Are zero-waste bars actually feasible?
For
Amir Javaid , founder of Socio on Staunton Street, running out of stuff is kind of the whole point. Each cocktail on the bar's menu features waste products, or, more palatably, upcycled ingredients, from a nearby restaurant. There's Butter down the street, Hooked on Caine Road and Uncle Miguel on Peel Street.
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Sustainability is a term often thrown around in haughty circles while Hong Kong bars like Socio have been implementing green practices with little fanfare all along. Javaid says he likes 'the idea of not being able to make a drink because there's not enough of something'.
It's an idea that has seen Javaid build a community of F&B venues that, through his cocktails, reduce food waste in their neighbourhood. The furthest collection point is a five-minute walk, he says. Two months ago he launched an eight-drink menu, each tipple featuring an upcycled ingredient from a different SoHo establishment.
Ezra Star, owner of Sheung Wan's Mostly Harmless. Photo: Mostly Harmless
Ezra Star , owner of Sheung Wan's Mostly Harmless, thinks sustainability starts with community.
'A lot of times when people open bars, it affects the entire neighbourhood and puts smaller places out of business,' she says.
Instead, she prefers to work with local businesses such as
traditional Chinese medicine shops to source herbal ingredients for concoctions such as non-alcoholic versions of fernet and chartreuse. The bar also sources everything locally, as opposed to using imported products, thereby reducing their carbon footprint.
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Mostly Harmless is testing the waters as Hong Kong's first bar to serve only
mocktails , and Star leases the whole building, which enables the bar to develop most of its ingredients in-house. For many other Hong Kong bars, however, space is scarce.
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