Nicaraguan rum brand, Flor de Caña, has announced the return of its Zero Waste Cocktail initiative, partnering with venues to produce cocktails made with ingredients derived from repurposed food scraps and leftovers.

Guinness has announced plans to roll out the introduction of zero-emission vehicles into its transport fleet.

Flor de Caña has launched a global initiative called ‘Zero Waste Month’ for July which invites eco-conscious bars, restaurants and consumers to reduce food waste.

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Tess Posthumus

The Great Tipping Debate

Tipping can be a difficult subject in the bar industry. As a bar owner, bartender and regular consumer, I see it from every perspective and it can be tricky to get right.

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