Today on BE WTR

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.

Throughout the cocktail reception, the seated dinner, the ceremony and the after party, guests were served premium filtered still and sparkling water in reusable glass bottles, replacing single use bottles with a circular and local alternative. At the BE WTR booth, AQTiV+ carafes offered a tasting experience that revealed the taste of freshness and balance of filtered water.

Among the highlights was the fireside-chat panel on B Corp leadership, where Mike Hecker, our CEO & Founder, joined fellow impact-driven leaders to explore how responsible business is shaping the future of hospitality. The conversation was both insightful and inspiring, a reminder that sustainability thrives when vision meets action.