To produce or transform food there is an essential element, water. That is why the food sector, which meets until tomorrow at Fira Gran Via to celebrate the Alimentaria show
“We request the use of reused water for some processes that are now prohibited, such as cleaning machinery that comes into contact with food,” says Paloma Sánchez Pello, director of competitiveness and sustainability of the Spanish Federation of Food and Beverage Industries (FIAB). .
According to Sánchez Pello, this would mean “brutal water savings.” The FIAB sustainability manager says that this water would be “pre-treated” to meet quality standards. Not just any water can be used in the food sector. “Food security is unavoidable,” she emphasizes. “The water is already treated for other uses, so not many investments are needed, perhaps some adaptations. The sector is willing to do so,” concludes Sánchez Pello.
Whether out of environmental awareness or the cost savings it entails, more and more companies are trying to use as little water as possible. An example is Gallo. A fresh pasta or broth must contain water, it is essential. That is why they try to save on other processes such as “heating, cooling or cleaning,” says Sergi Sánchez, head of engineering at the company's plant in Granollers.
There they managed to save 1.6 million liters last year, the equivalent of approximately thirty swimming pools, by improving their osmosis system. They do not rule out replicating the initiative in other centers. At Alimentaria, in collaboration with the Generalitat's competitiveness agency, Acció, they look for partners such as other companies but also research centers that help them improve. Its objective is ambitious: “We want to reduce water consumption by 40%,” defines the environmental manager of the Gallo group, Samuel Amorós.
“Obviously, throughout the value chain, raw materials are suffering. Crops are being reduced due to drought. We have not yet reached a shortage of raw materials, but it cannot be ruled out if the drought persists,” resumes the director of competitiveness and sustainability of the FIAB.
Water and oil do not mix, but to produce the second you need the first and the lack of water is seriously harming farmers. “In the last four years, a reduction in olive oil production of 34% has been regretted,” says the director of Food Consulting and expert in the world of liquid gold, Marta Angulo. “It is the fundamental reason for the price increase. It is sad that there are people who have to give up olive oil, the healthiest fat in the world. I hope that when the cost drops again we will value it more,” she adds.
Angulo has managed Alimentaria's The Olive Oil Bar, known among pavilions as the oil bar, for 20 years. At noon, the arrival of visitors to taste is incessant. “The sector is reacting by accelerating the implementation of drip irrigation, which already existed,” says Angulo.
Another aspect of the chain that may be affected by the restrictions are restaurants and hotels. “Today, nothing has changed. The influence is much greater in the creation of food. Of course, it has increased the concern for sustainability, which already existed,” summarizes the president of Hostelco, Pere Taberner. According to him, for years now the sector has been taking measures to reduce water consumption, such as replacing machinery with more efficient ones.
