The food and beverage industry is one of the most water-intensive sectors in the global economy. Water is essential at every stage of production—from crop irrigation and ingredient processing to sanitation, equipment cleaning, and packaging.
In the U.S., agriculture accounts for about 80% of all consumptive water use, with irrigation alone responsible for 42% of the nation’s freshwater withdrawals (WaterCalculator.org). With increasing pressure from droughts, regulations, and environmental expectations, reducing water consumption isn’t just a sustainability goal—it’s a business imperative.
Understanding the Water Footprint of Food and Beverage Production
A product’s water footprint includes all the freshwater used throughout its lifecycle and is categorized into three components (FoodPrint.org):
- Blue water: Surface and groundwater used directly (primarily for irrigation)
- Green water: Rainwater stored in soil and used by crops and forage
- Grey water: Freshwater required to dilute pollutants to safe levels
|
Food Item |
Water Footprint |
|
Steak (6 oz) |
674 gallons |
|
Hamburger |
660 gallons |
|
Pork (3 oz) |
135 gallons |
|
Egg (1) |
52 gallons |
|
Soda (17 oz) |
46 gallons |
|
Salad (1 bowl) |
21 gallons |
(Source: Water Footprint Network / WaterCalculator.org)
Even a simple lunch—a sandwich, chips, and a soda—can easily consume more than 200 gallons of water to produce. That’s due to “virtual water,” or the hidden water used in growing, processing, transporting, and packaging food.
Why Food Operations Must Act Now
Beyond the numbers, the implications of poor water stewardship are significant. Inconsistent water quality, high chemical usage, runoff, and equipment corrosion all increase operational risks and grey water loads. Food and beverage manufacturers must act to reduce water waste and protect freshwater resources—while also preparing for increased regulatory scrutiny and ESG accountability.
Reducing food waste is another critical lever. According to the NRDC, up to 40% of food in the U.S. is never eaten. Every pound of discarded food wastes not only ingredients—but also the enormous volumes of water, fuel, labor, and time that went into making it.
Disinfection’s Role in Reducing Water Footprint
Water disinfection is a critical part of food production—used in ingredient water, sanitation, clean-in-place (CIP) systems, and facility hygiene. However, traditional methods come with drawbacks:
- High chemical usage
- Corrosive impact on equipment
- Formation of harmful disinfection byproducts
These limitations drive up both water usage and grey water generation due to runoff and contamination.
A Better Way: Ultra-Pure Chlorine Dioxide from Selective Micro
Selective Micro Technologies offers ultra-pure chlorine dioxide (ClO₂)—a selective oxidizer that eliminates harmful microbes without forming chlorinated byproducts. It's highly effective at low concentrations and safe for use across a wide range of water and sanitation applications in food and beverage operations.
Featured Solutions:
Selectrocide®
An on-demand, ultra-pure ClO₂ generator used for:
- Ingredient and process water disinfection
- Surface sanitation
- Drain maintenance
- Clean-in-place (CIP) systems
It is both EPA-registered and NSF-certified for food-contact surfaces and drinking water applications.
Holistic Disinfection Kits
These turnkey kits integrate with water-powered dosing systems to deliver precise, consistent ClO₂ dosing. They’re ideal for boosting efficiency and reducing waste in sanitation, water treatment, and processing workflows.
Key Benefits for Food and Beverage Facilities
1. Improved Water Safety and Product Quality
ClO₂ eliminates bacteria, viruses, fungi, and biofilms that compromise water quality—enhancing hygiene across processing lines and ingredient mixing systems.
2. Enables Water Reuse
With effective microbial control, non-critical process water can be safely reused—reducing blue water withdrawals and supporting ESG benchmarks.
3. Reduced Chemical Usage and Cost
Ultra-pure ClO₂ requires lower concentrations than traditional disinfectants, minimizing chemical inventory, handling risks, and associated costs.
4. Minimal Environmental Impact
ClO₂ breaks down into salt and water—leaving no harmful residues and supporting environmentally responsible operations.
5. Compatible with Equipment
Non-corrosive to most materials, ultra-pure ClO₂ extends equipment life and reduces maintenance costs.
Aligning with Broader Sustainability Trends
While clean processing is essential, upstream practices also affect total water impact. Factory-farmed meat and processed foods often have large water footprints due to irrigation and waste management. In contrast, regenerative agriculture, vertical farming, and hydroponic systems are gaining traction for their water efficiency and drought resilience.
Sustainable processing complements these practices. By reducing water contamination and enabling water reuse, advanced disinfection tools like ultra-pure ClO₂ help facilities close the loop.
Smarter Water Stewardship Starts Here
Food and beverage companies that adopt forward-thinking, environmentally conscious water treatment practices will gain a clear competitive advantage—reducing water usage, enhancing safety, and reinforcing brand trust.
Ready to cut costs, improve safety, and lower your facility’s water footprint?
Contact us: inquiry@selectivemicro.com
Learn more: www.selectivemicro.com