Sustainable Citrus Behind The Bar
Citrus fruits such as lemons, limes, and oranges are a staple in many bar programs, providing essential flavors and acidity to a wide range of cocktails. However, the use of citrus can generate a lot of waste, which is not sustainable. In this article, we will discuss some ways to use citrus sustainably behind the bar.
Use Every Part of the Citrus Fruit
When using citrus fruits, it's essential to use every part of them. This includes not only the juice but also the zest, peel, and pulp. The zest and peel can be used to make syrups, tinctures, and bitters. Create shrubs and syrups with peels and pulp. Dehydrate leftover citrus wheels to use for garnishes. By using every part of the fruit, you can reduce waste and maximize its flavor potential.
2. Buy Local and In Season
Buying local and in-season citrus fruits can reduce the carbon footprint of your bar program. By sourcing your citrus from nearby farms, you can reduce the emissions generated by transportation. Additionally, buying in-season citrus means that the fruits are fresh and have not been stored for long periods, reducing waste and preserving their flavor.
3. Compost Citrus Waste
Composting citrus waste can help reduce the environmental impact of your bar program. Citrus peels and pulp can be composted to create nutrient-rich soil that can be used in your garden or donated to a community garden. By composting your citrus waste, you can reduce the amount of organic material that ends up in landfills and help create a more sustainable ecosystem.
4. Use Citrus Alternatives
While citrus fruits are a staple in many cocktails, there are also citrus alternatives that can be used to provide acidity and flavor. Vinegars, shrubs, and other acid solutions can be used in place of citrus juice, while herbs and spices can be used to provide flavor. Using these alternatives can help reduce the amount of citrus waste generated by your bar program and provide new and exciting flavor profiles.
5. Plan Ahead
Finally, planning ahead is essential for using citrus sustainably behind the bar. By anticipating how much citrus you will need and how you will use it, you can reduce waste and maximize its potential. Additionally, using efficient juicers and tools can help you extract more juice from each fruit, reducing waste and maximizing flavor.
In conclusion, using citrus sustainably behind the bar requires a little extra effort and planning, but it's worth it for the environment and your business. By using every part of the citrus fruit, buying local and in-season, composting citrus waste, using citrus alternatives, and planning ahead, you can create a more sustainable bar program that is both environmentally friendly and delicious.
