Water-Wise Fruits, Vegetables, and Meats

Menus that reflect our understanding of the impact that diet and food choices have on water usage. For example, because livestock feed, such as grass, soybean, and corn, requires significant water, minimizing meat in menu offerings can significantly help water conservation efforts.

• Water-wise vegetables: Cabbage, onions, eggplant, cucumbers, squash, spinach, lettuce, carrots, broccoli and tomatoes.
• Water-wise fruit: Strawberries, apples, pears, watermelon, grapefruit, oranges and pineapples.
• Water-wise meat and poultry: Chicken and pork.

• Reducing or eliminating animal products from our diet can significantly help water conservation efforts.
• By reducing food waste we are also reducing water waste.

• Are there local water rationing restrictions?
• Are water-wise fruit, vegetables and meat on the menu?
• If meat is on the menu, can it be served in smaller portions?
• Can the portions of non-meat menu options be increased?
• Would the event consider going meatless for at least one meal by designating Water-Wise Wednesdays or Meatless Mondays?
• Will the chef develop water-wise menus for your event?

• 231 gallons of water were used to make this plate
• Know Your Food
• Sustainable Menu Planning Infographic
• My Event Footprint

• Producing chicken uses 10 times less water than beef.
• It takes 106 gallons of water to produce one ounce of beef, 84 gallons of water to produce one ounce of lamb, 41 gallons of water to produce one ounce of pork, and 16 gallons of water to produce one ounce of chicken.
• It takes more than 1,000 gallons of water a day per person to produce the food and drinks in the average U.S. diet