packaging Feed

Sustainability in Booze News, May 2021

Here are some stories on sustainability in the booze world you might want to read: Why Packaging Is Wine’s New Sustainability Frontier, Liquor.com 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. Why Spirits and Wine Producers Are Turning to Regenerative Farming, Liquor.com "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... Read more →


A Publication About the Environmental Impact of Spirits and Bars

I was sent an email with a publication made by Ecochain, a company that can "measure your entire company’s environmental impact on material, product or process level and take the most effective measures." It's a quick and good read on some of the topics impacting our industry. The table of contents is in the first image below. They released an online magazine Spirits of the future: How sustainable changemakers are turning the liquor industry upside down that features some examples of producers and bar/event owners in the industry. You may recognize a few of them such as Avallen Calvados, Good... Read more →


The Sustainability of Paper Liquor Bottles

I recently came across this story in Packaging Digest, which is called "Are Paper Bottles Sustainable and Practical?" It features an interview with Lux Research Associate Drishti Masand. It addresses several of the issues I've been thinking about with paper bottles, as a few brands have announced they'll be moving some of their packaging to paper bottles. We'll start with his conclusion: Many companies are adopting solutions that solve the issue of plastics waste; however, they create a new set of sustainability challenges. All the alternative materials solutions have a separate set of problems associated with them; thus, they simply... Read more →


Sustainability Booze News: September 23, 2020 Edition

Here's a round-up of sustainability news catered to the cocktail audience. Not a single part of a fruit goes to waste in Bar Trigona's new cocktail menu “Sustainability has always been part of Bar Trigona. From the beginning, we’ve tried to be as sustainable and environmentally friendly as possible, from only using ingredients produced locally, to reducing packaging and waste at the bar, ” says head bartender Ashish Sharma. The new menu, titled The Life Cycle Of Fruit, focuses on how you can reduce, reuse and think differently about fruit. The drinks revolve around four fruits – mango, jackfruit, mandarin... Read more →


Rooftop Gardening, Beekeeping, Composting for the Bar at Charlie Parker's in Sydney

Charlie Parker's is a cocktail bar downstairs from restaurant Fred's in Sydney, Australia. Above both of them is a rooftop garden where they have a 20,000-resident beehive, lots of edible produce, and composting. Our compost bins take care of 90% of all bar waste and our top to tail plastic free approach has seen major success from exclusively using grain straws (or no straws), to all drink prep being stored in food safe mason jars that double as epic sous vide vessels. Our garnishes are made out of the by products from our preps and, our citrus soda is the... Read more →


Bar and Booze Sustainability News, July 2020

A few recent stories relevant to sustainability for bars and bartenders. Bar Trigona’s New Cocktail Menu Featuring Tropical Fruits Is Its Strongest Yet "After such a long hiatus, our menu marks a time for renewal. We’ve not kept a single drink from our previous menu," announces head bartender Ashish Sharma. "What I did was to pen down 11 different fruits that you get year-round in Malaysia. Bartenders Emirul, Joe, Marcus and Shawn then invented three cocktails using one fruit each. The point is to showcase the varying stages of a fruit's life cycle. One might encounter fresh juices or purées... Read more →


Use Wooden Liquor Bottle Boxes for Smoked Cocktails

Stefan Huebner of Dot Dot Dot in Charlotte, NC uses liquor bottle boxes to create a diorama for smoked cocktails. He writes: We repurposed Booker's Bourbon boxes for our smoking boxes. We put a metal ramekin inside with pecan wood and smoke it, put the glass in, and close the lid. An Instagram image of the drink is below. If you can't see it, follow this link. Read more →