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Sustainability Leaders Awards 2012


Water Management WINNER:


ABP Food Group Sponsored by


The abattoir and meat-processing sector is extremely water intensive. On average ABP uses between 1,000 – 3,000 litres of water to process one carcass. Armed with this knowledge, ABP has managed to reduce its average water use per carcass to 350 – 400 litres at its new Sturminster Newton plant


The installation of a reverse osmosis sys- tem, which produces potable water from the existing treated waste water arising on site, was an industry first, according to ABP. The site is located in an area of low rainfall so the company had to come up with this innovative solution to ensure water efficiency was maximised. The company now recycles approxi-


L-r: compere Sue Perkins, Jerry Thorne from sponsor Ovivo, John Durkan and Tom Kirwan, ABP Food Group


mately 20% of all its waste water gener- ated on site. It believes this process has significant potential in the future and is looking to implement it across its other similar facilities. Vital too, to the success of any water efficiency measure, is the adoption of


accurate measurement and monitoring so ABP installed water meters on each of the different water streams (45 degrees, 65 degrees, 85 degrees and ambient water). Setting targets and getting the conver- sation going at board level are also inval- uable steps and ABP were unhesitant in


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