Three-sink dishwashing method and recycled water to the rescue for washing utensils Using filtered water for washing makes the job easier,” said Siddharth Kothari, owner of Peter Hu?, Mocambo and Peter Cat, adding, “The senior chefs and supervisors keep monitoring everything in the kitchen and ensure minimum wastage of any resource altogether.” The sinks and basins have push button faucets so that people do not leave it running after or in between use. But we follow a sustainable water conservation model throughout the year to minimise wastage. “It is obvious that rinsing raw food requires enough water, so we use filtered water for that. A healthy and significant practice, this also requires copious amounts of running water. While water conservation is of utmost importance, it is equally essential for restaurants to thoroughly rinse raw food before use.
Using filtered water and following a sustainable model all round the year helps At current rates, in 2030, 1.6 billion people will lack safely managed drinking water, 2.8 billion people will be deprived of safe sanitation and 1.9 billion people will struggle for basic hand hygiene facilities. With the United Nation’s ‘Be the change’ campaign as part of this year’s World Water Day theme, we take a closer look at how the F&B industry of Kolkata, which requires water at all levels and in abundance, ensures judicious, effective and sustainable use of the indispensable resource.Īccording to the UN, meeting drinking water, sanitation and hygiene targets by 2030 requires a 4X increase in the pace of progress. We had also started an initiative where we fixed leaking community taps in North Kolkata and we continued doing that for a very long time,” said Ajay Mittal, director, Climate Change, India and South Asia, Earth Day Network. If we look at some data, the water usage per person is slightly higher in Kolkata. Most water tanks across the city don’t have the basic automatic tap, so someone has to turn off the tank manually after it has already overflowed.
In Kolkata we don’t pay for water, so most people don’t realise its importance. “We have been involved in many conservation projects but the first and foremost step to minimise water wastage is by using this invaluable resource consciously and sustainably. While environmentalists and sensitised citizens of the city are leaving no stone unturned to spread awareness around water conservation and sanitation, sights of leaking community taps, unmonitored use of water and overflowing tanks and community reservoirs are common as you walk down any stretch of the city at any given time of the year. The reckless use of water, growing water scarcity and lack of clean drinking water make the future of this natural resource seem grim and dark.
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