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7 months ago

Monday 22nd February 2021 - 12:00pm EST

#222Day

Watch a recap of our webcast discussing the extraordinary science and amazing potential of UVC 222 with a unique #222Day celebration on 2/22 2021!

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#222Day

UVC 222 Stories

Aaron Koelsch

Aaron Koelsch

President and CEO

“At Koelsch Communities, our number one quality standard is ensuring the safety of our residents, staff and visitors. When we found an opportunity to partner with Healthe to further strengthen the safety protections we have already implemented, the decision for us was an easy one.”

Collette Gray

Collette Gray

President and CEO of ISL

“The well-being of our residents, associates and guests is our top priority. Healthe’s innovative products utilize scientifically proven methods to inactivate pathogens and provide additional layers of sanitization beyond the significant protective measures we already have in place. Our hope with installing this leading-edge protective technology (Healthe Entry™) is not only to provide a cleaner and safer environment, but also to give our residents, associates and eventually guests comfort and peace of mind.”

Elizabeth Wright

Elizabeth Wright

Founder

“Our top priority is the health and safety of our residents and staff. They are our family. Time with loved ones is precious and healing for our residents – we wanted the most innovative solutions in place to protect them and prioritize their safety during this pandemic. Our hope is that community living facilities, schools and businesses throughout Minnesota will look to us as a model to replicate.”

Jeffrey Abramson

Jeffrey Abramson

Partner

“As COVID-19 evolves and the new strains emerge, our viral mitigation strategies are not only an integral part of the our immediate response, but help us reimagine the healthy building of the future. That is why we have invested in a number of state-of-the-art technologies, including Healthe’s layered soluitions.”

Michael P. Delaney

Michael P. Delaney

Chief Aerospace Safety Officer and CTI Leader

“The UV wand is designed to be more effective than similar devices. It quickly disinfects surfaces on an airplane and further strengthens other layers of protection for passengers and crew. Boeing spent six months transforming an idea for the wand into a working model and Healthe will now take that prototype and make it available to the world at large.”

Nick Stone

Nick Stone

Founder and CEO

“The wellbeing of our staff and our locals is the top priority as Bluestone Lane continues to reopen stores. We’ve been early to adopt technologies such as mobile ordering to help keep our locals safe, and Healthe’s Far-UVC 222 lighting is another technology that will help to ensure safety through ongoing sanitization as we reopen our doors to New Yorkers, starting with two of our largest cafés.”

Scott Shaw

Scott Shaw

Partner ARP

“When it comes to protecting our guests and employees, we are not leaving anything to chance, especially as a rapid rise in COVID-19 cases puts new restrictions on the hospitality industry. Thanks to Healthe, we will have an added layer of protection to complement the existing technology we have in place to help protect our staff and patrons as well as keep our restaurants safely open for business.”

Scott Tannen

Scott Tannen

CEO and Founder

“The health and safety of our customers and our community is top priority for us and we’re proud to implement Healthe’s advanced sanitizing technology in our retail stores to ensure just that. At Boll & Branch we make decisions with people and the common good in mind. This technology will allow our customers to shop and test our product safely, and with the utmost peace of mind.”

Thomas Nye

Thomas Nye

General Manager and Master Winemaker

“Of utmost importance to us is that we provide a safe environment, so our guests and employees have the opportunity to feel a sense of normalcy and well-being that has been shaken by COVID-19. We are excited to deploy this technology and to obtain the added peace of mind it will provide. The installation comes at an especially critical time for restaurants in the Midwest and throughout the country as outdoor dining ceases to be a viable option and diners head indoors.”