Are we taking the most appropriate steps to use ingredients in a sustainable manner in our bars? And what would we do if the ingredients we hold so dear simply weren't around anymore? Join a bartender, a botanist and two botanical buyers as they discuss the steps to controlling the ingredient chain from producer to consumer, and learn about practical steps that can encourage us to use our ingredients better. The seminar will include links and a platform that helps engage bartenders and owners in a way of making real changes in their bars, and join the debate on whether we can, and should be controlling more of our input into our ingredients.

1. Improved Sustainability!
!
Ryan Chetiyawardana, Ian McLaren, Anette Moldvær, Ivano Tonutti!
!
!
T @RyanCheti - I @MrLyan!
T @TheBartrainer - @TheBartrainer!
T @NettleCatX @Squaremile!
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2. PRACTICAL SUSTAINABILITY
DIFFERENT ISN'T DIFFICULT
OUR AIM IS TO DISCUSS THE IDEAS AND IDEALS
OF HOW TO INCORPORATE A REALISTIC
PRACTICE OF SUSTAINABILITY WITHIN A BAR
THIS IS A MAJOR PART OF WHITE LYAN AND
DANDELYAN
WE WILL DISCUSS POINTS OF VIEW FROM THE
COFFEE, FOOD & DRINK INDUSTRIES
SUSTAINABILITY IS IMPORTANT TO CONSIDER
FROM BOTH A MORAL AND MONETARY
PERSPECTIVE
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3. MISCONCEPTIONS
DIFFERENT IS DIFFICULT!
IT MIGHT SEEM LIKE THERE ARE LOTS OF BARRIERS
TO BEING SUSTAINABLE
SUSTAINABILITY IS IMPRACTICAL
IT CAN FOLD INTO EXISTING PRACTICES WHILST
MAINTAINING LUXURY
IT COSTS MONEY
WASTE IS COSTLY TO A BUSINESS AS WELL AS THE
ENVIRONMENT
IT WON’T MAKE A DIFFERENCE
STIMULATING DISCUSSIONS AND TAKING SMALL
STEPS ARE VITAL TO CREATING REALISTIC
CHANGE
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4. RYAN
CHETIYAWARDANA
HOW IS THIS - OR HOW CAN THIS BE - APPLIED
TO THE BAR?
WHAT STEPS CAN BE MADE?
CAN WE CHANGE THE CLASSICAL BAR SETUP TO
ALLOW US TO USE OUR INGREDIENTS BETTER
AND WASTE LESS? DANDELYAN KITCHEN
HOW CAN BARS BECOME MORE SUSTAINABLE?
DOES IT BECOME HYPOCRITICAL?
IS IT REALISTIC?
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5. AN IMPRACTICAL SETUP
WHAT ARE WE WASTING
FRUIT SHELLS, EGGS, GARNISHES
STRAWS
NAPKINS
BOTTLES
CANS
WATER
PACKAGING
YOU CAN MAKE DRASTIC CHANGES
WHITE LYAN REMOVES MUCH OF THIS WASTE BY
REMOVING THESE ITEMS FROM THE BAR BUT THIS
INVOLVES DRASTICALLY CHANGING YOUR
PROPOSITION TOO
YOU CAN MAKE SMALL CHANGES
BY FOCUSSING ON THIS WASTE, YOU CAN
ADDRESS THE OUTPUT BUT UPHOLD YOUR
ORIGINAL IDENTITY – AND SAVE TIME AND
MONEY
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6. AN ADAPTED SETUP
WHAT ARE WE WASTING
FRUIT SHELLS, EGGS, GARNISHES
STRAWS
NAPKINS
BOTTLES
CANS
WATER
PACKAGING
YOU CAN MAKE CHANGES THAT FIT WITHIN YOUR CURRENT CONCEPT
CHANGES DON’T NEED TO BE DRAMATIC AND AN UPHEAVAL OF YOUR EXISTING PRACTICES,
THEY CAN FOLD WITHIN
YOU CAN MAKE SAVINGS
WASTED TIME, ENERGY AND MATERIAL IS IMPRACTICAL AND CAN BE ADDRESSED FROM THE
TOP DOWN
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WHAT CAN BE DONE
VINEGARS, ADVOCAAT, NO GARNISHES!
METAL STRAWS… NO STRAWS! OR CHARGE
REUSABLE COASTERS
BUY IN BULK - REUSABLE CONTAINERS
DRAUGHT
BUILT DRINKS!
RECYCLE! REUSE!
COLLABORATE WITH ALTERNATIVE USERS

7. AN ADAPTED SETUP
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8. FLAVOUR - A STARTING POINT
MOST OF THE THINGS WE THROW AWAY STILL
HAVE FLAVOUR
NOT ONLY IS IT WASTEFUL, IT'S IGNORING OR
NEGATING THE FULL USE OF YOUR INGREDIENTS
FOUR COMMON BAR INGREDIENTS USED
COMPLETELY:
MINT STEMS - GARNISH/SYRUPS
LIME HUSKS - FALERNUM
COFFEE GROUNDS - OIL
TEA BAGS - TANNIC TINCTURE
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9. RYAN
CHETIYAWARDANA
INGREDIENTS CHAIN
SOURCING - IDENTIFY THE STEPS IN THE CHAIN
WHERE CAN WE AFFECT?
FORAGING - AGRICULTURE
DO WE NEED TO CHANGE THE BAR SET UP?
LESSONS FROM THE COFFEE INDUSTRY
WHAT WORKS AND WHAT DOESN’T?
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GMO?

10. MONOCULTURE
HOW ARE CROPS (AND PESTS) CHANGING?
HOW IS THE CURRENT STATE OF AGRICULTURE
GOING TO AFFECT FOOD (AND DRINK) AROUND
THE WORLD?
WHAT IS CHANGING?
WHAT IS THE EFFECT?
WHAT WILL THE IMPACT BE ON BOTH
INDIVIDUALS AND LARGER COMPANIES?
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11. ANETTE MOLDVÆR
GREEN BUYING
AT WHAT POINT IN THE PRODUCTION OF YOUR
OFFERING SHOULD WE GET INVOLVED?
PRODUCER TO PRODUCT
IF YOU ARE INVOLVED IN EVERY STEP, CAN YOU
INFLUENCE THE PROCESS, IMPACT AND
PRODUCT?
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12. ANETTE MOLDVÆR
AT-RISK CROPS
WHAT ARE THE EFFECTS OF OUR CONSUMPTION?
IS GLOBALISATION OF A LUXURY PRODUCT
SUSTAINABLE?
WORKING WITH FARMER AND PRODUCERS
BY INVOLVING THE MANUFACTURERS AND THEIR
EXPERTISE, CAN WE CHANGE THIS DIRECTION?
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13. Botanicals sustainability – the Bombay example
In collaboration with a external company we
have run an in deep risk assessment, here
reported only partially for time reason, on
which have been taken in consideration 4
main factors of risk and for each it has been
expressed a level.
Based on this have been identified the
eventual actions to run
GIUSEPPE GALLO
aka Ivano Tonutti

14. 14
Lemons (Murcia, Spain) - Risk
Summary
0 1 2 3 4
Risk
Level
Environment
Labour
Health
Socio-­‐economic
Issue
Environment
• Murcia
is
rela,vely
poor
in
water
resources
• Irriga,on
prac,ces
have
been
largely
improved
and
the
drop-­‐by-­‐drop
watering
is
applied
almost
on
all
territory
• Rain
water
recovery
is
an
important
prac,ce
in
use
from
several
year
Labour
• As
men,oned
the
peel
produc,on
is
a
family
business
and
there
are
no
risks
of
child
labour
or
illegal
labour
evidenced
during
the
visits
Health
• Poten,al
health
risks
to
workers
from
agrochemical
applica,ons:
the
level
of
protec,on
evaluate
during
biannual
visits
is
normal
Socio-­‐economic
• Low
risk
level
as
the
lemon
peeling
if
a
family
business
that
create
a
liBle
incremental
revenue
for
the
community,
is
never
the
unique
economic
source
ACTIONS
REQUIRED
• Con,nue
regular
visit

15. Grains of Paradise (Ghana) - Risk Summary
0 1 2 3 4
Risk
Level
Environment
Labour
Health
Socio-­‐economic
Issue
Environment
• As
men,oned
agrochemicals
aren’t
necessary
and
the
region
is
very
rich
in
water
Labour
• During
several
visit
no
child
labour
ac,vity
was
evidenced.
All
kids
are
regularly
following
school
Health
• Cul,va,on
of
GoP
doesn’t
require
agrochemicals
• Protec,on
of
workers
could
be
improved
Socio-­‐economic
• GoP
produc,on
likely
to
increase
(with
benefits
to
farm
incomes)
and
can
become,
with
other
cul,va,on,
a
real
economical
resource
ACTIONS
• Develop
with
an
NGO
a
sustainable
program
to:
• Improve
the
agronomic
knownledge
for
GoP
and
other
cul,va,ons
• Offer
economical
support
for
workers
protec,on
tools
• Teach
the
people
of
quality
development
to
increase
the
revenue
linked
with
the
agricultural
ac,vity
• Plan
for
future
support
of
child
high
school
studies
in
agronomics
and
other
related
maBers
PROJECT STARTED IN 2014
in collaboration with AIESEC

16. The botanicals – sustainability and consistency (just few
examples)
GIUSEPPE GALLO
aka Ivano Tonutti
Re-introduce cultivation of botanicals to preserve the
biodiversity
• Roman chamomile – Pancalieri/Piedmont (Italy)
Support cultivation of botanicals having lot of manual
operations with long term visibility of needs
• Orris – Tuscany hills (Italy)
Support qualified suppliers in starting re-
forestation programs to prevent lack of r
aw material
• Cinchona barks – Ecuador

17. The botanicals – sustainability and consistency (just few
examples)
GIUSEPPE GALLO
aka Ivano Tonutti
The consistency of the quality is guaranteed tks to:
• the in deep knowledge of the technical and sensorial characteristics of each botanical
• the partnership developed with selected suppliers and their local contacts
• the risk assessment done to identify critical botanicals and create for these alternative sourcing/c
ultivation areas
The above mentioned program allow us to
• Have information in advance about possible quality issue of a crop
• Have the precedence vs other to have the best quality material even in case of issues
• Blend batches of different quality level to reach the required level of quality for a botanical

18. IAN MCLAREN
WHAT CAN BE DONE?
HOW EASY OR HARD IS IT TO CHANGE CURRENT
PRACTICE? WHAT BARRIERS ARE THERE TO
UPDATING TOWARDS A CONSCIENTIOUS
OPERATION
WHAT IS A COMPANY LIKE BACARDÍ DOING TO
REDUCE THEIR IMPACT AND SAFEGUARD THE
FUTURE OF THEIR PRODUCTS?
WHAT ADVANTAGES AND DISADVANTAGES ARE
THERE TO ECONOMIES OF SCALE?
HOW IS A COMPANY LIKE BACARDÍ LOOKING TO
MANAGE THEIR FUTURE?
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19. Strive for Net-Zero Impact.
Return to the environment at
least as much as we take away.
Achieved through our three
focus areas:
SOURCING OPERATIONS PACKAGING
Our Good Spirited VisionProgram Vision of Net-Zero Impact

20. Bacardi supports
model,
sustainable
sugarcane farms
in Fiji to help
protect the Great
Sea Reef.
Good Spirited Sourcing
OUR VISION
Obtain all raw materials and packaging from sustainably sourced,
renewable or recycled materials while maintaining or enhancing
the economic status of growers and suppliers.
OUR GOAL
Bacardi sets an industry-first goal of sourcing 40% of
sugarcane-derived products from certified, sustainable
sources by 2017; 100% by 2022.
Vision & Goal: Sourcing
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21. DID YOU
KNOW?
Bacardi is the
only major spirits
company with
“triple crown”
certification for
quality,
environment, and
health and safety
– for all its
production
facilities globally
– created by
OHSAS and ISO.
Good Spirited Operations
OUR VISION
Strive for low-impact operations and environmental balance.
OUR GOAL
Cut water use by 55% and greenhouse gas (GHG) emissions
by 50% by 2017.
Eliminate landfill waste at all production sites by 2022.
Vision & Goal: Operations
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22. DID YOU
KNOW?
Bacardi has
reduced the
weight of its
packaging by
more than 7%
since 2006. The
weight is
equivalent to
23,000 tons -
enough to fill a
small cargo ship.
Good Spirited Packaging
OUR VISION
Craft eco-design into brand packaging and point-of-sale
materials. Collaborate with partners, including glass and
paper suppliers, to make packaging more
environmentally friendly.
OUR GOAL
Reduce weight of packaging 10% by 2017, 15% by 2022.
Vision & Goal: Packaging
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23. IAN MCLAREN
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24. IAN MCLAREN
GOOD SPIRITED IN THE ON PREMISE:
4 KEY AREAS
WATER USE REDUCTION
NON COMPOSTABLE WASTE MANAGEMENT
GLASS AND OTHER RECYCLING
PEOPLE.
IF YOU ARE INTERESTED IN MORE INFORMATION
EMAIL: IMCLAREN@BACARDI.COM
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25. WHAT LESSONS CAN BE LEARNT?
S U S T A I N A B L E
O P E R A T I O N S A R E
S O M E T H I N G T H A T C A N
B E F O L D E D I N T O
E X I S T I N G P R A C T I C E
W E S H O U L D Q U E S T I O N A N D
I N T E R A C T :
C O L L A B O R A T I O N
C A N H E L P U S
C O N S C I E N T I O U S O P E R A T I O N S I S
A H O L I S T I C C O N S I D E R A T I O N
A N D C A N I M P A C T O N A G L O B A L
S C A L E
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