The workshops, presented by Meatingplace and POULTRY in partnership with the University of Georgia, focus on technical and process solutions processors can use to cut operational costs in their plants by conserving water resources.

The first workshop, held at the University of Georgia, attracted about 30 processors representing companies such as Keystone Foods, Pilgrim's Pride, Cargill and Perdue. Presentations at the workshop included a discussion by state climatologist David Stooksbury about how recent rains have not significantly impacted drought conditions in the southeastern United States.

A lab exercise, led by UGA professors Brian Kiepper and Bill Merka, demonstrated how even small steps such as checking faucets for proper PSI and leaks can save significant amounts of money. One case study from Mar-Jac demonstrated savings of more than $85,000 per month through conservation and water re-use techniques.

For more information, or to register online, click here. 

For more stories, go to www.meatinglace.com.