• About FDF
• Our Priorities
• Members list
• News
• Policy Briefings
• FDF Responses
• The Industry
  • About the Industry
  • Industry stats and trends
  • Industry Case Studies
    • Culture, Media and Sport
    • Careers
    • Education
    • Environment
    • Exports
    • Fewer transport miles
    • Good Employer
    • Health and Wellbeing
    • Local Community
    • Reducing C02 emissions
    • Reducing packaging
    • Reformulation
    • Zero Waste to landfill
    • Water efficiency
    • Workplace Wellbeing
  • Industry Standards
  • Exports
  • Food Sectors
  • Manufacturing showcase
• Events
• Publications
• Campaigns
• FAQs
• Polls

William Jackson - Reducing water use case studies

"The Group has a shared value set which embraces all aspects of stakeholder interaction and its approach to managing the impact of its operations on the wider environment. Being a signatory to the FHC as an integral part of FDF's Five-fold Environmental Ambition is completely in character with the group identity.”

Ian Welsh, Managing Director of Kwoks Foods Ltd, William Jackson Food Group

The Group is comprised of five subsidiary food manufacturing businesses, consisting of Aunt Bessie's, Hazeldene, Kwoks, Parripak and Jackson's Bakery across six sites. William Jackson Food Group has dedicated senior management resource to facilitate a focused approach to achieving at least the targets established through the FHC, acknowledging the need to address areas of best return on a more prioritised basis.

What have we done?

All the divisions have increased both their frequency of monitoring and in some cases the accuracy and value of measurement through sub metering. This has been enabled by the purchase of transportable flow meters, which can be shared by divisions, but also by installing fixed meters where justified.

Hazeldene and Parripak are significant water users in their washing and preparing of fresh vegetables and salads. In addition to refreshing the awareness and 'turn off' campaigns which have previously been used to good effect, Hazeldene, at its Wigan plant, managed to save in excess of 20% of its water usage, some 70,000 cubic metres a year, through a minimisation campaign and a £15k spend on a simple engineering solution. Learning and best practice from Hazeldene and Parripak are being shared across the Group.

The Group's belief is that good stewardship and embracing contemporary technology will ensure not only the future of its growing food businesses but also secure the availability of otherwise depleted resources.

More Information

This case study is taken from the The Federation House Commitment - Progress Report: 2009 published in July 2009.

• Download the full PDF report: Federation House Commitment - Progress Report: 2009 - pdf | 915kb
• Reducing water use case studies

top