Sustainability is becoming a buzz word with more dining establishments making the effort to reduce kitchen wastage or reusing food scraps. Like restaurants, more bars have been making a conscious effort to reduce their impact on the environment. From upcycling leftover kitchen scraps to repurposing fruit peels, bartenders in Singapore are also doing their bit to reduce food waste.
In the same spirit, rum brand Flor De Caña has brought back its Zero Waste Cocktails campaign in Singapore this year. The event, which runs till 15 September, sees 13 bars across Singapore shake up sustainable cocktails concocted with Flor de Caña 12 years rum. Last year’s edition of the Zero Waste Cocktails campaign successfully reduced more than 10,400 kilograms of food waste across 400 bars and restaurants worldwide.
We go on the Flor De Caña Zero Waste bar crawl and highlight sustainable zero waste cocktails from three of the participating bars.