As eaters and consumers, Americans can profoundly reduce water waste and water consumption through the food choices they make. Here are five ways American food consumers can help save water.
In general, steaming vegetables uses less water than boiling, and according to a study in the Journal of Food Quality, it is more nutritious. For example, boiling corn on the cob in a large pot may use six to eight quarts of water, whereas steaming only uses one to two quarts. If you must boil, save the water for your garden, soup stock, or use it to help clean pots.