Sustainable Culinary Education Water Conservation

SUSTAINABILITY EDUCATION FOR
CULINARY PROFESSIONAL
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Part 6: Water

A Special Molecule
Without water, there is no life. It is one of
the most important molecules on earth.
The human body is made of
50-75% water, depending on
age and sex.
Water is the most abundant
molecule on earth
Water dissolves more substances
than any other liquid
Water exists as a gas, liquid, and
solid on our planet
Water has a neutral pH (7.0)
Water on earth:
96-7% salt water
2% ice
1% consumable
H₂O
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Our Water Journey
• Water on earth
• Water availability for human activities
• Water in foodservice and where we get it
• Conserving water and using it wisely
• Foodservice chemicals
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The Water Cycle
Evaporation
Evapotranspiration
Condensation
Precipitation
Infiltration
Aquifers
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Water Availability
To see water from a global standpoint, consider these figures:
In the last century,
global water use has
increased twice as fast
as population growth.
Globally, each
person drinks 2-4
liters of water each
day
Approximately 3.5
million people die
each year due to
inadequate water supply,
sanitation, and hygiene.
By 2025, 1.8 billion
people will be living
in countries or regions
of absolute water
scarcity and 2/3 of the
world’s population
could be under stress
conditions Water for agriculture
will need to increase by
19% by 2050 to feed
the world population.
70% of water is used
for food production
3.5. billion
people (half of
world population)
lives in cities and
requires vast
amounts of water
Source: UN-WaterThematic Factsheets
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Water Availability
One vexing problem of water availability is that we are
polluting the very water we need for consumption.
80% of sewage in
developing countries is
discharged untreated
directly into water
bodies.
Globally, each
person drinks 2-4
liters of water each
day
The biodiversity of
freshwater ecosystems
has been degraded
more than any other
ecosystem
Industry dumps an
estimated 300-400
metric tons of
polluted waste in
waters every year
Nitrate from
agriculture is the most
common chemical
contaminant in the
world’s ground
aquifers
Source: UN-WaterThematic Factsheets
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Water Availability And Climate Change
Climate change is and will continue to affect the world’s
supply of drinking water. What will make this problem
more severe is the growing unpredictability of weather
patterns due to climate change.
• Increased droughts
• Increased severe weather events
which can pollute water supplies
due to runoff and flooding
• Rising oceans that can increase
the salinity of fresh water
supplies
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Water, Climate Change And Human Action FEED
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Water, Climate Change And Human Action
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Where Do We Get Our Water?
Potable water is water that
is safe enough for human
consumption.
• Tap water and municipal water
systems
• Wells/ground water
• Surface water
• Desalinated water*
• Precipitation
Greywater is water coming
from sources where the
water has been used for
anything but sewage. It has
many uses but is not
potable.
*Desalinating water
requires much energy
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Water And Foodservice
Where do we use water in foodservice? How many
activities can you list?
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Where And Food
Consider the following foods:
450 g bread=731 l water
450 g chicken=1890 l water
250 ml coffee=132 l water
450 g corn- 416 l water
1 egg=189 l water
150 g orange=49 l water
Water is strongly linked to
agriculture and animal
husbandry. It is also linked
to food manufacturing and
cooking.
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Cooking And Kitchen Equipment
Using boilerless steamers
vs. steamers with boilers
will save large amounts of
water.
Photos Courtesy of:The PG&E Food Service Technology Center—fishnick.com
When purchasing cooking and kitchen equipment like ice machines,
steamers and combi ovens, be sure to take into account how efficient
they are with water usage. Over the life of the product, this can result
in significant savings.
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Washing And Sanitizing
Dish sprayers Hand washingDishwashers
Install low-flow
spray-rinse valves,
replacing older water-
intensive models
Install tamper-proof
aerators on hand
sinks which can save
up to 40% water and
still wash hands
effectively.
Choose water efficient
dishwashing machines
If there are water
troughs in use, only keep
on when needed
Only run fully loaded
dish racks through the
dishwasher
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Restrooms
Every foodservice establishment provides toilets for
patrons and employees. Toilets use large amounts of
water that can be reduced.
Waterless urinals
remove the need for
water completely.
Many toilets now
offer the option to
use a small or large
flush.
Low flush toilets
(also called High
Efficiency Toilets
(HET)) and urinals
use only the
amount of water
needed to properly
flush.
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Landscaping And Outdoor Cleaning
When cleaning outside,
assess whether water is
even necessary. i.e. using
a broom instead of a high
pressure spray. If water
is needed, minimize its
use.
Watering outdoor grass and plants can
consume large amounts of water. To
reduce this, consider the following:
• Install timers so that a only a
prescribed amount of water is used
and at the right times.
• Consider planting less water intensive
landscaping.
• Consider planting native plants that are
best suited to the locale.
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Dining Room
The largest use of water
in the dining room is
drinking water. To
reduce this:
• Ask guests if they
want water. Do not
pour it automatically.
• Use ice only as
needed.
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Maintenance
Have you ever seen something like this in the kitchen? Have you ever seen
a leaky pipe or facet?
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Kitchen Behaviours
In many countries, thawing
frozen product under a steady
stream of cold running water is
acceptable and even
recommended. It is a huge
waste of water!
Have you ever seen water
running and no one using
it? Have you ever seen a
steamer left on in the
kitchen with no food being
cooked? Changing
behaviors can save water
and help profitability.
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Foodservice Chemicals
Cleaning products
Sanitizers
Degreasers
Deliming agents
Polishes
Pesticides
Volatile organic compounds
Paint
Glass cleaners
Restaurants use many chemicals on a daily basis.
This too is part of acting sustainably.
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Foodservice Chemicals
Chemicals routinely used in
foodservice can be
problematic:
Toxic to humans with serious
side effects or even death.
Polluting waste streams if
improperly disposed.
Polluting water supplies if
washed down the drain.
Education and proper
selection of cleaning materials
can avoid these outcomes!
To learn more:
Green Seal
Green Shield Certified
UL Ecologo
Greenguard
Chlorine Free Products Assoc.
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Foodservice Solutions
Common product Replacement
Glass washing solution Water and vinegar
Bleach based surface sanitizer Hydrogen peroxide, ozonated water
Oven cleaners Frequent washing and scrubbing. Baking soda can also be
effective.
Pesticides and insecticides Frequent and thorough cleaning of the facility. Work
with pest control operator on using less toxic solutions
and traps. Boric acid is a good alternative to highly toxic
poisons.
Petroleum based floor cleaners Vegetable oil or water based floor cleaners
Paper towels and rags for cleaning surfaces Microfiber cloth that lasts longer, is washable, and cleans
very effectively.
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Exercise
Find a real leak or simulate a small leak. Using a timer, find out
how long it takes to fill a one-ounce measuring cup.
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Exercise
Remember
that a gallon
equals
roughly 4
liters.
Seconds to Fill One
Ounce
Gallons per Day
Wasted
12 56
11 61
10 68
9 75
8 84
7 96
6 113
5 135
Using this chart, find out how much water your leak is wasting every day:
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Sustainable Culinary Education Water Conservation

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