I missed out on a webinar last week organised by FoodBev.com and Zenith International, called ‘The cost of water’, the first in a series of six webinars on the technical aspects of managing water and wastewater in the food and drink industries.
Of course, the very nature of webinars is that you don’t always have to catch them live, so I’ve since caught up with the recording of it. I understand from my colleagues that the free presentation attracted webinar visitors from around the world, including Mexico, Pakistan, New Zealand and Europe.
Zenith Vale manager Alex Milne said: “The diversity of participants from across the globe made for a lively and stimulating Q&A session, even for those awake in the early hours!”
The webinar kicked off with a run down of legislation and regulations, with examples from the UK followed by an overview of how tariffs and charges are calculated for water and wastewater services.
This led to a detailed breakdown of the identifiable and hidden costs that make up the true cost of water. It was an eye-opener to see that the unit cost of water more than trebles when the price of labour, chemicals and energy are added in to provide hot, softened water as used in so many processes in food and drink production.
Alex Milne rounded off the presentation with a concise, yet clear explanation of how to set and achieve targets for reducing water consumption and, ultimately, driving down costs.
The next webinar takes place on 17 February at 1pm GMT. Zenith water & environment manager Mark Mulcahy will present his insights into asset management. You can register for the free webinar right here.