Loughborough University
Leicestershire, UK
LE11 3TU
+44 (0)1509 263171
Loughborough University

Loughborough University Institutional Repository

Please use this identifier to cite or link to this item: https://dspace.lboro.ac.uk/2134/23400

Title: A concept of water usage efficiency to support water reduction in manufacturing industry
Authors: Sachidananda, M.
Webb, D.P.
Rahimifard, S.
Keywords: Water
Efficiency
Management
Manufacturing
Reuse
Recycling
Process
Model
Minimization
Reduction
Issue Date: 2016
Publisher: © by the authors; licensee MDPI, Basel, Switzerland.
Citation: SACHIDANANDA, M., WEBB, D.P. and RAHIMIFARD, S., 2016. A concept of water usage efficiency to support water reduction in manufacturing industry. Sustainability, 8 (12), 1222; doi:10.3390/su8121222
Abstract: Increasing pressures on freshwater supplies, continuity of supply uncertainties, and costs linked to legislative compliance, such as for wastewater treatment, are driving water use reduction up the agenda of manufacturing businesses. A survey is presented of current analysis methods and tools generally available to industry to analyze environmental impact of, and to manage, water use. These include life cycle analysis, water footprinting, strategic planning, water auditing, and process integration. It is identified that the methods surveyed do not provide insight into the operational requirements from individual process steps for water, instead taking such requirements as a given. We argue that such understanding is required for a proactive approach to long-term water usage reduction, in which sustainability is taken into account at the design stage for both process and product. As a first step to achieving this, we propose a concept of water usage efficiency which can be used to evaluate current and proposed processes and products. Three measures of efficiency are defined, supported by a framework of a detailed categorization and representation of water flows within a production system. The calculation of the efficiency measures is illustrated using the example of a tomato sauce production line. Finally, the elements required to create a useable tool based on the efficiency measures are discussed.
Description: This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).
Sponsor: The authors acknowledge part funding for this work from the EPSRC Centre for Innovative Manufacturing in Food, EP/K030957/1.
Version: Published
DOI: 10.3390/su8121222
URI: https://dspace.lboro.ac.uk/2134/23400
Publisher Link: http://dx.doi.org/10.3390/su8121222
ISSN: 2071-1050
Appears in Collections:Published Articles (Mechanical, Electrical and Manufacturing Engineering)

Files associated with this item:

File Description SizeFormat
sustainability-08-01222.pdfPublished version1.77 MBAdobe PDFView/Open

 

SFX Query

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.