Reference: Published by Diageo Bar Academy

Learn how to make your bar more eco-friendly by utilizing sustainable foods, purchasing locally, lowering energy consumption, and more.

IMPROVE SUSTAINABILITY

When it comes to sustainability, the bar and restaurant industry is one of the most wasteful in the world. Many pubs have high levels of food waste, and many venues have a high carbon footprint.

Sean Finter, the founder of Barmetrix, discovered that his establishment wasted 14% of its food, which is likely industry-wide. Spurred on by this worrisome trend, Sean has emerged as a major figure in sustainable bartending.

Sustainability can help boost your bar’s reputation. Customers are more environmentally sensitive than ever, and many prefer to drink and dine at sustainable establishments over others. This allows bar owners that take a more sustainable approach the potential to gain a competitive advantage.

SUSTAINABLE BARTENDING TRENDS

Sustainability is a popular concept in the industry, with many bartenders adjusting their practices to meet the demands of environmentally concerned consumers. Among the main changes we’re seeing in the industry are:

• Punches in bottles and large-format drinks
• Cocktails that employ the full plant from root to tip to reduce waste
• Mixologists are employing sugar substitutes to reduce their dependency on fruits.
• There is a greater emphasis on seasonal cuisine, so chefs and staff waste less food.
• Water conservation (the reduction of water waste) is becoming increasingly important.
• Reducing single-use plastic by replacing plastic straws with paper straws and eliminating flimsy plastic cups.

REDUCING FOOD WASTE

Food waste is a big issue to focus on when reducing your bar’s carbon footprint. To do this, Former World Class Winner Nick Tesar explains simple menu tweaks that will have a huge impact.

Consider presenting seasonal menus, which ensure that all of your ingredients are fresh and easy to farm and create locally.

• Concentrate on each component to extract the most flavor.
• You may reduce waste by using fewer ingredients.
• Make use of components that have several functions. To decrease waste, try making syrups that can be used in many drinks.
• Batching and freezing can help to extend the shelf life of a component.
• Remove the garnish; it is generally the most wasted food in a bar. To avoid waste, use an aromatic tincture to provide delicate flavour.
• Plan your stock so that you only need to order delivery once a week, reducing the distance your ingredients travel.

MAKING SUSTAINABLE DRINKS

Focusing on sustainability when creating your drinks is an excellent approach to make your venue more environmentally friendly. Consider what ingredients you already have in abundance at your venue to guarantee you use them.

Sam Orrock, Eve’s renowned mixologist and Bar Manager, is always in communication with the venue’s kitchen to see what his bartenders may use.

Another option is to use locally obtained ingredients to make your cocktails. This makes your drinks more sustainable and fascinating by highlighting the surrounding region. Sam, for example, frequently gathered fig leaves from a nearby tree for infusion and syrup preparation.

When creating your own sustainable cocktail, try to restrict the use of imported ingredients. Many bars include citrus in their cocktail menus, which has a significant environmental impact in places where it is not native. You can make a significant difference by lowering the amount of cocktails you serve with these ingredients and substituting verjus, vinegar, and acids with a healthier alternative.

NON-FOOD WASTE REDUCTION

Food waste isn’t the only problem that pubs and restaurants cause. The sector also consumes a significant amount of packaging, energy, and other resources. After you’ve taken the effort to make your menu and drinks more sustainable, use Tiny Leaf co-founder Alice Gilsenan’s tips to help you build a waste-free venue like she did.

• Remove straws – When discarded, plastic straws take over 200 years to degrade. By eliminating straws from your cocktails, you can significantly reduce the cost of your bar.
• Remove bottles – Use reusable glasses rather of single-use plastic bottles, particularly for water. You can purchase a special water tap that filters local water and serves it still, sparkling, or ionized.
• Educate your crew – Informing your employees on the importance of sustainability for your venue enables them to make better decisions. They’ll be more environmentally conscious, which will benefit your venue.

Making improvements to your energy usage is another worthwhile endeavor. Many bars can become more sustainable by making simple improvements that increase sustainability while decreasing costs.

Consider installing motion sensors to lights so they only turn on when people are nearby, and replace your lightbulbs with low-energy LEDs.

Water waste can be reduced by installing timers on taps, and automated refrigerator doors can help you save energy. All of these minor changes accumulate and have a significant impact on your sustainability.

KEY TAKEAWAYS

• Sustainable practices can help your company stand out and attract clients.
• Food waste is a major problem, but you may improve sustainability by carefully planning your menu and using fewer, more seasonal items.
• Using ingredients you currently have on hand for your cocktails will help you become a more waste-efficient venue.
• Minor adjustments, such as removing straws and single-use plastic products, can have a significant and positive impact on your organization.

In a move aimed at enhancing responsible alcohol management and ensuring compliance, the Liquor Authority in Mpumalanga has introduced a new requirement for certification of managers within liquor establishments.

Under Section 45 of the Mpumalanga Liquor Licensing Act, the Liquor Authority is now mandating a certification process for appointed managers in such establishments. This landmark provision aims to uphold strict standards and accountability in the management of licensed premises.

The certification process is designed to guarantee that managers possess the necessary qualifications and understanding of the regulations governing alcohol sales and consumption. It encompasses a range of responsibilities, including overseeing operations, ensuring compliance with licensing regulations, and promoting responsible alcohol service.

This development emphasizes the commitment of the Liquor Authority to fostering a culture of responsible alcohol consumption across the region. By introducing this certification, the Authority aims to mitigate the potential risks associated with liquor sales and promote safe and responsible practices within licensed establishments.

Applicants for the manager’s certification will need to meet specific criteria outlined by the Act, ensuring they are well-versed in the legal framework and equipped to handle the responsibilities associated with managing a liquor establishment. The certification process is expected to involve comprehensive training, assessments, and adherence to regulatory standards set by the Authority.

According to officials, this initiative aligns with the overarching goal of safeguarding public welfare and promoting responsible alcohol management. Additionally, it signifies a significant step forward in the ongoing efforts to uphold regulatory compliance and enhance professionalism within the liquor industry.

Stakeholders within the liquor trade are urged to familiarize themselves with the new certification requirements outlined in Section 45 of the Mpumalanga Liquor Licensing Act. The Liquor Authority has assured full support and guidance for those navigating this new certification process.

This pivotal measure not only ensures that managers possess the necessary knowledge and expertise but also reinforces the commitment towards a safer and more responsibly-managed liquor environment within the region.

In conclusion, the introduction of the manager’s certification by the Liquor Authority stands as a testament to the continuous efforts to ensure responsible alcohol management and uphold the highest standards of compliance within Mpumalanga’s liquor industry.

Reference: Published by Luke Fraser (BusinessTech), 25 October 2023

The government will review the Liquor Amendment Bill, according to Social Development Minister Lindiwe Zulu.

Zulu stated during the Bi-Annual Global Alcohol Policy Conference (GAPC) that there was a strong push to enact the Liquor Amendment Bill.

“I hear you, and the message is ‘Pass the Liquor Amendment Bill now.'” [We] take note of what has been given to us here by the Department of Social Development and all other government officials. “This is a positive message, and it tells us that when you stand up to speak to us, we must listen,” Zulu added.

The Department of Trade and Industry first proposed the Bill in 2016, with numerous significant revisions, including:

• Raising the drinking age to 21 years old;
• The implementation of a 100-metre radius commerce restriction around educational and religious establishments;
• Alcohol sales and advertising on social and small media are prohibited.
• The addition of a new liability clause for alcoholic beverage retailers.

Despite multiple reconsiderations, the Bill has not moved forward to formal introduction.

Due to the detrimental consequences of alcohol during the nation’s Covid-19 shutdown, President Cyril Ramaphosa’s Cabinet examined the Draft Liquor Amendment Bill in February 2021, but this appeared to have gone to naught.

Other plan

According to Zulu, drinking has an especially negative impact on the population.

“While we are concerned about the harm that all drugs have on individuals, families and or society as a whole, there is a significant body of evidence from research institutions such as the South African Medical Research Council and Soul City that suggest that alcohol is one of the most abused substances that causes the most harm to the most people in our country,” Zulu said in a statement.

She went on to say that alcohol causes crime, higher mortality rates, automobile accidents, and more gender-based violence.

“In light of these mounting challenges, our people have demanded that the government take the necessary steps to combat the harmful use of alcohol.” “I must admit that this has not been the easiest task,” she remarked.

“Any measures to prevent and reduce alcohol harm has been met with a monumental and well-resourced pushback that seems to put commercial interests before people from the alcohol industry.”

“We saw this when, at the height of the COVID-19 pandemic, the government implemented measures to contain the spread of the coronavirus, including measures to reduce the impact of alcohol on health-care resources.” Liquor retailers in Limpopo Province have resisted the government’s proposals to ban the sale of alcoholic beverages after midnight.”

Despite these obstacles, the minister stated that Cabinet has authorized the Draft Policy on the Prevention and Treatment of Substance Use Disorders for public engagement.

The policy examines where the most drug-related harms occur and the best approaches to alleviate them.

She also stated that Cabinet suggested the formation of a special committee of Ministers to ensure cross-government coordination in harm prevention and reduction efforts.

Although the policy has not yet been gazetted, SA Legal Academy believes Zulu is referring to work by the Department of Trade and Industry on developing ‘alcohol consumption legislation’ and amending the Liquor Act, 2003, which was mentioned in May of this year.

Reference: Published by Staff Writer (BusinessTech), 8 September 2023

South Africans enjoy alcoholic beverages, with half of the population drinking alcohol at some time in any given month, but health experts say this is a major worry that necessitates considerable adjustments in the pricing, advertising, and availability of these beverages.

According to the most recent Eighty20 research on consumption and spending in South Africa, the country ranks fifth in the world in terms of per capita consumption of alcohol.

According to the survey, men use more alcohol than women, with 62% drinking some type of alcohol weekly or monthly, compared to 36% of women.

The South African Medical Research Council (SAMRC) has stated that this must change. According to Professor Charles Parry of the SAMRC, alcohol misuse is the sixth leading cause of mortality and disability in the country.

He went on to say that the measured consumption per capita in South Africa is five drinks per drinker per day, and that many people don’t drink this much, implying that others are drinking even more.

According to study, if every person in the country drank at a moderate or intermediate level, they would only drink around 32% of the amount of alcohol that we currently consume.

Apart from societal and economic factors, Parry believes that South Africa has a drinking problem because alcohol is too cheap, advertising is aggressive, and it is too widely available (typically supplied at unregulated outlets 24 hours a day).

Parry stated that industry stakeholders believe that education is the best approach to handle these concerns, but he believes that they should just stop producing so much alcohol.

For example, he claims that South African brewers have adequate production capacity to offer four 330ml cans of beer to every beer drinker in the country every day.

“This is a substantial amount, and it’s unnecessary,” Parry added. He went on to say that the same is true for the wine sector, where there is a surplus of supply, including big amounts sold for very low prices.

Parry also stated that the size of the bottles in which beverages are marketed and how alcoholic beverages are advertised ought to be changed.

“Research has found that when people drink out of larger containers, they tend to drink more over the course of an occasion,” he explained.

Furthermore, he stated that tougher marketing laws are required, noting that alcohol should never be sold in a romanised manner, such as signifying success. “We can’t leave it up to the industry to fix it,” he said.

As a result, Parry believes the industry should refrain from opposing the health authority’s and government’s efforts to limit the harm caused by drinking, which should include:

• Price rises; 
• tighter advertising controls; and 
• alcohol availability restrictions.

“A good example is the Covid-19 pandemic, where alcohol control resulted in significant savings in lives and trauma, as well as taxpayer money in hospitals.”

“The only thing that comes from industry pushback is onerous court battles that cost all of us taxpayer monies,” Perry added.

“We frequently see the alcohol industry interfering with policy processes, and this must stop.” “The economic costs of alcohol abuse are likely to far outweigh the economic benefit to the country from the excessive sale of these beverages,” he continued.

According to Perry, the economic costs of alcoholism include lost productivity, death, government medical bills associated with drinking-related injuries, increases in gender-based violence, deterioration of school performance in young drinkers, and its association with mental health issues.

As a result, the SAMRC has urged the government to take extreme measures, including the implementation of new legislation.