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Food and beverage manufacturing facilities consume large amounts of water, but there are ways to optimize water usage and reduce consumption. Here are five basic methods to decrease water usage:

1. Install low-flow fixtures in employee welfare spaces, such as restrooms, kitchens, and break rooms. This simple switch to low-flow sinks, toilets, and dishwashers can reduce water usage by up to 30% in these areas.

2. Opt for drought-tolerant landscaping outside the facility and avoid irrigation systems. Minimal, drought-tolerant landscaping is recommended to enhance the entryway and parking lot, while also minimizing the attraction of rodents.

3. Train staff to minimize mess during processing, as water is primarily used for sanitation and cleanup. By reducing the amount of mess created, less water is required for cleaning.

4. Find the right balance of cleaning solution, water pressure, and temperature for efficient cleaning. By optimizing the amount and type of chemicals used, water consumption can be reduced. Higher chemical concentration and temperature generally require less pressure, resulting in less water usage.

5. Consider using nozzle restrictors to reduce water pressure and usage. However, be aware that employees may remove these restrictors to speed up cleaning, leading to increased water usage.

While greywater systems, which recycle water from sinks and cleaning processes for irrigation, are an option for conserving water in commercial buildings, they are generally not recommended for food and beverage plants. The potential food safety risks outweigh the water savings, as accidental contamination can occur if someone taps into the greywater system unknowingly.