Every Last Drop Campaign – Saving Water Along the Food Supply Chain
The Food and Drink Federation (FDF) has launched the ‘Every Last Drop’ campaign – a campaign to raise awareness amongst UK food and drink companies of the impact water stress could have on the longer term sustainability of the food and drink industry, and to provide practical, easily-accessible guidance on how businesses can be more water efficient.
The Every Last Drop guide provides a series of golden rules for food and drink manufacturing businesses – tailored for those with boardroom, supply chain and operational roles, to help them manage its use effectively along the supply chain, including as individuals at home.
Developed by FDF’s Water Working Group, Every Last Drop is available to all food and drink businesses, including non-FDF members, and provides downloadable resources in support of the guide’s key messages. A series of workshops and webinars are also planned for the New Year. It also includes a new dedicated water page on FDF’s website giving further sources of help and information along with best practice case studies.
Andrew Kuyk, FDF’s director of sustainability and competitiveness, comments: “Water is particularly important for the long term sustainability of the food and drink industry because of our reliance on a supply of water for both our raw material and processing needs. It is vital that we all do what we can to conserve this precious resource and to alleviate water stress. Every Last Drop forms part of our Five-fold Environmental Ambition’s wider work to improve environmental sustainability across the supply chain.”
“This simple guide provides a series of ‘golden rules’ for food and drink manufacturing businesses of all sizes,” says Inder Poonaji, chair of FDF’s water group and head of safety, health and environmental sustainability at Nestle UK. “I am convinced that by taking on board these simple tips we can help make a difference to the protection of this precious resource and, in turn, contribute to the longer term sustainability of the food and drink industry. Please therefore keep this guide handy and share it with others in your organisation.”
