Finally Some Sense emerges.
In an article in today's San Francisco Chronicle, it highlighted that Chez Panise, the standard bearer for many of the cuisine trends has announced that they will use regular tap water at the restaurant, because the cost to the environment for shipping water across the ocean from Italy just didn't make sense. Human beings are funny things, in that we take something as basic as water and make it a status item. When we make our eco-decisions it's important to consider the whole life cycle of the product.
One time I heard a lecture from Architect William McDonough of Cradle to Cradle fame, and he talked about a Chinese refrigerator manufacturer building their wares in the U.S. instead of China. When asked why, they went "It's mostly Air, why would I want to ship that across the ocean?"