help businesses in the food industry to improve the sustainability of their water use. Jan Dalsgård Johannesen says:
“There is a constant need for new knowledge and new technology in the field of water. However, it is also important to implement new water treatment techniques in production as quickly as possible, and ensure that we lead the way in the sustainable development of water.”
Excursion to a dairy that reuses its wastewater
On Wednesday, 14 November, there will be an excursion to the Arla dairy in Rødkærsbro. Every day, the dairy cleans around 450 cubic metres of wastewater on site. The wastewater is thoroughly purified to the status of drinking water before it is pumped back into the dairy and reused. This enables Arla to reduce their water resource costs, while at the same time making the production of mozzarella far more sustainable.
With the latest water technology, it is possible to establish a water-neutral dairy. In other words, a dairy where the water is reused to such an extent that the dairy does not need an external water supply – for example, from separate drinking water wells or the public water supply.

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