They may not be advertising it to patrons - there's nothing like the word "sustainable" to kill a buzz - but, the cocktail world is paying attention to its impact on the environment. As the conversation around food waste reaches a fever pitch, thanks to leaders of the movement like chef Dan Barber, environmentally-conscious bartenders are spreading the word on cocktail waste and implementing changes that go beyond swapping out plastic straws.Read whole article via www.eater.com
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