Gerdau Reuses more than 220 Billion Gallons of Water in H1 2012
OREANDA-NEWS. August 30, 2012. Gerdau, leading producer of long steel in the Americas and one of the leading suppliers of special steel in the world, has reached a world milestone by reusing 220 billion gallons of water in the first half of 2012. This is sufficient to supply New York metropolitan area -- with an estimated population of 19 million -- for one entire year, considering an average daily consumption of 33 gallons per person. The goal for 2012 is to surpass the average water recirculation rate achieved in 2011, of 97% of the total water used in the industrial process.
This positive mark resulted from ongoing investment in the modern water treatment and recirculation systems used in the industrial process at all Gerdau mills. With these systems, the water used is treated with advanced technologies that allow its reuse and a significant reduction in water consumption. The small amount of water that is not reused, 3% of the total, corresponds mainly to losses from evaporation.
Despite having reached results that are above the world average, Gerdau plans to further increase its water reuse rate in the coming years. To achieve this goal, the Company is working since 2010 to develop a water balance model that involves over 50 environmental experts from the Company worldwide. The project, scheduled for completion in 2015, aims at reducing the volume of water captured for steel production and increasing the water recirculation rate.
During World Water Week, from August 26 to 31, Gerdau will celebrate the results it has achieved while keeping watch for upcoming water reuse technologies that will be discussed during this international forum hosted and organized by the Stockholm International Water Institute since 1991 in the Swedish capital. The event brings together researchers, NGOs and businesses from various economic sectors to discuss efficient water uses. This year, the World Water Week will focus on the challenges of increasing water efficiency in food production.
Комментарии