When we focus on sustainability in restaurants, we often think about the food on our plates and how it got there. However, there is an area of the restaurant that is often overlooked when discussing sustainability: the bar. With beverage offerings on the rise, there’s been a huge spike in creativity of ingredients, garnishes, and flare in cocktail creation. However we often don’t take into account how sustainable our beverage programs are.
To help get you on the right track with a mindful beverage program, Circular Foodservice has created their first thorough guide on sustainable bartending: The Bar Guide. This guide goes through detailed explanations of how to get started with a sustainable bar operation, resources to support you on the way, and a thorough checklist to keep track of your bar progress as you work towards the gold standard in sustainable beverage offerings.
Circular Foodservice is a consultancy that helps foodservice businesses adopt a more circular business model. They do this through assessing the business, and providing customized solutions and resources to reduce your environmental impact, improve employee wellbeing and increase your profits. The experts behind Circular Foodservice are Emily Robinson and Rebecca Godfrey, both two time graduates of the University of Guelph and past contributors to UGSRP when they were students. You can learn more about their consultancy below and be sure to download a copy of their amazing Bar Guide by clicking on the link above.
University of Guelph Sustainable Restaurant Project 