Trade Publication *L’Hôtellerie Restauration* — News Section · November 29, 2013 · Article by Jean-Luc Fessard
The Hotel and Restaurant Industry has announced the launch of “Sustainable Dinners,” an event created by Perrine Wardak (WDK Conseil) to highlight responsible initiatives in the restaurant and event sectors. Among the partners involved in the first edition is Castalie, a specialist in custom microfiltered water. This event highlights the brand’s early involvement in the sustainable gastronomy ecosystem and the fight against single-use plastic.
Key takeaways
- Starting in 2013, Castalie as a partner in the first edition of the “Sustainable Dinners,” a culinary event dedicated to responsible initiatives in the restaurant industry, scheduled for February 2014.
- Positioned as a specialist in customized water solutions, Castalie restaurants and hotels the ability to produce their own still or sparkling water from tap water, using a patented microfiltration system and water dispensers designed and manufactured in France.
- The event brought together socially conscious chefs such as François Pasteau (L’Épi Dupin), two-Michelin-starred San Degeimbre (L’Air du Temps), Cybèle Idelot (La Table de Cybèle), and organic pastry chef Frédéric Dujarrier, alongside environmental organizations such as SeaWeb and Ecorismo.
- Castalie already featured at many socially conscious French restaurants, including L’Épi Dupin and La Table de Cybèle, two of the restaurants participating in the sustainable dinners.
- A finalist in the 2012 Green Business Awards, Castalie also Castalie with the Maîtres Restaurateurs throughout the year, reaffirming its commitment to responsible dining.
- By reducing the distance water is transported from the source to the point of consumption, Castalie , from the very beginning, Castalie its business model with a strategy of reducing waste and single-use plastic overall.
Source: L’Hôtellerie Restauration, News section, November 29, 2013 — article by Jean-Luc Fessard. Read the original article
