Foodservice has taken huge strides to tackle its environmental impact, in areas such as supply chains, animal welfare, workers’ rights, food waste and energy conservation.
Yet foodservice kitchens and their use of water – to cook, wash food and dishes, and clean – can be blind spots. Most efforts, where there are any, tend to be focused in washrooms.
Water is a valuable and increasingly scarce resource. Poor water management – including inefficient water use, improperly maintained equipment, poor staff practices, sewer blockages and leakages – can cost foodservice significant sums. It can also contribute to water scarcity. This in turn impacts on the sustainability of foodservice operations locally, such as when a business competes for water with its neighbours. Poor water practices in the supply chain can also impact foodservice operations even when water scarcity issues occur further afield – such as when water scarcity impacts on food production and availability.
Implementing best practice now will save money, conserve water, build resilience, protect brand value, and help future-proof operations and expansion; insulating against potential environmental legislation.
This report provides a best practice guide for foodservice operators who wish to improve their water management.
It sets out the business case and ethical case for responsible water management. And it provides a guide to implementing responsible practices in foodservice kitchens.
Ensuring water is used wisely and without wastage or contamination is a moral and business imperative.
This report provides foodservice operators with the tools to make the business case and ethical case, to earn support for better water management. And there is an action plan to follow.
There is no longer an excuse. Now is the time to take action on water.
