Here are some stories on sustainability in the booze world you might want to read:
How producers are choosing locally-made glass, lighter bottles and aluminum cans, and less-wasteful packaging.
Bartenders Guide to Foraging Nettles, DiffordsGuide.com
And how to make nettle cordial.
"A new laser-focus on the rhizosphere—the soil and its microorganisms—by farmers and winemakers is analogous to the surge of interest in the human microbiome among nutrition and health advocates, with the producers linking soil health to the overall wellbeing of the farm and even the planet. It’s a movement that has been gathering steam for more than a century and is currently feeling increasingly urgent amid climate change and the resulting increased incidents of unpredictable weather."
"Rescued banana peel mightn’t sound appealing, but Whiley rests the skins in rum and distills peanut butter to create a caramelly-rich tribute to the Old Fashioned, topped with a plantain crisp. It’s the same with the Wimbledon Gimlet. Pickled strawberries plus cordial made from leftover ricotta whey Whiley has fermented since last March? No thanks, you might say. But combine it with vodka and bartending magic and it tastes like strawberries and cream."
"Yet there is a dark side to to-go cocktails — one that grows in clarity as we slowly inch our way toward the pandemic’s end. While the practice is noble on paper, it has a problem with plastic. The environmentally unfriendly material tends to be the container of choice for mobile Manhattans and on-the-go Old Fashioneds for reasons ranging from state-driven mandates requiring plastic to-go containers, to simple cost effectiveness."