The fruit and vegetable industry uses a lot of water and creates a large amount of liquid waste, known as effluent. However, you can make significant savings with systematic water minimisation efforts.

Ways to reduce water use in your fruit and vegetable business

You can reduce your water use in several ways:

• Remove solid waste, such as trimmings, to avoid paying unnecessary effluent treatment and disposal costs.
• Use spray systems to reduce water use during processing. This may also be less labour-intensive.
• Rather than hosing down, use brushes, squeegees and scrapers to remove solids before they dry out. This can minimise and sometimes eliminate the need for water.
• When changing a process, choose equipment and techniques that reduce water use and solid waste.
• Consider using separate water systems to achieve better control of treated water use.

Ways to reuse water in your fruit and vegetable business

You can reuse water from fruit and vegetable processing in various ways:

• Treat and reuse water used in conveying solid waste.
• Remove grit and other debris from water for reuse, such as for rinsing.
• Use ultrafiltration and nanofiltration to filter out molecules such as proteins, colloidal material, and sugars so you can reuse the water.
• Store and reuse water for irrigation.
• Rinse produce in a series of tanks or stages. This achieves lower rates of water use.

Implement water-saving measures in your business

To implement water-saving measures, start by checking where you use and waste water. Then, create a plan to address these issues. This may involve getting water-efficient equipment, making process changes, and training staff on water-saving practices.

You might face challenges like the cost of equipment and resistance to change from staff. It's important to explain the benefits of saving water, such as cutting costs and helping the environment. Also, stay updated on water management regulations and regularly check water usage to make sure your strategies are working well.

Poultry processors can save money by using less water and reducing liquid waste, known as effluent. By adopting a systematic approach, you can cut your water and effluent bills by an average of 10-15%, at little or no cost to the business. By including projects with payback periods of up to two years, you can save more than 30%.

Improving poultry delivery

To reduce water use and effluent in your business, avoid transporting recently fed birds. This increases faeces discharge and the strength of effluent from washing crates, modules, and vehicles.

Consider installing vehicle wash meters that require drivers to use coins or tokens to raise awareness of water usage.

Slaughtering and carcass washing

To reduce water use during slaughtering and evisceration (disembowelling):

• ensure birds are properly stunned before slaughter to minimise splattering
• optimise blood collection by designing efficient blood tunnels and removing solid and semi-solid matter before washing down
• install controls, such as timer switches, on conveyors, shackle washers and belt washers to restrict the use of wash water
• use appropriate directional spray nozzles for carcass washing
• use suitable spray cooling nozzles during processing
• properly maintain cooling nozzles and other processing equipment

Cleaning operations in poultry meat processing

To reduce effluent costs associated with cleaning operations, you can:

• intercept and collect meat scraps using drain covers, trays or bins
• use cyclonic vacuum cleaners
• use appropriate cleaning methods, such as low-pressure spray guns fitted with flat-spray nozzles
• efficiently use cleaning chemicals
• optimise water use when spraying with high-pressure, low-volume spray heads, ensuring proper direction and accessible controls
• do not overuse sprays
• regularly check pipes and hoses for leaks and ensure proper connection to prevent water loss

Effluent treatment in poultry meat processing

To reduce trade effluent charges, screen effluent to remove larger solids and ensure appropriate maintenance for good cleaning performance. This reduces disposal costs or, for larger businesses that treat their effluent further, the load on the effluent treatment plant.

Abattoirs that process red meat use large volumes of water and produce a substantial amount of wastewater with high levels of chemical oxygen demand and solids. The majority of water usage and liquid waste (effluent) volume in these facilities can be attributed to cleaning and carcass washing operations.

To improve water efficiency, abattoirs should focus on several key areas to minimise water usage and wastage.

Production scheduling

Implementing a production schedule that minimises the number of breaks can significantly reduce water usage. Adopting a just-in-time turnover system can help reduce holding periods and enable continuous slaughtering operations. This, in turn, reduces manure build-up in the animal handling areas (lairage), and the need for frequent wash-down and cleaning due to breaks in the slaughtering line.

Waste utilisation

Consider collecting lairage manure and wash water for use as fertiliser, after ensuring compliance with the Department of Agriculture, Environment, and Rural Affairs regulations. This approach can help in reducing waste and utilising resources effectively.

Water reuse

Use clear water from other process areas, such as chiller water from carcass refrigeration rooms, cooling water and steam condensate, for the primary wash-down of lairage areas. This practice can help conserve water and minimise wastage.

Awareness of water usage

Install vehicle wash meters that require drivers to use coins or tokens. This can help raise awareness about water usage and encourage responsible water use among employees.

In addition to the above, abattoirs should also focus on other processes, including slaughtering and carcass washing, general cleaning operations, and effluent treatment to ensure overall water efficiency.

In the fish processing industry, reducing water use and liquid waste is crucial. By following best practices, businesses can minimise their environmental impact and operational costs.

Key water efficiency measures for fish processors

There are many simple ways for businesses in the fish processing industry to reduce water use and liquid waste, known as effluent. These include the following:

Minimise excessive water use

Turn off water when not in use, control flow rates with regulators, and conduct regular maintenance to prevent leaks. You should also implement measures to lower water usage during processing as this will reduce effluent volumes and trade effluent charges.

Separate fish waste from water and contain spills

Promptly separate fish waste from water and contain waste to prevent it from entering drains. This will reduce effluent strength caused by fish waste in contact with water.

Spillage containment

Provide spillage trays and troughs in suitable areas to contain spills and minimise water wastage.

Optimise water use during spraying

Use high-pressure, low-volume spray heads, direct the spray onto the appropriate section of the process, and provide spray system controls to avoid overuse.

Inspection and maintenance

Regularly inspect for leaks and ensure proper connections of hoses and pipes to prevent water loss. Clear the pipe lines with low-pressure air or a pigging system before using water to reduce the quantity and strength of the effluent.

Alternative defrosting systems

Frozen products are often thawed by immersing them in water. Avoid using water for defrosting if you can, and consider alternative systems instead such as air blast thawing units.

By implementing these measures, businesses in the fish processing industry can achieve significant cost savings through reduced water consumption and lower trade effluent charges.

Additionally, businesses can benefit from improved environmental sustainability, which can enhance their reputation and appeal to environmentally conscious consumers.

Breweries, cideries, and distilleries are always looking for ways to minimise waste and reduce their environmental impact. Here are some practical tips for conserving water and cutting water use and liquid waste (effluent) costs in your business.

Efficient water use

To reduce water usage and costs, breweries should avoid overfilling the mash tun and store surplus wort for future brews, if brews are fairly frequent. Additionally, avoid water jets and use dry methods to remove grain from the mash tun. Implement fine mesh baskets in the floor to reduce grain entering the drainage system.

Cleaning-in-place (CIP) uses much less water than a hose and can significantly reduce water consumption. If CIP is not available, use a high-pressure hose.

Fermenters and temperature control

Consider installing jacketed fermenters if you’re replacing fermenter vessels, and choose an appropriate pump size that can cope with the flow when all fermenters are in use. This can contribute to effective waste reduction.

Furthermore, install an automatic temperature control loop to optimise wort and cold liquor flow. For ale heat exchangers, aim to use 1.0-1.1 volumes of cold liquor per volume of wort.

Cask, keg and bottle washing

If quality standards allow, pasteurise returned beer and blend it into another brew to minimise waste. Otherwise, store spoilt beer with trub, ullage and other high-strength liquids for separate disposal or collection by a farmer.

For glass bottle washing, pasteurising, and filling, keep overflow points visible, and meter water use to ensure no water is lost when the machine is not in operation. Collect rinse water in a tank dedicated to reuse.

Refrigeration efficiency

Consider connecting a solenoid valve to the cooling water supply to cut off the supply when the compressor stops operating. Reuse the compressor cooling water as feed to a hot-water washing system.

You can also use off-peak electricity for defrosting cold radiators in tank rooms for more energy and water savings.

Optimise effluent treatment 

Install an interface detection system to minimise beer going into drains and water addition to the product. Consider purging pipes with carbon dioxide instead of leaving them filled with rinsewater. For high gravity brewing, incorporate a controlled amount of chase water in the product as part of the dilution process.

Additionally, avoid excessive retention times in the balancing tank and adjust the tank level to cope with peaks in effluent flow or strength.

Additional considerations

Talk to your water treatment contractor about optimising the regeneration cycle for your boiler water softening system to reduce backwash.

Read more about waste options for breweries, cideries and distilleries.

The fruit and vegetable industry uses a lot of water and creates a large amount of liquid waste, known as effluent. However, you can make significant savings with systematic water minimisation efforts.

Ways to reduce water use in your fruit and vegetable business

You can reduce your water use in several ways:

• Remove solid waste, such as trimmings, to avoid paying unnecessary effluent treatment and disposal costs.
• Use spray systems to reduce water use during processing. This may also be less labour-intensive.
• Rather than hosing down, use brushes, squeegees and scrapers to remove solids before they dry out. This can minimise and sometimes eliminate the need for water.
• When changing a process, choose equipment and techniques that reduce water use and solid waste.
• Consider using separate water systems to achieve better control of treated water use.

Ways to reuse water in your fruit and vegetable business

You can reuse water from fruit and vegetable processing in various ways:

• Treat and reuse water used in conveying solid waste.
• Remove grit and other debris from water for reuse, such as for rinsing.
• Use ultrafiltration and nanofiltration to filter out molecules such as proteins, colloidal material, and sugars so you can reuse the water.
• Store and reuse water for irrigation.
• Rinse produce in a series of tanks or stages. This achieves lower rates of water use.

Implement water-saving measures in your business

To implement water-saving measures, start by checking where you use and waste water. Then, create a plan to address these issues. This may involve getting water-efficient equipment, making process changes, and training staff on water-saving practices.

You might face challenges like the cost of equipment and resistance to change from staff. It's important to explain the benefits of saving water, such as cutting costs and helping the environment. Also, stay updated on water management regulations and regularly check water usage to make sure your strategies are working well.

Poultry processors can save money by using less water and reducing liquid waste, known as effluent. By adopting a systematic approach, you can cut your water and effluent bills by an average of 10-15%, at little or no cost to the business. By including projects with payback periods of up to two years, you can save more than 30%.

Improving poultry delivery

To reduce water use and effluent in your business, avoid transporting recently fed birds. This increases faeces discharge and the strength of effluent from washing crates, modules, and vehicles.

Consider installing vehicle wash meters that require drivers to use coins or tokens to raise awareness of water usage.

Slaughtering and carcass washing

To reduce water use during slaughtering and evisceration (disembowelling):

• ensure birds are properly stunned before slaughter to minimise splattering
• optimise blood collection by designing efficient blood tunnels and removing solid and semi-solid matter before washing down
• install controls, such as timer switches, on conveyors, shackle washers and belt washers to restrict the use of wash water
• use appropriate directional spray nozzles for carcass washing
• use suitable spray cooling nozzles during processing
• properly maintain cooling nozzles and other processing equipment

Cleaning operations in poultry meat processing

To reduce effluent costs associated with cleaning operations, you can:

• intercept and collect meat scraps using drain covers, trays or bins
• use cyclonic vacuum cleaners
• use appropriate cleaning methods, such as low-pressure spray guns fitted with flat-spray nozzles
• efficiently use cleaning chemicals
• optimise water use when spraying with high-pressure, low-volume spray heads, ensuring proper direction and accessible controls
• do not overuse sprays
• regularly check pipes and hoses for leaks and ensure proper connection to prevent water loss

Effluent treatment in poultry meat processing

To reduce trade effluent charges, screen effluent to remove larger solids and ensure appropriate maintenance for good cleaning performance. This reduces disposal costs or, for larger businesses that treat their effluent further, the load on the effluent treatment plant.

Abattoirs that process red meat use large volumes of water and produce a substantial amount of wastewater with high levels of chemical oxygen demand and solids. The majority of water usage and liquid waste (effluent) volume in these facilities can be attributed to cleaning and carcass washing operations.

To improve water efficiency, abattoirs should focus on several key areas to minimise water usage and wastage.

Production scheduling

Implementing a production schedule that minimises the number of breaks can significantly reduce water usage. Adopting a just-in-time turnover system can help reduce holding periods and enable continuous slaughtering operations. This, in turn, reduces manure build-up in the animal handling areas (lairage), and the need for frequent wash-down and cleaning due to breaks in the slaughtering line.

Waste utilisation

Consider collecting lairage manure and wash water for use as fertiliser, after ensuring compliance with the Department of Agriculture, Environment, and Rural Affairs regulations. This approach can help in reducing waste and utilising resources effectively.

Water reuse

Use clear water from other process areas, such as chiller water from carcass refrigeration rooms, cooling water and steam condensate, for the primary wash-down of lairage areas. This practice can help conserve water and minimise wastage.

Awareness of water usage

Install vehicle wash meters that require drivers to use coins or tokens. This can help raise awareness about water usage and encourage responsible water use among employees.

In addition to the above, abattoirs should also focus on other processes, including slaughtering and carcass washing, general cleaning operations, and effluent treatment to ensure overall water efficiency.

In the fish processing industry, reducing water use and liquid waste is crucial. By following best practices, businesses can minimise their environmental impact and operational costs.

Key water efficiency measures for fish processors

There are many simple ways for businesses in the fish processing industry to reduce water use and liquid waste, known as effluent. These include the following:

Minimise excessive water use

Turn off water when not in use, control flow rates with regulators, and conduct regular maintenance to prevent leaks. You should also implement measures to lower water usage during processing as this will reduce effluent volumes and trade effluent charges.

Separate fish waste from water and contain spills

Promptly separate fish waste from water and contain waste to prevent it from entering drains. This will reduce effluent strength caused by fish waste in contact with water.

Spillage containment

Provide spillage trays and troughs in suitable areas to contain spills and minimise water wastage.

Optimise water use during spraying

Use high-pressure, low-volume spray heads, direct the spray onto the appropriate section of the process, and provide spray system controls to avoid overuse.

Inspection and maintenance

Regularly inspect for leaks and ensure proper connections of hoses and pipes to prevent water loss. Clear the pipe lines with low-pressure air or a pigging system before using water to reduce the quantity and strength of the effluent.

Alternative defrosting systems

Frozen products are often thawed by immersing them in water. Avoid using water for defrosting if you can, and consider alternative systems instead such as air blast thawing units.

By implementing these measures, businesses in the fish processing industry can achieve significant cost savings through reduced water consumption and lower trade effluent charges.

Additionally, businesses can benefit from improved environmental sustainability, which can enhance their reputation and appeal to environmentally conscious consumers.

Breweries, cideries, and distilleries are always looking for ways to minimise waste and reduce their environmental impact. Here are some practical tips for conserving water and cutting water use and liquid waste (effluent) costs in your business.

Efficient water use

To reduce water usage and costs, breweries should avoid overfilling the mash tun and store surplus wort for future brews, if brews are fairly frequent. Additionally, avoid water jets and use dry methods to remove grain from the mash tun. Implement fine mesh baskets in the floor to reduce grain entering the drainage system.

Cleaning-in-place (CIP) uses much less water than a hose and can significantly reduce water consumption. If CIP is not available, use a high-pressure hose.

Fermenters and temperature control

Consider installing jacketed fermenters if you’re replacing fermenter vessels, and choose an appropriate pump size that can cope with the flow when all fermenters are in use. This can contribute to effective waste reduction.

Furthermore, install an automatic temperature control loop to optimise wort and cold liquor flow. For ale heat exchangers, aim to use 1.0-1.1 volumes of cold liquor per volume of wort.

Cask, keg and bottle washing

If quality standards allow, pasteurise returned beer and blend it into another brew to minimise waste. Otherwise, store spoilt beer with trub, ullage and other high-strength liquids for separate disposal or collection by a farmer.

For glass bottle washing, pasteurising, and filling, keep overflow points visible, and meter water use to ensure no water is lost when the machine is not in operation. Collect rinse water in a tank dedicated to reuse.

Refrigeration efficiency

Consider connecting a solenoid valve to the cooling water supply to cut off the supply when the compressor stops operating. Reuse the compressor cooling water as feed to a hot-water washing system.

You can also use off-peak electricity for defrosting cold radiators in tank rooms for more energy and water savings.

Optimise effluent treatment 

Install an interface detection system to minimise beer going into drains and water addition to the product. Consider purging pipes with carbon dioxide instead of leaving them filled with rinsewater. For high gravity brewing, incorporate a controlled amount of chase water in the product as part of the dilution process.

Additionally, avoid excessive retention times in the balancing tank and adjust the tank level to cope with peaks in effluent flow or strength.

Additional considerations

Talk to your water treatment contractor about optimising the regeneration cycle for your boiler water softening system to reduce backwash.

Read more about waste options for breweries, cideries and distilleries.

The fruit and vegetable industry uses a lot of water and creates a large amount of liquid waste, known as effluent. However, you can make significant savings with systematic water minimisation efforts.

Ways to reduce water use in your fruit and vegetable business

You can reduce your water use in several ways:

• Remove solid waste, such as trimmings, to avoid paying unnecessary effluent treatment and disposal costs.
• Use spray systems to reduce water use during processing. This may also be less labour-intensive.
• Rather than hosing down, use brushes, squeegees and scrapers to remove solids before they dry out. This can minimise and sometimes eliminate the need for water.
• When changing a process, choose equipment and techniques that reduce water use and solid waste.
• Consider using separate water systems to achieve better control of treated water use.

Ways to reuse water in your fruit and vegetable business

You can reuse water from fruit and vegetable processing in various ways:

• Treat and reuse water used in conveying solid waste.
• Remove grit and other debris from water for reuse, such as for rinsing.
• Use ultrafiltration and nanofiltration to filter out molecules such as proteins, colloidal material, and sugars so you can reuse the water.
• Store and reuse water for irrigation.
• Rinse produce in a series of tanks or stages. This achieves lower rates of water use.

Implement water-saving measures in your business

To implement water-saving measures, start by checking where you use and waste water. Then, create a plan to address these issues. This may involve getting water-efficient equipment, making process changes, and training staff on water-saving practices.

You might face challenges like the cost of equipment and resistance to change from staff. It's important to explain the benefits of saving water, such as cutting costs and helping the environment. Also, stay updated on water management regulations and regularly check water usage to make sure your strategies are working well.

Poultry processors can save money by using less water and reducing liquid waste, known as effluent. By adopting a systematic approach, you can cut your water and effluent bills by an average of 10-15%, at little or no cost to the business. By including projects with payback periods of up to two years, you can save more than 30%.

Improving poultry delivery

To reduce water use and effluent in your business, avoid transporting recently fed birds. This increases faeces discharge and the strength of effluent from washing crates, modules, and vehicles.

Consider installing vehicle wash meters that require drivers to use coins or tokens to raise awareness of water usage.

Slaughtering and carcass washing

To reduce water use during slaughtering and evisceration (disembowelling):

• ensure birds are properly stunned before slaughter to minimise splattering
• optimise blood collection by designing efficient blood tunnels and removing solid and semi-solid matter before washing down
• install controls, such as timer switches, on conveyors, shackle washers and belt washers to restrict the use of wash water
• use appropriate directional spray nozzles for carcass washing
• use suitable spray cooling nozzles during processing
• properly maintain cooling nozzles and other processing equipment

Cleaning operations in poultry meat processing

To reduce effluent costs associated with cleaning operations, you can:

• intercept and collect meat scraps using drain covers, trays or bins
• use cyclonic vacuum cleaners
• use appropriate cleaning methods, such as low-pressure spray guns fitted with flat-spray nozzles
• efficiently use cleaning chemicals
• optimise water use when spraying with high-pressure, low-volume spray heads, ensuring proper direction and accessible controls
• do not overuse sprays
• regularly check pipes and hoses for leaks and ensure proper connection to prevent water loss

Effluent treatment in poultry meat processing

To reduce trade effluent charges, screen effluent to remove larger solids and ensure appropriate maintenance for good cleaning performance. This reduces disposal costs or, for larger businesses that treat their effluent further, the load on the effluent treatment plant.

Abattoirs that process red meat use large volumes of water and produce a substantial amount of wastewater with high levels of chemical oxygen demand and solids. The majority of water usage and liquid waste (effluent) volume in these facilities can be attributed to cleaning and carcass washing operations.

To improve water efficiency, abattoirs should focus on several key areas to minimise water usage and wastage.

Production scheduling

Implementing a production schedule that minimises the number of breaks can significantly reduce water usage. Adopting a just-in-time turnover system can help reduce holding periods and enable continuous slaughtering operations. This, in turn, reduces manure build-up in the animal handling areas (lairage), and the need for frequent wash-down and cleaning due to breaks in the slaughtering line.

Waste utilisation

Consider collecting lairage manure and wash water for use as fertiliser, after ensuring compliance with the Department of Agriculture, Environment, and Rural Affairs regulations. This approach can help in reducing waste and utilising resources effectively.

Water reuse

Use clear water from other process areas, such as chiller water from carcass refrigeration rooms, cooling water and steam condensate, for the primary wash-down of lairage areas. This practice can help conserve water and minimise wastage.

Awareness of water usage

Install vehicle wash meters that require drivers to use coins or tokens. This can help raise awareness about water usage and encourage responsible water use among employees.

In addition to the above, abattoirs should also focus on other processes, including slaughtering and carcass washing, general cleaning operations, and effluent treatment to ensure overall water efficiency.

In the fish processing industry, reducing water use and liquid waste is crucial. By following best practices, businesses can minimise their environmental impact and operational costs.

Key water efficiency measures for fish processors

There are many simple ways for businesses in the fish processing industry to reduce water use and liquid waste, known as effluent. These include the following:

Minimise excessive water use

Turn off water when not in use, control flow rates with regulators, and conduct regular maintenance to prevent leaks. You should also implement measures to lower water usage during processing as this will reduce effluent volumes and trade effluent charges.

Separate fish waste from water and contain spills

Promptly separate fish waste from water and contain waste to prevent it from entering drains. This will reduce effluent strength caused by fish waste in contact with water.

Spillage containment

Provide spillage trays and troughs in suitable areas to contain spills and minimise water wastage.

Optimise water use during spraying

Use high-pressure, low-volume spray heads, direct the spray onto the appropriate section of the process, and provide spray system controls to avoid overuse.

Inspection and maintenance

Regularly inspect for leaks and ensure proper connections of hoses and pipes to prevent water loss. Clear the pipe lines with low-pressure air or a pigging system before using water to reduce the quantity and strength of the effluent.

Alternative defrosting systems

Frozen products are often thawed by immersing them in water. Avoid using water for defrosting if you can, and consider alternative systems instead such as air blast thawing units.

By implementing these measures, businesses in the fish processing industry can achieve significant cost savings through reduced water consumption and lower trade effluent charges.

Additionally, businesses can benefit from improved environmental sustainability, which can enhance their reputation and appeal to environmentally conscious consumers.

Breweries, cideries, and distilleries are always looking for ways to minimise waste and reduce their environmental impact. Here are some practical tips for conserving water and cutting water use and liquid waste (effluent) costs in your business.

Efficient water use

To reduce water usage and costs, breweries should avoid overfilling the mash tun and store surplus wort for future brews, if brews are fairly frequent. Additionally, avoid water jets and use dry methods to remove grain from the mash tun. Implement fine mesh baskets in the floor to reduce grain entering the drainage system.

Cleaning-in-place (CIP) uses much less water than a hose and can significantly reduce water consumption. If CIP is not available, use a high-pressure hose.

Fermenters and temperature control

Consider installing jacketed fermenters if you’re replacing fermenter vessels, and choose an appropriate pump size that can cope with the flow when all fermenters are in use. This can contribute to effective waste reduction.

Furthermore, install an automatic temperature control loop to optimise wort and cold liquor flow. For ale heat exchangers, aim to use 1.0-1.1 volumes of cold liquor per volume of wort.

Cask, keg and bottle washing

If quality standards allow, pasteurise returned beer and blend it into another brew to minimise waste. Otherwise, store spoilt beer with trub, ullage and other high-strength liquids for separate disposal or collection by a farmer.

For glass bottle washing, pasteurising, and filling, keep overflow points visible, and meter water use to ensure no water is lost when the machine is not in operation. Collect rinse water in a tank dedicated to reuse.

Refrigeration efficiency

Consider connecting a solenoid valve to the cooling water supply to cut off the supply when the compressor stops operating. Reuse the compressor cooling water as feed to a hot-water washing system.

You can also use off-peak electricity for defrosting cold radiators in tank rooms for more energy and water savings.

Optimise effluent treatment 

Install an interface detection system to minimise beer going into drains and water addition to the product. Consider purging pipes with carbon dioxide instead of leaving them filled with rinsewater. For high gravity brewing, incorporate a controlled amount of chase water in the product as part of the dilution process.

Additionally, avoid excessive retention times in the balancing tank and adjust the tank level to cope with peaks in effluent flow or strength.

Additional considerations

Talk to your water treatment contractor about optimising the regeneration cycle for your boiler water softening system to reduce backwash.

Read more about waste options for breweries, cideries and distilleries.

The fruit and vegetable industry uses a lot of water and creates a large amount of liquid waste, known as effluent. However, you can make significant savings with systematic water minimisation efforts.

Ways to reduce water use in your fruit and vegetable business

You can reduce your water use in several ways:

• Remove solid waste, such as trimmings, to avoid paying unnecessary effluent treatment and disposal costs.
• Use spray systems to reduce water use during processing. This may also be less labour-intensive.
• Rather than hosing down, use brushes, squeegees and scrapers to remove solids before they dry out. This can minimise and sometimes eliminate the need for water.
• When changing a process, choose equipment and techniques that reduce water use and solid waste.
• Consider using separate water systems to achieve better control of treated water use.

Ways to reuse water in your fruit and vegetable business

You can reuse water from fruit and vegetable processing in various ways:

• Treat and reuse water used in conveying solid waste.
• Remove grit and other debris from water for reuse, such as for rinsing.
• Use ultrafiltration and nanofiltration to filter out molecules such as proteins, colloidal material, and sugars so you can reuse the water.
• Store and reuse water for irrigation.
• Rinse produce in a series of tanks or stages. This achieves lower rates of water use.

Implement water-saving measures in your business

To implement water-saving measures, start by checking where you use and waste water. Then, create a plan to address these issues. This may involve getting water-efficient equipment, making process changes, and training staff on water-saving practices.

You might face challenges like the cost of equipment and resistance to change from staff. It's important to explain the benefits of saving water, such as cutting costs and helping the environment. Also, stay updated on water management regulations and regularly check water usage to make sure your strategies are working well.

Poultry processors can save money by using less water and reducing liquid waste, known as effluent. By adopting a systematic approach, you can cut your water and effluent bills by an average of 10-15%, at little or no cost to the business. By including projects with payback periods of up to two years, you can save more than 30%.

Improving poultry delivery

To reduce water use and effluent in your business, avoid transporting recently fed birds. This increases faeces discharge and the strength of effluent from washing crates, modules, and vehicles.

Consider installing vehicle wash meters that require drivers to use coins or tokens to raise awareness of water usage.

Slaughtering and carcass washing

To reduce water use during slaughtering and evisceration (disembowelling):

• ensure birds are properly stunned before slaughter to minimise splattering
• optimise blood collection by designing efficient blood tunnels and removing solid and semi-solid matter before washing down
• install controls, such as timer switches, on conveyors, shackle washers and belt washers to restrict the use of wash water
• use appropriate directional spray nozzles for carcass washing
• use suitable spray cooling nozzles during processing
• properly maintain cooling nozzles and other processing equipment

Cleaning operations in poultry meat processing

To reduce effluent costs associated with cleaning operations, you can:

• intercept and collect meat scraps using drain covers, trays or bins
• use cyclonic vacuum cleaners
• use appropriate cleaning methods, such as low-pressure spray guns fitted with flat-spray nozzles
• efficiently use cleaning chemicals
• optimise water use when spraying with high-pressure, low-volume spray heads, ensuring proper direction and accessible controls
• do not overuse sprays
• regularly check pipes and hoses for leaks and ensure proper connection to prevent water loss

Effluent treatment in poultry meat processing

To reduce trade effluent charges, screen effluent to remove larger solids and ensure appropriate maintenance for good cleaning performance. This reduces disposal costs or, for larger businesses that treat their effluent further, the load on the effluent treatment plant.

Abattoirs that process red meat use large volumes of water and produce a substantial amount of wastewater with high levels of chemical oxygen demand and solids. The majority of water usage and liquid waste (effluent) volume in these facilities can be attributed to cleaning and carcass washing operations.

To improve water efficiency, abattoirs should focus on several key areas to minimise water usage and wastage.

Production scheduling

Implementing a production schedule that minimises the number of breaks can significantly reduce water usage. Adopting a just-in-time turnover system can help reduce holding periods and enable continuous slaughtering operations. This, in turn, reduces manure build-up in the animal handling areas (lairage), and the need for frequent wash-down and cleaning due to breaks in the slaughtering line.

Waste utilisation

Consider collecting lairage manure and wash water for use as fertiliser, after ensuring compliance with the Department of Agriculture, Environment, and Rural Affairs regulations. This approach can help in reducing waste and utilising resources effectively.

Water reuse

Use clear water from other process areas, such as chiller water from carcass refrigeration rooms, cooling water and steam condensate, for the primary wash-down of lairage areas. This practice can help conserve water and minimise wastage.

Awareness of water usage

Install vehicle wash meters that require drivers to use coins or tokens. This can help raise awareness about water usage and encourage responsible water use among employees.

In addition to the above, abattoirs should also focus on other processes, including slaughtering and carcass washing, general cleaning operations, and effluent treatment to ensure overall water efficiency.

In the fish processing industry, reducing water use and liquid waste is crucial. By following best practices, businesses can minimise their environmental impact and operational costs.

Key water efficiency measures for fish processors

There are many simple ways for businesses in the fish processing industry to reduce water use and liquid waste, known as effluent. These include the following:

Minimise excessive water use

Turn off water when not in use, control flow rates with regulators, and conduct regular maintenance to prevent leaks. You should also implement measures to lower water usage during processing as this will reduce effluent volumes and trade effluent charges.

Separate fish waste from water and contain spills

Promptly separate fish waste from water and contain waste to prevent it from entering drains. This will reduce effluent strength caused by fish waste in contact with water.

Spillage containment

Provide spillage trays and troughs in suitable areas to contain spills and minimise water wastage.

Optimise water use during spraying

Use high-pressure, low-volume spray heads, direct the spray onto the appropriate section of the process, and provide spray system controls to avoid overuse.

Inspection and maintenance

Regularly inspect for leaks and ensure proper connections of hoses and pipes to prevent water loss. Clear the pipe lines with low-pressure air or a pigging system before using water to reduce the quantity and strength of the effluent.

Alternative defrosting systems

Frozen products are often thawed by immersing them in water. Avoid using water for defrosting if you can, and consider alternative systems instead such as air blast thawing units.

By implementing these measures, businesses in the fish processing industry can achieve significant cost savings through reduced water consumption and lower trade effluent charges.

Additionally, businesses can benefit from improved environmental sustainability, which can enhance their reputation and appeal to environmentally conscious consumers.

Breweries, cideries, and distilleries are always looking for ways to minimise waste and reduce their environmental impact. Here are some practical tips for conserving water and cutting water use and liquid waste (effluent) costs in your business.

Efficient water use

To reduce water usage and costs, breweries should avoid overfilling the mash tun and store surplus wort for future brews, if brews are fairly frequent. Additionally, avoid water jets and use dry methods to remove grain from the mash tun. Implement fine mesh baskets in the floor to reduce grain entering the drainage system.

Cleaning-in-place (CIP) uses much less water than a hose and can significantly reduce water consumption. If CIP is not available, use a high-pressure hose.

Fermenters and temperature control

Consider installing jacketed fermenters if you’re replacing fermenter vessels, and choose an appropriate pump size that can cope with the flow when all fermenters are in use. This can contribute to effective waste reduction.

Furthermore, install an automatic temperature control loop to optimise wort and cold liquor flow. For ale heat exchangers, aim to use 1.0-1.1 volumes of cold liquor per volume of wort.

Cask, keg and bottle washing

If quality standards allow, pasteurise returned beer and blend it into another brew to minimise waste. Otherwise, store spoilt beer with trub, ullage and other high-strength liquids for separate disposal or collection by a farmer.

For glass bottle washing, pasteurising, and filling, keep overflow points visible, and meter water use to ensure no water is lost when the machine is not in operation. Collect rinse water in a tank dedicated to reuse.

Refrigeration efficiency

Consider connecting a solenoid valve to the cooling water supply to cut off the supply when the compressor stops operating. Reuse the compressor cooling water as feed to a hot-water washing system.

You can also use off-peak electricity for defrosting cold radiators in tank rooms for more energy and water savings.

Optimise effluent treatment 

Install an interface detection system to minimise beer going into drains and water addition to the product. Consider purging pipes with carbon dioxide instead of leaving them filled with rinsewater. For high gravity brewing, incorporate a controlled amount of chase water in the product as part of the dilution process.

Additionally, avoid excessive retention times in the balancing tank and adjust the tank level to cope with peaks in effluent flow or strength.

Additional considerations

Talk to your water treatment contractor about optimising the regeneration cycle for your boiler water softening system to reduce backwash.

Read more about waste options for breweries, cideries and distilleries.

The fruit and vegetable industry uses a lot of water and creates a large amount of liquid waste, known as effluent. However, you can make significant savings with systematic water minimisation efforts.

Ways to reduce water use in your fruit and vegetable business

You can reduce your water use in several ways:

• Remove solid waste, such as trimmings, to avoid paying unnecessary effluent treatment and disposal costs.
• Use spray systems to reduce water use during processing. This may also be less labour-intensive.
• Rather than hosing down, use brushes, squeegees and scrapers to remove solids before they dry out. This can minimise and sometimes eliminate the need for water.
• When changing a process, choose equipment and techniques that reduce water use and solid waste.
• Consider using separate water systems to achieve better control of treated water use.

Ways to reuse water in your fruit and vegetable business

You can reuse water from fruit and vegetable processing in various ways:

• Treat and reuse water used in conveying solid waste.
• Remove grit and other debris from water for reuse, such as for rinsing.
• Use ultrafiltration and nanofiltration to filter out molecules such as proteins, colloidal material, and sugars so you can reuse the water.
• Store and reuse water for irrigation.
• Rinse produce in a series of tanks or stages. This achieves lower rates of water use.

Implement water-saving measures in your business

To implement water-saving measures, start by checking where you use and waste water. Then, create a plan to address these issues. This may involve getting water-efficient equipment, making process changes, and training staff on water-saving practices.

You might face challenges like the cost of equipment and resistance to change from staff. It's important to explain the benefits of saving water, such as cutting costs and helping the environment. Also, stay updated on water management regulations and regularly check water usage to make sure your strategies are working well.

Poultry processors can save money by using less water and reducing liquid waste, known as effluent. By adopting a systematic approach, you can cut your water and effluent bills by an average of 10-15%, at little or no cost to the business. By including projects with payback periods of up to two years, you can save more than 30%.

Improving poultry delivery

To reduce water use and effluent in your business, avoid transporting recently fed birds. This increases faeces discharge and the strength of effluent from washing crates, modules, and vehicles.

Consider installing vehicle wash meters that require drivers to use coins or tokens to raise awareness of water usage.

Slaughtering and carcass washing

To reduce water use during slaughtering and evisceration (disembowelling):

• ensure birds are properly stunned before slaughter to minimise splattering
• optimise blood collection by designing efficient blood tunnels and removing solid and semi-solid matter before washing down
• install controls, such as timer switches, on conveyors, shackle washers and belt washers to restrict the use of wash water
• use appropriate directional spray nozzles for carcass washing
• use suitable spray cooling nozzles during processing
• properly maintain cooling nozzles and other processing equipment

Cleaning operations in poultry meat processing

To reduce effluent costs associated with cleaning operations, you can:

• intercept and collect meat scraps using drain covers, trays or bins
• use cyclonic vacuum cleaners
• use appropriate cleaning methods, such as low-pressure spray guns fitted with flat-spray nozzles
• efficiently use cleaning chemicals
• optimise water use when spraying with high-pressure, low-volume spray heads, ensuring proper direction and accessible controls
• do not overuse sprays
• regularly check pipes and hoses for leaks and ensure proper connection to prevent water loss

Effluent treatment in poultry meat processing

To reduce trade effluent charges, screen effluent to remove larger solids and ensure appropriate maintenance for good cleaning performance. This reduces disposal costs or, for larger businesses that treat their effluent further, the load on the effluent treatment plant.

Abattoirs that process red meat use large volumes of water and produce a substantial amount of wastewater with high levels of chemical oxygen demand and solids. The majority of water usage and liquid waste (effluent) volume in these facilities can be attributed to cleaning and carcass washing operations.

To improve water efficiency, abattoirs should focus on several key areas to minimise water usage and wastage.

Production scheduling

Implementing a production schedule that minimises the number of breaks can significantly reduce water usage. Adopting a just-in-time turnover system can help reduce holding periods and enable continuous slaughtering operations. This, in turn, reduces manure build-up in the animal handling areas (lairage), and the need for frequent wash-down and cleaning due to breaks in the slaughtering line.

Waste utilisation

Consider collecting lairage manure and wash water for use as fertiliser, after ensuring compliance with the Department of Agriculture, Environment, and Rural Affairs regulations. This approach can help in reducing waste and utilising resources effectively.

Water reuse

Use clear water from other process areas, such as chiller water from carcass refrigeration rooms, cooling water and steam condensate, for the primary wash-down of lairage areas. This practice can help conserve water and minimise wastage.

Awareness of water usage

Install vehicle wash meters that require drivers to use coins or tokens. This can help raise awareness about water usage and encourage responsible water use among employees.

In addition to the above, abattoirs should also focus on other processes, including slaughtering and carcass washing, general cleaning operations, and effluent treatment to ensure overall water efficiency.

In the fish processing industry, reducing water use and liquid waste is crucial. By following best practices, businesses can minimise their environmental impact and operational costs.

Key water efficiency measures for fish processors

There are many simple ways for businesses in the fish processing industry to reduce water use and liquid waste, known as effluent. These include the following:

Minimise excessive water use

Turn off water when not in use, control flow rates with regulators, and conduct regular maintenance to prevent leaks. You should also implement measures to lower water usage during processing as this will reduce effluent volumes and trade effluent charges.

Separate fish waste from water and contain spills

Promptly separate fish waste from water and contain waste to prevent it from entering drains. This will reduce effluent strength caused by fish waste in contact with water.

Spillage containment

Provide spillage trays and troughs in suitable areas to contain spills and minimise water wastage.

Optimise water use during spraying

Use high-pressure, low-volume spray heads, direct the spray onto the appropriate section of the process, and provide spray system controls to avoid overuse.

Inspection and maintenance

Regularly inspect for leaks and ensure proper connections of hoses and pipes to prevent water loss. Clear the pipe lines with low-pressure air or a pigging system before using water to reduce the quantity and strength of the effluent.

Alternative defrosting systems

Frozen products are often thawed by immersing them in water. Avoid using water for defrosting if you can, and consider alternative systems instead such as air blast thawing units.

By implementing these measures, businesses in the fish processing industry can achieve significant cost savings through reduced water consumption and lower trade effluent charges.

Additionally, businesses can benefit from improved environmental sustainability, which can enhance their reputation and appeal to environmentally conscious consumers.

Breweries, cideries, and distilleries are always looking for ways to minimise waste and reduce their environmental impact. Here are some practical tips for conserving water and cutting water use and liquid waste (effluent) costs in your business.

Efficient water use

To reduce water usage and costs, breweries should avoid overfilling the mash tun and store surplus wort for future brews, if brews are fairly frequent. Additionally, avoid water jets and use dry methods to remove grain from the mash tun. Implement fine mesh baskets in the floor to reduce grain entering the drainage system.

Cleaning-in-place (CIP) uses much less water than a hose and can significantly reduce water consumption. If CIP is not available, use a high-pressure hose.

Fermenters and temperature control

Consider installing jacketed fermenters if you’re replacing fermenter vessels, and choose an appropriate pump size that can cope with the flow when all fermenters are in use. This can contribute to effective waste reduction.

Furthermore, install an automatic temperature control loop to optimise wort and cold liquor flow. For ale heat exchangers, aim to use 1.0-1.1 volumes of cold liquor per volume of wort.

Cask, keg and bottle washing

If quality standards allow, pasteurise returned beer and blend it into another brew to minimise waste. Otherwise, store spoilt beer with trub, ullage and other high-strength liquids for separate disposal or collection by a farmer.

For glass bottle washing, pasteurising, and filling, keep overflow points visible, and meter water use to ensure no water is lost when the machine is not in operation. Collect rinse water in a tank dedicated to reuse.

Refrigeration efficiency

Consider connecting a solenoid valve to the cooling water supply to cut off the supply when the compressor stops operating. Reuse the compressor cooling water as feed to a hot-water washing system.

You can also use off-peak electricity for defrosting cold radiators in tank rooms for more energy and water savings.

Optimise effluent treatment 

Install an interface detection system to minimise beer going into drains and water addition to the product. Consider purging pipes with carbon dioxide instead of leaving them filled with rinsewater. For high gravity brewing, incorporate a controlled amount of chase water in the product as part of the dilution process.

Additionally, avoid excessive retention times in the balancing tank and adjust the tank level to cope with peaks in effluent flow or strength.

Additional considerations

Talk to your water treatment contractor about optimising the regeneration cycle for your boiler water softening system to reduce backwash.

Read more about waste options for breweries, cideries and distilleries.