Flor de Caña, a carbon neutral and Fair Trade certified premium rum, is joining forces with eco-conscious bars and consumers around the world to help reduce up to 15 tons of food waste globally.
The Zero Waste Cocktails initiative sees Flor de Caña work with the bartending community in more than 30 countries to create sustainable cocktails and adopt sustainable practices in everyday operations.
As part of this campaign, Flor de Caña has partnered with the Sustainable Restaurant Association (SRA), a global non-profit that promotes sustainability within the foodservice industry, to offer participating venues a practical ‘sustainable bar handbook’ and sustainability masterclasses with industry experts.
“We’re proud to continue in partnership with Flor de Caña on the Zero Waste Cocktails campaign which excites and engages thousands of bar staff and customers globally on an issue of huge importance”, said Juliane Caillouette-Nobel, Managing Director of the Sustainable Restaurant Association.
Zero Waste Cocktails is also supported by Danil Nevsky, founder and CEO of Indie Bartender, who will work alongside Flor de Caña to research and compile best practices from the world’s top sustainable bars, which will later be shared with the global bartending community.
In Australia, you can enjoy a Zero Waste Cocktail at the following participating venues with more to be announced over the coming months.
• Victoria: Frederic Restaurant, Manhattan Bar, Hats and Tatts, Bomba Bar, Hazel Restaurant, Bar Liberty
• New South Wales: About Time, Kittyhawk
In 2021, the Zero Waste Cocktails initiative surpassed its goal of reducing nine tons of food waste, reaching a total of 10.4 tons globally with the support of more than 400 bars and restaurants in 22 countries.
