As the global hospitality industry increasingly pivots towards sustainability and eco-friendliness, one lesser-known aspect is the shift in how water is sourced and served. The emergence of companies focusing on in-house bottling systems, such as Nordaq, Be WTR, and others, highlights a revolutionary movement within luxury hotels and restaurants. This new trend not only minimizes the carbon footprint associated with water transportation but also redefines how patrons experience hydration in dining and lodging environments.
Restaurant Zen, a renowned three-Michelin-star establishment in Singapore, exemplifies this dedication to sustainability. Rather than offering traditional bottled waters like Evian or San Pellegrino, the restaurant provides exclusively Nordaq water, which is purified and bottled on-site. Executive Chef Martin Öfner emphasizes the integration of this local water in all beverages and even culinary dishes served at the restaurant. For a dining cost of nearly $500 per person, the choice of water may seem trivial, yet it reflects a larger commitment to environmental consciousness among high-end dining venues.
This trend is not merely a marketing gimmick; it represents a core philosophy rooted in reducing the environmental impact associated with bottled water. By sourcing and bottling water on-site, luxury establishments are eliminating the extensive transport emissions linked to imported bottled waters. As Johanna Mattsson, CEO of Nordaq, puts it, “Transportation of water over water doesn’t make sense.” This critical perspective aligns with a broader ethos in the hospitality industry toward local sourcing and minimal waste.
The Nordaq initiative is part of a growing number of brands that aim to reduce the reliance on single-use plastic and environmentally detrimental transport methods. The process of using local tap water eliminates the carbon footprint often linked to importing bottled waters from various points around the globe. With a presence in over 700 luxury hotels and 140 Michelin-starred restaurants, the widespread adoption of Nordaq signifies a significant shift. Hotel Manager Cindy Kong of Mandarin Oriental Singapore details that their onsite bottling facility can produce up to 500 bottles an hour, signifying operational efficiency alongside environmental responsibility.
Furthermore, the bottles themselves are designed with sustainability in mind. They feature wide mouths that allow for easy cleaning in traditional dishwashers and are free from plastic labeling. This innovative design ensures longevity and minimizes waste associated with bottled water, reinforcing the commitment of establishments that adopt them to sustainability.
The emergence of companies such as Castalie, Be WTR, and Purezza illustrates that Nordaq isn’t alone in its pursuit of sustainable water solutions. Castalie, present in numerous hotels across France, and Purezza, which has expanded to 5,000 venues in 13 countries, reflect a growing trend towards self-sustainability within the hospitality industry. Each of these brands offers a unique proposition, focusing on minimizing single-use plastics and reducing transportation emissions through localized water sourcing.
Be WTR, particularly active in the Middle East, has not only aligned itself with luxury brands such as Accor but has also emphasized cost-effectiveness and sustainability. CEO Mike Hecker’s promise to limit transportation distances underscores the brand’s commitment to reduced carbon emissions associated with water transport. The company has successfully implemented bottling plants to save hotels from using millions of imported plastic bottles annually. This fiscal strategy isn’t merely a bonus; it translates into real profits for hospitality partners.
Another significant selling point for these sustainable water companies is their economic advantage. By producing water in-house, establishments can significantly cut costs associated with imported bottled waters, making it not only a responsible choice but also a lucrative one. For instance, Nordaq’s operational costs for each bottle range between 11 and 21 cents, but their retail price can easily quadruple in luxury settings, creating substantial profit potential for those who switch to their system.
Purezza claims that their operational costs are similarly competitive, meaning establishments can maintain premium pricing on bottled water while simultaneously contributing to environmental sustainability. This dual incentive of cost-savings and eco-friendliness is likely to accelerate the adoption of sustainable water practices across the real estate landscape of hotels and upscale dining venues.
As hospitality brands navigate the challenges of sustainability and eco-responsibility, the focus on in-house water bottling systems presents a compelling case for change. Companies like Nordaq, Be WTR, and Purezza are not just reshaping our relationship with water; they are streamlining operations to foster major environmental benefits. Given the modern consumer’s growing emphasis on sustainability, it seems inevitable that this trend will define the future, proving that even the simplest sustenance can play a significant role in the pursuit of a greener planet.