Founder: The Cocktail Club
For a hospitality business, analysing the carbon footprint of your menu and supply chains is the next major challenge. Join James Hopkins as he explores the carbon footprint of a cocktail.
For a hospitality business, analysing the carbon footprint of your menu and supply chains is the next major challenge. Join James Hopkins as he explores the carbon footprint of a cocktail.
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6 mins 50 secs
The Sustainable Restaurant Association reports that the hospitality sector is responsible for 15% of the UK’s greenhouse gas emissions so it’s vital for businesses to take action where they can. Dissecting the menu and supply chain is the next challenge. For a bar operator, that means breaking down each drink and each ingredient and going back to its source. For example, a single gin and tonic produces approximately 246 grams of carbon dioxide. Savings can be made with small ingredients adjustments, using alternative packaging for deliveries and switching to energy-efficient refrigeration systems.
Key learning objectives:
Understand the carbon footprint of a single cocktail
Identify where you can make carbon savings in a bar
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