What does the 20% reduction target mean for your company?

Many food companies are still unaware of a fundamental policy shift; Drinking water is no longer a guaranteed resource, especially not for businesses.

There is no legal right to access drinking water, and that has far-reaching consequences. Not only for future permits, but also for investments, growth ambitions, and supply security.

Policy under pressure: households come first

The Dutch government has explicitly stated in its water policy goals that, in the event of water scarcity, households will always have priority over businesses. This means that water delivery to companies may be stopped, restricted, or reprioritized once pressure on resources increases.

And that pressure is already being felt:

• In Gelderland, Overijssel and Brabant, permits for groundwater extraction have been temporarily halted or delayed.
• Drinking water companies such as Vitens and Brabant Water are openly warning they may soon be unable to guarantee new connections.
• In Limburg and Twente, water supply capacity has been insufficient for years, and companies are actively discouraged from expanding based on drinking water usage.

For the food industry, which is highly dependent on water for cleaning, rinsing, transport, or cooling, this represents a direct risk to production continuity.

No more permit certainty

Most businesses consider a drinking water connection a given. Yet in reality, it is not legally enforceable. Water utilities are obligated to serve households first. For industrial users, connections are only possible if infrastructure and resources allow it.

In practice, this means:

• New locations or expansions may face delays,
• Permits for high water withdrawal may be denied,
• And in times of drought, industrial use may be restricted.

The National Water Program 2022–2027 and the Drinking Water Strategy 2021–2030 provide the policy framework for this. These documents explicitly state that businesses must reduce their usage and explore alternative sources where possible.

Why this is especially urgent for food producers

Food companies consume significantly more water per ton of product than many other sectors. For example:

• Cleaning of machines, conveyors, and pipelines
• Removal of product residues and fats
• Washing of raw materials or semi-finished goods
• Cooling processes and CIP systems

Because this water use is deeply embedded in the production process, any sudden limitation or uncertainty in supply creates a major risk, especially with certifications like BRC or IFS, where cleanability and hygiene are non-negotiable.

Looking ahead: from dependency to resilience

The companies that will fare best are those that are already taking action to reduce their dependence on drinking water. Consider:

• Mapping where the most water is being used
• Exploring alternative sources (e.g., process or surface water)
• And optimizing cleaning procedures

Technologies like easy-to-clean coatings can help significantly. By reducing product adhesion and making surfaces easier to clean, water consumption can drop without compromising food safety.

In the next blog, we’ll look at the concrete steps companies can take to reach the 20% drinking water reduction target by 2035, and how our technology plays a practical role in achieving it.