Originally published in Water Technology Magazine.

water-technologyWith increasing water scarcity, changing regulations and consumer demands, many food and beverage companies are looking at water reuse and zero liquid discharge to meet their water-related environmental, sustainability and governance goals.

For some industries, zero liquid discharge (ZLD) has been in place for many years, but companies in consumer packaged goods (CPG) industries face unique technical and commercial hurdles to water reuse. This article looks at the food and beverage (F&B) industry as a case study for what companies are doing to achieve ZLD and what the future of ZLD will look like.

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