Why care about water?
A guide to responsible water use in foodservice
Download your FREE copy
Water, water everywhere… but for how much longer!
Paul Anderson, MD of Meiko UK, wants to get the hospitality industry to take a serious look at how it uses water and pre-empt a global water disaster.
FOOTPRINT INTELLIGENCE, in association with MEIKO UK, has produced a ground-breaking report on how foodservice uses water to cook, wash food and dishes and how poor water management effects the business as well as the planet.
This report shows businesses how to implement best practice that will save money, conserve water, build resilience, protect brand value and help future-proof operations and expansion; insulating against potential environmental legislation.
For operational foodservice staff, it’s easy to say, “it’s not my bill” and leave the lights on, or the tap leaking and shrug off the consequences as “not my problem.”
Yet as business leaders, this is where we can and must do more, not just for the bottom line for the business (although this is a great incentive), but so we are also doing our bit for the planet.
Paul Anderson, MD Meiko UK
Why care about water?
A guide to responsible water use in foodservice
Download your Free copy here
