It is quite obvious to ask how to save water in the food service sector, which in the industrial, commercial and institutional context is one of the major users of this precious resource.
Water consumption in this sector certainly has an impact in environmental terms: climate change and global warming require immediate action, and avoiding wasting water is certainly one of these. Furthermore, a more sustainable catering also corresponds to the requests of an ever-increasing number of consumers.
In addition to the environmental benefits, we must save water in this sector to reduce the operating costs of businesses. In fact, restaurants and accommodation facilities use hot water for their activities, and a reduction in its consumption can provide real benefits in energy bills.
Elimination of leaks
The first step necessary to save water resources in the catering sector is to establish the water consumption of the structure and define the reduction goal.
In this phase it is useful to have measurement and control tools that allow identifying our usage patterns, detect potential inefficiencies and set realistic water saving targets.
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Employee training is a crucial step to save in the food service sector, especially when we need to define realistic and adequate water saving procedures. Ideas and suggestions could come directly from them.
Furthermore, the training of employees makes the whole team aware of the importance of water conservation and able to communicate it to customers as well.
Customer information must also become an asset to save water in the food service sector. For example, they can be made aware of a conscious and responsible use of the services.
In addition, consistently communicating choicesregarding water saving and reducing environmental impact can become a positioning toolwith respect to competitors and contribute to the good reputation of the structure.
The use of modern technology
An essential step to save water in the catering sector is the use of modern technology. Ecological models of dishwashers, for example, can lead to a 10% reduction in water and energy consumption.
The investment required to replace the equipment can be high, but it allows the cost of the bill to be reduced over time. It also reduces its environmental impact.
Regular maintenance and training of employees in the correct use of the most modern technology guarantee the effectiveness of this type of intervention.
If you want to save water in the food service sector, you must consider eliminating leaks and drips. In fact, a single leaking pipe can generate enormous waste of water in just a month.
Continued or sudden leaks can also cause significant damage to premises and equipment, with an inevitable and often very heavy economic impact on the business.
To detect visible leaks, employees should be trained to report malfunctioning pipes and taps, and to have them repaired immediately.
For hidden leaks, the most insidious, it is good to equip yourself with measuring and control tools, able to identify anomalies in water consumption and, if necessary, block the flow to avoid even serious damage.
The use of tools
The use of tools that allow monitoring water use, report any anomalies, reduce consumption, block the flow in case of emergency and possibly reuse steam and gray water properly treated (for example for garden irrigation ) is a fundamental part of any strategy to save water in the restaurant sector.
Therefore, thanks to its wide range of tools to measure and regularly monitor water saving activities, ELTEK can be a valuable partner for food service activities.