Water splash

Case Studies: Water Efficiency in the Food and Drink industry

11th December 2014

The following case studies show real life examples of water efficiency projects in the food and drink industry. They were developed as part of the Federation House Commitment (FHC).

FHC aims and results
Target of reducing water use by 20% by 2020
2007 - 2013: Achieved 15.6% reduction in water use
2007 - 2013: Reduction equivalent to around 2,430 Olympic-size swimming pools
At March 2014: 70 signatories signed up to FHC - 284 active sites

Fresh produce

See how potato processor Branston invested in major water recycling technology at two of its sites, to deliver substantial water and cost savings.

Greenvale AP
If your business is looking for the next step in water management, then read Greenvale AP's experience of water recycling and treatment in increasing water efficiency.

Natures Way Foods
Natures Way Foods made good use of FHC site visits to drive monitoring and accountability amongst employees. They then closed opportunity gaps within production processes to save even more water. 

Cereals and Bakery

Kellogg's Manchester site has reduced water use by half since joining FHC in 2008.  Read the case study to find out about the reverse osmosis treatment system they used to achieve it. 

Bread Baker Warburtons discusses how the results of site visits and in house training have been communicated to other sites through dedicated ‘Green Teams’ to improve the culture of water efficiency. 

Warburtons Burnley
The Burnley site has introduced a range of water saving measures since signing up to the FHC, reducing water use by 12% against production increases. 

Convenience food

Brakes Group
Brakes Group made full use of FHC technical support to kick start their water efficiency projects. They saved 22% in water use. 

Water use at Heinz has been reduced by 25%, equating to 300 Olympic sized swimming pools. 

Oscar Mayer - Ferndale Foods
Discover how pre-prepared foods manufacturer Ferndale Foods have reduced their water intensity by 25%.

Meat and Poultry

Moy Park
Poultry processor Moy Park shares how they reduced water use by 17% despite increasing production by 19%. 

Meat processor Tulip involved employees to identify opportunities to reduce water. This resulted in improved cleaning practices whilst also delivering significant water and cost savings.  

Other Case Studies

Arla's commitment to reducing their water use by 20% has been driven by an exciting employee engagement programme.

Orchard House Foods
Simple changes to operational processes at Orchard House Foods has seen 7% decline in water use with more opportunities recognised for future water management. 

Chocolate manufacturer Thorntons describes how advice on producing a robust water mass balance led to the identification of two significant leaks. This discovery could lead to an estimated saving of around £60,000 per year. 

Wilkin & Sons - Tiptree
Monitoring water use is top of the agenda at the Tiptree site, with changes made delivering 4.9% water intensity reduction.  Further activities to reduce water use are now in progress to close the opportunity gap of a further 10% reduction.  

Signatories signed up to five steps as part of their commitment:

Step 1: Develop a water use baseline

Step 2: Assess water use at each nominated manufacturing site

Step 3: Develop site specific action plans

Step 4: Implement the actions identified in the action plan(s)

Step 5: Report annual water use and production data to WRAP and its contractor.