The recently released report, Resource Efficiency for the Cheese and Yoghurt Dairy Sector in South Africa, provides insights and recommendations for companies engaged in agricultural processing transition to better water and energy efficiency practices.

The South African cheese and yoghurt dairy sector is a major water user, utilising an estimated 8.7 million kl of water each year. The Resource Efficiency for the Cheese and Yoghurt Dairy Sector in South Africa report identifies several energy and water opportunities for cheese and dairy plants and outlines practical measures to improve resource efficiency.

The report was developed as part of a resource efficiency benchmarking study for the South African cheese and yoghurt dairy sector that was conducted by the International Federation Corporation (IFC), in partnership with the National Cleaner Production Centre South Africa (NCPC-SA), and the Swiss State Secretariat for Economic Affairs (SECO).

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