UK - A progress report has shown that UK dairy companies are becoming more efficient with water, reducing water intensity by 13 per cent since 2008.
The Food and Drink Manufacturing Water Use Report has demonstrated a 0.2 metres cubed reduction in water use per tonne of product, the ratio used to calculate water intensity.
Savings have been made through more efficient cleaning systems, identification of water hotpots and preventing wastage, increasing staff awareness and new treatments such as reverse osmosis, the report said.
Dr Judith Bryans, Chief Executive of Dairy UK, said: “This is a significant achievement for dairy companies given that production for these sites increased by 15 per cent over the same reporting period.
“This progress demonstrates the dairy industry’s continuing commitment to reducing its water consumption and builds upon and complements the water reduction targets already set by the industry’s own Dairy Roadmap.”
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