Potential water and energy savings for slaughterhouses

This first study led by the IFIP in tandem with the ADIV and three pork-sector companies opens up perspectives for potentialwater and energy savings according to the processes or unit operations deployed for slaughter and meat cutting, refrigerationand cold chain management, compressed air systems, and on-farm energy conservation for heating or preheating domestic supply water during slaughter. This pilot study highlighted significant differences in water and energy consumption levels at a 1-to-2 ratio. The study also highlighted that in contrast with water and gas metering, few farm businesses are deploying electricity metering systems.