Belu work with a range of hospitality businesses and workplaces, providing ethical and sustainable mineral water, water filtration systems and tonics and mixers. Their partnerships with likeminded businesses and growing collective of hospitality advocates are key to their success.
We sat down with Natalie to chat about the role the hospitality industry plays in Belu’s purpose and their ongoing work with sustainability and social impact.
How did Belu’s focus on people and the environment first come about?
Belu has been around since 2002, but really got going in 2007, so much has changed for us as a business but so much remains the same. Water, as an essential life resource, became our North Star and remains at the heart of why we exist. We are a social enterprise that dares to be different, to go against the grain. We always think environment first. We minimise our environmental impact by using widely recycled materials; we bottle all of our products in the UK; we do not export our drinks; we champion filtration as part of a sustainable drinks offer.
We also put people at the heart of everything we do. We believe water is powerful and sustainable access and stewardship is a fiercely urgent issue that is critical to the health and wellbeing of everyone on the planet. We are part of a collective movement to make sure those without clean water, can get it.
How do you think your partnerships with hospitality businesses are helping you in achieving your purpose of changing the way the world sees water?
Our partnerships with hospitality businesses are essential to our mission and have been since we started. We collaborate with incredible restaurants, cafes, and bars across the UK, Hong Kong, and now Singapore. Working with these like-minded businesses allows us to amplify our message about sustainable water practices in an industry that’s increasingly embracing sustainability. Each partner becomes part of a collective group who are working for a future where water is valued and protected, proving that high-quality, ethical products can coexist with environmental and social responsibility.
And the most exciting part for me is these collaborations also enable us to fund clean water and nature-based projects through our work with WaterAid, Thames21, The Rivers Trust, Blue Marine Foundation and more, ensuring that we do more with our profit. What gets me out of bed in the morning is through our work and our partners efforts we can make a real tangible difference in the lives of those who need it most, creating a ripple effect of positive change.
What interested Belu as a business to partner with the IoH?
Belu has always sought out partnerships with businesses that share our values. Belu and the Institute of Hospitality both have a strong commitment to sustainability and excellence in hospitality, so it was a natural fit for us. By teaming up with the Institute, we’re aiming to raise the bar for environmental standards across the hospitality sector and connect with more businesses on their sustainability journeys.
The Institute of Hospitality provides an incredible network of professionals and businesses in the industry. It’s a place where we can learn, share ideas, and advocate for our mission of changing how people think about water. This partnership isn’t just about business; it’s about creating a community that cares deeply about sustainability and innovation in hospitality.
You were recently the headline speaker at the IoH Annual Awards this week, how was it?
Speaking in front of such a dedicated and engaged audience was an honour. There’s something truly special about the hospitality sector—it’s filled with individuals who genuinely care and are passionate about making a difference. It was inspiring to see so many dedicated professionals working towards a common goal of excellence and sustainability.
If a new hospitality business wanted to start implementing more sustainable water practices, what advice would you give them?
First thing to remember is sustainability is hard, it just is, but it’s an exciting journey to go on. I would tell them to start with the basics and build from there. As a hospitality business I would suggest assessing your water usage first and finding ways to reduce or replace. Whether that’s through more efficient water practices within the business or switching out plastic bottles for filtration machines as it saves fridge space and reduces supply chain costs.
Next, I’d say think about your supply chain. Choose suppliers who share your commitment to sustainability. This means not only looking at the products they provide but also their business practices, ethics and morals.
And then finally, engage, engage, engage. If that’s your team, customers or suppliers, educate them about the importance of sustainability and involve them in your efforts. When everyone is on the same page, it’s much easier to make meaningful progress. Remember, sustainability isn’t just a trend, it takes time and effort but when everyone is on the same page it becomes a lot easier to make meaningful change.
On a lighter note, where’s your favourite place to visit or eat in London?
I am slightly obsessed with rooftop venues or secret gardens. My favourite place to eat is Brutto, after a long day I’ll pop my head in to see if they can fit me in. They haven’t failed me yet.
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