Our sustainability statement
“Sustainability is an integral part of being a successful business and we always aim to act in an ethical, transparent and responsible way. Itʼs at the core of everything we do, from sourcing ingredients to serving cocktails. Hereʼs how we prioritise the environment and minimise waste while delivering exceptional drinks for our clients.”
INGREDIENT USE AND WASTE REDUCTION
- Super Juice: We use every part of the fruit to create high-quality juices, minimising waste and giving it a better shelf life.
- Whole Ingredient Utilization: Fresh ingredients are at the heart of our cocktails, and we ensure every part is used, whether in the drink itself or repurposed for garnishes.
- Repurposing Byproducts: Byproducts are creatively reused to make garnishes like fruit leather, teas, and syrups.
SEASONALITY AND NATURAL TECHNIQUES
- Seasonal Ingredients: Our menus are guided by what is in season, ensuring fresh, locally sourced ingredients with a lower carbon footprint.
- Natural Coloring and Flavoring: Vibrant colors in our cocktails are achieved with natural ingredients like spirulina, butterfly pea flowers, and beet powder—never synthetic dyes.
EFFICIENT PRACTICES
- Batching and Pre-Mixing: We batch and premix cocktails to reduce waste, save time, and avoid excessive ice usage. This process also ensures we minimize single-use ingredient leftovers.
- Large-Format Ice: To minimize melt and waste, we use clear, large-format ice blocks that are efficient and visually stunning.
- Kegged Cocktails: On-tap cocktails served from kegs eliminate the need for excess glass bottles.
ELIMINATING DISPOSABLE PRODUCTS
- No Straws Ever: Weʼve eliminated straws from our operations, making our cocktails more eco-friendly.
- Reusable Containers: All our batching is done in reusable containers, further cutting down waste.
WASTE MANAGEMENT
- Separation of Trash: We ensure proper separation of trash on-site to facilitate recycling and composting.
- No Leftovers: A well-organized system ensures no ingredient with a limited shelf life is wasted. Any excess is repurposed and used at our bar, Höschen.
“We are proud to be an example of good practice and are always striving to develop the idea of sustainability. We get excited about discovering new ways to integrate sustainability into our creations, ensuring our clients enjoy cocktails that not only taste exceptional but also align with environmentally conscious values.”
