Hygiene in food factories of the future

There are many efforts to keep Europe's largest production sector (food and beverages) competitive, however, there are also a number of existing and coming factors that must be considered. Various agendas can be seen pointing to the need to conserve water, such as at the platform “Water In Industry” in their “vision document and strategic research agenda”. Energy is becoming ever more expensive and that economical reality must be acknowledged. At European Hygienic Engineering & Design Group (EHEDG), they are creating a guideline on recycling water in food factories. Codex ALIMENTARIUS had a similar item on their agenda. There is new hygiene legislation (Resolution 852/853 of 2004) from the beginning of 2006 which is still having opinions written on it. What are some of the consequences of the development? What practices are beginning to counter negative impact plus improve efficiency? What are some emerging technical innovations which can be considered as solutions?