Richard Young, Senior Engineer and Director of Education
I recently spoke at a sustainable food service workshop in Las Vegas that was hosted by Southwest Gas, NV Energy and the Southern Nevada Water Authority. Vegas is one city that cooks a lot of shrimp so, as part of my Operating a Water and Energy Efficient Restaurant presentation, I showed everyone the following video of shrimp thawing in a bowl under running water.
Todd Bell, our Senior Energy Analyst sums it up perfectly as “water waste at its best…” While it’s fun to laugh at some of our bad habits, it’s also embarrassing to think that this is standard practice in thousands of kitchens in water challenged areas like Las Vegas and California.
Water is a commodity – it cost money and it’s getting more expensive. Thawing under running water is literally throwing money down the drain. For example: a faucet running at one gallon per minute for one hour a day will send over 20,000 gallons of water down the drain at a cost of around $200.00 (double that cost if you live in California).
Looking at the bigger picture, water is one of the most important ingredients needed to grow food. Farmers are cutting back on crops because they are short on water and meanwhile, kitchens are throwing water away. I wonder how the farmers might feel about that?
So, what is the alternative to thawing in the sink? The best practice is to use a refrigerator. Yes, that requires a bit of planning but it will save you money, you can start today and it’s the right thing to do.