Federation House Commitment - Reducing water use within the Food & Drink Industry

Progress report 2011

FHC signatories have identified potential water savings of over 1.3 million m³ so far, representing an average 12.5% of site water use.

In this report

Executive summary
Foreword
Introduction
Why the FHC?
New signatories
FHC signatory benefits
Peer Working Group Meetings
Progress to date
Actions and case studies

Executive summary

The Federation House Commitment (FHC) has now been running for three years, and continues to turn the commitments made by signatories into real, tangible water savings across the food and drink sector.

Between April 2010 and March 2011, 16 companies have signed up to the FHC making public their commitment to reducing water use. This brings the total to 54 active signatories, across 245 sites, engaged in making on-site improvements to reduce their water use.

FHC signatories have access to a package of support to help them to review and reduce their water use. From 2010, all FHC signatories are being offered a new service, which includes technical implementation support which can be provided as on-site support or in house training.

From November 2010 to end March 2011 support has been delivered to 32 different signatories. This has primarily been through one to one on-site support, with additional help and advice provided at FHC peer working group meetings, and through the FHC dedicated phone number and email address.

The benefits are clear, at least 102 sites have achieved a reduction in water use since 2007. In total, with assistance from the technical advisors, FHC signatories have identified potential water savings of over 1.3 million m3 so far, representing an average 12.5% of site water use.

Signatories have also been encouraged to share best practice and three peer working group meetings, held in the first half of 2011, were well received. Issues covered included cleaning methods and techniques to reduce water use, cleaning in place (CIP) systems, cleaning checklists and preparing water efficiency plans. Additional peer working group meetings are planned throughout 2011.

Overall, 2010 has seen FHC signatories reduce their water use (excluding that in product) by 5.3% compared to 2007, continuing the trend identified in 2009.

This reduction is equivalent to almost 1.3 million m³ or 520 Olympic swimming pools. This reduction is impressive considering that production for these sites increased by 7.5% in 2010, whilst water use (excluding that in product) per tonne of product decreased by a significant 11.9%.

Download the full FHC report including case studies - pdf | 1.6Mb

Liz Goodwin I'm delighted that signatories and the Food and Drink Federation (FDF) remain totally committed to this important initiative, as this continued progress shows. Water is one of the most precious resources the planet has and I'm delighted that, along with other initiatives, such positive steps are being taken to tackle the issue of water scarcity here in the UK.

Liz Goodwin - CEO, WRAP

Nick Bunker I am delighted that strong progress to reduce our sector's water use continues, three years since the launch of the FHC. However, we cannot rest on our laurels. Water scarcity is a growing risk that impacts upon everyone so I urge all food and drink manufacturers to sign up to this Commitment to improve water use efficiency and reduce the pressure on the UK's water supplies.

Nick Bunker - Chair of FDF Sustainability Steering Group and President of Kraft Foods UK & Ireland