The Sustainable Bar Quiz: Shaking Up Eco-Conscious Bartending Practices in 2025


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Practicing sustainability in your bar evolves by embracing eco-friendly practices that reduce waste, conserve resources, and promote environmentally-conscious choices! Maybe you have already adopted some practices, but if you haven’t, please (double please) join us in contributing to a more sustainable and eco-friendly bar environment in 2025.

What inspires you to become a more sustainable mixologist? This questionnaire not only helps assess your bar’s current sustainability practices but also encourages deeper reflection and promotes actionable insights for improvement. Are you ready to be the best sustainable bartender ever?

How are we doing in ingredient sourcing?

  1. How do you source spirits and liqueurs? 
  2. Do you prioritize sustainable distilleries (like Altos tequila, of course)?
  3. Are the brands you use certified organic, fair trade, or eco-friendly, like Altos tequila?
  4. What percentage of your fruits, herbs, and other fresh ingredients are locally sourced or seasonal?
  5. How do you ensure minimal environmental impact when sourcing?
  6. Do you collaborate with farmers or suppliers who practice regenerative agriculture?
  7. How often do you assess the carbon footprint of importing specialty ingredients?
  8. Do you incorporate “ugly” products (imperfect fruits and vegetables) in cocktails to reduce food waste?

What about waste management? 

  1. How do you deal with leftover garnishes, herbs, and fruit scraps? Are they composted, repurposed, or discarded?
  2. What actions have you taken to reduce single-use plastics?
  3. Do you use reusable straws, glassware, or biodegradable alternatives?
  4. How frequently do you assess your waste output?
  5. Are you keeping track of the amount of food, glass, or other waste produced?
  6. Do you encourage customers to return or recycle packaging (e.g., bottles, containers)?
  7. Have you established a program to upcycle bar waste, such as making syrups from leftover ingredients or reusing citrus peels or even banana peels?

Energy and efficiency 

  1. What steps have you taken to reduce water usage in the bar?
  2. Do you use water-saving faucets or low-water-use ice machines?
  3. Are you mindful of how ice is made and stored to prevent waste?
  4. Do you monitor your bar’s energy consumption regularly?
  5. Are LED lights or energy-efficient appliances used in the bar?
  6. Have you considered carbon-neutral or renewable energy sources to power your bar?
  7. Do you chill or store spirits in energy-efficient ways?
  8. How do you minimize unnecessary refrigeration of ingredients?
  9. Do you use LED lights and energy-efficient appliances? 
  10. Do you opt for programmable thermostats to regulate temperature in the bar area? 

Packaging and materials 

  1. Do you use refillable or reusable containers for syrups, bitters, and other ingredients?
  2. Are your cocktail napkins, coasters, and menus made from recycled or sustainable materials?
  3. How do you reduce waste associated with packaging from suppliers?
  4. Have you discussed more sustainable packaging options with them?
  5. Do you encourage customers to bring reusable containers for takeaway drinks?

Community and education

  1. Do you actively educate staff and customers about sustainability practices?
  2. How do you communicate your efforts to your customers?
  3. Are there any partnerships or collaborations with local environmental organizations or sustainable initiatives?
  4. Do you organize events or workshops to promote sustainability in the community?
  5. Have you implemented pricing incentives for customers who choose sustainable options (e.g., discounts for reusable cups)?

Innovation 

  1. Have you experimented with low-waste or zero-waste cocktails? What challenges did you face in creating them?
  2. What sustainable practices do you see as essential to the future of bartending?
  3. Are there any areas where you think your bar could enhance its sustainability efforts?
  4. What goals have you set to become more sustainable in the next year?
  5. Have you conducted a sustainability audit for your bar?
  6. If yes, what were the key findings, and how are you addressing them?

To wrap up, ask yourself: How does sustainability influence my personal approach to bartending? Am I actively advocating for sustainable practices within the wider bartending community? Do I share recipes, techniques, or ideas to help my colleagues to adopt eco-friendly habits? How do I balance customer satisfaction with sustainable practices, especially when ingredients or methods require compromise?