STOCKHOLM, Nov. 15, 2018 /PRNewswire/ --The problem with
bar waste is real. The bars in London alone produce 800 000 tons of waste
every year. 'The Green Hustle' is a new initiative with the mission
to reduce bars waste. The initiative aims to inspire bartenders to
be more sustainable by teaching fun and simple "hustles" that they
can instigate today.
"Very few consumers associate bars with sustainability, but I
think we will soon see the awakening of a more responsible
cocktail-era. And reducing waste is pretty simple. Turn disregarded
fruit into stock, ditch the plastics, start composting – and join
the movement", says Bex Almqvist,
Co-creator of the Green Hustle and Global Marketing Manager On
Trade at Absolut Vodka.
The conversation about food waste and sustainable practices in
the restaurant has been prevalent for a while. Just recently, the
movement has also slowly been making its way into the bar world,
with bars such as Dandelyan (London), Honeycut (Los Angeles) and Trashtiki (pop-up) as
forerunners. And the challenge with bar waste is real. The 800 000
yearly tons of bar waste in London
only is more than the combined weight of the city's total
population. One plastic straw takes 200 years to decompose and
about 8,5 billion straws are wasted in the UK alone each year.
There are 50 000 bars in the UK, 60 000 bars in the US and 260 000
in Spain - that is a lot of
waste.
The Green Hustle is a new global bartender engagement platform
initiated by former bartender Bex
Almqvist together with the anti-waste bartender duo
Trashtiki and bartender Hampus
Thunholm from renowned restaurant Fäviken in Sweden. The Green Hustle aims to inspire and
enable bartenders around the world to be more sustainable in the
bar by showcasing ready-to-implement tools and benefits in a fun
and inspiring way. The initiative currently lives online at
www.thegreenhustle.com and in seminar format, but will soon expand
into new channels. See next page for inspirational tips for
reducing bar waste, some low-waste cocktail recipes and for a list
of best practice-bars where you can have delicious cocktails
without being wasteful.
"The Green Hustle is all about inspiring bartenders to get
involved in applying easy, ready to be implemented hacks in their
bars, that in the end of the day is both beneficial to the
environment, our industry and their bottom line. The program is
created by bartenders for bartenders with the objective to
instigate change. Sustainability is an overwhelming topic, we hope
with the Green Hustle to make it less daunting and more accessible
for everyone – the smallest act can make a big impact and you can
have fun and be inventive along the way", says Bex Almqvist.
Sustainability has been a priority for Absolut Vodka from the
start. Having one the most energy efficient distilleries in the
world, they generate 96% less CO2 emissions per liter than the
average distillery. Absolut is something rare in the world of
vodkas, as it is a one source vodka. This is not only a quality
guarantee, but a prerequisite for environmental work that results
in complete control from seed to bottle.
Watch the film "The S-word" about Bex and her passion for
sustainability here.
The Green Hustle lists...
7 ways to save the world - drink by drink
A few simple examples of what you can do in your bar today,
these are tips that can be instantly instigated.
- Turn disregarded fruit into stock: Citrus is the most
common, and most wasted ingredient, and to bartenders what bones
are to chefs. So get stewing and make some citrus stock.
- Ditch the plastics: Forget plastic straws: use tasting
spoons instead when taste testing and definitely don't use anything
but compostable or recyclable straws in drinks!
- Recycle: Recycle glass. Recycle paper. Recycle tin cans.
Recycle everything you can get your hands on.
- Refreeze/Melted ice: refreeze melted ice at the end of
the night and use it the next day. It has already been filtered so
the hard part is done for you.
- Composting: But better than that, start getting your
mind focused on composting, it's like the ultimate Green Hustle
Level Up for any bar.
- Put a lid on it: Put lids on your bins, and use landfill
stickers and marine life stickers on your bins.
- End single-use ingredients: Think of your ingredients as
a whole and think of how many ways it can be used. Take a lemon for
example, you can juice it, pickle it, peel it and use it as a
garnish.
7 sustainable bars
- Dandelyan, London
- Cub, London
- Broken Shaker, Miami
- Native, Singapore
- Honeycut, Los Angeles
- Svartklubb by Fäviken, Åre
- TrashTiki, pop-up
6 low-waste cocktails:
http://www.thegreenhustle.com/en/drinks/
Contact:
For more infortmaion, please contact:
Ulrika Lövdahl, Senior Manager Corporate Communications
Phone: +46-70-347-7187
Email: ulrika.lovdahl@pernod.ricard.com
This information was brought to you by Cision
http://news.cision.com
http://news.cision.com/the-absolut-company/r/saving-the-world---cocktail-by-cocktail,c2669545
The following files are available for download:
http://mb.cision.com/Main/17737/2669545/943137.pdf
|
Press release
PDF
|
http://mb.cision.com/Public/17737/2669545/ab8970f152bdef18.pdf
|
Bex Almqvist bio ENG
1
|