Striding into sustainability this Earth Day


Around 45% of consumers are now actively interested in buying products that are better for the environment, with four out of ten keeping environmental issues in mind when purchasing.

With brands pushing boundaries and presenting bartenders with what they need to raise standards, the message ‘little steps make a big difference’ has never been more fitting when it comes to in-venue action. 

Ahead of Earth Day on April 22nd, Becky Davies at Ten Locks, and fellow industry bods, share their tips on how to boost the environmental credentials in venue, and what to serve to woo conscious consumers. 

1. Appoint an eco-officer in chief 

Have a dedicated point person and ensure the whole team knows about their role and its importance. The trade is bursting with natural born leaders, self-starters and proactive people who care about their work, so inspire one team member to take charge of easily implemented actions and rallying the troops. Overtime, small acts will become part of the everyday for all team members… and then you can up your game! – Becky Davies 

2. Back the right brands

I’ve seen first-hand how bars hunt out incredible spirits and craft brands with real authenticity. Many are going a step further, and sourcing brands that are actively considering their impact to the environment via sustainable working or production practices or giving back to a charity. Getting behind those that are taking strides forward is an easy way to create to a better drinks industry. – Becky Davies  

3. Education is king  

Have a hard look at your range and drinks menus and question if simple edits can make a difference to your bottom line and environmental footprint. Start by having one amazing brand on a pedestal – get everyone behind it and excited about it. – Becky Davies 

4. The right stuff  

Invest in a dehydrator. They’re a relatively cheap piece of equipment that can help to reuse ingredients, whether it aids in making a garnish or drying out a ‘waste’ product from an infusion to be used again. It also fuels creativity – sometimes we just dehydrate ‘waste’ products to see what they can be reused for. – Johnathan Moncur, bartender at Manchester’s Speak in Code

5. A zero waste mindset    

Place a zero-waste mindset at the heart of your drinks creation. I always aim to repurpose ingredients from behind the bar and seek to use all elements of it rather than it going to waste. – Rachel Orange, bartender at Schofield’s Bar, Manchester 

Previous Kopparberg adds new limited edition mixed fruit tropical to its premium cider range
Next Introducing new Fentimans Rose Lemonade