In the food and beverage industry, water accounts for up to 80% of inputs and is fundamental to food safety. That makes it subject to ever-tightening regulatory requirements.
Manual readings eat into your teams' time
- Mandatory meter readings tie up your staff on repetitive, low-value tasks. Operators can lose up to 3 hours a day on readings alone, with real risk of errors that could jeopardize IFS/BRC certifications and more.
Fragmented reporting slows everything down
- Regulatory requirements and the growing demand for non-financial reporting call for a consolidated view of water use across your operations. But between production lines and multi-product sites, pulling that data together can take weeks.
Ambitious targets, no tools to hit them
- Food and beverage groups are setting bold water reduction targets to meet the expectations of consumers and retailers alike. Yet without consumption monitoring by production line, there's no way to identify where the gains are — or to link water use to material yield.