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The call comes with the launch of a report called Why Care About Water?, which describes itself as ‘a best practice guide for foodservice operators who wish to improve their water management’.

Sponsored by Meiko UK and published by Footprint Intelligence, the guide makes the business and moral case for caterers and offers an action plan template they can use to cut water useage.

Meiko managing director Paul Anderson says: “Water is often taken for granted in the UK. It feels as if we have enough rain so there can’t be a problem can there? But as you will read in this report, this is just not the case.

“This report is aimed at foodservice managers – all of you – and your staff. We can do something, many things, to make our business world more sustainable, just like we are doing at home.

“Responsible use makes for good business sense because water costs can be between 1-2% of a UK-based company’s turnover.

“And as business leaders, this is where we can and must do more, not just for the bottom line for the business - although this is a great incentive - but so we are also doing our bit for the planet.”

The guide points out half of UK food production is at risk from water scarcity and that catering businesses can save 30%-50% from no-cost and low-cost water interventions.

And it offers operators a plan of action to improve their water consumption and management, which all starts with discovering how water your business actually uses.

You can download a full copy of the report here: