Zero Waste Month Encourages Sustainable Cocktail Creation
Laura McQuarrie — July 10, 2021 — Lifestyle
References: zerowastecocktails & prnewswire
Carbon Neutral and Fair Trade certified premium rum brand Flor de Caña is launching its first-ever Zero Waste Month campaign and it is inviting bars, restaurants and sustainably minded consumers to think about food waste when creating cocktails. The brand is working with global nonprofit Food Made Good for the initiative, as well as mixologists from over 30 countries.
Cocktail lovers are invited to create eco-friendly cocktails with Flor de Caña rum and repurposed food waste, and to get people inspired, the brand will be sharing tips and recipes on social media. The Banaquiri, for example, is a creation that makes the most of ingredients like pulverized banana flesh, which helps to make the base of the syrup. With this cocktail, 45 grams of food waste is reduced.
Cocktail lovers are invited to create eco-friendly cocktails with Flor de Caña rum and repurposed food waste, and to get people inspired, the brand will be sharing tips and recipes on social media. The Banaquiri, for example, is a creation that makes the most of ingredients like pulverized banana flesh, which helps to make the base of the syrup. With this cocktail, 45 grams of food waste is reduced.
Trend Themes
1. Zero Waste Mixology - Opportunity for bars, restaurants, and spirit brands to join the zero waste movement and create eco-friendly cocktails using repurposed food waste.
2. Sustainable Cocktail Creation - Call for sustainable cocktail creations to promote eco-friendliness and reduce food waste in the hospitality industry.
3. Food Waste Reduction Campaigns - Movement to reduce food waste in the hospitality industry by creating eco-friendly cocktails with repurposed ingredients.
Industry Implications
1. Food and Beverage - Opportunity for bars and restaurants to adopt sustainable practices and reduce food waste by incorporating eco-friendly cocktails in their menus.
2. Alcohol - Opportunity for spirit brands to create and promote eco-friendly and sustainable products to address the rising consumer demand for sustainable practices.
3. Nonprofit - Opportunity for nonprofits to partner with hospitality industries to promote eco-friendly cocktail initiatives and reduce food waste through sustainable practices.
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