Home H2O

If you touch that Evian, I’ll smack your hand.  A few restaurants are making the switch from brand-name bottled water to their own filtered tap. 

How could this story relate to global warming?  Turns out the simple step of switching from bottled to home-filtered is a great example of why the “buy local” ethic has the potential to be a powerful aspect of our response to climate change. 

Here’s why it makes a dent: consider the energy demands of getting a bottle of water to the dinner table.  There are the trucks that bring the water to each restaurant, the electricity used by the plant that bottles it, the electricity used by the plant that makes the bottles, and finally the refrigerators dedicated to keeping it cold until you order it. 

Going further, all sorts of associated packaging take energy and resources to manufacture — plastic wrap, cardboard boxes, and wooden pallets (which are treated as single-use disposables, btw). 

But green as this change may be, it also cuts out a chunk of profits for restaurateurs (people will apparently drop $8 on a bottle of water; see here for the only explanation that makes sense).  Considering that the food-on-a-plate biz sees more start-ups, and more flops, than any other sector of the economy, smart money says Fiji and other fashionable accessories/beverages will stay on the menu in most places.

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