Originally published in Food Processing
Wastewater doesn’t have to be all waste.
Economical disposal of the water that food and beverage plants have left over after processing and cleaning is a major problem for most plants. Usually that means reducing the volume as much as possible; in many cases, it means cleaning the water up before discharge, to avoid crippling surcharges (or outright rejection) from the local municipal water treatment plant.
But a good way to mitigate the expense of wastewater is to put it to work, so to speak. That means using or selling substances that are extracted from the water in the normal course of cleaning it up, or even reusing the water itself, internally or otherwise.