RO water is water that has been passed through a semipermeable membrane. That membrane is tight enough that the water molecules have a hard time moving through it and most of the minerals that are in water have an even larger molecular size. What ends up happening is only the water gets through and the minerals are left behind. Since the minerals would quickly plug the membrane, the side the water comes from is being continuously flushed to prevent any kind of build up. The flush water becomes waste and is put down the drain while the water going through the membrane is stored or used immediately, depending on the setup. In my kitchen, the clean water goes to a small storage tank under the kitchen counter and the waste water goes right into the drain from the kitchen sink. The amount of water wasted to keep the RO functioning properly varies from about 4 times the water produced, in a modern RO, to about 10 times the water produced, like in my antique RO unit. Much of the purified water sold for drinking in the US and other parts of north america is produced using RO systems with high pressure pumping systems to produce water faster than an RO in a home could ever do.