During the webinar, experts from the University of Southern Queensland (UniSQ) and The Ecoefficiency Group (TEG) explored current water management and conservation to include a broader catchment-based approach.
About the project
This AMPC project involves the first introduction of water stewardship concepts and practices in the Australian red meat processing industry, in particular, catchment mapping and community engagement.
Water stewardship is defined as the use of water that is socially and culturally equitable, environmentally sustainable, and economically beneficial. It is achieved by recognising and understanding shared water challenges at the catchment level through a stakeholder-inclusive process and a commitment to the site and catchment-based actions.
To date, water management and conservation for red meat processors has been largely focused on site-based water efficiency measures, appropriate wastewater treatment and the use of some recycling technologies, which has helped reduce on-site water intensity for the industry by 9.2 per cent since 2010.
This project will help processors better understand their catchment challenges and collaborate more closely with their own communities on water challenges and opportunities that address shared water risks and increase drought resilience.