On June 25th, the University of Iceland organized an online workshop and conference titled “Water Use in the Icelandic Food Industry.” The event brought together participants from the food processing industry and the research community, aiming to foster collaboration and share insights into sustainable water management practices.
A key highlight of the event was a presentation on water use in the Icelandic fish processing sector, conducted under the framework of the AccelWater project. This presentation explored innovative approaches and technologies implemented to optimize water consumption in fish processing, emphasizing resource efficiency and environmental sustainability.
The workshop served as a platform for discussing advancements, challenges, and opportunities in water resource management, underscoring the importance of sustainable practices in the Icelandic food industry.
