Home' Bars and Clubs : BAC MayJun 2016 Contents bars&clubs 5
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30TH SEPTEMBER 2015.
HOW GREEN ARE YOUR
The "sustainability" buzz word has
been floating around for a good
few years now, but 2016 has seen
it move very much to the forefront
of discussion throughout the global
Chatting with Alissa Gabriel -- head
bartender at EDV Sydney and the 2015
Bacardi Legacy Australia champion
-- recently was eye opening, as she
explained the process she had gone
through to create a Tapache out of
compost, using up every bit of scrap
possible to make the final product.
The concept of green bars was
also touched on at this issue's
Round Table where I sat down with
bartenders, brand reps, and bar owners
to discuss the future of the industry.
The consensus was that sustainability
has got to be more than just a buzz
word. It's something that needs to be
addressed across the industry.
In fact, even our cover model
this issue has a lot of thoughts on
sustainability and how it can be worked
into everyday bar operations. Not only
does he have the best 'resting bitch
face' in the business, Charlie focused on
the concept of using whole ingredients
and closing the circle to inspire one of
the drinks that propelled him to the top
of Australia's World Class competition
for the second time.
The international push toward
greener bars has also gone mainstream
with Tales of the Cocktail's new
Sustainability Award seeking to
recognise the people in the bar industry
who are leading the way in their own
venues as well as encouraging other
venues to follow suit.
According to Ryan Chetiyawardana,
founder and owner of White Lyan and
Dandelyan, who is himself a passionate
advocate of sustainable bar practices,
the promotion of greener bartending is
something the whole industry needs to
"Not only will this celebrate those
who are taking the necessary steps to
make this part of their business, but
those who are spreading information
and education so more people can
adapt to make it part of their own too,"
"A greener and more sustainable
outlook is crucial for all industries,
but working with fresh produce and
across so many parts of the world, it is
paramount for the future of the food
and drink industry. This is something
my team and I are very passionate
about, so it is amazing to see it being
recognised by the leading voice in our
industry -- Tales of the Cocktail."
Chetiyawardana's bar White
Lyan, in London, is of course world
famous for using no ice, no perishable
ingredients, and no garnishes. Instead,
the sustainability-focused bar utilises
cocktails that are pre-batched and
stored in reusable bottles -- nothing is
wasted and everything is recycled.
It's a brave new world of bartending
that might seem a little extreme,
however when we live in a world that is
being choked by the sheer numbers of
plastic straws and stirrers that wind up
in landfill it starts to make sense.
Still not convinced? If you lined
up the 500-million straws used and
discarded each day in the US alone, the
giant straw created would be able to
wrap around the equator two-and-a-
There is also plenty of organic
waste from bars that may not get
composted like it should. Throw in the
amount of energy expended creating
ice and bars are starting to look a little
With his pre-batched cocktails,
Chetiyawardana removes the need for
his bar to have perishable ingredients
on hand 'just in case'. The refrigerators
in the bar are also kept at an optimal
temperature to serve the cocktails
without requiring ice in the glass.
Interestingly, the flipside of all
this prep is that White Lyan staff are
free to focus almost entirely on their
customers, given that there is no
intensive prep over at the bar when a
drink is ordered.
Yes, this extreme form of
sustainability isn't going to work in
every bar, however, there is plenty
that can be learned for improving the
day-to-day practices in bars across the
country. After all, we only get one shot
at saving the planet.
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