Water, Water Everywhere

Weisberg, Karen
July 2007
FoodService Director;7/15/2007, Vol. 20 Issue 7, p17
Trade Publication
The focuses on efforts of foodservice operators to reduce the impact of water bottles on the waste stream. Some restaurateurs have made efforts to address this problem. Sustainable movement leader Alice Waters and general manager Michael Kossa-Rienzi of Chez Panisse decided to filter their water through their tap water. A restaurant in San Francisco, California has been carbonating its own water.


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