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I wouldn't say it's just a new trend, it's an action that will change tomorrow and that will change the way you see things.

The meaning of eco-sustainability is precisely this:


This new way of creating drinks is not only a pleasure for the palate but also a new research for the transformation of the ingredients, to make them reusable once again, is a great stimulus for Mixology who want to experiment and create something new.

This new concept of transformation therefore opens up an immense world of new ideas, new techniques, new processing machines that can leave an evolutionary heritage to the new generations, sensitizing them not only to personally but above all to wanting to respect the ecosystem and contribute to a legacy of value to the next generations.

This new line of thinking gives you the opportunity to develop an exceptional sensitivity that you never imagined before.

To make you understand more concretely, a bar that uses a bunch of bananas a day contributes to generating 125 kg of CO2 emissions per year.

Or, 9000 km is the average distance that Brazilian limes travel to get to Italy.

In 2019 the country consumed 40,000 tons of limes, this implies an important CO2 emission only by highlighting transport.

What is certain is that the GLOBAL bar and restaurant industry is wasteful: we use and waste too much water, food, plastic and energy.

But how can you make cocktails sustainable?

There are many elements to pay attention to:

Ice, how much ice are you using?

Decorations, are the toppings you use edible or inedible?

Can excess fruit be reused in bitters or syrups?

Where does the product come from?

Are the fruits and vegetables used seasonal and grown in the place where you are?

Here we are, some tips to activate your sustainable plan.

No. 1 Reuse and: find clever ways to reuse the toppings and reuse the scraps of cocktails, the ones you normally throw away, for syrups you will find that a world opens up for you.

For example, peel citrus fruits before squeezing them and use the peel to make oleo-saccarum.

This is about a change of mentality. Mint stems and citrus peel to infuse bubble-free Prosecco.

# 2 Get local and seasonal.

Don't search for exotic fruits or vegetables to create your drinks, take advantage of the wealth of products at your fingertips.

If you need exotic sourced ingredients, be sure to use those products from root to fruit.

# 3 Dehydrate: The expiration date of dehydrated products increases enormously and once again reduces food waste.

Attention, use low energy impact transformation appliances.

# 4 Cut down on perishable goods: Cut down on fruit or herbs ... cordials and syrups help reduce waste.

# 5 Ice: reduce the use of ice…. Create pre-batch cocktails that are chilled in refrigerators.

# 6 Water, wasting water is one of the most common bar habits.

Foot taps and pressure washers help save water.


# 7 No Martinis glass, martinis glasses use more space in glass washers, thus using more energy and water than highball, old fashion and Nick & Nora.

# 8 No Plastic: Get rid of it all! straws is quick and easy.

# 9 Reuse Flat Champagne: It should be reused before it oxidizes rather than discarded. When a consumer reads "champagne cordial" or "champagne foam" on a cocktail menu, they don't think the Champagne was made up because it was flat.

They read "Champagne" and think about luxury. Win Win.

This is All, as far as sustainability is concerned, even if there is much more to say, especially about the transformation process.

I would like to reveal to you all the tricks and systems of transformation, to help you create your bar or your menu or your sustainable cocktail.


it is a delicate concept that does credit to the people who apply it

and at the same time it is a very stimulating approach.

The decisions you make today generate tomorrow, not only yours but also the generations to come.

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