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Examining barriers to metering, monitoring and recording water use in the food and drink supply chain - FO0452

Description
One of the Authority’s Business Plan and Structural Reform Plan objectives is to encourage sustainable food production and growth. This encompasses more efficient use of resources and the food and drink manufacturing industry. Sustainable food production not only benefits the environment but also helps business to become more competitive through better use of resources.
Evidence shows that the food and drink industry has taken up most of the resource-efficiency win-wins, e.g. on energy use. However, the Authority is aware, from engagement with stakeholders, that water use remains an area where opportunities exist for gains to be made to improve environmental performance of the sector. Research to date to inform policy on water use has tended to form part of wider projects on resource efficiency, without focusing specifically on water use in the food and drink sector.

This project is a short desk-study to map food and drink industry water use, e.g. type of abstraction, current initiatives and practical guidance on water use efficiency available to the food and drink industry.
Objective
We expect the project to identify gaps and examine industry barriers to uptake of resource efficiency measures which the Authority would expect to include issues such as water meter installation, economic barriers (investment pay-back) and technological barriers. The desk study will also need to consider what range of measures are needed to overcome these barriers. Outputs will be used by the Authority to inform policy to support uptake of water use best practice (including SMEs) and development of guidance.
Project Documents
• FRP - Final Report : Evid4   (248k)
• TRP - Technical Report : Main report   (1863k)
Time-Scale and Cost
From: 2013

To: 2013

Cost: £29,450
Contractor / Funded Organisations
Queen Square Associates Plc
Keywords
Food and Drink              
Water              
Water Use              
Fields of Study
Resource Efficient and Resilient Food Chain