Burton touches on some great points about waste when it comes to cocktails, the use of produce being the major culprit. Often times only parts of a vegetable or fruit are use to add flavor or flare, while the rest is ultimately discarded. Trash Tiki, a pop up bar and online platform, seeks to use as much of the product as they can, while also sourcing from offcuts, unsold products, and other raw materials taken off the shelf.
Of course here at TabletopJournal we’re always on the look out for how tabletop is affected when these trends come to the light. In the case of Trash Tiki, a major one is the plastic straws that have been swapped out for bamboo straws.
What makes them special is that a lot are now available with a 100% compostable guarantee ability and even more so these straws can be reused… something that’s evident just by the look and feel of them.
Something else that really caught our eye was that Trash Tiki also seems to be taking their brand a little further by including their social media information on their straws.
Another great example is how they present their menus. Of course cocktail menus are an ever changing thing, especially when you’re sourcing your materials with a low-waste mindset. In order to save on paper, Trash Tiki posts all their menus exclusively on Instagram the day of an event.
Of course all this may still be a bit much for the classic cocktail connoisseur, but these aren’t ideas that can only work for a brand like Trash Tiki. As the millennial dollar increases in power you can be certain to see more shifts towards low-waste, sustainable oriented products in the most unexpected places.
Monica goes in deeper with a few more examples of how various bars, bartenders, and cocktail enthusiasts are producing crowd friendly drinks while maintaining a low-waste ethos and if you’d like to read more click here!
