By Peter Eichhorn
What actually is this sustainability, which is spoken of so often and in so many different ways? The United Nations states, “Humanity has the capacity to make progress sustainable in order to ensure that it meets the needs of the present without compromising the needs of future generations." Current economic considerations also demand a decisive step towards continued intensification: Hence, it is not a question of generating profits, which then flow into environmental and social projects, but of generating profits in a socially and environmentally compatible manner already beforehand.
Also the gastronomy and the beverage industry are dealing more and more with the associated phenomena. In the area of wine and winemaking, a number of related considerations have played an important role for quite some time now. Be it in the use of fertilising methods and pest control or in the discussion regarding raw materials and environmental compatibility of bottle closures - from cork to plastic, from metal right up to glass plugs. In addition, an increasing number of winegrowers are asking their customers to return empty bottles to the wine estate.
New recycling chains are emerging in order not to stack the surplus of the modern throw-away society on the rubbish dumps, but to ensure that it is put to further meaningful use. Some of these ideas are not new. Similar to the grape marc used in wine production, a residual mass remains after the brewing process, the marc. People like to contact the breweries to pick it up in order to bake it into scrumptious bread. The Swiss organisation "United against waste" goes one step further. The association denounces the fact that today almost every fourth loaf of bread ends up in the garbage and takes exactly these loaves to brew beer. Here, the bread replaces part of the malt.
New concepts for the bar business
There is also growing interest in waste prevention in the international bar scene. Enthusiastic and innovative, bar operators implement concepts ranging from plastic avoidance to 100% fruit recycling wherever possible. A trendsetter is the "Scout" bar in London, which now also has a branch in Sydney, Australia. The bar with “boy scout” in the name tries to throw away as little as possible. Thus, for example, a lemon is not only pressed for its juice content, but the essential oils are extracted from the peel to make a vinegar or a syrup. Even the lemon seeds find their use and are transformed into a bar bitter.
Plastic drinking straws are increasingly being replaced by recyclable straws made of glass, stainless steel or bamboo. Disposable coasters are a thing of the past and attractive variants made of leather, felt and other reusable alternatives take their place. Also the important cocktail competitions incorporate the no-waste theme into their processes in order to sharpen the awareness of the young generation of bartenders. But also to show how economically productive such an approach can be.
At this year's ProWein, the fizzz Lounge (Hall 7.0 / C47) will be devoted intensively to the topic of sustainability. Here, some of Germany's most creative bartenders will explain their philosophy and procedures and will demonstrate how sensible and delicious such procedures can be. For example, Konstantin Hennrich from the Stairs Bar in Berlin will show how fruit residues can be turned into elegant liqueurs and syrups. But also how chickpeas help to replace protein and thus allow certain drinks to have a vegan version.
Other exciting products and discussions on this range of topics will also be awaiting us at ProWein. Thus, for example, "Top Series by Amorim" from Portugal (Hall 10 / C02) is dedicated to the topic of sustainable bottle closures. holzpost GmbH from Friedrichsdorf (Hall 14 / B91) uses wood as a raw material in order to develop coasters, menu cards or even postcards with an awareness of nature. And Formitable GmbH from Daun (Hall 14 / A71) shows how empty bottles and worn out barrels can be transformed into attractive bottle shelves or tables.
And a visit to the "same but different" special show in Hall 7.0 is also well worth your while. Many skilled entrepreneurs present their craft brands here, show their faces and demonstrate the transparency of raw materials, processes and philosophy that modern, mature consumers expect today.
