The project identified and defined several water savings initiatives for the OBEX facility and determined plausible timeframes for implementation. These included installation of flow restrictors on sterilisers in the boning room and automated clean in place belt wash units to ensure water efficient operation.
Overall, it was clear from project investigations that source water availability and quality can constrain meat processing from the "source" end, and that sustainable management of irrigated effluent can constrain meat processing from the "sink" end. Water savings initiatives and improved water efficiency can address both these constraints to enable sustainable red meat processing.