It won't work without water
When people hear the word catering, they immediately think of tables laden with food and drinks of every sort imaginable. Yet a quality catering experience cannot get by without tasty, high-quality water. Even the most delectable sandwiches and cakes won’t taste right if there’s no fresh water on the table.
Many of us treat clean, pure water as a kind of staple that doesn’t warrant the same attention as fancy champagne or dazzling desserts. But there is much more to water than meets the eye. In fact, a simple glass of clean water conceals a wealth of secrets and fascinating information.
Learn the secret of successful catering
1. A hundred litres a day
The average per capita water consumption in Central Europe is currently about 100 litres a day, more than 90% of which is used for personal hygiene, doing the laundry, washing the dishes and watering the garden.
Did you know that about 6 litres of water are used per flush?
The average person drinks 2 litres of water a day. However, the recommended daily intake of water is 2.5 to 4 litres, depending on factors such as gender, weight, lifestyle and the season.
What often happens is that we forget to drink plain water during the day and then make up for this deficit in the evening. Yet taking on too much fluid is just as bad for the body as not getting enough of it, so it is important to hydrate the body regularly throughout the day. Water is an important source of energy and minerals, which we all need in our work.
2. Europe – a source of high-quality water
Europe boasts some of the most diverse water resources in the world. As much as a third of the world’s freshwater resources are held in groundwater. This provides 65% of the European Union’s drinking water and 25% of the water used for irrigation in agriculture.
Did you know?
- 75% of groundwater zones in Europe have a good chemical composition
- 40% of Europe’s drinking water and farming needs are met by groundwater
- 60% of the water extracted from underground reserves is returned to surface water and groundwater before or after use
Even so, the continent, like other parts of the world, is facing chronic challenges. Loss of biodiversity, overexploitation of resources, the impact of climate change and environmental risks all have a negative impact on the environment and, consequently, on groundwater resources.
3. Most water is salty or frozen
More than 67% of all water is either the salt water found in the seas and oceans, or frozen solid in the form of icebergs and glaciers. The remaining 30% or so of water is fresh water below the Earth’s surface.
Mineral waters rich in calcium and magnesium are your guarantee of a natural intake of important minerals.
Of all the water on the planet, less than 3% is potable. And even then, this is not available to everyone – more than 2 billion people do not have access to clean drinking water [1].
4. Water – more precious than gold
Clean water is essential for the body to function properly. The human body is made up of more than 70% water – water is found in every single cell. It is crucial for digestion, the distribution and absorption of nutrients, and it protects our brains and even the foetus in the womb.
Water prevents kidney damage, boosts performance during sports and gives us the energy we need for our everyday lives. Without water, we would not survive for more than 4 days [2].
Make sure your workplace has access to a regular source of fluid intake
5. One cup of salt per four litres of water
The salinity of water in the seas and oceans varies considerably. If you were to drink water from the Atlantic Ocean, you would ingest much more salt than if you were to drink water from the Pacific Ocean.
But as a rule of thumb, there is roughly one cup of salt per four litres of water. The salt found in water is the same as the salt we routinely use in the kitchen.
Provide top-quality catering with help from Lyreco
You’ll find everything from paper tableware to choose coffee in our e-shop.
Sources:
[1] https://www.unicef.org/stories/10-things-you-didnt-know-about-water
[2] https://www.medicalnewstoday.com/articles/325174
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