Here’s a question most consumers don’t ponder when diving into their favorite greasy cheeseburger: How much water did it take to make this?
But Food & Beverage manufacturers know how crucial the answer is.
The importance of reducing water consumption grows daily as manufacturers strive to reduce waste and economize while still delivering a high-quality product.
The answer, according to the Sierra Club, is that the average cheeseburger requires 698.5 gallons to produce: 22 gallons for the bun, 4.5 gallons to grow the lettuce and tomato, 56 gallons to make one slice of cheese and 616 gallons, from start to finish, to make the patty.
How about that gallon of milk in the refrigerator? Would you believe 880 gallons of water?
With water running about $1.50 per 1,000 gallons, the financial motivation for conservation is acute, and that’s to say nothing of the burgeoning environmental necessity.
Haskell’s team of designers, engineers, integrators and constructors can address the optimal use of water from numerous points of view.
Inside the production facility, Clean-in-Place (CIP) systems account for the greatest water use, and Bob Price, Design Director of CPG Process Engineering at Seiberling, a Haskell Company, offers four suggestions for reducing consumption.
Haskell delivers more than $1 billion annually in Architecture, Engineering, Construction (AEC) and Consulting solutions to assure certainty of outcome for complex capital projects worldwide. Haskell is a global, fully integrated, single-source design-build and EPC firm with over 1,800 highly specialized, in-house design, construction and administrative professionals across industrial and commercial markets. With 20+ office locations around the globe, Haskell is a trusted partner for global and emerging clients.