#PLASTICPOLLUTION

Behind every dish lies a hidden water cost. And increasingly, chefs, restaurant owners, and F&B managers are rethinking not only what they serve, but how they serve it. Because today, sustainability is about more than seasonal produce or food miles. It’s about understanding the full footprint—including water and carbon—of every experience you deliver.

How much water is on your plate

Some everyday foods require a staggering amount of water to produce. For example, one steak (200g) requires around 3,100 liters of water. One avocado needs approximately 320 liters. A single chocolate bar? About 1,700 liters. Even a latte comes in at roughly 200 liters, accounting for both milk and coffee cultivation.

These figures reveal how deeply water is embedded in what we eat. But while food is often at the center of sustainability discussions, the water we serve alongside it is rarely scrutinized.

It’s not just food—bottled water has a footprint too

Imported bottled water may appear to be a premium choice, but it comes with an environmental cost that’s easy to overlook. That cost isn’t just in packaging waste, but in carbon emissions and water use related to bottle production, transport, and disposal.

Take, for example, water bottled in Switzerland and served in the UAE—a common reality in luxury hospitality. When we consider the entire lifecycle, including manufacturing, shipping, and in some cases incineration, the emissions per litre are striking:

• Single-use glass: 1,078 grams of CO₂ equivalent per litre
  
• PET plastic: 221 gCO₂e/litre
  
• RPET (recycled PET): 74 gCO₂e/litre
  
• BE WTR (on-site filtered water): just 5.1 gCO₂e/litre
  

Switching from imported glass bottles to BE WTR’s circular system represents a reduction of over 200 times in carbon footprint—without compromising on water quality or guest experience.

Three smart ways to lower your water footprint

First, replace imported bottled water with on-site filtered water systems. Still or sparkling, they deliver freshness without waste or shipping.

Second, prioritise local and seasonal ingredients. These typically require less irrigation and travel, reducing both water use and emissions.

Third, communicate your choices to your guests. More than ever, diners appreciate thoughtful sourcing and sustainability. Telling your story builds trust and elevates your brand.

Better water, better experience

At BE WTR, we help hotels, restaurants, and workplaces serve premium water with purpose. No transport. No single-use waste. Just great-tasting water, filtered and chilled on-site—ready to serve proudly.

Discover how we’re helping the hospitality industry lead the way in sustainable hydration.

Be proud. Be happy. Be responsible. BE WTR.