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Water Stewardship

Water Stewardship. John Durkan ABP Food Group. Water Stewardship. Context ABP Food Group Importance of water to ABP Supply chain implications Measurement and monitoring Training and awareness Targets and objectives Verification Future. Global Agenda. P opulation increases,

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Water Stewardship

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  1. Water Stewardship John Durkan ABP Food Group

  2. Water Stewardship • Context • ABP Food Group • Importance of water to ABP • Supply chain implications • Measurement and monitoring • Training and awareness • Targets and objectives • Verification • Future

  3. Global Agenda • Population increases, • Significant food requirement,

  4. Global Agenda • Population increases, • Significant food requirement, • Significant water demand • Diminishing water resources

  5. Water • 1 Litre of water = 1 calorie

  6. Water • Key element to sustainability agenda?

  7. Water Risks?

  8. Water Management?

  9. Water Risks? • Climatic changes, • Water shortages, • Intensive rainfall, • Volatile moisture deficit, • Restrictive water abstraction practices, • Cost of water increasing, • Necessity to reduce water consumption,

  10. ABP Supply Chain Farm Inputs Labour Knowledge Livestock Seed Technology Fertilisers Water Markets Crop Production Organic Material Machinery Sustainability Outcomes Waste Minimisation/Elimination Energy Reduction Halt Biodiversity Loss Water minimisation Minimise GHG Emissions Cattle Processing Operation Slaughter Deboning Consumer Packs Intensification Process Genetic Agro Ecological Socioeconomic Retail Consumer

  11. Water reduction programme • Seek advice, • Clean Technology Centre, • Industrial bodies, • Conferences, • Working teams, • Formulate a vision, • Develop a programme, • Communication, • Resources, • Results.

  12. Measurement and monitoring • Measurement of specific processes water usage, • Establishment of KPI’s, • Define the unit of production / output, • Communicate the programme to staff, • Seek employee engagement, • Establish initiatives to reduce consumption, • Monitor and report performance, • Reassess targets • Continuous improvement

  13. Training and awareness • Communicate the programme, • Engage employees, • Detail the purpose, aims and vision, • Highlight the benefits for the company and to the environment, • Reward wins and create competition within facilities, • Communicate achievement, • Encourage further involvement.

  14. Targets and objectives • Be ambitious • Set targets that are realistic • Set out a programme over time • Invest resources • Communicate

  15. What initiatives ? • Reduce wastage • Better house keeping • Optimise washing operations- more water doesn’t mean cleaner • Process changes • Look at nozzle selection • Automatic sensors • Capital investment • Use variable speed drives • Regulate pressure

  16. Verification

  17. Water reuse • Consider possibilities to reuse water • Treated wastewater for yard, vehicle and crates • Rainfall harvesting

  18. Water Stewardship Thank you

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