Scholarly record
BEST AVAILABLE TECHNIQUES: CHALLENGES AND OPPORTUNITIES IN THE FOOD INDUSTRY
Abstract
The article considers challenges and opportunities of Best Available Techniques (BAT) in the food industry, analysing cases of intensive poultry rearing and milk production. Authors emphasise that the food industry is one of the primary sectors of the world economy. According to The Food and Agriculture Organization of the United Nations, by 2050, a 70% increase in world production will be required to meet the needs of the planets expected 10 billion population. The authors discuss the potential for further development of the sector applying BAT principles, including approaches to reduce energy, water consumption, and enhancing the environmental performance of food production processes. The article compares BAT-associated resource consumption and emission levels in the European Union (EU), Russia and India. The article emphases that there is a room for significant improvement of energy and water management practices in the sectors, both in Russia and India. Techniques to be considered for the practical implementation are described in the European vertical (sectoral) and horizontal Reference Documents on BAT (BREF) as well as in the new Russian BREF on Energy Efficiency. Authors note that wastewater from milk industries and even poultry farms is often treated by Municipal Wastewater Treatment Plants (MWWTP), and recommend application of both techniques and BAT-associated emission levels stated in the Russian Reference Document on BAT for Municipal Wastewater Treatment Plants in the developing countries.
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References16
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