THE REVOLUTION OF MICROFILTERED WATER

Milan, March 26, 2019 - Celli Group, Italy’s leading manufacturer of beverage dispense equipment, has today hosted The Revolution of Microfiltered Water, a unique event to promote the use of microfiltered water as the secret ingredient in a new eco-sustainable water consumption model.

Held at the Milan City Acquarium and in partnership with Accademia Niko Romito, the Higher Education and Specialization School dedicated to catering and cooking, the meeting of experts and key industry players illustrates the Celli Group’s support of initiatives such as World Water Day, which highlights the importance of sustainable management of water resources across the globe.

At the event were Mauro Gallavotti, CEO of the Celli Group, and the renowned chef Niko Romito of Accademia Niko Romito, which recently signed a 4-year deal to use Celli Group’s Acqua Alma microfiltered water dispensers in its network of Spazio restaurant-laboratories, as it seeks to replace conventional consumption models with new eco-sustainable solutions. Joining Mauro and Niko were Ivan Stammelluti, a specialist in innovation and sustainability from the business consultancy and think-tank The European House-Ambrosetti, and Gianni Gurnari, a scientific consultant from Associazione Degustatori Acque Minerali (Association of Tasters of Mineral Waters).

Ivan presented research results on water consumption and Italian consumer trends and the economic benefits that could be gained by adopting more sustainable water consumption models, while Gianni, an expert on sustainable mineral water, underlined the importance of a renewed focus on healthy eating and drinking at home and in restaurants.

Mauro Gallavotti remarked: “We all need to drink and use water responsibily, and those of us who work in professional catering especially must think about how we protect, value, manage and consume this most precious resource. All of the major players - from our institutions, utilities and protagonists in the different sectors through to consumer associations and the media - have a role to play in ensuring a future that’s sustainable in the widest sense, and to steer consumption choices and walk the talk”.

“The partnership of our Accademia with Acqua Alma – said Niko Romito – was created to focus attention on water use in the training of young cooks. I think it’s a matter of awareness: a cook cannot simply cook, but must consider the whole eco-system of food production and consumption, and the vital part that water has to play. Today’s pupils are tomorrow’s cooks”.

In commenting on the outcomes of The European House-Ambrosetti’s research, Ivan Stammelluti said: “Shortly before radical changes in everyday sustainability-oriented choices, consumers always appear confused and contradictory, and our analysis confirms that we are now in this phase. If in a few years microfiltered water becomes the preferred choice among consumers, besides feeling more satisfied, households will also save money and the environment will benefit significantly”.

Lastly, Gianni Gurnari remarked: “When we talk about water, we face a cultural issue related to both our life and the planet that hosts us. It is critical to remember that this extraordinary resource, essential for our wellbeing, is fragile and humble and especially limited. It’s a unique asset, with food, nutritional and medical characteristics which, thanks to high technology, can be used more rationally, ameliorating its priority uses. Although it is the most studied element, it is the least known, so I appreciate this initiative which gives to water new ways to be used in line with traditions and the social and economic commitments related to the varied and complex ecologic domain”