For some time now, it has not escaped anyone's notice that in the hospitality sector - both on our islands and abroad - the system of water treatment equipment, or in other words, water filters in the taps of establishments, is becoming increasingly implemented.
In the opinion of the various companies in the sector, this is the perfect system for restaurants, catering companies or events to provide customers with the best possible water, without problems of costs, orders, storage or delivery times. In addition, these companies are clearly committed to the image of the business, supposedly promoting a quality service with its own identity by providing consumers with 100% pure, always fresh and sustainable water, since by not using plastic in the bottles it reduces the impact on the environment.
Regarding the quality of the water, they claim to use advanced systems, with the latest technology and that through multi-filtration or ultraviolet lamps provide consumers with water of the highest quality and safety, completely free of germs, residues and pollutants, odors and flavors.
However, if we descend to the more earthly and pecuniary aspect of the business, we can see that this system is still a model of filters in the water taps supplied by the companies contracted to install these filtering equipment in the establishments that want it, mostly offering two options to the entrepreneur: either hire the cleaning and replacement service with the filtering company or do it themselves with the risks that this entails.
The black spot: cleaning the containers and lack of sanitary control
The various websites in the sector talk continuously and at all times about the sources and filtering equipment, but forget to mention - intentionally or not - the containers, i.e. the bottles and caps to be used, as well as their handling, cleaning and other related processes. There is even doubt as to whether the caps are for single use or not, since if we remember in many establishments that serve this type of water they usually come in an already opened bottle.
Another important issue to take into account, from a purely sanitary and food control point of view, is whether these waters undergo controls once filtered. It cannot escape anyone that their origin is in the consumption waters of the different municipalities that are subjected to analysis, but once they come out of the tap we do not know their composition and whether they are contaminated or not when bottled. It would be desirable to know if the Health inspections review the cleaning of this equipment since there may even be talk of a legal vacuum since those in charge of visiting the hospitality establishments are different professionals from the health professionals who analyze the waters.
Tap water at gourmet price
A final aspect to take into account, and no less negligible, is the price of this consumer product. The restaurants that offer this type of water do so by talking to the customer about spring water, charging prices much higher than those of natural mineral water certified, not to mention the difference with tap water.
It is evident, and we will all agree, that a work must be done to achieve the reduction of plastics, but without it becoming a business for a few. More and more of us consumers want our food to be sustainable, reducing its impact on the environment. This is what makes many people innocently look for restaurants to go to that share these values.
Table water must, therefore, focus on the issue of sustainability, but not at the expense of the consumer's pocket by turning this concern into a business.
Alfonso J. López Torres
Former General Director of the Canary Islands Institute of Agri-Food Quality (ICCA)
