Cet article est la synthese thematique d'une enquete menee recemment aupres de professionnels (industriels, fabricants et chercheurs) des industries alimentaires sur le theme de la reduction de la consommation d'eau et de la production d'effluents polluants, liee a ces operations. Sont presentees dans un premier temps, secteur par secteur, des donnees de consommations d'eau et de volumes d'effluents produits. Il apparait que de nombreuses procedures de travail et procedes de fabrication peuvent etre ameliores. La tendance doit aller vers une gestion de l'eau comme matiere premiere ou solvant recyclable faisant partie integrante de la rationalisation des procedes (economie d'eau, d'energie, de matiere). Cette gestion passe par la minimisation des rejets apres epuration, en particulier dans le cas de traitement des effluents, et le recyclage des flux aqueux et de matieres, soit directement dans le processus classique de fabrication, soit de facon degradee dans les processus connexes. De nombreux points d'amelioration sont precises et des axes de recherche sont proposes

Food processing is among the greatest water‐consuming industries with a significant role in the implementation of sustainable development goals. Water‐consuming industries such as food processing have become a threat to limited freshwater resources, and numerous attempts are being carried out in order to develop and apply novel approaches for water management in these industries. Studies have shown the positive impact of the new methods of process integration (e.g., water pinch, mathematical optimization, etc.) in maximizing water reuse and recycle. Applying these methods in food processing industries not only significantly supported water consumption minimization but also contributed to environmental protection by reducing wastewater generation. The methods can also increase the productivity of these industries and direct them to sustainable production. This interconnection led to a new subcategory in nexus studies known as water‐food‐environment nexus. The nexus assures sustainable food production with minimum freshwater consumption and minimizes the environmental destructions caused by untreated wastewater discharge. The aim of this study was to provide a thorough review of water‐food‐environment nexus application in food processing industries and explore the nexus from different aspects. The current study explored the process of food industries in different sectors regarding water consumption and wastewater generation, both qualitatively and quantitatively. The most recent wastewater treatment methods carried out in different food processing sectors were also reviewed. This review provided a comprehensive literature for choosing the optimum scenario of water and wastewater management in food processing industries.

Cet article est la synthese thematique d' une enquete menee recemment aupres de professionnels (industriels, fabricants et chercheurs) des industries alimentaires sur le theme de la reduction de la consommation d' eau et de la production d' effluents polluants, liee a ces operations. Sont presentees dans un premier temps, secteur par secteur, des donnees de consommations d' eau et de volumes d' effluents produits. Il apparait que de nombreuses procedures de travail et procedes de fabrication peuvent etre ameliores. La tendance doit aller vers une gestion de l' eau comme matiere premiere ou solvant recyclable faisant partie integrante de la rationalisation des procedes (economie d' eau, d' energie, de matiere). Cette gestion passe par la minimisation des rejets apres epuration, en particulier dans le cas de traitement des effluents, et le recyclage des flux aqueux et de matieres, soit directement dans le processus classique de fabrication, soit de facon degradee dans les processus connexes. De nombreux points d' amelioration sont precises et des axes de recherche sont proposes.

The waste water from food processing contains dissolved salts and organic matter. The amount of each depends upon the product being processed and the procedure being used. The suitability for irrigation of food processing waste water from 20 plants processing nine food products was assessed from the standpoint of electrical conductivity (EC), chloride and sodium concentrations, sodium-adsorption-ratio (SAR), and chemical oxygen demand (COD). Waste water from plants processing green beans (Phaseolus vulgaris L.), squash (Cucurbita pepo var. melopepo Alef.), tomatoes (Lycopersicon esculentum Mill.), corn (Zea mays L.), steam peeled potatoes (Solanum tuberosum L.) and sweet potatoes (Ipomoea batatas Lam.), and poultry is suitable for irrigation under most conditions. Waste water from some pea (Pisum sativum L.) and lima beans (Phaseolus lunatus L.) processing plants may be suitable for irrigation, but is of questionable suitability from others. Waste water from lye-peel potato processing is not suitable for irrigation.

Given current demographic trends and future growth projections, as much as 60% of the global population may suffer water scarcity by the year 2025. The water-use efficiency techniques used with conventional resources have been improved. However, water-scarce countries will have to rely more on the use of non-conventional water resources to partly alleviate water scarcity. Non-conventional water resources are either generated as a product of specialized processes such as desalination or need suitable pre-use treatment and/or appropriate soil-water-crop management strategies when used for irrigation. In water-scarce environments, such water resources are accessed through the desalination of seawater and highly brackish groundwater, the harvesting of rainwater, and the use of marginal-quality water resources for irrigation. The marginal-quality waters used for irrigation consist of wastewater, agricultural drainage water, and groundwater containing different types of salts. in many developing countries, a major part of the wastewater generated by domestic, commercial, and industrial sectors is used for crop production in an untreated or partly treated form. The protection of public health and the environment are the main concerns associated with uncontrolled wastewater irrigation. The use of saline and/or sodic drainage water and groundwater for agriculture is expected to increase. This warrants modifications in the existing soil, irrigation, and crop management practices used, in order to cope with the increases in salinity and sodicity that will occur. It is evident that water-scarce countries are not able to meet their food requirements using the conventional and non-conventional water resources available within their boundaries. Another option that may help to achieve food security in these countries is the 'physical' transportation of water and food items across basins, countries, and regions. Long-distance movement of surface freshwater or groundwater and transporting the water inland via large pipelines or across the sea in extremely large bags are examples of 'physical' transportation. Most interregional water transportation projects are still in their infancy, though the trade of food items between countries has been going on since international trade began. Although food is imported in the international food trade, the water used to produce the food that is imported into water-scarce countries is equivalent to large water savings for those countries: without the imports, almost the same amount of water would be needed to produce that food domestically. The term 'virtual water' has been used to illustrate the important role that water plays in the trade in food between countries with a water surplus and those with a water deficit, which must rely in part on importing food to ensure food security. Because the major food-exporting countries subsidize their agricultural production systems, food-importing countries need to consider both the policies and political situations of food-exporting countries, while simultaneously using food trade as a strategic instrument to overcome water scarcity and food deficits. This paper reviews the literature and issues associated with the use of non-conventional water resources and opportunities for achieving food security in water-scarce countries. (c) 2006 Elsevier B.V. All rights reserved.

Nach der Bestandsaufnahme der tatsachlichen Abwassersituation eines Betriebes und den durchzufuhrenden innerbetrieblichen Massnahmen zur Verringerung der Abwasserbelastung muss die Zielsetzung "eigene Vorreinigung", "Einkauf bei kommunalen Abwasserreinigungsanlagen" oder "Vollreinigung" anhand von Kosten- und Systemvergleichen klar definiert werden. Im ersten Teil werden verschiedene Moglichkeit der Vorreinigung von Abwasser vorgestellt. Dazu zahlen die mechanische Vorbereitung,die biologische Neutralisation sowie die Neutralisation mit Ausgleichsmassnahmen. Fur Abwasser der Mokerei- und Getrankeindustrie eignen sich vor allem anaerobe Vorreinigungsverfahren. Eine anaerobe Biofilteranlage wird beschrieben. Die Systemauswahl richtet sich nach den individuellen Anforderungen des jeweiligen Lebensmittel- und Getrankebetriebs, den spezifischen derzeitigen und zu erwartenden Abwasserkosten, den Zukunftsperspektiven und der Lage des Betriebes.

Urban agriculture is booming. During case study Water-Energy-Food nexus research at urban farms, investigation indicated two types of ‘food’ to be relevant for urban agriculture. Consequently, the ‘food’-component in the WEF nexus is split, which leads to a Water-Energy-Nutrients-Food (WENF) nexus framework for urban farming. This systematic WENF nexus monitoring, analysis and evaluation framework aims to facilitate acquisition of quality data during case study research at farming sites, in order to fill the quantitative data gap regarding urban agriculture and closed circularity loops. Stocks of various types of water, energy, nutrients and food are differentiated and flows within each described. Subsequently, multi-sectoral flows between the four main resource stocks and their interactions and interdependencies are identified with the aim of formulating options for circularity in urban farming. The analysis shows that urban systems offer many opportunities for the realisation of sustainable agriculture in cities because waste management and farming could mutually reinforce each other. Local reuse of resources found in urban “waste” has the potential to reduce stormwater nuisances, energy needs for water, nutrient and food transport, irrigation, and wastewater pumping while eliminating the need for synthetic soil improvement and unsustainable mineral mining. All in all, reusing resources from urban (waste)waters in urban farming initiatives can reduce the negative impact of food production on the environment.

The emerging foodborne and waterborne pathogen, Arcobacter, has been linked to various gastrointestinal diseases. Currently, 19 species are established or proposed; consequently, there has been an increase in the number of publications regarding Arcobacter since it was first introduced in 1991. To better understand the potential public health risks posed by Arcobacter, this review summarizes the current knowledge concerning the global distribution and the prevalence of Arcobacter in food and water. Arcobacter spp. were identified in food animals, food‐processing environments and a variety of foods, including vegetables, poultry, beef, dairy products, seafood, pork, lamb and rabbit. A wide range of waterbodies has been reported to be contaminated with Arcobacter spp., such as wastewater, seawater, lake and river water, drinking water, groundwater and recreational water. In addition, Arcobacter has also been isolated from pets, domestic birds, wildlife, zoo and farm animals. It is expected that advancements in molecular techniques will facilitate better detection worldwide and aid in understanding the pathogenicity of Arcobacter. However, more extensive and rigorous surveillance systems are needed to better understand the occurrence of Arcobacter in food and water in various regions of the world, as well as uncover other potential public health risks, that is antibiotic resistance and disinfection efficiency, to reduce the possibility of foodborne and waterborne infections.