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  • Wednesday 22 May 2019 

    10:30 - 13:30

    Board meeting (EUsalt Board members only)

    12:00 - 14:00

    Registration & welcome coffee

    14:00 - 15:00

    General Assembly: OGA & EOGA  (EUsalt members only)

    15:00 - 16:15

    Opening session "A changing salt world and its impact on the future of salt"

     

    • Opening by the President

    • Sustainability a need for the industry, Ronald Van Marlen, Timeli

    • Long-term sustainability of the Swiss Salt Works value chain, Urs Hofmeier, Swiss Salt Works

    • Sustainability in an international context, Lori Roman, President salt Institute

    16:15 - 16:45

    Networking Coffee break

    16.45 - 17.45

    EUsalt reporting and actions on the 4 priorities

     

    • Food and nutrition: Wilf Nixon, Vice President Salt Institute
    • Energy: Frank Hoks, Nouryon
    • Sustainability: Common action on microplastics, Plastics Europe

    17.45 - 18.30

     Safety Award Competition

     

    • Safety : Brenda O’Brien, EU-OSHA - James Noblett, Compass Minerals
    • Pecha Kucha presentations of the participants of the Safety competition

    18:30

    Closing

    19:30 - 23:00

    Dinner at Hotel New-York - Rotterdam

    23:00

    Departure to hotel

  • Thursday 23 May 2019 - Circularity with a pinch of Salt

  • 09:00 - 09:30

    Registration

    09:30 - 10:00

    Welcome by EUsalt President 
    Key note by Port of Rotterdam Authority (TBC) How to cope with transition
    Key note by Nouryon  - Introducing the theme of the day 

    10:00 - 11:00

    Break-out sessions

     

    • Option 1 : Material Re-utilization
      • ZERO BRINE project
      • Brine recycling - Sabic
      • Recovery of flux salt from aluminium smelting slag, crystallisation and reuse in the smelter (ALUSAL® technology) - Salt Partners
      • Recuperation of minerals - technology for crystallisation of NaCl + KCl from the ALUSAL® recovered brine– Evatherm

    • Option 2 : Circular economy as cornerstone of sustainable business
      • Optimal de-icing practice ( Apeldoorn Municipality/Nouryon)
      • Minimizing use of packaging materials (TBC)
      • Circular economy on Solar Salt Works - Complementary Business Activities - Ricardo J.D. Coelho, MSc Water & Coastal Management and Custódio M.M. Coelho, Dr. Economics

    11:00 - 11:40

    Networking Coffee Break

    11:40 - 12:40

    Break-out sessions

     

    • Option 3: Role of salt in the energy transition
      • Energy transition including drivers/targets e.g. CO2 reduction, impact on (salt) industry importance of energy storage (TBC)
      • Hydrogen and energy storage - Gasunie New Energy
      • Electrification, the transition from fossil fuel to renewable energy in a salt plant, gas to electricity- Nouryon

    • Option 4 : Salt in innovative energy applications
      • Salt in Battery - Salt Power
      • Electricity from brine - salinity gradient power (SGP) - REAPower
      • Blue battery - Wetsus-Aquabattery

    12:40 - 14:00

    Lunch
    14:00 - 14:45

    Closing session by Guy Van Liemt – Marketing, Branding & Communications Expert

    15:00 - 17:00
    Excursions:


    19:30 - 23:00 Gala Dinner at Wereldmuseum (Rotterdam) & announcement of the 2019 EUsalt Safety Award (members only)
    23:00 Return to hotel
  • Friday 24 May 2019 - The Road to Optimum Nutrition #saltmatters 

    09:30 - 10:00

    Registration

    10:00 - 10:15

    Welcome by EUsalt President
    Introduction by speaker from Nouryon

    10:15 - 11:15

    The science and narrative of salt & health
    Interactive, moderated debate between Health and Nutrition experts to find answers to the questions relating to salt and health in all its aspects.

    11:15 - 11:45

    Networking Coffee Break

    11:45 - 12:45

    Towards a positive salt positioning : the Iodine case
    Interactive, moderated debate, where experts from different stakeholder organisations will tackle the case of iodised salt with harmonised salt iodisation regulation being the route to pursue in order to eradicate Iodine Deficiency Disorders in Europe and globally. 

    12:45 - 13:00

    Closing 

    13:00 - 14:00

    Networking Lunch