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Corporate social responsibility

The Bar World of Tomorrow

By Kamila Czaban, sustainability and marketing projects manager at Wyborowa Pernod Ricard
Header zdjecie kamila czaban

An application helps reduce the consumption of ingredients and better manage the bar

The long-awaited summer season is approaching rapidly, and hence – the opening of gardens in restaurants and bars with much larger number of guests to serve. Nowadays, the owners of these places face a real challenge, which is not only the sustainable management of ingredients, but also care for the environment and saving money.

Consumers' awareness of the environment and the impact of their purchasing decisions is constantly growing. It’s the same with their choice of restaurants – consumers ask about the ingredients with which the dishes are prepared, they pay attention to the way they are served or the number of dishes on the menu. All this influences the attitude of the owners to the way they manage their restaurants or bars. A sustainable approach is no longer just a fad, but has become an integral part of people's lives, and has also become a permanent fixture in the catering industry.

It is less and less common to find places where cocktails are served with a plastic straw or in a disposable plastic cup, and where a pile of disposable napkins is scattered around. On the other hand, there are more and more places where managers try to act responsibly: from cooperating with local suppliers to sustainable solutions in handling ingredients. Thus, when running a bar or restaurant, they must take into account a number of aspects, from financial, through personnel, to environmental.







The Bar World of Tomorrow app teaches how to get the most out of ingredients, manage ice, and sort waste. Thanks to it, one can use product efficiently to create favorite drinks, saving money and reducing the consumption of ingredients. Everything according to the 5R idea: Rethink, Reduce, Reuse, Recycle, Respect. The implementation of these five simple rules will allow the owners and managers of bars to develop their business in a sustainable way, and the amateurs of making drinks – to reduce the amount of waste produced.

The Bar World of Tomorrow also aims to disseminate sustainable and responsible bartending practices. It takes into account many aspects of the bar's operation, such as the use of local and seasonal ingredients, responsible alcohol serving, water saving and reducing ice production, using leftovers or conscious waste management. The series of free training courses includes many simple tips on how to run a bar in a sustainable and responsible manner and consume alcohol consciously, which contribute to creating a culture of well-being. The application is embedded in the EdApp platform and offers much more than the standard courses. Interactive tutorials have been grouped according to the topics covered, such as work behind the bar, premises management or employee management. Navigating the platform itself is very intuitive and convenient.

The Bar World of Tomorrow initiative was created thanks to the cooperation of the Pernod Ricard Group with the UNITAR Institute, which provides the free educational platform EdApp. The content of several courses available in the application is the responsibility of Pernod Ricard, Sustainable Restaurant Association and the ecological bartending duo Kelsey Ramage and Iain Griffiths, known as the pseudonym Trash Collective.

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