Purpose
At ABP Cahir, we wanted to understand not just how much water we use, but where, why, and how we could use it more responsibly. Our goal was simple: to reduce waste, increase reuse, and make every litre count.
Action
We mapped every stage of water use across the site, creating a clear picture of how it moves through our processes, from cold water to steam. This new level of visibility showed us where water was being overused, where temperatures were driving up costs, and where reuse was possible without compromising standards.
With these insights, the team began identifying practical opportunities: reusing water from polishing systems, redirecting flows to lower temperature processes and cutting out unnecessary losses. Step by step, the site began shifting toward a more circular water system.
Impact
This approach has already helped ABP Cahir reduce consumption, cut costs and make better long term decisions about water use. It has changed how we think about water – from a basic utility to a resource we must protect – and gives the site a clear roadmap for continued improvement as part of our wider sustainability journey.
ABP Cahir has also received external recognition for its work. It became the first sustainable food processor in Europe to achieve the European Water Stewardship (EWP) standard, creating a blueprint for a water reduction programme across all of ABP’s Irish processing sites.
Our work was also included as part of a pilot group for the new European Water Stewardship Multi-Site and Catchment Group Scheme, now including two sites in Northern Ireland, and Joint Venture partners Slaney Foods and Irish Country Meats.