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.
Launched on 12 February 2018, at the Soho Hotel, London to an influential audience of industry professionals from the foodservice and water sectors, the report was presented by Amy Fetzer from Footprint Intelligence. A panel discussion consisting of Paul Anderson – Managing Director, Meiko UK, Nick Hayes – Director, Waterscan, Phil Walley – Regional Sales Manager London, Meiko UK (providing a former chef's point of view) and Stephen Williams – Network Protection, Southern Water followed, producing a lively debate, with everyone agreeing on the importance of the report and the need for positive action.