Some restaurant operators are scoring points with ecominded customers by replacing commercially bottled water with “house” waters made by filtering, chilling and carbonating tap water on the premises.Among the equipment they’re installing for this purpose are carbon, paper and reverse-osmosis filters that remove impurities, ultraviolet light sources that zap microbes, and soft-drink carbonators that make bubbly waters from the tap. Prompting them is the mounting public concern ...
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