5 tips for summer sustainability

THE AMOUNT OF WASTE THAT IS PRODUCED BY THE HOSPITALITY SECTOR, AND THE ENVIRONMENTAL IMPACT THIS CAN HAVE, NEEDS TO BE AT THE FOREFRONT OF ALL OPERATORS’ MINDS. WE’RE ALL LUCKY TO BE PART OF AN INDUSTRY THAT LEADS THE WAY IN CREATIVITY AND DEVELOPMENT, SO IT’S IMPORTANT THAT THIS SPILLS OVER INTO SUSTAINABLE INITIATIVES TOO.

We kick off our sustainability focus with five ways that venues can improve over the summer months:

Source Local Ingredients

Sourcing ingredients locally can reduce the carbon footprint associated with transportation, and also support local farmers and businesses. Bars can work with local farms and producers to source fresh ingredients for many areas of their business, especially including their drinks and food menus.

Compost Organic Waste

Bars generate a lot of organic waste from fruit and vegetable scraps, as well as leftover food and drink ingredients. By composting this waste, bars can divert it from landfills and create nutrient-rich soil for community gardens and farms.

Energy

Venues can reduce their energy consumption by switching to energy-efficient lighting and appliances, such as LED bulbs and Energy Star-certified refrigerators. This not only reduces the bar’s carbon footprint, but also saves money on energy bills. A lot of sustainable practices will also help to reduce the costs in your business and, therefore, boost profits.

ENVIRONMENTALLY-FOCUSED EVENTS

Hospitality establishments can use their platform to educate customers on environmental issues and promote sustainable practices. Hosting events such as beach clean-ups, recycling drives, and sustainable cocktail-making workshops, can raise awareness and inspire action. This will also help you bring in a new audience of eco-conscious consumers who choose to spend their money with businesses who keep the environment in mind.

Water

Venues can use less water in the summer months by implementing several water-saving measures. One approach is to install low-flow faucets and toilets, which can reduce water usage by up to 60%. Another approach is to monitor and repair leaks promptly to prevent water wastage. You can also reuse water from ice buckets or bar sinks to clean floors and equipment. Additionally, bars can serve drinks in pitchers or carafes instead of individual glasses to reduce the number of glasses that need to be washed. By adopting these measures, venues can significantly reduce their water usage, save money on water bills, and promote sustainable practices.

You’re not going to become completely carbon neutral overnight, so starting by implementing some small, easy steps will really make a difference and get you started on your journey towards saving our planet.