Mo' Waste Mo' Problems

Hi everyone and welcome to the interview and analysis corner! This week, we’re going to hear from our resident beverage industry specialist and operations master: Megan Dewhirst!

She’s giving us her thoughts on how bars are dealing with food waste and how a zero-waste goal, especially in the hospitality industry, is harder than it looks. Let’s dig in.

Hi everyone, Meg speaking.

This week, I wanted to explore how bars are trying to become more sustainable and, luckily, I was able to get some pointers from Tom Kirk, a key driving force behind one of the most sustainable bars in the UK: Below Stairs. 

Understanding The Problem

I was initially surprised as to the full extent of food waste in the beverage industry. On the surface, you rarely see people with unfinished drinks.

But after doing some more in-depth research, I found that to be wildly untrue. For example, I found that one kilogram of wasted lemon garnishes (like the lemon twist balanced atop your favourite cocktail) amounts to about the same carbon emissions as a 20-minute car journey.

Multiply that by the number of bars there are - over 10,000 in the US alone - and the true scale of food waste in bars starts to reveal itself.

The Solution

However, many bars across the world are pushing for new ways to become entirely zero-waste.

In the case of Below Stairs, the team made COASTERS out of receipts, citrus piths, and miscellaneous bar waste!

As Tom told me, while this kind of innovation was created as a result of financial constraints, the point remains: zero waste doesn’t always “require cutting edge technology”, but rather an awareness of the process and a utilisation of the things around you.

In fact, from coasters to homemade cleaning liquids, Tom said there are lots of changes you can make. You just have to do the research.

You could use refillable lamps, switch from paper rolls to cleaning cloths, or email receipts instead of printing them. Small changes can make a HUGE difference.

On The Menu

On top of that, sustainability can also be financially beneficial.

The team at Below Stairs noted how learning to use all aspects of fresh produce is key, with byproducts from one drink often being able to feed the garnish or ingredients of another.

You can use the leftover pulp from pineapples to make pineapple cordial for another cocktail or peel your lemons before juicing and use those peels to create delicious lemon oleo. And it doesn’t stop there!

Below Stairs has centred their menu on this approach which allows them to spread the costs of certain ingredients across multiple products.

Nothing’s Perfect 

It has to be said, though, nothing is always going to go your way. A bar may never be fully aware of its WHOLE carbon footprint.

Whether it’s buying products to meet regulatory standards or using a supplier that’s not 100% honest, roadblocks are inevitable.

It’s never going to be zero waste, zero problems. 

My Thoughts

When I asked Tom for a final takeaway, he simply said “you have to actively engage with how you operate to make meaningful change. Start with what you can do with what you have and go from there.”

And, really, that’s all it is: everyone playing their part. 

One bar owner may source locally, one bar manager may start repurposing discarded fruit pulp, and a server may suggest swapping candles for refillable lamps. It can be that simple.

Despite myself never being in a position to change the direction a company takes, even I have been able to make a suggestion or two that has resulted in a small win.

It just comes down to trying to understand the business you’re in and doing what you can with the tools you have!