Good management of water resources is central to the operation of a dairy factory. At Dairy Crest Davidstow, water vapour produced during the evaporation of whey is already recovered to meet around 50% of site requirements and the Creamery uses a range of simple solutions to reduce freshwater abstraction, such as optimisation of automated cleaning systems, fixing leaks and using low water cleaning methods.
These measures have contributed to more than a 20% reduction in relative fresh water imported to Davidstow since 2007/08.