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26° & CLOUDY ON TUESDAY 20 FEBRUARY IN BRISBANE
By Sarah Ward
September 09, 2017
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This Dutch Bar Is Making Cocktails Out of Food Waste

Yesterday's fruit offcuts are today's creative beverages.
By Sarah Ward
September 09, 2017
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Sit down for a drink at Amsterdam's Vesper, and your cocktail just might contain more than just alcohol, garnish, ice and mixers. As part of a waste-reducing initiative called Trash the Place!, the Dutch bar is recycling all food-related items that it can, finding imaginative ways to use them, and throwing it all in their beverages.

"One man's trash is another man's treasure" is the fitting line of thinking behind it, which sees Vesper's bartenders recovering and re-using food offcuts that were otherwise destined for the garbage pile, particularly where fruit is involved. As the bar's Julian Bayuni told MUNCHIES, "for example, we use strawberries to make our own strawberry Campari.. [then] we filter the fruit out of the Campari and mix it with some mango, fresh tomato, cilantro, and onion to make a fermented salsa, which we serve with our tortilla chips."

While operating in a more sustainable fashion is an ongoing focus, Vesper are specifically showcasing their creative, environmentally conscious concoctions until the end of September, with not only their staff getting in on the task, but guest bartenders from other Amsterdam establishments as well. In an industry that creates as much waste as hospitality, it's an inventive and inspiring step — and joins the likes of fellow Dutch venue De Fruithaven, who run on power generated by food waste, plus New Zealand-based vodka company 42BELOW, who've been turning leftover bar garnishes into hand soap.

Via MUNCHIES. Image: Vesper.

Published on September 09, 2017 by Sarah Ward

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