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Reducing Water Usage

Although McCormick does not consume large amounts of water compared to other food companies, we monitor water use in both our operations and supply chain. McCormick uses the World Resource Institute’s Aqueduct Water Risk tool to understand water stress in the geographies where we operate. McCormick also engages third parties with robust capabilities for identifying water savings and efficiency. These parties have identified a number of water saving opportunities we are currently working to implement. Outside of our facilities, we have been working with our farmers and suppliers to integrate water conservation measures into their farming practices.

Assessing Our Water Usage

Reducing Water Usage


In 2023, we partnered with Ecolab  to gain additional insights on areas of improvement. The Ecolab team conducted Total Plant Assessments (TPAs) within our factories to understand where and how much water is being used, and identify opportunities for water reduction. Each McCormick facility functions differently - some factories process dry products such as our herbs and spices, while others produce wet products including condiments. Therefore, each facility has unique opportunities and challenges around water reduction. The end goal of the TPA is to provide a list of potential water reduction projects for the factory to execute. One of the first facilities to undergo a TPA was our Springfield, Missouri plant which manufactures condiments including the Frank’s RedHot brand.

Additional information on McCormick’s water management practices can be found in our 2023 Carbon Disclosure Project Water Security Submission.