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 →

The last time I checked there was no recycling program (that I noticed) for Brita water filters in the US. Either I missed it or it wasn't in place yet. Long story short, now you can recycle the filters: This comes from a partnership with TerraCycle Once per year, you can get a label to use for free shipping of filters It must be a minimum of 5 pounds of filters - so ask your friend group, coworkers, neighborhood group, etc. to chip in and mail them all at once. Go here to sign up. Read more →

I've been reading a few sustainability books, most of which were written for consumers rather than bartenders, and am sharing a few notes on them, or highlights of things I found interesting. How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet by Sophie Egan This book is geared toward the consumer rather than the bartender, so it may not change much about how you order for the bar. As a consumer resource I found it to be impressively useful and revealing, and balanced: no blind fear of "toxins" here. According to... Read more →