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 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.
A forward to the report and how we can all do something individually and many things collectively is set out below.
Water, water everywhere… but for how much longer?
Water is often taken for granted in the UK. It feels as if we have enough rain so there can’t be a problem can there? But as you will read in this report, this is just not the case. We are short of water and this will only get worse!
There will be shortages unless we start using water more wisely, so don’t you think we need to agitate, to shake things up and get right up people’s noses, to make sustainability the status quo?
This report is aimed at foodservice managers – all of you – and your staff.
We can do something, many things, to make our business world more sustainable, just like we are doing at home.
This report clearly makes us aware of the need for the foodservice industry to change and shows some small steps that we can all take to make a difference. If it gives you motivation and in turn stimulates your team, then that is a great first step.
That is why I am so proud to be part of this fantastic report and the start of a change in the way the foodservice sector looks at water usage.
Responsible use makes for good business sense because water costs can be between 1-2% of a UK-based company’s turnover. 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.”
For warewasher manufacturers – and we have included comments from major European ones here – it’s about cleaner solutions, not just clean plates.
We need to look at the bigger picture and the steps we can all take to make a difference.
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.
Managing Director, Meiko UK