Applications of ISO 14046 Water Footprint Assessment for Sustainable Water Management in Dairy Production

Abstract

This chapter provides an in-depth analysis of water footprints within the dairy industry, recognized globally as a significant consumer of water. Utilizing the ISO 14046:2014 standard, the study examines the water footprints of three dairy production units—ice cream, yoghurt, and Ultra High Temperature (UHT) milk—focusing on identifying primary water consumption and pollution hotspots. The assessment considers both the supply chain and operational water footprints, with 48 footprints calculated based on the processing of 1L of fresh milk over 12 months in 2021. The findings reveal that ice cream production has the highest water footprint variation, followed by yoghurt and UHT milk. The study highlights the substantial contribution of green water and the importance of targeting water-intensive processes to minimize water use and wastewater generation in dairy production.