Cranswick Food Group - Case study: Reducing water use
“We are proud that Cranswick was the first company
in the meat sector to sign up to the FHC. A long
term commitment, which demonstrates to our retail
customers, financial investors and the end consumer
of our products, that we operate our business with
the utmost care for the environment.”
Bernard Hoggarth
CEO, Cranswick Food Group
What have we done?
Joining the FHC has co-ordinated our approach to
water usage management within our business. The
first stage of this was to appoint an environmental
champion at each of our nine manufacturing sites and
task them with responsibility for assessing water usage,
billing and potential savings. It became clear that staff
would benefit from water usage awareness training,
and an external trainer was commissioned to train the
environmental champions.
This equipped them with the skills to carry out a
comprehensive water mass balance analysis, which
has formed the benchmark against which subsequent
reductions will be measured.
How has the FHC helped us do this?
The FHC brings with it public commitment and
disclosure, and in so doing, gives focus and awareness
of our obligation to reduce water use. Over the last year
we have built up a working relationship with the FHC,
which has been instrumental in guiding and supporting
us through this initiative. It is comforting to know that we
have access to specialist expertise, as and when we
need it, to ensure that we remain on track for what we
recognise as a long-term business commitment.
More information
This case study istaken from the The Federation House Commitment - Progress
Report: 2009 published in July 2009.