For the last few years, companies have centered efforts on reducing carbon footprints through sourcing locally, reducing energy use and cutting down on waste. Now, some food companies are taking the extra step to reduce water not just in equipment and usage changes, but also in the reduction of meat served.
Big agriculture in the United States accounts for a majority of the country's total water consumption, according to studies. Raising animals accounts for a significant portion of that needed water. "Factory farming uses 15,000 liters of water per kilogram of beef," Christian says. "If we raise around 35 million cattle a year — that is a lot of water."
In addition to aerators, low-flow spray valves, and simply turning off faucets when not using them, some foodservice operators are looking at the bigger picture and reducing their overall water footprint by cutting down on the portion sizes for meat dishes and serving more vegetarian meals, Christian says. "When we use local meat or smaller portions we use less chemicals and less water."
To read our full list of trends for 2013 click here.