Reduced water consumption in the food industry
Hal J1, Water & Energy Stage (open stage)English
12:30-12:35
Welcome
- Anette Colding, Director, Klimatorium
12:35-13:05
RuBisCo from green biomasses - Challenges and Opportunities
- Hart Tanambell, Dept. of Food Science Aarhus University
Green biomass, such as alfalfa, red & white clovers, and grasses, have gained attention as promising alternative protein sources that can be locally sourced in Denmark. Monogastric feed production from these plants have been running at full scale, but breakthrough for food is yet to be achieved. The challenges and opportunities within this area from an academic perspective will be discussed
13:05-13:15
Biobreak and introduction to the next presentation
- Lærke Nielsen, Klimatorium
13:15-13:45
Water Supply for new soft drinks factory in England
- Søren Nøhr Bak, Senior Expertice Director - Water & Sustainability, NIRAS
Sufficient water of drinking water quality is a licence to operate for all food businesses. Unfortunately, water resources in many parts of the world have become significantly more squeezed in recent years, and at the same time as companies' increased focus on sustainability. Moreover, it cannot always be assumed that the local water supply has the capacity to supply the required amount of water to new, larger food factories. NIRAS has carried out a technical assessment of various possible locations for a large soft drink factory, which in full production will require between 2-3 million m3 of water annually. On the otherwise optimal site, the local English water supply has announced that with the required water consumption for the factory, they will have to transport the drinking water from a fairly large distance with great costs as a result. NIRAS has therefore suggested that the company look at alternative water resources
13:45-14:00
Biobreak and introduction to the next presentation
- Anette Colding Brun, Klimatorium
14:00-14:30
Water efficiency in the dairy industry
- Søren Nøhr Bak, Senior Expertice Director - Water & Sustainability, NIRAS & Rolf Pedersen, Expertice Director, NIRAS
Sustainability in the food industry will typically be focused on the 3 essential elements: CO2, the utilization of raw materials and water.
This is also true in the dairy industry, where water is gaining more importance. Over the past few years, NIRAS has carried out several projects on optimizing water consumption at dairies, where a review has been carried out of the operation in relation to the possibilities of the 4Rs: (Reduce, Reuse, Recycle & Rethink).
In the presentation, the method used for optimization will be presented, as well as practical examples of how it is possible to achieve a reduction in water consumption, and in some cases approach the dream of the waterless dairy, where the water used for production comes to the dairy in the form of milk.
14:30-15:00
Building a Water-Efficient Future: Tetra Pak’s Innovative Solutions for Sustainable Food Production
- Martin Carlsson, Senior Nature Project Manager Water, Sustainability, Tetra Pak & Anders Göransson, Product Manager Water management & CIP optimization, Factory Sustainability Solutions, Tetra Pak Processing Solutions & Equipment
As water scarcity and energy conservation become increasingly critical concerns in many regions worldwide, the food industry must take swift and innovative action. Today, water management has evolved into a core focus, essential for the future of sustainable food production.
Tetra Pak is at the forefront of this effort, actively engaging in water and energy conservation along its entire value chain. Through our Factory Sustainable Solutions, we offer a diverse range of technologies - including heat pumps, solar thermal systems, and advanced filtration techniques - that supports our customers in significantly reducing water usage and optimizing cleaning operations.
This session will dive into Tetra Pak’s comprehensive sustainability agenda and portfolio, showcasing real-world examples of how these helps build a more water-efficient future. Together, we can address one of the most pressing environmental challenges of our time and ensure that future generations have access to the resources they need.
Supplemental informations
Hart Tanambell
Postdoc - Food Chemistry
Dept. of Food Science Aarhus University
Søren Nøhr Bak
Senior Expertise Director - Water & Sustainability
NIRAS
Rolf Pedersen
Expertice Director
NIRAS
Martin Carlsson
Senior Nature Project Manager Water, Sustainability
Tetra Pak
Anders Göransson
Product Manager Water management & CIP optimization, Factory Sustainability Solutions
Tetra Pak Processing Solutions & Equipment