Den internationale konference, IFC Water Congress, indtog 6. - 7. oktober 2021 hi-messen og satte fokus på bæredygtig vandanvendelse.
Temaet for konferencen var Water in the Food Industry - Reduce, Reuse & Recycle samt to tværgående temaer, som var FN's verdensmål for bæredygtig udvikling og udfordringer ved klimaforandringer. Programmet bød på den nyeste viden om, hvornår rent vand er rent nok, hvordan ’water fit for purpose’ defineres, og så blev deltagerne præsenteret for en ny europæisk adfærdskodeks for genbrug af vand i forarbejdningen af mejeriprodukter. Al denne viden blev derudover præsenteret med cases, der viste hvordan for eksempel Danish Crown bruger ’water fit for purpose’, og hvordan Coca-Cola engagerer sig i lokalsamfundet omkring bæredygtigt vandbrug.
Konferencen var opdelt i tre sessioner:
- Nye vandteknologiske aspekter i fødevareindustrien
- Anvendte teknologier og casestudier
- Fødevaresikkerhed, risikoanalyser og standarder ifm. genbrug af vand
11:30 am - 19:00 pm
English
12:35-13:15 PM | Water Stewardship and Business Value: Creating Resiliency and Abundance
By William Sarni, Founder and CEO at Water Foundry, US
Water scarcity and poor water quality were challenges to the food and beverage sectors prepandemic. The pandemic has revealed fragility within the sector’s value chain (supply chain, manufacturing and with consumers) and highlighted the critical value of water.
13:15-13:45 PM | Sustainability & Water; a perspective from an international Diary Cooperative
Klaas Vos, Cooperate Sustainability Manager Supply Chain, FrieslandCampina
The dairy industry is characterized by the production of large quantities of polluted effluents (average of 0.2 - 10 L/L processed milk) and having a large water footprint, over 30% of water usage in the food industry (IDF 2018).
14:10-14:35 PM | From strategy to actual cases on how to reuse and recycle water at AFI, Danmark Protein
by Thomas Lauritsen, senior Project Manager & anders harpøth, Project Manager, Arla Foods Ingredients
Danmark Protein is based in Nr. Vium, close to two other Arla dairies, Nr. Virum dairy, and Arinco. Arla is rapidly expanding at the three sites, and with the current planned expansions, the water consumption and discharge can raise with an additional 60% within the next 5 years.
With this in mind, the three sites have started a strategic project, to maintain the existing water use, despite the many expansions. For this to succeed it is necessary for all three sites to work intensively with projects, to reduce the current water use, reuse as much as possible within the dairies, and recycle water for processes where it is possible.
10:35-10:55 AM | 15 years of water and wastewater reuse and recycle - lessons learned and future ambitions
Kris Lambert, Managing Director, Veolia Water Technologies, Belgium
Driven by water scarcity and restricted use of groundwater, F&B industries in Belgium were forced to move towards reuse since the beginning of the 21st century. Thanks to a clear and strict regulatory framework, recycling treated wastewater as “water of potable quality” was made possible. The presentation will give an overview of the different applications, treatment steps and operational costs and challenges linked to reuse. Some emerging trends will be treated at the end of the presentation.
10:55-11:15 AM | ‘Together Towards Zero’ in practise – Implementation of large scale water recycling at Carlsberg, Denmark
Anders kokholm, group production director, Carlsberg & Søren Nøhr Bak, Expertise Director Water in Food & Beverage, NIRAS
At Carlsberg brewery in Fredericia, Denmark, a state-of-the-art Water Recovery Plant (WRP) is being installed. The WRP will allow Carlsberg to safely reuse 90% of process water, taking the brewery’s water efficiency from a “best-in-class” of 2.9 hl water/hl beer to a radical new level of 1.4 hl/hl.
11:15-11:35 am | Case study – from tap to treated process water in the meat industry
Karen Sørensen, Project Manager, Danish Technological Institute and Director Sustainability, Danish Crown
In the meat industry, tap water is used for a large variety of processes, ranging from cleaning the surface of carcasses, over cleaning and disinfection of tools, to cleaning of high hygiene surface areas in direct contact with food products. As clean drinking water is a scarce resource, a more intelligent use of the water resources within the industry should be considered.
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12:35-13:05 PM | Water reuse in operation - is drinking water the ultimate quality criteria for water
Hans-Jørgen Albrechtsen, Professor, Technical University of Denmark
Usually, drinking water quality is required for water to be used in food industry. However, the drinking water is very often transformed right after the entrance in the food manufacturing factory by e.g. softening, cooling, heating, filtering, or addition of chemicals.
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13:05-13:25 PM | Food safety and water quality: rules and future opportunities
Christina Reenberg Skov, Msc in Agriculture, Danish Veterinary and Food Administration
When the food company recycles process water from food production, uses water containing residues from food production and, if possible, uses "clean water" where it is safe, this results in savings on new drinking water and waste water management resources.
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13:25-13:45 PM | Improving water efficiency - a new sector guide on water reuse in dairy processing
Claus Heggum, Chief Consultant, Danish Agriculture & Food Council
Dairy processing consumes high amounts of water resulting in similar high amounts of wastewater outlet. Reuse of water including reclaiming water from milk, whey and other dairy liquids constitute good business cases and reclaiming water from milk processing streams is currently gaining interest among dairy processers world-wide, and systems are now in place in Northern Europe, California, New Zealand and Australia.
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13:45-14:05 PM | Risk assesment of the use of treated process water for cleaning purposes in the food industry: a case study
Lisbeth Truelstrup, Professor, Technical University of Denmark
Use of treated process water in clean-in-place (CIP) operations in a food plant could save significant amounts of potable water. The process water is collected after CIP cleaning and is currently sent to the municipal wastewater treatment plant. The objective of this presentation is to examine the risks associated with the use of the process water after advanced treatment (membrane bioreactor (MBR), ultrafiltration (UF), reverse osmosis (RO) and disinfection with UV-C and chlorine dioxide (ClO2)).
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