Winner – Premier's Recognition
Winner – Innovative Products & Services
Winner – B-Corp Best For The World - Environment
Finalist – Banksia Sustainability Awards
eWater Systems at Stokehouse
We recently visited the rebuild of the iconic Stokehouse in St Kilda, the first 5 star green star restaurant in Australia, where a fully Reticulated eWater System has been installed to complete the package of green technologies.
Owner Frank van Haandel said that "I'm really excited that the Chefs love it...they have told me that it's better than what they could have ever anticipated", and Group Kitchen Manager Ben Pigott remarked that "it actually works better than regular chemicals... based on that alone I would recommend it".
Stokehouse – Frank van Haandel
Stokehouse Owner Frank van Haandel said that "eWater has completed the package" of green technologies, and noted that "we can save ourselves over $30,000 a year, but more importantly it's about what we're not putting out into the environment".
Stokehouse – Ben Pigott
Stokehouse Group Kitchen Manager Ben Pigott remarked that "it actually works better than regular chemicals, you get a better result... based on that alone I would recommend it".
Melbourne Convention and Exhibition Centre
MCEC has a strong emphasis on sustainability and progressive environmental practices. A reticulated eWater System plays an integral role within that philosophy. MCEC was the first centre in the world to be awarded a 6-Star Green Star environment rating by the Green Building Council of Australia.
eWater – The Future of Food Safety
In this video we take a brief look at what some of our clients, industry professionals and stakeholders have to say about eWater Systems and our water splitting technology.
Greenhouse by Joost Bakker
Designed by sustainability guru Joost Bakker for the 2012 Melbourne Food and Wine Festival, Greenhouse applied a zero-waste philosophy using recycled and biodegradable materials. In addition to this, the site enforced a no toxic chemical environment and featured a fully reticulated eWater System.
Professor Doug MacFarlane, Monash University
Professor Doug MacFarlane, ARC Laureate Fellow and Professor of Chemistry at Monash University, articulates his impressions of electrolysed water and eWater Systems. Professor MacFarlane was recently awarded an Australian Research Council Federation Fellowship to extend his work on Ionic Liquids into areas of biological application.
Electrolysed Water and Wound Healing
Nick Santamaria discusses the chemical mechanisms that make eWater Sanitisers so effective.
Angel Fernandes at Rosetta
Neil Perry's passion and enthusiasm for food, quality produce and sustainability is palpable, and his Italian ristorante Rosetta exemplifies this. In 2016, Rosetta was awarded Two Hats in the prestigious Age Good Food Guide. An eWater System reticulated throughout the kitchen produces cleaning and sanitising solutions that are used to eradicate bacteria on the vegetables, in addition to the benches and cooking equipment.
Lynden Aged Care
We spoke with Ann Turnbull, CEO of Lynden Aged Care, who emphasises the importance on protecting the residents from chemical exposure in addition to establishing an environment with a heavily reduced carbon imprint.
Foodservice Consultants Australia
Foodservice Consultants Australia (FCA) is a multi-disciplinary firm that provides superior foodservice consultancy specialising in the design of foodservice facilities and the development of commercial and industrial kitchens. FCA are proponents of eWater Systems and place strong emphasis on sustainability.
Universal Foodservice Designs
Brian Lennox, Director of UFD, on why they choose and recommend the use of eWater Systems.
Cornelius Cheese is an online cheese store based in Brunswick, specialising in providing the finest artisan cheese from Australia and the world. We spoke with Owner Matt Steele about his focus on retaining the integrity of the produce, and the natural fit of an eWater System for the cheese cave.
Hunted + Gathered
Hunted + Gathered, located in Melbourne’s Cremorne, makes handmade paleo chocolate from cacao beans imported from Ecuador and Dominican Republic, and also produces grass-fed beef jerky and organic droëwors. There is a priority on fair-trade and the wellbeing of the cacao growers, whilst also leaving a small ecological footprint on the environment.