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Published: 08.04.2015

Water Use Reduction Strategy in the Food Sector

The project involved the implementation of a water use reduction strategy, which included actions such as an active monitoring of water use, engineering interventions to enable condensate reuse, retrofitting low flow plumbing fixtures, and active employee participation.

At a cost of US$145,000, fully financed by Nestle, the strategy was successful in reducing the plant’s water consumption by approximately 50% from 284,000m3/year to 163,000m3/year. Per ton of product, water withdrawal also became much more efficient, dropping from 14.8m3 to 7.5m3. Geographically, the reduced withdrawal resulted in greater water availability for the Mossel Bay area.