Mitigation and best practice options

Some simple steps to minimise the effects of meat and dairy processing activities on water quality and mahinga kai include:

  • Minimise the use of water in any existing plant.
  • Reuse water where possible without treating it first.
  • Treat wastewater to allow its reuse.
  • Optimise the use of reused water.
  • Reduce the use of chemicals or use less harmful ones.
  • Recycle chemicals.
  • Recover and reuse spilled raw materials and products.
  • Process by-products into higher value products instead of waste.
  • Design or select new plant to use less water.

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