Tag: sustainable

Two Rotterdam restaurants provide 55 million litres of water

In 2017, they were one of the first restaurants to opt for local bottled water with a contribution to clean drinking water in developing countries: Héroine and De Matroos en Het Meisje. Together,...

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The best water in the world on Kijkduin beach.

Machiel van Dooren from Made Blue talked to three beach bars on the beach at Kijkduin about the switch from bottled water to locally bottled Made Blue Water.

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What is better? Serving spring water or local bottled water?

What is the difference between spring water, tapping water yourself with a water machine or water cooler connected to the pipe, and charity water?

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GET A SUSTAINABLE QUALITY MARK IN HOSPITALITY WITH TAP WATER

If you want to achieve a sustainable quality mark as a hotel, restaurant or event center, it certainly helps to serve tap water instead of spring water or mineral water. You can read how that works...

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Why the best water for the world

Our solutions are not only very sustainable, they also have a huge impact nearby and far away. Why? We are happy to explain.

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The Dutch drink more and more water and more often flavoured.

The Dutch drink more and more water and more often flavoured. That may be healthy, but not as good for the environment if it is bottled water.

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Why a water tank in the office is not sustainable

You might think that a water tank or dispenser is a great system for chilled water. Yet there are cheaper and more sustainable alternatives.

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What is the difference between tap water, spring water and mineral water?

Natural mineral water, water of natural origin, spring water: a small selection of the terms that come to our attention. What is the difference?

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Made Blue ambassadors win Gaia Green Awards

How proud we can be! No fewer than three hospitality ambassadors of Made Blue were nominated for the Gaia Green Awards this year and two of them went home with a total of three prizes! View the...

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How do you put water on the menu?

People are drinking more and more water, also with a flavour. But how do you put it on the menu attractively and with enough margin?

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