Sustainability - The Ripple Effect beyond the bar
The powerful role the food and beverage industry can play in shaping behaviours.
Whether it’s The Devonshire in Soho influencing how people now judge the perfect Guinness pour, a sommelier getting you to try a new world wine, or a local bartender making a riff on your favourite classic cocktail - it’s clear to see first-hand the powerful role that the food and beverage industry can play in shaping behaviours.
The moment a guest steps into a bar or restaurant, whether they are aware or not, is a moment where experience meets education. These opportunities often can have a lasting impact and influence future buying decisions. A recent consumer research project conducted by Deloitte, highlighted that both businesses & brands need to facilitate these changes and that, when given the opportunity, sustainability is the preferred choice. (Deloitte, 2024. Perspective: The Sustainable Consumer).
Across the team we caught up with industry friends at Belu, as well as brand partners Mijenta and Salcombe Distilling Co. To hear their view on sustainability and understand how they play a part in this ripple effect beyond the bar.
Firstly, Charlotte Harrington Co-CEO at Belu Water, a social enterprise that gives 100% of net profit to their impact partner, Water Aid. Both Belu and their trade partners look to communicate this on menu so that consumers are aware of the benefits and how this can drive a positive impact beyond the bar.
‘At Belu, we believe that there is a better way to do business and that through doing business, we can help solve some of the world’s problems. By serving Belu, our hospitality and workplace customers know that by making a simple switch they are delivering both environmental and social impact.’
Charlotte Harrington
MIJENTA TEQUILA
Next we heard from Mike Dolan, CEO of Mijenta tequila on how they have put sustainable practices at the core of their award-winning Tequila business from the beginning.
‘From the outset, we’ve been focused on operating as sustainably as possible, which includes using eco-friendly packaging, being conscientious about our supply chain and giving back to local communities.
We’re extremely proud that these efforts allowed us to become the first tequila producer to earn B Corp certification, which is incredible validation of what we’d been doing from the outset. But more than that, we’re proud of how our brand has resonated with consumers, who are increasingly seeking out companies that deliver high-quality products and are transparent about everything that goes into creating them.’
Mike Dolan, CEO of Mijenta