This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

The forgotten link between water and energy

02 June 2010

When it comes to sustainability, eliminating water waste is an overlooked strategy for improving energy efficiency and cutting carbon

Author: Shawn Coles is the Founder of Water Saving Week (12-18 June 2010), a Defra-supported campaign to highlight awareness of water waste.

The food processing industry is a substantial water user, requiring water for rinsing, cooling, steam heating and general sanitation onsite. What is often forgotten, however, is that this water demand is matched by an energy demand. When a staff member turns on a tap onsite, it’s hot water they tend to use, and, during food manufacture, hot water ensures hygiene and proper processing.

Generating this hot water requires energy from fossil fuels, which contributes to an organisation’s carbon footprint. Cutting down on any water that is being wasted onsite is, therefore, an important strategy for improving energy efficiency.

It’s a popular misconception that water-saving measures need to be big and expensive. In fact, small changes can make a big difference: fixing a dripping tap can save as much as 5,000 litres of water a year. The simplest way to begin saving water is to know exactly where all the water onsite is going. Metering helps to identify water leaks, damaged equipment and areas where excess water is being used.

Once all the leaks have been plugged, reducing water waste onsite can take three main forms: investing in equipment that improves water efficiency (such as waterless urinals); recycling or reusing water (either harvested rainwater or water used during onsite processing); and ‘behavioural change’ campaigns to encourage staff members to use water more efficiently.

Water Saving Week 2010, which runs from the 12-18th June, provides an opportunity to kick-start a behavioural change campaign onsite. Now in its second year, Water Saving Week is a Defra-supported campaign to raise awareness of water waste. We are encouraging water users of all kinds to log onto the Water Saving Week website to find water-saving tips and make a pledge to cut water waste – and, in doing so, reduce their energy consumption.

For more information, visit: www.watersavingweek.org.uk


Print this page | E-mail this page

RELATED CONTENT...


Article image Sustainable Water Solutions with the CSR factor from Eau de Vie

The consequences of plastic bottles can have a negative impact on the environment, worth millions of pounds a year and with the rising transport, bottling and recycling costs, the packaging can cost more than the water itselfFull Story...

Article image Forgotten link between water and energy

When it comes to sustainability, eliminating water waste is an overlooked strategy for improving energy efficiency and cutting carbonFull Story...

Defra: We're a nation of water wasters

Campden BRI: Water footprinting next hot issue

Sector gets teeth into 2020 water target

MOST VIEWED...


Article image Spray and save on the glazing process

Food glazes are widely used in the bakery sector to improve the look and taste of baked products. Traditionally, this coating process has resulted in substantial waste. Technology advances mean that this is no longer the case. Full Story...

Article image Your flexible friend in the food factory

Suzanne Gill finds out where thermal imaging technology can help around the factory. Full Story...

What role does refrigeration play in the supply chain?

A dry-ageing process improvement

Self diagnostics: an enabler for predictive maintenance

http://www.appetite4eng.co.uk