Mixologists are making significant strides in inventing innovative drinks. The days of topping with charcoal powder or a slice of lemon are long gone; Today’s cocktail revolution is fascinating to watch and even more fun to create. Compounds and shrubs, soy lecithin foam, handmade hydrosols for mists, smoke bubble flavor blasters, and cloud cocktail concepts are the latest trends, and High Ultra Lounge in Bangalore is one of the top lounge bars to embrace them.
While we talk about these fantastic ways to take mixology to a next level, are we really thinking about our mother nature and the carbon footprints we are leaving being working in the food and beverage business?
And the answer is Yes! Through having Sustainable and Zero Waste Cocktails on our menus!
How is food wastage affecting the earth?
Food waste or loss occurs throughout the food supply chain, such as production, processing, distribution, retail and food service sales, and consumption. According to the analysis, 931 million tonnes of food were wasted globally in three different sectors: 61% from households, 26% from the food service industry, and 13% from retail. Food waste contributes significantly to agriculture and has a negative impact on the environment.
What is the solution? Sustainability principle!!
“Avoidance of natural resource depletion in order to maintain ecological balance,” one definition reads. Simply put, it is the efficient use of resources that is essential for ensuring food supply for future generations and minimizing environmental damage.
How to use Sustainability in Bar World?
Even though we strive to provide unforgettable experiences for our discerning travellers and today’s global tribe, we are leaving carbon footprints. Here is what we can do as responsible bar fraternity representatives to contribute to the greater good.
Go Local for Vocal:
Look for fresh and locally produced ingredients for cocktails. This way, we can save money on logistics while also helping local farmers and limiting the use of vehicles that contribute significantly to pollution. Both objectives are met in this manner, assisting in the creation of a sustainable future while also providing the customer with a freshly made glass of delight.
Squeeze the ingredient left right and center- Zero Waste! E.g
- Making Dehydrated Garnishes from orange, lime, pineapple, and apples
- Infusing sugar and citrus peels to make Oleo Saccharum
- Making homemade syrups and compotes.
- Making Hydrosol from flowers, roots, barks, or even fresh mint for your mists.
Reuse what they call Trash or Garbage:
- Pulp, skins, peeps, pits, seeds, leaves, stems, roots, and shells are normally discarded but can be creatively transformed into cocktails.
- Syrup made from used coffee grounds from the café can make a fantastic alternative to your expensive coffee liqueurs.
- Try making Tepache – a fermented low-alcoholic drink from the waste of pineapple shells
Grow your own Herb and Flower garden:
Growing your own mint, edible pansy flowers, rose flowers, thyme, and rosemary will give you a sense of accomplishment while saving money.
Choose the right booze:
Try to use alcoholic brands that use sustainable practices in harvesting, fermenting, distilling, and packaging at a vineyard or distillery, or who are otherwise contributing to the cause of going sustainable, for example, Remy Martin Cognac.
- Instead of using plastic or paper straws, try using rice straws ( We already have them at Sheraton Grand Hotel at brigade Gateway)
- Plastic bottles are a no-go. (As a Marriott International initiative, we have started a glass bottling plat on premises where we recycle glass bottles used throughout the hotel.
- Instead of using Sun boards or handing out flyers to promote an event at your bar, use digital creatives and distribute them on social media or show them on your lobby TV.
Well, waste will inevitably occur, but let’s make the effort to Go Sustainable and do our small part to improve the quality of life on Earth, encourage the growth of flora and fauna, and extend the lifespans of our future generations #Let’s pledge to Go Sustainable!
