Dylan Wolff founded CNSRV to stop massive water waste from commercial food defrosting. A bartender reported restaurants conserving drinking water while running kitchen faucets for ten hours daily to defrost frozen food, wasting over 4,000 gallons. The U.S. food industry wastes billions of gallons annually during defrosting; one turkey breast can require five hours of running water. Restaurants currently use refrigeration (taking days and causing inventory issues), microwaves (which degrade quality) or running cold water (which wastes water). Wolff researched kitchen practices and health codes, and partnered with Brett Abrams to develop a compliant, water-saving defrosting solution.
"He told me the restaurant wasn't serving drinking water to customers unless they asked for it - a policy to conserve water. But in the back of the house, in the kitchen, they were running the faucet for 10 hours a day to defrost frozen food. That's over 4,000 gallons of water straight down the drain."
"I spoke with as many people in commercial kitchens as I could, and kept hearing the same thing," Wolff says. "It's just the nature of the business."
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