Where there’s a will, there’s a whey
Food and beverage companies tend to consume a great amount of water and energy, while also producing a lot of waste. As consumers become more environmentally aware, corporations have started introducing sustainability initiatives aimed at reducing their carbon and water footprints.
To reduce their water footprint, some companies are focused on reducing the overall water used, while others treat wastewater so it can be safely returned to the environment, or even better, reused.
What about going a step further and transforming wastewater into energy? Consider grain remaining from beer production, whey leftovers from cheese making, wastewater from slaughterhouses, and wastewater from fish processing. All this waste is rich in potential energy. Instead of dumping waste into landfills or treating wastewater aerobically with high energy consumption, they can be processed into energy. If the energy is fed back into the production cycle, the company benefits from a closed loop system of manufacturing.