MENUS OF CHANGE: Keeping Water on Tap

June 22, 2015

When discussing sustainability, water is vital yet often ignored.
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Many of the themes at the Menus of Change conference have been obvious issues for the restaurant industry, including antibiotic-treated protein, sustainable agriculture, and more nutritious plates among others.

But on the final day, Friday, presenters broached the important but less obvious topic of water. Will Sarni, a director with Deloitte Consulting, and Thomas Harter, a groundwater hydrologist at the University of California, Davis, discussed how such a basic resource would figure into the future of foodservice.