Eco-friendly practices in bars
Many bars in Tokyo are adopting sustainable habits, from reducing waste to sourcing local ingredients. These practices support both the environment and the quality of cocktails.
Common measures:
- House-made syrups and infusions to reduce packaging waste.
- Composting citrus peels and reusing suitable by-products (e.g., shrub bases).
- Sourcing local and seasonal produce to cut transport emissions.
How patrons can support sustainability:
- Order seasonal cocktails that use local ingredients.
- Decline disposable straws and napkins if you don’t need them.
- Buy bottled cocktails or spirit bottles from eco-conscious bars when offered.
Sustainable bars often share their practices on menus or social media; asking about sustainability can also open interesting conversations with bartenders.