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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