Canadian restaurants and bars are setting the benchmark for Zero Waste Month, a new global initiative aimed at reducing food waste.
The program has been launched by Flor de Caña, a carbon-neutral and sustainably produced premium rum. It invites eco-conscious bars, restaurants, and consumers from around the world to join forces to reduce food waste throughout the month of July, one sustainable cocktail at a time.
More than 30 countries are participating in the inaugural year of the initiative and Canada is leading the way. 29 (and counting) restaurants and bars are currently set to participate, more than any other country. Those include bars such as L’Abbatoir, Keefer Bar, Pourhouse, Chambar, Nightingale, and more.
“The Canadian hospitality industry has demonstrated such an outstanding commitment to reducing food waste through sustainable cocktails,” said Chris Mosey, Canadian Brand Ambassador for Flor de Caña Rum. “Restaurants have run internal cocktail competitions and worked closely with the kitchens to develop some of the most ingenious and mouth-watering cocktails that are all sustainably produced.”
From Banaquiris that use the entire banana including the peels to rescued greens incorporated into cordials and strawberry compotes made from pulp, Canada’s bars and restaurants have pulled out all the stops.
Flor de Caña is the world’s only Fair Trade and Carbon Neutral-certified rum and says it is committed to working hand-in-hand with the bartending community to raise awareness surrounding the issue of food waste.
A full list of all participating Canadian bars and the recipes for their sustainable cocktails can be found at www.zerowastecocktails.com. The site also offers videos of world-renowned bartenders, practical tips to reduce food waste in daily life, and information on how bars and restaurants can join this cause.
The Zero Waste initiative is supported by Food Made Good, a global non-profit that promotes sustainability within the foodservice industry. “Working with an ambitious, outward-looking and creative partner like Flor de Caña is the most effective way we can accelerate progressive practice across hospitality, making bars and restaurants a part of a global sustainability solution,” said Simon Heppner, CEO of Food Made Good Global.