Canadian restaurants and bars are setting the benchmark for Zero Waste Month, a new global initiative to reduce food waste.
The program was started by Flor de Caña, a premium, carbon neutral and sustainably produced rum. It invites eco-responsible bars, restaurants and consumers 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 initiative’s inaugural year and Canada is leading the way. 29 (and more) restaurants and bars are currently set to participate, more than any other country. These include bars such as L’Abbatoir, Keefer Bar, Pourhouse, Chambar, Nightingale, etc.
“The Canadian hospitality industry has demonstrated an exceptional commitment to reducing food waste through sustainable cocktails,” said Chris Mosey, Canadian Brand Ambassador for Flor de Caña Rum. “Restaurants have held in-house cocktail competitions and have worked closely with kitchens to develop some of the most ingenious and mouth-watering cocktails all produced in a sustainable manner.”
From Banaquiris that use the whole banana, including the peels, to recovered greens incorporated into syrups and pulp-based strawberry compotes, bars and restaurants across Canada have done it all.
Flor de Caña is the only rum in the world certified fair trade and carbon neutral and says it is committed to working hand in hand with the bartending community to raise awareness about the problem of food waste.
A full list of all participating Canadian bars and their sustainable cocktail recipes can be found at www.zerowastecocktails.com. The site also features videos from world-famous bartenders, practical tips for reducing daily food waste, and information on how bars and restaurants can join the cause.
The Zero Waste initiative is supported by Food Made Good, a global non-profit organization that promotes sustainability within the restaurant industry. “Working with an ambitious, outward-looking and creative partner like Flor de Caña is the most effective way to accelerate progressive practices in the hospitality industry, making bars and restaurants part of a global solution to sustainable development, ”said Simon Heppner, CEO of Food Made. Bon Mondial.