Water Stewardship

Water stewardship is the responsible management of water use and water resources to reduce waste, protect supply and limit environmental impact. In foodservice, it includes monitoring water consumption, maintaining equipment, preventing leaks, choosing efficient cleaning methods and using water responsibly during food preparation and sanitation.

Water stewardship in a restaurant

• Equipment efficiency: install and maintain low-flow pre-rinse spray valves, efficient dishwashers and suitable taps.
• Leak prevention: inspect plumbing, ice machines, dishwashers and refrigeration equipment for leaks.
• Food preparation: use measured quantities of water for soaking, blanching and cleaning where appropriate.
• Cleaning: use approved procedures that balance water conservation with effective sanitation.
• Monitoring: track water use, investigate unusual increases and set realistic reduction targets.

Water conservation and food safety

Reducing water use must never compromise handwashing, cleaning, rinsing or sanitising requirements. Food-contact surfaces and produce must be handled according to approved procedures. Reuse of water is appropriate only where the process and regulations permit it.

Example: a restaurant may reduce water consumption by repairing leaks and installing efficient pre-rinse spray valves while maintaining required sanitation procedures.

Water stewardship versus water efficiency

Water efficiency focuses on using less water for a given task. Water stewardship is broader and includes the impact of water use on the surrounding watershed, community and environment.

Chef’s note: measure water use and identify practical improvements, but never reduce water in a way that compromises hygiene or food safety.