6 - Water PDF

SUSTAINABILITY EDUCATION FOR
CULINARY PROFESSIONAL
Part 6: Water
FEED THE
PLANET
Founded by WORLDCHEFS
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A Special Molecule PLANET
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H₂O
Without water, there is no life. It is one of
the most important molecules on earth.
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
The human body is made of
2% ice
50-75% water, depending on
1% consumable
age and sex.
Our Water Journey FEED THE
PLANET
• Water on earth Founded by WORLDCHEFS
• Water availability for human activities

• Water in foodservice and where we get it
• Conserving water and using it wisely
• Foodservice chemicals
FEED THE
The Water Cycle PLANET
Condensation Founded by WORLDCHEFS
Precipitation
Evaporation
Evapotranspiration
Infiltration
Aquifers
FEED THE
Water Availability PLANET
To see water from a global standpoint, consider these figures:
In the last century, By 2025, 1.8 billion 3.5. billion

global water use has people will be living people (half of
increased twice as fast in countries or regions world population)
as population growth. of absolute water lives in cities and
scarcity and 2/3 of the requires vast
Approximately 3.5 world’s population amounts of water
million people die could be under stress
each year due to conditions Water for agriculture
inadequate water supply, will need to increase by
sanitation, and hygiene. Globally, each 19% by 2050 to feed
person drinks 2-4 the world population.
liters of water each 70% of water is used
day for food production
Source: UN-Water Thematic Factsheets
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Water Availability PLANET
One vexing problem of water availability is that we are

polluting the very water we need for consumption.
80% of sewage in Industry dumps an Nitrate from
developing countries is estimated 300-400 agriculture is the most
discharged untreated metric tons of common chemical
directly into water polluted waste in contaminant in the
bodies. waters every year world’s ground
aquifers
The biodiversity of Globally, each
freshwater ecosystems person drinks 2-4
has been degraded liters of water each
more than any other day
ecosystem
Source: UN-Water Thematic Factsheets

FEED THE
Water Availability And Climate Change PLANET
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
Water, Climate Change And Human Action FEED THE
PLANET
Water, Climate Change And Human Action
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PLANET
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Where Do We Get Our Water? PLANET
• Tap water and municipal water Potable water is water that

systems is safe enough for human
• Wells/ground water consumption.
• Surface water
• Desalinated water* Greywater is water coming
from sources where the
• Precipitation
water has been used for
anything but sewage. It has
many uses but is not
potable.
*Desalinating water
requires much energy
FEED THE
Water And Foodservice PLANET
Where do we use water in foodservice? How many

activities can you list?
FEED THE
Where And Food PLANET
Consider the following foods:
Water is strongly linked to
450 g bread=731 l water agriculture and animal
450 g chicken=1890 l water husbandry. It is also linked
250 ml coffee=132 l water to food manufacturing and
450 g corn- 416 l water cooking.
1 egg=189 l water
150 g orange=49 l water
FEED THE
Cooking And Kitchen Equipment PLANET
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.
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

FEED THE
Washing And Sanitizing PLANET
Dishwashers Dish sprayers Hand washing

Choose water efficient Install low-flow Install tamper-proof
dishwashing machines spray-rinse valves, aerators on hand
replacing older water- sinks which can save
If there are water intensive models up to 40% water and
troughs in use, only keep still wash hands
on when needed effectively.
Only run fully loaded

dish racks through the
dishwasher
FEED THE
Restrooms PLANET
Every foodservice establishment provides toilets for
patrons and employees. Toilets use large amounts of
water that can be reduced.
Low flush toilets Waterless urinals

(also called High remove the need for
Efficiency Toilets water completely.
(HET)) and urinals
use only the
amount of water Many toilets now
needed to properly offer the option to
use a small or large
flush. flush.
FEED THE
Landscaping And Outdoor Cleaning PLANET
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.
When cleaning outside, • Consider planting less water intensive
assess whether water is landscaping.
even necessary. i.e. using • Consider planting native plants that are
a broom instead of a high best suited to the locale.
pressure spray. If water
is needed, minimize its
use.
FEED THE
Dining Room PLANET
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.
FEED THE
Maintenance PLANET
Have you ever seen something like this in the kitchen? Have you ever seen
a leaky pipe or facet?

FEED THE
Kitchen Behaviours PLANET
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
In many countries, thawing behaviors can save water
frozen product under a steady and help profitability.
stream of cold running water is
acceptable and even
recommended. It is a huge
waste of water!
FEED THE
Foodservice Chemicals PLANET
Restaurants use many chemicals on a daily basis.

This too is part of acting sustainably.
Cleaning products
Sanitizers
Degreasers
Deliming agents
Polishes
Pesticides
Volatile organic compounds
Paint
Glass cleaners
FEED THE
Foodservice Chemicals PLANET
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 To learn more:
washed down the drain. Green Seal
Education and proper Green Shield Certified
UL Ecologo
selection of cleaning materials
Greenguard
can avoid these outcomes! Chlorine Free Products Assoc.
FEED THE
Foodservice Solutions PLANET
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.
FEED THE
Exercise PLANET
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.

FEED THE
Exercise PLANET
Using this chart, find out how much water your leak is wasting every day:
Seconds to Fill One Gallons per Day

Ounce Wasted
Remember 12 56
that a gallon 11 61
equals 10 68
roughly 4 9 75
liters. 8 84
7 96
6 113
5 135

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SUSTAINABILITY EDUCATION FOR

• Water availability for human activities

To see water from a global standpoint, consider these figures:

In the last century, By 2025, 1.8 billion 3.5. billion

One vexing problem of water availability is that we are

Source: UN-Water Thematic Factsheets

Climate change is and will continue to affect the world’s

• Tap water and municipal water Potable water is water that

Where do we use water in foodservice? How many

When purchasing cooking and kitchen equipment like ice machines,

Using boilerless steamers

Photos Courtesy of: The PG&E Food Service Technology Center—fishnick.com

Dishwashers Dish sprayers Hand washing

Only run fully loaded

Low flush toilets Waterless urinals

Watering outdoor grass and plants can

The largest use of water

Photos Courtesy of: The PG&E Food Service Technology Center—fishnick.com

Have you ever seen water

Restaurants use many chemicals on a daily basis.

Chemicals routinely used in

Common product Replacement

Glass washing solution Water and vinegar

Photos Courtesy of: The PG&E Food Service Technology Center—fishnick.com

Seconds to Fill One Gallons per Day

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