Water Bottles vs Bottleless Water Cooler

Bottleless water coolers

The bottleless water cooler is making its way into many places! While traditionally, we knew the water cooler as being the metaphor for the place where employees would gather to gossip or catch up, we are now finding that in a different sense, the ‘water cooler effect’ is now being mandated across many government offices and schools. With bottleless water coolers being made available in a variety of sizes, with the ability to be freestanding or models on countertop, we find that point of use water cooler supplies are not limited in the least, and are actually preferred! They do not require lifting and maneuvering because there are no unwieldy bottles. This new ideology in the form of a bottleless water dispenser is beginning to take over.

Filtered water coolers are making their way into many top places. It is said that four of the major municipalities have banned the use of government funds for bottled water. This means that the filtered water cooler will have to do for cities such as Seattle, New York, San Francisco and Cook County in Chicago. This is quite a bold move towards the bottleless water cooler, but it seems to be one received well by the people that are being affected. In fact, it has become a well known fact through a University study that the bacteria found on non bottleless water cooler devices was four times as much as what the government itself deems as healthy based on its limits. For these reasons we can see how the shift towards the bottleless water cooler makes sense not just for government employee use but for all of us. If we consider using the bottleless water cooler over the bottled water bottles that we are traditionally used to, we not only can save the environment but we can do a benefit to our own health and well being.

The following two tabs change content below.

Francis Pitt

Francis Pitt has made a name for himself in farm-to-table organics, working at restaurants in Portland, Seattle and Burlington, Vermont. While he has a taste for the extreme, most of his restaurant’s top sellers are much more down-to-earth, regularly featuring mushrooms gathered from the slopes of the Cascades, and fresh wild-caught seafood from the Oregon coast. Inspired by trends in Portland, his latest restaurant offers the ultimate chef’s table: dinner begins in the morning at his island collective farm, and 4 lucky guests every week get to follow the food, literally, from the field to the plate! Francis is a firm believer that you are what you eat — do you really want to be a chemistry set?