HomeMy WebLinkAboutSubmittal-Bottled Water ArticleTop chefs just say no to
serving bottled water —and yes
to helping the environment
ottled or tap? You'll never hear that
awkward question at the Incanto
restaurant in San Francisco. "I serve
local water in a glass carafe rather than
imported water in a throwaway bottle,"
says owner Mark Pastore. As environ-
mentalists —and a growing number of
restaurateurs --like to point out, bottled
water maybe healthy to drink, but it isn't
green: The plastic bottles are made from
petroleum and, despite recycling efforts.
often end up in iandrd.s and incinerators.
Trucks haul millions of gallons of bottled
water a year. which consumes fuel and
contributes to air pollution, imported
brands sometimes travel thousands of
miles. It is counter to all that is sustainable
and reasonable," says Joe Bastianic , busi-
ness partner of star chef Mario Batali,
whose upscale Manhattan restaurant Del
Posto will phase out bottled water this fall..
The backlash against bottles reaches
beyond restaurants. In June, San Fran-
cisco joined a list of rrlunicipaliiies like
Los Angeles and Salt Lake City that have
made it illegal to spend city money on bot-
tled water and are encouraging their cit-
izens to turn on the tap —which shouldn't
be that big an adjustment- After all, guess
what's in popular brands like Dasani and
Aquaflna? Local water.
By Nancy Matsumoto in New York City
94 July 16, 2007 PEOPLE
At San Francisco's
Incanto. Mark
Pastore wives
specialty fihrered
tap water- it no
cost to the diner.
Bales of plastic -
bottles ata
California
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WATER
WASTE?
Bottled -water producers
defend their products as
healthy alternatives to soda.
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Priscilla A. Thompson
,nd ''D2 2 City Clerk