Thursday, August 5

Do you want to drink natural mineral water while remaining sustainable? We explain how

Do you want to drink natural mineral water but avoid packaging that pollutes the environment as much as possible? Well, here are two new ways to consume natural mineral water on tap for the hotel industry and dispensing of water in vending machines.

The cornerstone of these two new business models that you have implemented Pascual for your Bezoya brand It is its 100% recyclable box format. It is a disruptive innovation in the water category, a 12-liter source of natural mineral water with all the comforts for transport, which also incorporates a dispenser tap and allows the use of 70% less plastic per liter of water in compared to the market average.

It also has a handle on the top for easier transport and takes up 27% less space compared to the equivalent in 1.5-liter formats, for greater use of space in hospitality establishments.

These innovations are based on four fundamental pillars for the brand: creation of value for the category, environmental sustainability, food safety and truthful information for the consumer; In the line that all its proposals are increasingly differential, sustainable and appropriate to the needs and tastes of consumers more aware of conservation and respect for nature.

Natural mineral water on tap for hospitality

This original proposal will surprise you because now in bars and restaurants you will find a tap that dispenses very weak mineralized water in the establishment itself.

Thus, Bezoya makes sustainability possible in the Horeca channel, placing itself at the forefront of the natural mineral water sector at the national level. In this case, the 12-liter boxes are battery-connected to the new taps, allowing space and energy savings and eliminating reverse logistics, by not having to return glass containers, while also avoiding waste. use of plastics. As a consequence, the carbon footprint is reduced. In addition, energy consumption is lower, since the use of large capacity refrigerators for bottled water is not required.

Eliecer Hernández, director of the Pascual Water Business, explains that “the new Bezoya taps not only deepen our strategy of offering the best quality water with the least possible environmental impact, taking care at all times of traceability and food safety of the product, but also represent an innovation to support the recovery of the hospitality sector ”.

In this sense, for Pascual’s water brand it is essential to ensure a business model that safeguards, at all times, the food safety of the product. For this reason, in order to guarantee the food safety conditions required by legislation, a strict hygiene protocol has been developed, both for the dispensers and for the integral circuit, which is something that you will clearly notice every time you ask for water in a Pub.

Creation of value in the category

For Eliecer Hernández, “after such a tough year for the Horeca channel, we wanted to accompany hoteliers and consumers back to the bars through a differential offer, with added value for the business and that creates value for the category , providing new solutions that benefit all players From the market”.

With this launch, which has begun with a pilot project in establishments in Madrid, Barcelona and Bilbao, Bezoya presents two models of dispenser: one in the shape of an octagonal column and the other in the shape of a bottle. The new format incorporates a double tap system, which allows the water to be dispensed directly on the premises, in view of the customer, guaranteeing its original purity at all times.

In addition, the company accompanies its new taps with 0.5L or 1L bottles to perform table service, taking care of the aesthetics of the product and, as you will notice and the director of the Aguas de Pascual Business tells you, “offering in the packaging provides complete and truthful information to all consumers, as a sign of our transparency and real commitment to offering the highest quality products ”.

Dispensing of natural mineral water in vending machines

On the other hand, Bezoya presents an innovative concept for access to natural mineral water in a vending machine. In this new model, unique in Spain, the water is served directly from the machine, allowing you to choose the quantity and the container you use yourself, thus reducing the use of single-use containers.

Like the new hospitality model, the vending machine will have several boxes connected by battery. Thus, the water is dispensed quickly and conveniently, taking care of its quality at all times.

Once the water in the machine is finished, the replenisher will only have to replace the box with a new one and connect the dispenser tap to the machine adapter. The box used can be recycled 100% in the containers for cardboard and plastic, also avoiding reverse logistics and favoring circularity.

In addition, this new model has great potential for expansion, as you will find Bezoya water vending machines in shopping centers, public transport stations, theme parks, offices, airports or on the street, meeting a need that is increasingly demanded by consumers. , that is, to be able to reuse their own packaging, promoting the Circular Economy.

Thanks to these two new disruptive formats, the brand consolidates its leadership position in the water market in terms of innovation, sustainability and Circular Economy.

It should also be noted that, this year, Bezoya will stop using virgin plastic in its natural mineral water bottles, as they will be made with 100% recycled plastic (rPET); that is, from other bottles.

In this way, Pascual’s company will reuse 7,000 tons of plastic, which is equivalent to around 280 million 1.5-liter bottles of water; and it will avoid the emission of 11.1 million Kg CO2e into the atmosphere, that is, the equivalent of the fuel used by more than 5,350 standard diesel cars for one year or the electricity consumption used by 6,672 Spanish households.

This is how the commitment to the planet is demonstrated in its DNA, with research focused on allowing you to drink very weakly mineralized water in a sustainable way.

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