Since becoming a proud member of the European Hygienic Engineering & Design Group (EHEDG) in 2011, we have been leading the way in improving hygienic standards within the food and beverage industry.
Our work with EHEDG shows our strong dedication to improving hygienic design, particularly through our “HygieneFirst” mission, which focuses on promoting the highest hygiene standards in drainage systems.
We have been actively involved in various EHEDG working groups that focus on creating guidelines, certifications, and training materials that ensure the highest standards of food hygiene and safety in the industry. These collaborations allow ACO to help develop standards that not only meet current needs but also prepare for future challenges in the food and beverage industry.
Thanks to our Hygiene First philosophy and its focus on raising the profile of ultimate hygienic performance, the industry has become much more conscious of the risks and impact of inadequate drainage.
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Building Food Safety Together
The European Hygienic Engineering & Design Group (EHEDG) is a group dedicated to promoting hygiene in the production and processing of food products. EHEDG sets the highest standard for hygienic design in the food industry, offering guidelines, certifications, and training to enhance food safety across Europe and globally. Our involvement in EHEDG highlights our dedication to these standards, reflecting our commitment to excellence in hygienic design.
Active Engagement in EHEDG Working Groups
We take pride in our active participation in three important EHEDG working groups: Sustainability, Building & Factory Design, and Water Management. Our involvement in these groups enables us to help create industry-wide guidelines and standards that not only support innovation but also improve operational efficiency.
Stay Updated and Connected
Adwy van den Berg on EHEDG growth, innovation and AI shaping the future of hygiene design
EHEDG has been at the forefront of innovations in hygienic design that have had a major impact on the global food industry. In this interview, Adwy van den Berg, the organisation's Director, reveals the current themes resonating in the working groups, presents plans for a more sustainable future and shares inspiring insights from the recent World Congress. What is the impact of artificial intelligence on hygienic design? How is EHEDG supporting growth and business benefits? And what lies ahead in the coming years? Find out all this and more in our article.
#HygieneConnect
#HygieneConnect serves as a platform for knowledge exchange and the exploration of best practices within the food and beverage sector. The event series emphasizes the importance of harmonizing various elements—such as hygienic flooring, drainage systems, cleaning procedures, and microbiological risk management—to create a seamless hygienic environment in industrial food processing facilities.
ACO in the EHEDG Yearbook 2024: When hygienic design is not a buzzword, but a responsibility
ACO was selected to be featured in the prestigious EHEDG Yearbook 2024. This inclusion is no coincidence – it is the result of long-term collaboration, shared expertise, and tangible contributions to the development of hygienic design in the food & beverage industry. Read more…
Sustainable Use of Stormwater
In an exclusive interview with Anett Winkler, Chair of EHEDG WG 28 on Water Management in the Food and Beverage Industry, we learn about key trends and innovations in sustainable Stormwater harvesting. Anett shares her insights from the recent EHEDG Congress and offers insight into future updates to the guidelines regarding alternative water sources.
EHEDG Webinar 2024
Learn today's environmental requirements, standards and innovations in the EU and other countries.
Explore how hygienic design increases the efficiency of stormwater treatment systems, minimizes the risk of disease and waterborne pollutants, and protects consumer health - all while reducing downtime, extending the life of infrastructure, and helping to achieve sustainability goals.
Meet our EHEDG experts
We are very proud to have two experts in our team who work very closely together in the EHEDG working groups, contributing to the creation of new guidelines and the updating of existing ones.
The Dynamic Trends in the F&B Industry
Water is the most critical resource for the Food & Beverage (F&B) industry, underpinning every aspect of production and consumption. As the industry experiences significant growth, driven by population growth, urbanization, climate change, shifting consumer preferences, and increasing incomes, the role of water becomes even more vital. Not only is water essential for producing food, but its management is also key to ensuring the sustainability and resilience of the industry.
Echoes from Nantes
We had the pleasure of meeting Marco Antonio León Félix at the Nantes at the EHEDG World Congress, where he graciously took a few minutes to discuss the significant contributions of EHEDG to the food industry. In this interview, Marco shares his insights on the critical relationship between food safety culture and hygienic design, the strategies employed to achieve these goals, and his impressions of the EHEDG World Congress 2024.
Need for Sustainable Water Management in Food and Beverage Industry
It’s no secret that the food and beverage industry, along with agricultural production, ranks among the largest consumers of water worldwide. Food production accounts for 37% of global greenhouse gas emissions. Since 1900, freshwater consumption has increased sixfold, primarily due to growing demand in agriculture, industry, and municipal services.