Farming: Food Industry Sustainability Strategy (FISS)
Champions' Group: Water use
An Industry led Champions’ Group was formed to identify how the food industry can reduce its usage of water. The group membership was made up of representatives from industry, government and the third sector. The starting point for the work of this group was the key action point on water usage which can be found on page 49 of the Strategy Document (see also below).
The Groups’ final report can be found below.
Final Report
(535 KB) Related research
- ‘Scoping studies to identify opportunities for improving resource use efficiency and for reducing waste through the food production chain’ by AEA Technology
Key FISS Action point (p49)
To adjust to pressures on supplies of water and to bear its share of the reduction in water use the industry as a whole needs to reduce it use of water by 10-15% by 2020 and by 20-25% in the South East. This requires long-term change in production methods whilst preserving essential food hygiene and safety. It is agreed that a process of discussion between government and industry should be instituted on the feasibility of these targets and to identify means of achieving them. To report by spring 2007.
Page last
modified: 07 February 2008
Page published: 10 November 2006