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Water Reuse Innovation Leads to Top-Selling Pickle Product

As water management issues increasingly take the limelight on the world’s sustainability management stage, organizations as diverse as the NFL, Anheuser-Busch and Timberland are seeking new ways to conserve water on a massive scale with tactics like better stormwater management or irrigation practices. But smaller companies, too, have found innovative ways to conserve. The best-selling product from The Real Dill, for example, is actually a byproduct of their pickle making process. The Bloody Mary mix is made from cucumber-infused water – the leftover seasoned brine from their pickle jars – as the main ingredient, according to Fast Company.

Meanwhile, Arizona breweries are successfully creating beer from treated wastewater. As part of the AZ Pure Water Brew Challenge, more than 30 of the state’s breweries are using a wastewater system – hauled around the state by a semi-truck – to create their products. A spokesperson for the Challenge says it is the first project in the state that is using wastewater treated for reuse as drinking water, according to USNews.com.

Another recent project – at the Nature Discovery Center in Bellaire, Texas – recently improved water management efforts by using Porous Pave XL to mitigate the effects of rainstorms that covered the old, impervious concrete pavers on the main path. Water passes through the pervious surface of Porous Pave at a rate of 5,800 – 6,300 gallons per hour per square foot, allowing stormwater to percolate down through the aggregate base below. The chief operating officer of the construction company that installed the pavers said the material was chosen for its infiltration performance, cost, appearance, and that fact that it is a “green” material. Materials like this reduce the need for stormwater retention features.



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