Meiko UK has teamed up with Footprint Intelligence to launch an industry report: Why Care About Water? A Guide to Responsible Water Use in Foodservice.
The publication covers the costs and impacts of water usage, the ethical case, suggestions for an operator action plan, plus advice for kitchen equipment manufacturers.
Therefore dealers could use this report to discuss the topic with their operator customers to both save them money and reduce the usage of an increasingly scarce resource.
A Footprint Intelligence spokesperson said: “Poor water management – including inefficient 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 practices in the supply chain can also impact foodservice operations even when water scarcity issues occur further afield – such as when water impacts on food production and availability.”
The research firm urged: “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.”
The report can be downloaded here.