Reducing the impact of water use along the supply chain

As the main impacts of water use can occur beyond a company's own operations, all food manufacturing businesses share a responsibility to work with their suppliers and customers up and down the supply chain to deliver continuous improvement in their use of water.

Global water Scarcity index
  1. Address water security concerns by managing availability, access, use and local water catchment issues.
  2. Consider the impact of water when creating new products or reformulating existing ones and look to design in maximum water efficiency at all stages of the supply chain.

  3. Apply sustainable sourcing principles to your procurement practices, using established supplier and international standards, to reduce the impact of your company's water use (including the water that is embedded in products).

  4. For on-site operations and in partnership with your suppliers and customers, apply the water hierarchy (reduce, reuse, recycle) to eliminate inefficiency and waste.

  5. Work with your logistics and distribution providers to prevent pollution through, for example spillages, impacting the water environment.

  6. Communicate to your customers and consumers the most water efficient way to use your products.

  7. Engage with communities at catchment level and consider local ecosystems as part of managing the risks associated with your water abstraction, use and discharge.

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Last reviewed: 01 Dec 2011