Food and drink sector urged to cut back on water usage
Food and drink businesses are being challenged to reduce water usage, looking at everything from repairing leaks to considering switching production for a wet to dry process.
Representatives from food and drink manufacturing businesses, supermarkets and trade bodies, NGOs and Government departments, will attend an Anglian Water Business (AWB) conference in London this week to hear how reducing water usage applies to the food supply chain.
“Some savings can be made through simple steps, such as not running taps unnecessarily or automatically washing toilets once an hour, rather than more often,” an AWB spokesperson told edie.
“In other situations, businesses may be able to move from wet to dry production processes, although that can involve an investment commitment.”
AWB will also be talking to conference delegates about the value of site reviews to detect and repair leaks before they cause problems.
“One recent review, for example, found corroded pipes which could potentially have caused £100,000 damage,” said the spokesperson.
This week’s conference is being held against the UK’s ‘backdrop of drought’ which, says AWB, is still raising concerns over water restrictions becoming an increasingly common occurrence if dry winters and current water usage patterns continue.
“Climate change is causing our weather to become more unpredictable and extreme,” said AWB Director Bob Wilson, warning that, in the not-too-distant future, there might be much less water available to meet business and household needs.
He added: “We want to offer business customers lower bills and add real value by helping them change fundamental elements of their supply chain process to future-proof their commercial operations.”
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