Drought Resources

Consumer Conservation Tips:
Reduced-Water Food Preparation

As consumer awareness about the importance of safe food preparation increases, people are taking more care to wash their hands, utensils, cutting boards and other surfaces properly. Water is essential to such cleaning procedures. However, you can prepare safe, nutritious meals without squandering water by following the following five tips provided by Maryland Cooperative Extension – the outreach unit of the University of Maryland’s College of Agriculture and Natural Resources:

  1. Cook food in as little water as possible.

  2. Wash fruits and vegetables in a bowl rather than under the faucet while running water continuously.

  3. Thaw frozen food in the refrigerator rather than in running water. If time is limited, you can thaw items in a microwave oven. Or, place the frozen food container in an aluminum pan slightly filled with water.

  4. Limit your use of garbage disposals since they require running water to operate. Placing food in the garbage (or a compost pile when appropriate) also decreases the amount of nitrogen, phosphorus and organic matter in the wastewater, improving water quality and prolonging the life of septic systems.

  5. Keep a bottle of water in the refrigerator rather than running water at the faucet until it gets cold every time you want a drink.

For more information, contact:
Tom Miller, 410-827-8056 x129; tm26@umail.umd.edu

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