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#ZEROWASTEMONTH

About Zero Waste Month


Reducing food waste makes the world greener and more sustainable. It’s also a good way to help fight climate change. That’s why we at Flor de Caña, along with bars & restaurants around the world, have launched Zero Waste Month. A full month of delicious sustainable cocktails made from repurposed food waste. Together, our goal is to reduce up to 9 tons of food waste globally and help build a greener future for everyone.

What are Zero Waste Cocktails?

Delicious and sustainable cocktails made using food waste and other sustainable ingredients, while producing no waste in the process!

  • Flor de Caña Rum, a sustainably produced rum that’s Carbon Neutral and Fair Trade certified.

  • Food leftovers (apt for human consumption) and/or other sustainable ingredients.

  • Garnish made from repurposed scraps or leftovers!


Julio Cabrera



Bar:

Café La Trova



Name of the Zero Waste Cocktail:

Pastelito Daiquiri and Mi Tierra Old Fashioned


What technique did you use to create the zero waste cocktail?

Left over ingredients to infuse spirits, syrups and bitters.


What made you want to participate and join forces with Flor de Caña for Zero Waste Month?

Understanding the importance of sustainability to make a better world.


What is the concept behind your bar?

Traditional Cuban, Cantinero Style.


What is the inspiration behind your Zero Waste Cocktail?

Typical Cuban-Miami/Nicaraguan products.


Tell us more about the everyday sustainable practices at your bar.

Avoiding or reusing citrus peels (orange oils instead), using just paper straws, making jellies with guava & jalapeños leftover, syrups with fruits leftover, coasters instead of napkins, among others.


What tips would you share with the bartender community regarding zero waste philosophy?

It's the best way to be sustainable, to have more profit at your bar and to help the world to be cleaner.


Can you share with us one technique that you used to reduce waste in your bar?

We infuse white rum with the leftover of guava pastry for 24 hours to make daiquiris.




Yeray Monforte


Bar:

Bad Company 1920



Name of the Zero Waste Cocktail:

Stone Flower


What technique did you use to create the zero waste cocktail?

100% use of ingredients in different techniques and proximity, bought without intermediaries.


What made you want to participate and join forces with Flor de Caña for Zero Waste Month?

It is a brand that I have been working with for years, I know the people in charge of it, and I admire everything they do for the planet.


What is the concept behind your bar?

A speakeasy set in the 1920s, in which we are a company that imports and exports objects so as not to attract the attention of the police.


What is the inspiration behind your Zero Waste Cocktail?

The three pillars of sustainability: economic, social and environmental. Local products, bought from small farmers and the use of 100% of the ingredients.


Tell us more about the everyday sustainable practices at your bar.

We don’t use almost any plastic, the air conditioning works with solar panels, 90% of the menu is local products, paper and napkins are recycled, reusable coasters, cardboard straws, glass and metal...


What tips would you share with the bartender community regarding zero waste philosophy?

You cannot change from 0 to 100 in the world of sustainability. My advice is that with small changes, in the end you will make big changes in the world around us.


Can you share with us one technique that you used to reduce waste in your bar?

100% use of the ingredients, reusable material, work the fermentation to give more life to the waste, dehydrate ingredients to make them garnish, use of an ingredient in several drinks (external for one, the internal part for another).


Ashish Sharma



Bar:

Bar Trigona



Name of the Zero Waste Cocktail:

Silent Stinger


What technique did you use to create the zero waste cocktail?

Distillation and upcycling.


What made you want to participate and join forces with Flor de Caña for Zero Waste Month?

Bar Trigona’s concept of working with local Malaysian ingredients and supporting the local community by reducing food waste and creating awareness about home grown products. Our current menu is all about reducing food waste, so it makes perfect sense to join the Zero Waste Month activation.


What is the concept behind your bar?

Bar Trigona is named after local stingless "Trigona" bees and we use all local Malaysian products in our drink and food, the motive is simple - support local community, use locally grown products, and reduce food waste.


What is the inspiration behind your Zero Waste Cocktail?

To make a simple but thoughtful drink, Silent Stinger is a clarified Bloody Mary, where we use distilled Flor de Caña 12 Year Rum with homegrown lemongrass and leftover tomato pulp. We do the fruit leather with leftover tomato and lemongrass for garnish.


Tell us more about the everyday sustainable practices at your bar.

We follow all the generic sustainable practices at Bar Trigona, but for us, sustainability is beyond the four walls of Trigona, so we work with local farmers, talent or artist to bring new products on our menu.


We have also started 2 programs to support the local community-

1. Adopt a Bee Hive program- You can adopt a Trigona bee hive through us and support the bee keeper to add more bees to the eco system.

2. Tree-Volution program - We are working with one of the local cacao farmer to develop a land and plant 500 trees a year, generate some jobs and add trees in Malaysia rainforest.


What tips would you share with the bartender community regarding zero waste philosophy?

It is a great way to look into sustainability while creating new menu or drink, there is so much information available and it really reflects on your P&L at the end of the month.


Can you share with us one technique that you used to reduce waste in your bar?

In Trigona we have created the menu which is focused on very basic everyday Malaysian herbs like Lemongrass, Pandan, Pegaga and Torch Ginger Flower. Through the menu our aim is to create awareness on food waste and show that there are so many ways to use those herbs at home rather then throwing it away. Sharing and educating is a great way to spread the message.




Cinalli Luca & Sam Kuan


Bar:

Reply (Taipei)



Name of the Zero Waste Cocktail:

Formosa


What technique did you use to create the zero waste cocktail?

1) Leftover (after infusion) cacao butter and white chocolate fat washed Flor de Caña 12 Year Rum, made in a cup for the drink.

2) House aperitivo falernum


What made you want to participate and join forces with Flor de Caña for Zero Waste Month?

Aiming to spread the topic to a wider audience and inspire the hospitality community for a better living environment, also to live more respectfully towards the planet and nature.


What is the concept behind your bar?

We have designed a unique operation and a way to recycle and make a good rotation and uses for all kinds of material.


What is the inspiration behind your Zero Waste Cocktail?

Our clients and one of our favorite drinks: corn 'n' oil cocktail.


Tell us more about the everyday sustainable practices at your bar.

N/A


What tips would you share with the bartender community regarding zero waste philosophy?

It's all about having the mindset, once you achieve it, you will see the possibilities of recycling materials everywhere.


Can you share with us one technique that you used to reduce waste in your bar?

Egg shell powder, pressed cardboard coasters, house soap, ozone water to sterilize and clean the venue, UVR air sterilizer, chop sticks turned in dust.

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