Water is our most vital resource. Its plentifulness is crucial for agricultural production, personal health, and the manufacturing of nearly all goods. Yet, how it is utilized in food and beverage production carries hidden costs.

Joining us is Erin Resch, Founder of Eco Ethos in Redondo Beach, California. Erin believes the global tea industry is well-positioned to promote water conservation and sustainability.

“It is time to rethink our food choices. Food choices that dramatically impact water consumption,” she says. For instance, tea has a smaller water footprint than coffee, dairy, and soda.

She explains that consumers who choose eco-friendly tea brands that prioritize water efficiency, compost spent leaves, and advocate for water-conscious business practices are taking small but significant steps toward sustainability.

BIO: Erin brings real-world business insight from over a decade in the CPG space— including roles at Dannon and Greenleaf Foods, where she championed plant-rich food systems and sustainable go-to-market strategies. As the Conservation Manager at California Water Service, she led programs connecting the dots between animal agriculture, water use, and community conservation efforts. She founded Eco Ethos based on a vision for a cleaner, healthier world for future generations, consulting with companies on how to live more sustainably, affordably, and intentionally, while also saving money.

She's deeply passionate about driving innovation and sustainability in the food and beverage industries by bringing insights to organizations, developing forward-thinking strategies, building purpose-driven partnerships, and creating products and programs that resonate with today’s conscious consumers.

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