Alcohol production is very energy intensive due to the temperature changes and sheer number of plant resources that go into it. Alcohol production is therefore quite wasteful.
However, on the consumption side of alcohol the waste can be dramatically reduced. You may have seen bartenders squeezing a lime then discarding it or similar practices. Soon you may never see a bartender waste anything. There is a new movement to make serving alcohol less wasteful and therefore more po
“Sustainability is unsexy. It’s a challenge,” acknowledged Griffiths, speaking to a group of bartenders as they sipped his blended sour. This is an industry that thrives on late nights and bad habits, not restraint and long-term planning, to sell alcohol.
His pitch: Atruism is certainly great, but reducing costs related to water, energy, and raw ingredients “actually earns you money in the long term.”