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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 →


Compostable Plastics for Liquor Bottles Pros and Cons

An article in PlasticsToday is called "Bacardi’s Foray into Sustainable Packaging Has Some Challenges." It talks about compostable plastics that the company has announced they'll be switching to within a few years. While probably not the exact type of compostable plastic that compostable take-out food containers are made of, they're related, or rather they could have related problems. Recyclable plastic can go into recycling bins. Compostable plastic can be composted in gardens, or put into industrial/curbside compost bins only in some cities. I checked with my city, San Francisco, and their website says that "Products clearly labeled “Compostable”" can go... 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 →