Some restaurants are substituting tap water for bottled water in a bid to protect the environment, according to a story in the New York Times.It’s a big move in the restaurant industry, which, if you extrapolate from the amount of water it buys, takes in at least $200 million to $350 million from bottled water a year, according to the restaurant consultant Clark Wolf.
The “eat local” movement first became popular in California, so it makes sense that “drink local” is catching on there as a way to reduce the environmental costs of manufacturing and transporting bottles of water, as well as the mountains of plastic that end up in landfills.
But soon the owners of Del Posto in New York, the most elegant and expensive of the restaurants in the empire of Joseph Bastianich and Mario Batali, will be joining the nascent movement — once they decide on the proper containers for their filtered still and carbonated tap water. Etched on the glass will be an explanation of why bottled water is no longer available.
“Filling cargo ships with water and sending it hundreds and thousands of miles to get it around the world seems ridiculous,” Mr. Bastianich said. “With all the other things we do for sustainability, it makes sense.”
The “eat local” movement first became popular in California, so it makes sense that “drink local” is catching on there as a way to reduce the environmental costs of manufacturing and transporting bottles of water, as well as the mountains of plastic that end up in landfills.
But soon the owners of Del Posto in New York, the most elegant and expensive of the restaurants in the empire of Joseph Bastianich and Mario Batali, will be joining the nascent movement — once they decide on the proper containers for their filtered still and carbonated tap water. Etched on the glass will be an explanation of why bottled water is no longer available.
“Filling cargo ships with water and sending it hundreds and thousands of miles to get it around the world seems ridiculous,” Mr. Bastianich said. “With all the other things we do for sustainability, it makes sense.”
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