Food miles is a topic that is fairly new to our mind sets, yet I don't know about you but I am now extremely conscious of where goods that I buy come from. I read labels, ask retailers and shop at farmers markets or (try) and grow my own. Yes, perhaps I am going a bit 'green', or maybe I’m just a bit more aware. I have even had installed - at great expense - a water filter onto the sink at home so that I no longer feel justified buying bottled water because it 'tastes' better.
I have recently read a few interesting bits and pieces about bottled water and the ethics of it, so was inspired to share when I read Terry Durack’s latest blog post on the same topic. He explores the shocking idea of being served free tap water happily in a restaurant and, the idea that I really like, house filtered and carbonated water.
It sounds like a smart way for a restaurateur to back up the locally sourced, ethically produced mantra that is more often coming from their kitchens. I think it sounds like an idea waiting for some smart person with a fancy soda stream (remember those!) to make a killing. The restaurateur is happy as they can still make money from the house filtered water, the diner is happy as they get a great, ethically produced reasonably priced product and the environmentalists are happy with less unnecessary freighting.
I think it is a win-win-win.
Another piece I was reading in Dumbo Feather, was an interview with Didi Lo one of the developers of the marketing marvel Another Bloody Water. He was talking about selling rights to his branding and filling ABW bottles around the world with locally sourced spring water… now we are thinking!
What do you think of the house filtered carbonated water?
More importantly, would you support it, instead of buying the import?
I'd certainly choose house-filtered water over imported.
ReplyDeleteHowever in Melbourne I'd do neither, I think what we have on tap here tastes great. :-)
Synchronicity, I have collected a good set of soda 60's syphons and will be serving fizzy Birregurra water from the well if people like bubbles. The only thing that worries be is if they decide to play with the syphons after a couple of glasses of stronger stuff!
ReplyDeleteFantastic George, Love it!
ReplyDeleteI think we have our first Australian restaurant serving house sparkling water. Terry mentions a place in the UK and I've heard of a place in NYC, does anyone know of others?
Jack
I agree with Cindy, the water in Melbourne is great. I always ask for tap water because I don't understand the thought behind paying for bottled water when free tap water is so good.
ReplyDeleteDo people drink bottled water all day? If they don't, is there a need to drink it at a restaurant?
Ooooh this is tricky. I fundamentally resent paying for water (or more pointedly, the expectation that guests should), so I'm pretty negative about restaurants doing the filtering thing -- leaves itself open for too many games, and i don't imagine they'll charge a realistic price. I'm also lucky not to have lived anywhere where the water tasted bad. Sure, the stuff in Sweden turned your tiles chalky after two showers, but it still tasted fine. Hmmm... I'll have to think some more about this one.
ReplyDeleteHow about this option..
ReplyDeleteThe restaurant serves filtered water and you make a donation of whatever you choose and that donation is given by the restaurant to an organization that helps others around the world get clean water through wells and Biosand filters??
Would that sound like fair dinkum?
I'm usually happy to drink tap water in Melbourne, but would willingly pay for locally sourced carbonated water like the Hepburn Sparkling natural mineral water.
ReplyDeleteBefore the drought you could pump this out of the ground yourself at the Springs. **SIGH**
I must admit to having a retro soda syphon that I enjoy. All I ask is are we to be served home made wine and beer? As someone who has recently spent a month eating out but not drinking I like a variety of different drinks and I enjoyed savouring the flavours of different waters from all over the world and other soft drinks. Water appears to be an easy target perhaps because it is for now cheap and plentiful. I put this whole debate in the same plastic bag as earth hour while I count the number of eco totes I have hoarded at home.
ReplyDeleteLOL Ed! I have a friend who has collected 60 free 'eco totes' and is always hungry for more. My oldest ones are dead, but am faced with consigning them to landfill....OMG! I wonder, could I shred them and feed them to my worms?? ;)
ReplyDeleteThanh- I rarely drink normal tap water, I prefer the taste of bottle or filtered - perhaps I'm too fussy - so mineral water in a restaurant is a natural for me but I think a lot of people drink it as a luxury good.
ReplyDeleteDid you know that approx 50% of restaurant patrons drink mineral water?
Anon- This seems like a very worthy program, I'd love to see it get off the ground in Australia. In Sydney and Melbourne we have a program at Christmas called Streetsmart and restaurant patrons donate $2 per table to street people, it is very well supported so I doubt this would be different
Ed- Your so right, wholesale the key Italian waters are significantly cheaper than the local products especially boutique brands like Hepburn, Sticky.
The thing for me is that there would be no disposable bottle. I could just imagine waiters serving sparkling water at the table from a beautiful decanter or a soda syphon.
Jack
I have a whole cupboard devoted to 'eco' bags, and still forget to take them wih me!
There will be no charge for home made soda water here.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteBTW Pat Churchill wrote quite a comprehensive post on the subject of bottled water at Cooking Down Under, that you may like to read:
ReplyDeleteMessage in a Bottle
Hey there!
ReplyDeleteI wrote on this subject in my topline trend newsletter and in my blog.
At a recent conference here in Toronto called Terroir 2, I presented this concept as a case study and found that Toronto chefs at the top tier were very excited about exploring the topic.
Thanks for expanding the conversation!
Touche Jack! However personally I'm quite fine with everyday tapwater....though I do live in Sydney.
ReplyDeleteJust wanted to let you know that I finally started my own blog. We met at the "out of the frying pan" workshop and you certainly inspired me. Let's hope I can keep it up!
Touche Jack! However personally I'm quite fine with everyday tapwater....though I do live in Sydney.
ReplyDeleteJust wanted to let you know that I finally started my own blog. We met at the "out of the frying pan" workshop and you certainly inspired me. Let's hope I can keep it up!
What a broad group of comments, thanks everyone.
ReplyDeleteIt's fantastic to see so much passion for this topic.
Hi Dana - thanks for dropping by, your site looks great, I love that even from the otherside of the world bloggers can meet and share :)
Welcome Foodnutzz - thanks so much. Watch out these blog things can be addictive!
Jack