Why water?

  • All food production impacts water. In fact, as much as 70 percent of all available freshwater is used to produce the groceries we consume. This makes the food industry very sensitive to changes in water supply and water quality.
  • As the biggest water user on the planet, the food industry has great potential to improve the water situation in different parts of the world by using water more efficiency, recycling water and reducing water pollution.
  • By assessing water risks and addressing water in own operations and supply chains, companies can ensure a continuation of business, save money as operations become more effective and simultaneously, contribute to more sustainable societies.

Who we are

There are many different mapping tools, labels and standards on the market that can support companies in their water management strategies, but selecting the right system for your business is very time-consuming and requires an understanding of what the differences in criteria means in practice.

In 2013, SIWI’s Swedish Water House, started a cluster group with representatives from food and beverage companies and retail committed to promoting more sustainable water management in their own operations and supply chain.

There is a great need for harmonization between initiatives, and therefore the cluster group’s objective has been to jointly analyze a selection of the water tools available internationally, with the overall aim to streamline and ease the burden on suppliers who often have several standards and guidelines to adhere to. The cluster group has met regularly to discuss the different tools tested and presented by internationally recognized brands.