i like the taste of berkeley water. same goes with good old hetch hetchy in san francisco. now the new trend for foodies is drinking tap water instead of bottled water. i applaud this trend.
Last month, the San Francisco Chronicle spotted a hot new food trend in the Bay Area. Instead of offering diners a choice of still or sparkling bottled water with their (inevitably) locally grown delectables, trendoid restaurants such as Incanto, Poggio, and Nopa now offer glorified tap water. Sustainable-dining pioneer Chez Panisse has also joined the crowd, tossing Santa Lucia overboard for filtered municipal water, carbonated on-site. The reason: It takes a lot of energy to create a bottle of water and ship it from Europe to California. And so of-the-moment bistros can boost their enviro cred by giving away tap water instead of selling promiscuously marked-up bottled water. “Our whole goal of sustainability means using as little energy as we have to,” Mike Kossa-Rienzi, general manager of Chez Panisse, told the Chronicle. “Shipping bottles of water from Italy doesn’t make sense.”
and daniel gross speculates about the arc of hipness and coolness that bottled water is following:
Bottled water’s swift transformation from glass-encased luxury good to dÃƒÂ©classÃƒÂ©, plastic-wrapped menace was entirely predictable. Over the past century, we’ve seen numerous examples of products that, so long as they were available only to a select few, were viewed by those elites as brilliant, life-improving developments: the automobile, coal-generated electricity, air conditioning. But once companies figured out how to make them available to the masses, the elites suddenly condemned them as dangerous and socially destructive.
So long as only a few people were drinking Evian, Perrier, and San Pellegrino, bottled water wasn’t perceived as a societal ill. Now that everybody is toting bottles of Poland Spring, Aquafina, and Dasani, it’s a big problem.
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