Cook food in as little water as possible. Doing so also prevents loss of nutrient value. Save the water left after you cook vegetables for soups, cooking other raw vegetables or fruits. Refrigerate and use within a few days. Select the proper size pans for cooking.
Large pans require more cooking water.
Follow recipes carefully and do not overcook or measure out more water than necessary. Serve drinking water only if someone requests it. For drinking, keep a covered bottle of water in the refrigerator so you won't have to let the water run to get cold. Use a small pan of water to wash, peel or clean vegetables rather than letting the water run. Limit use of the garbage disposal since it requires a sizeable amount of water to operate properly.