In 2024, Trudies Kitchen reduced water use per tonne, surpassing its milestone target by 17.5%, through targeted initiatives and a formal water management plan.
In 2024, Trudies Kitchen achieved a significant reduction in water consumption, reflecting its commitment to sustainable resource management. Water usage per unit output decreased from 5.94 m³/t in 2023 to 5.05 m³/t, exceeding the milestone target by 17.5%. This improvement highlights the effectiveness of targeted initiatives and a growing culture of environmental stewardship within the business.
Two key initiatives underpinned this success: the completion of a water stewardship course and a comprehensive water mapping exercise. The water stewardship course equipped the team with the knowledge and tools to better understand water usage across operations. As a direct outcome, Trudies Kitchen developed and implemented a formal water management plan, providing a structured approach to monitoring, reducing, and optimising water use.
The water mapping exercise offered valuable insights into where and how water was being consumed throughout the facility. By identifying high-usage areas and potential inefficiencies, the company was able to take informed action to reduce waste and improve operational efficiency. This data-driven approach ensures that water-saving measures are both targeted and impactful, contributing to long-term sustainability goals.
Beyond technical improvements, these initiatives have fostered greater awareness and engagement among staff. With a clear management plan in place and a deeper understanding of water stewardship principles, employees are now more empowered to contribute to conservation efforts.
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