TORONTO — Flor de Caña, a carbon neutral and sustainably produced premium rum, has launched a global initiative called “Zero Waste Month” that invites eco-conscious bars, restaurants and consumers from around the world to come together and reduce food waste throughout the month of July.
Supported by Food Made Good — a global non-profit that promotes sustainability within the foodservice industry — participants have developed sustainable cocktails to reduce food waste as a positive step towards fighting climate change.
“The Canadian hospitality industry has demonstrated such an outstanding commitment to reducing food waste through sustainable cocktails,” says Chris Mosey, Canadian brand ambassador for Flor de Caña Rum. “Restaurants have run internal cocktail competitions and worked closely with the kitchens to develop some of the most ingenious and mouth-watering cocktails that are all sustainably produced.”
More than 30 countries are participating in this inaugural year and Canada is leading the way with 29 bars/restaurants participating.
“Working with an ambitious, outward-looking and creative partner like Flor de Caña is the most effective way we can accelerate progressive practice across hospitality, making bars and restaurants a part of a global sustainability solution,” adds Simon Heppner, CEO of Food Made Good Global.
