Food and water are two components that are strongly linked throughout the different stages of the farm-to-fork food supply chain. With the growing problem of water scarcity that is compounded by climate change, conserving water resources and seeking alternative options have become the goals of the food production and processing industries, yet the strategies and approaches vary greatly among countries.
To address these challenges and devise effective wastewater treatment solutions without compromising the safety of food, Dr. Dima Faour-Klingbeil organized the Open Space Workshop “Food Safety meets Water Quality” during the 10th Water Research Horizon Conference 2019 (18th-19th June 2019) that was jointly organised by the Water Science Alliance and the Federal Institute for Geosciences and Natural Resources. The workshop brought food and water scientists and experts for an interdisciplinary discussion and to delineate pivotal food safety issues as affected by water quality and wastewater use and reuse.
See the outcomes report here.