Second-Chance Water, First-Class Produce

The other day, while researching sustainable farming grants, I came across something that got me thinking. It had to do with recycled water—and not just the kind used to water lawns or cool down buildings. I mean recycled water that’s been ultra-filtered, cleaned with advanced systems like reverse osmosis and UV treatment, and brought to near-pure levels.

And that led me to a question:

Could we grow our food with it?

At first, the idea might sound a little strange. Recycled water tends to carry a certain stigma. It’s not exactly the first thing people picture when they think of a thriving lettuce bed or a vibrant greenhouse.

But here’s the thing—we already eat produce that’s grown using manure, compost, and even food waste as part of the soil-enrichment process. Somehow, we’ve accepted that as natural (which it is), even though the idea might make some people squirm if they thought about it too long.

So why is recycled water any different?

The filtration systems available today are incredible—capable of turning wastewater into something so clean it could meet or exceed drinking water standards. If we trust these systems to protect public health in other ways, is it really so far-fetched to imagine growing kale or herbs with it?

It’s just an idea—for now. But one that’s been sitting with me.

Especially as we look at how to grow more food locally, with fewer resources, and in ways that make sense for our climate and communities. With water scarcity increasing, especially in places like California, maybe we need to start reimagining what’s possible.

So I’m curious:

Would you eat produce grown using recycled water—if you knew it was ultra-filtered and completely safe?

Does it still feel a little weird, or is this the kind of innovation we need?

Let me know what you think. These are the conversations that could shape the future of food.

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Otto Hernandez

Founder, For the Land LLC | CARE FTL Building sustainable systems for a better tomorrow