What Is The Impact of Single Use Plastics?

Despite the fact that tap water is almost always available for drinking - 1,500 plastic water bottles are being used every second in the United States. Everyone knows plastic water bottles are bad for the environment, but it’s rapidly grown into a pollution epidemic. The good news is that recent years have seen a slight turn away from plastics. The bad news is, if we don’t take more drastic measures, by 2050 there could be more plastic than fish in our oceans. If that reason isn’t important enough for you to swear off plastic water bottles, we’re going to breakdown four serious ways they’re impacting our environment:

38 Billion Water Bottles End Up in Landfills

That’s over two million tons and each of these bottles takes over a thousand years to decompose, leaking dangerous and harmful chemicals during the process. Studies show that these toxins leach into our environment and can cause cancer and reproductive problems.

10% Of All Plastic Manufactured Ends Up in the Ocean

Plastic water bottles are the fifth most commonly found trash item on coastlines and the plastic waste that ends up in the ocean kills over one million marine creatures each year. In fact, every square mile of the ocean has more than 46,000 pieces of floating plastic in it.

Bottling Water Releases 2.5 Million Tons of Carbon Dioxide into the Atmosphere Each Year

This is the same amount of carbon dioxide that would be emitted by over 400,000 cars in one year. Also, the manufacture of just one pound of PET (polyethylene terephthalate) plastic can produce up to three pounds of carbon dioxide.

Air Pollution is an Ongoing By-Product of Plastic Water Bottle Manufacturing

As stated above, plastic water bottles are made from PET polymer and toxic pollutants like styrene, butadiene, and methanol are released into the air during its production. According to the EPA, these chemicals are known for causing cancer and other serious health effects. So … how can you help? The simplest answer is to stop purchasing single-use plastic water bottles - and if you’re a business owner who wants to reduce your carbon footprint, installing an eco-friendly filtered water machine is a convenient, low-maintenance, safe option for more sustainable drinking water! Your employees will have an endless supply of still or chilled sparkling water and you won’t have to keep wasting money and harming the environment by stocking the breakroom fridge with plastic water bottles.

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Should You Be Charging Guests for Water in 2026?

March 30, 2026

Should You Be Charging Guests for Water in 2026? In today’s evolving dining landscape, even the smallest details of the guest experience are under scrutiny—and increasingly, that includes water. What was once a simple, complimentary offering has transformed into a strategic decision point for restaurants. From still to sparkling, filtered to mineral-enhanced, water service has become an extension of a restaurant’s brand, values, and profitability. So in 2026, the question isn’t just can you charge for sparkling water—it’s should you? The Rise of Premium Water Service Across the industry, premium water programs have become more common. Guests are more accustomed than ever to curated beverage experiences, and that expectation now extends beyond wine and cocktails. At the same time, restaurants are facing continued pressure from: Rising supply and logistics costs Sustainability demands Tighter margins post-inflation cycles Bottled sparkling water, in particular, has become significantly more expensive due to transportation, packaging regulations, and environmental considerations. As a result, many operators are rethinking how water fits into both their guest experience and their bottom line. The Case for Charging 1. Cost Recovery Is No Longer Optional Margins remain tight in 2026. Charging for sparkling water helps offset real and rising costs—especially when compared to traditional bottled programs. 2. Guests Expect Customization Today’s diners are used to choice. Offering premium water—sparkling, chilled, filtered, or infused—aligns with broader personalization trends in hospitality. 3. Brand Positioning For upscale or experience-driven restaurants, premium water reinforces a commitment to quality. Just as guests pay more for craft cocktails or locally sourced ingredients, many see upgraded water as part of the experience. The Case Against Charging 1. Water Is Still Seen as a Basic Right Despite evolving expectations, many guests still believe water should be free—especially in the U.S. Charging can feel excessive if not handled carefully. 2. Perception of “Nickel-and-Diming” In an era where transparency matters more than ever, unexpected charges—even small ones—can negatively impact guest satisfaction and reviews. 3. Hospitality Matters Restaurants aren’t just selling food—they’re selling experience. If guests feel pressured or upsold on something fundamental, it can erode trust. The 2026 Approach: Balance and Transparency The most successful restaurants today are not choosing one side—they’re blending both. A modern best practice includes: Complimentary still or filtered tap water (clearly offered) Optional premium sparkling water as an upgrade Transparent pricing or inclusive service models Some operators are even adopting a flat per-table water fee (typically $1–$3 per guest), which includes unlimited still and sparkling water. This model simplifies service while remaining cost-effective compared to bottled alternatives. The key is clarity—guests are far more accepting of charges when they understand the value. How Natura Helps Restaurants Stay Competitive In 2026, operational efficiency and sustainability are just as important as guest experience—and this is where Natura systems stand out. By producing triple-filtered still and sparkling water on-site , restaurants can: Eliminate the cost and logistics of bottled water Reduce storage needs and waste Maintain consistent quality with every pour Improve sustainability metrics (a growing factor in guest decision-making) Instead of relying on expensive pre-packaged options, Natura allows restaurants to transform tap water into premium sparkling water instantly—reducing overhead while enhancing service. For operators who choose to charge, this creates a major advantage: lower costs = more competitive pricing = better guest acceptance. Final Thoughts Charging for sparkling water in 2026 isn’t about right or wrong—it’s about execution. When done thoughtfully, it can: Enhance the dining experience Support profitability Align with sustainability goals But when handled poorly, it risks damaging guest trust. The future of water service isn’t just premium—it’s intentional, transparent, and experience-driven . To learn more about our water systems and how we can help improve revenue for your business, please schedule a meeting today!