In many restaurants, the question “still or sparkling?” is asked without much thought. However, as water quality concerns in South Africa continue, ranging from unreliable municipal supply to localised contamination, bottled water is becoming more than just a mealtime afterthought. For hospitality venues, the water served at the table is increasingly seen as a marker of both safety and standards.

Yet not all bottled water is created equal. Behind the label, there’s a wide variation in source protection, testing, packaging, and environmental responsibility.

In South Africa, the South African National Bottled Water Association (SANBWA) sets some of the strictest bottled water production protocols, aligning with local health regulations and international best practices. Bottled water brands must meet rigorous criteria to carry the SANBWA mark.

This includes:

• Protected water sources, whether spring, mineral, or processed, must be shielded from contamination.

• Microbiological testing is conducted at multiple stages—from source to bottling—to ensure the absence of harmful bacteria or pollutants.

• Approved packaging materials must be BPA-free and food-grade, with protocols in place for hygiene, storage, and shelf-life.

• Full traceability, allowing each bottle to be tracked from its source to the shelf.

• Sustainability practices that reduce energy and water use, support recycling, and eliminate unnecessary plastic waste.

As demand for eco-conscious options grows, so do attempts to offer “greener” alternatives. However, not every sustainable-sounding solution delivers on its promise. Biodegradable bottles, for instance, are not recyclable in South Africa. Once in the recycling stream, they can damage sorting machinery, increase costs, and ultimately still end up in landfills.

Another grey area is the practice of in-house bottling and refilling. While well-intentioned, this method does not comply with South African food safety regulations. If water is bottled and served—whether still or sparkling—it’s classified as packaged water and must meet all the legal standards of commercial bottling facilities, which restaurant environments cannot provide.

What does this mean for the industry?

For restaurants, the type of water served is no longer just a matter of taste—it’s about transparency, compliance, and customer trust. Using SANBWA-accredited bottled water is one way venues can ensure the product on the table meets food safety regulations and sustainability benchmarks.

As SANBWA CEO Charlotte Metcalf explains: “Water is not a neutral item on the menu. It reflects a restaurant’s values around quality and care. Serving safe and responsibly bottled water for the hospitality industry signals attention to detail and commitment to customer wellbeing.”

With health-conscious diners and rising environmental scrutiny, restaurants that take bottled water seriously may find it pays off in customer confidence and operational integrity.

For a list of SANBWA-accredited suppliers, restaurants can visit the organisation’s website or check for the SANBWA logo on bottled water packaging.