MINIMEAU

Needing significant water amounts for a variety of uses (ingredient, heat and mass transfer, transport, cleaning and disinfection), food industry strongly relies of water availability. An average of 2 to 10 L of water are needed per kg or L of final product, depending on sectors. In a context of strong pressure on water uses and possible punctual water shortage, food industry is faced to current challenges regarding water supply. At the exception of water used as an ingredient, most water consumed is released as wastewaters and effluents, which represents heavy charges for ensuring depollution, together with a loss of valuable material. Most food industry sectors are already engaged in water sparing by implementing good practices or “case by case” common sense actions. A novel step has now to be taken. Comprehensive and systematic re-design of water networks is to be achieved, including water recycling or reuse. The objective of MINIMEAU is to elaborate and provide integrated eco-design tools and technological water treatment solutions that will help factories to reduce water consumption and effluent rejection, and optimize water use and management, through scenario propositions. It will rely on the development of the water Pinch methodology and especially on its adaptation to multi-contaminant problems. Water Pinch will be strongly associated to the finest environmental impact assessment methods (Water Footprint and Life Cycle Assessment) to ensure that revamping propositions do not generate detrimental environment effects. This combined approach will be implemented in a software solution, together with adequate water treatment modules, providing operational decision-making tools for the economic actors and authorities in charge of the regulation on food safety.