Did you know? Up to 1/3 of all food produced is lost or goes to waste.
Approximately 1.6 billion tons every year.
More than 1/3 of all food produced goes to waste resulting in approximately 1.6 million tons every year, so Flor de Caña invited eco-conscious bars, restaurants and consumers from around the world to join forces to reduce food waste throughout the month of July. Since they’re the world’s only carbon neutral and sustainably produced rum, it was an initiative that made sense. And for their inaugural year, they’re off to a great start!
July is Zero Waste month and 27 BC venues are participating by developing sustainable cocktails to be featured all month long – and maybe longer.
More than 30 countries are taking part, but Canada has more than all of them – by a long shot – with more than 93% from BC!
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!
THE KEEFER BAR
Zero Waste Cocktail:
BEES ALL ENDS ALL
By using the cilantro stems and citrus ends we reduce our wastage, and by using local honey we give back to the community, following Flor de Caña’s lead.
Ingredients
Flor de Caña 12 Year Rum, Citrus Infused Amaro Montenegro, Lemon Juice, Honey Syrup, Celery Bitters, Cilantro Stems
Wasted Food Reduced per Cocktail
25 grams
HOMER STREET CAFE
Zero Waste Cocktail:
STANLEY PARK SWIZZLE
We use the wasted trimmings from our pineapples, including the skin and core of the pineapples we use at the bar, to add a depth of flavor to our spiced falernum.
Ingredients
Flor de Caña 12 Year Rum, Pineapple Trim Falernum, Pineapple Juice, Lime Juice, Peychaud’s Bitters
Wasted Food Reduced per Cocktail
25 grams
OPHELIA
Zero Waste Cocktail:
CHEF, I BURNT THE TORTILLA
“The idea behind my drink is one of the first lessons I had in Ophelia, mistakes happen even to the best. On my second day the chef burned some tortillas and obviously tossed them so I had this idea “what if we don’t have to”?” – Dario Guaglione, Ophelia Bar Manager
Ingredients
Flor de Caña 12 Year Rum, Reposado Tequila, Lime Juice, Toasted Tortilla Syrup
Wasted Food Reduced per Cocktail
30 grams
POURHOUSE
Zero Waste Cocktail:
BANAQUIRI
Who doesn’t love a good banana? We even love the bad ones. For this drink we use the entire fruit. We dehydrate then pulverize the banana flesh to make the base of our Banana and Citrus Oleo Saccharum (syrup) before adding the extracted oils from the banana skins, as well as various citrus skins we accumulate over the course of a night.
Ingredients
Flor de Caña 12 Year Rum, Banana and Citrus Oleo Saccharum, Fresh Lime Juice, Finished with a Mescal Mist.
Wasted Food Reduced per Cocktail
45 grams
L’ABATTOIR
Zero Waste Cocktail:
PEAS AND THANK YOU
We use fresh avocado’s in our kitchen every day, so for our Avocado Pit Orgeat we have an abundance of pits to create this deliciously nutty syrup. We talk to our kitchen daily to see what green stems are destined for the compost, and we turn them into garnishes, syrups, cordials, you name it! This creates a cocktail that utilizes different and exciting ingredients from our kitchen and evolves every day.
Ingredients
Flor de Caña 12 Year Rum, Flor de Caña 4 Year Rum, Avocado Pit Orgeat, Rescued Greens, Bitters, Absinthe
Wasted Food Reduced per Cocktail
45 grams
CHAMBAR
Zero Waste Cocktail:
MYSTIC MATTERS
We use local strawberries to create this cocktail by creating our strawberry syrup from scratch. We use the strawberry tops to make a strawberry liqueur and use the strawberry pulp to make a delicious strawberry compote that we serve with our cheeseboards.
Ingredients
Flor de Cana 12 Year Rum, Aperol, Lemon Juice, Vanilla Rooibos, Emma Lea Farms – Strawberry Syrup, Milk (Clarified)
Wasted Food Reduced per Cocktail
15 grams
Find Zero Waste Cocktails in your Community
Visit participating bars and restaurants near you to enjoy Zero Waste Cocktails and help reduce food waste in your community. Find all the zero waste cocktail offerings here.
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.
Information and images provided by Sherri Zielinski, Evangeline PR
