In the food and beverage processing industry, water represents as much as eight per cent of a company’s total cost of production, and the costs to use water—and to comply with regulations affecting its use—continue to mount.
In April 2010 Ontario food and beverage processors will have access to a new resource to help them manage waste and wastewater at Ontario facilities. The resource—Toolbox for Water and Waste Conservation—was created in response to industry demand for assistance in creating waste and wastewater minimization strategies.
“The costs associated with waste and wastewater is a significant challenge to all Ontario food processors who are looking for a competitive edge in the marketplace,” says Jane Graham, executive director of the Alliance of Ontario Food Processors (AOFP). “This resource will give our members the opportunity to address the issue by developing a program that is tailored to each facility.”
The Toolbox will be presented at the Food Industry Environmental Symposium on April 6, 2010.
