An Inside Look: Water Waste In Kitchens
Updated: Jun 17
Hidden in Plain Sight
Imagine a typical Sunday: Perhaps you meet for a brunch date then it’s off to the grocery to pick up a few things for the coming week. Maybe you ride your bike to brunch and remember to bring your reusable bags to the store. You choose a restaurant known for farm-to-table food and shop where fair trade and sustainability guide your selections.
What you may not realize is that there are taps running – and running – behind the scenes in kitchens and meat & seafood departments in order to thaw frozen food you will soon eat or take home. It’s a water waste stream hidden in plain sight.
How much water is being wasted every day? Is this really a big deal?
When you take a moment to consider the numbers, it makes you pause. Consider this: it takes approximately 125 gallons an hour to thaw a pound of frozen food under cold running water. Many restaurants thaw dozens of pounds of food this way a few times a week for several hours at a time. Others – like the meat and seafood departments in grocery stores -- run water continuously like this every, single day.
Regardless of how often or where, clean, drinkable water – one of our most precious natural resources – is literally being wasted. The scale and scope is staggering when we add up all the restaurants, all the grocery, all the schools and hospitals locally, regionally and nationally.
If you flip that math around, the opportunity for water conservation when thawing frozen food is enormous. Boss Defrost is a NOW solution to a NOW challenge.
This water waste stream exists almost everywhere – from fast casual to fine dining, grocery stores, hospitals, K-12 schools and campus dining. The first step to solving a problem is acknowledging it exists. Let’s shine light on this problem and bring it out in the open. We can do better.
Diana Lopez Starkus