Environmentally conscious bartending: sustainability mixes the future
The catering industry is increasingly focusing on sustainability, and the bar scene is following this trend. According to a survey, 45 per cent of Germans attach importance to sustainability in their eating and cooking habits. In addition, 73 per cent of millennials are prepared to pay more for products from sustainable brands. This change in values is now also reflected in bar culture, where sustainable practices are increasingly being adopted. This development not only affects the preparation and enjoyment of drinks, but also the self-image of an entire industry.
The conscious choice of regional ingredients is at the centre of sustainable bartending. Just a few years ago, the scene was dominated by international brands from large companies, but today local products are experiencing a renaissance. Small, artisanal distilleries are increasingly relying on regional botanicals, i.e. herbs, spices, roots, seeds, barks, fruits and flowers, to create unique flavour experiences. One example is the Bosselmann distillery in the Lüneburg Heath, which is one of the smallest privately owned gin distilleries in Germany. It uses exclusively home-grown ingredients and soft heather water to produce gins that are strong in character yet soft. Château Steinle Manufaktur, a company based in Swabia, also specialises in the artisanal production of gin. The manufactory has made a name for itself by using regional ingredients and traditional distillation methods. Such examples emphasise how local producers contribute to the sustainable development of bar culture by combining regionality and high quality. The advantages of bars collaborating with such businesses are obvious: authenticity, short transport routes and a smaller ecological footprint. One example of this is "The Door" in Karlsruhe. Bartender Lennart Geist relies on regionally sourced ingredients and his "Sip the City" concept, which combines sustainability, regionality and flavour. This commitment was recognised by "Falstaff" magazine with the "Bartender of the Year" award.
The art of conserving resources
Zero waste has long been more than just a buzzword. In modern bars, citrus peel is processed into syrups, fruit leftovers are fermented and refined into sophisticated garnishes. Such approaches require not only creativity, but also in-depth knowledge of preservation and flavour development.
The "Mondhügel Bar" in Berlin is making exemplary progress in this area. Its operators Benito Opitz and Philipp Schmitz produce all cocktail components, including spirits and tonics, themselves. This approach allows them to significantly reduce waste while creating unique flavour experiences. According to a study by the Sustainable Restaurant Association (SRA), bars and restaurants can reduce their food waste by up to 75 per cent through targeted measures. These practices are not only sustainable, but also create a new dimension of enjoyment - drinks that also impress in terms of flavour thanks to their sustainability. Here, too, the connection lies in the more intensive examination of ingredients and processes: Fermentation, for example, creates completely new flavour nuances, while the use of local and fresh produce often makes the taste more authentic and vibrant. In this way, sustainability becomes not only an ethical but also a sensory benefit.
Energy efficiency as a basic principle
Sustainable bartending is not limited to the ingredients alone. The operation itself also plays a role. LED lighting, modern cooling systems and water-saving dishwashing techniques are just a few examples. Catering businesses can reduce theircarbon footprint by 30 to 40 per cent through comprehensive measures, as reports by the DEHOGA Energy Campaign, the German Energy Agency (dena) and the HOTREC Sustainability Report 2022 show.
In addition, other details are becoming increasingly important: plastic straws have been replaced by edible or reusable versions in many bars, cloth napkins are used instead of paper napkins and many establishments use recyclable materials in their furnishings. Even the selection of sustainable cleaning products or the use of reusable containers for ingredients contribute to the conservation of resources. Guests are increasingly recognising these efforts. According to a study by the Centre for Sustainable Leadership (ZNU), 77 percent of restaurateurs are convinced that guests honour green commitment and are willing to spend more on high-quality, sustainable offerings.
The social dimension
Sustainability also means social responsibility. Many bars emphasise fair trade products and create socially acceptable working conditions. Some establishments go even further: they invest in further training for their employees and offer alcohol-free alternatives. These establishments not only promote a health-conscious lifestyle, but also emphasise the social responsibility of bars. Less alcohol is not only better for your health, but also promotes a more conscious use of resources and shows that enjoyment and responsibility can go hand in hand. One shining example is the "Collab Bar" in Hamburg, which was co-founded by Chloé Merz. The bar inspires with innovative and environmentally friendly creations and attaches great importance to social sustainability. Chloé Merz was also a member of the jury for the "Sustainable Cocktail Challenge", a competition that promotes sustainable mixology.
Alcohol-free cocktails are no longer a niche product. At the "Clouds Bar" in Zurich, around 40 per cent of the cocktails sold are now alcohol-free, and the trend is rising. According to an IWSR study, the market for non-alcoholic and low-alcohol drinks grew by 6.1 per cent in ten countries surveyed in 2021, while the market for alcoholic drinks only grew by 2.2 per cent. For the period 2021 to 2025, the IWSR forecasts annual growth (CAGR) of eight per cent for this category. With creative recipes and innovative approaches, non-alcoholic alternatives are enriching the range and creating moments of enjoyment for everyone.
Sustainability creates challenges
However, sustainable bartending also brings challenges that include financial and organisational aspects. The use of energy-efficient equipment, the procurement of organic ingredients and the switch to environmentally friendly materials often increase operating costs. At the same time, compliance with (legal) sustainability standards, such as the reduction of single-use plastic, presents bars with additional bureaucratic and logistical challenges.
Smaller bars in particular struggle with the complex coordination of regional supply chains, while larger businesses can allocate more resources to the implementation of sustainable measures. There is also the challenge of meeting customer expectations: Although many guests honour sustainable practices, the willingness to pay is not always there. Bars must therefore find a balance between ecological responsibility and economic profitability. Despite these hurdles, focussing on sustainability offers long-term opportunities - from strengthening brand loyalty to tapping into new customer groups.
A trend that is here to stay
Sustainable bartending is not just a passing fad, but a fundamental change that is affecting the entire industry. Small, regional bars are often driving this development forward with a great deal of commitment and creative approaches, but large players such as beer giant Heineken are also recognising the potential of sustainable concepts. The "Greener Bar" initiative shows how the beverage industry can significantly reduce resource consumption through innovative approaches such as reusable equipment, water circulation systems and waste avoidance. These mobile bars are used at festivals, major events and pop-up events around the world and are available to event organisers. "Greener Bar" demonstrates that sustainability can be implemented not only in small, independent businesses, but also by major players in order to set new standards for the entire industry.
The Bar Convent Berlin, the most important international trade fair for the bar industry, emphasises the growing importance of sustainability in the premium bar scene. The trade fair shows that sustainable practices and products are increasingly in demand. More and more premium bars are focussing on regionality, seasonality and innovative concepts for waste avoidance. "Sustainability is no longer a trend, but state of the art," explained bar expert Stephan Hinz, operator of several award-winning bars and author of specialised literature on bar culture, in an interview with the "Süddeutsche Zeitung".
Whether it's regional ingredients, resource-conserving operating processes or collaboration with sustainable partners - the industry is at the beginning of an exciting development. Traditional bar values such as first-class service and modern sustainability concepts complement each other perfectly and offer a future-oriented perspective for the entire industry.
Cover picture: i jy/Pexels
Since his editorial traineeship in Hamburg, Jan Strahl has worked as a journalist, editor or author for almost every large and small publishing house in the city. He writes for consumer media and corporate publishing publications on art, fashion, lifestyle and knowledge topics.
