Today on BE WTR

L’eau filtrée progresse rapidement dans le secteur du CHR. Hôtels et restaurants sont de plus en plus nombreux à l’adopter, non pas pour remplacer l’eau du robinet, mais pour répondre aux attentes de clarté, de confiance et d’engagement environnemental qui influencent aujourd’hui les choix des clients.

For hospitality, this shift isn’t just a regulatory matter. It’s becoming a defining feature of guest experience. As travellers and diners grow more environmentally conscious, venues are reassessing the fundamental elements of service, including the way water is served..

Guest expectations are reshaping the hospitality landscape.

For years, water played a supporting role to wine and cocktails. But today, as guests drink less alcohol and prioritize wellness, hydration is stepping into the spotlight, and not just any hydration: premium, intentional, and experience-driven.

China’s bottled water market has expanded rapidly over the past decade.. Yet behind this expansion, a new movement is reshaping the industry: packaging is becoming lighter, more refined, and significantly more sustainable. Consumers, hotels and regulators are now reconsidering an essential question: how should water be packaged? At the heart of this shift is not just the container itself, but a new understanding of quality, sustainability, and brand responsibility.

As Singapore’s only landfill at Semakau nears capacity, reducing single use waste has become increasingly important. Singapore’s Minister for Sustainability and the Environment, Grace Fu, reminds us:

Filtered water is rapidly gaining traction across French hospitality. More hotels and restaurants are integrating filtered water into their service, not as a rejection of tap water but as a response to reassurance, transparency, and environmental expectations that are shaping guest habits.