In a piece for Food Manufacturing, water industry expert Nate Maguire wrote, “Water reuse, including reclaimed and recycled water, is one method food and beverage facilities can employ to alleviate business risk, enhance sustainability practices and safeguard water quality standards by decreasing the plant’s dependency on external water sources.”
As you approach a customer who is looking for ways to save water, keep in mind that we can help identify ways to reclaim and reuse water on-site as well. The overall goal is to equip food manufacturers with the knowledge and equipment they need to save water and use it wisely in their operations.
The EPA has published a guidebook, WaterSense, which helps manufacturers identify areas where they can conserve water. It recommends the following options for reclaiming “onsite alternative water sources,” which it defines as “water discharge from one application or process that is captured, treated and utilized in another application.” This reusable water may come from various sources, according to WaterSense, including:
- Rainwater
- Drain water
- Gray water (treated)
- Air conditioning condensate
- Reverse osmosis system wastewater
- Cooling equipment
- Irrigation
- Toilets
- Cooling towers
- Landscaping (ponds, waterfalls, etc.)
- Hood scrubbers
- Other processes where potable water is not required
WPS can help you and your customer create a fully integrated water reuse system, and we can also help manage any permit and code requirements, thanks to our general contracting expertise and experience. Contact us today to learn how we can assist with your customer’s water-related projects.