Processing Magazine

Kraft Foods reduces global plant water use in three years

August 11, 2009
Water is an essential ingredient for creating delicious foods. But experts warn that it''s becoming increasingly scarce. In fact, the United Nations suggests more than one in six people worldwide don''t have ample access to safe water. So, the planet''s water resources must be better managed. That is, use less, and use it more efficiently. Kraft Foods has been doing just that, and its efforts are paying off. Over the past three years, Kraft Foods has reduced water used in manufacturing processes by more than 3 billion gallons (nearly 12 billion liters) - enough water to fill nearly 5,000 Olympic swimming pools. That''s a 21 percent reduction since 2005, exceeding the company''s goal two years early. "We''re changing behavior and getting results," said Steve Yucknut, Vice President, Sustainability. "Around the world, thousands of our employees are working on projects that help us reduce our environmental impact. We focus on manufacturing, since that''s where we use the most water for internal operations. And we pay particular attention to water-scarce areas, where the need is greatest." The company has success stories from locations around the globe, from Australia to Illinois, employees are finding ways to reduce water usage, reuse water, and finding new uses for wastewater.