elpais.com
Madrid Bar Showcases Sustainable Cocktail Practices, Saving Thousands of Kilos of Water
Angelita, a Madrid bar, exemplifies sustainable cocktail practices by using local ingredients, reducing waste (saving 80,000-90,000 kg of water yearly), and prioritizing responsible sourcing, contrasting with greenwashing trends in the industry.
- What immediate impact do Angelita's sustainable practices have on resource consumption and cost?
- Angelita, a Madrid bar, prioritizes responsible practices over the overused term "sustainability." They use local ingredients, repurpose waste, and create unique cocktails, like one featuring olives, showcasing local products over imported ones. This approach saves 80,000-90,000 kilos of water annually by reducing ice usage, lowering costs.
- How do the Torres Brandy Zero Challenge and similar initiatives promote sustainable practices in the cocktail industry?
- Angelita's success demonstrates a shift in the cocktail industry towards sustainability. By focusing on local sourcing, waste reduction, and cost efficiency, Angelita highlights that responsible practices can be both economically and environmentally advantageous. This approach contrasts with the "greenwashing" prevalent in larger companies, showing a path towards genuine change.
- What are the key challenges and opportunities in ensuring the long-term sustainability of the cocktail industry, considering potential greenwashing and consumer demand?
- The cocktail industry's future hinges on adopting responsible practices like those demonstrated by Angelita and Himkok. Younger generations are driving this demand for sustainable and coherent practices, pushing for changes in procurement and production. However, widespread adoption requires clear regulations, standardized metrics, and critically engaged consumers to avoid greenwashing.
Cognitive Concepts
Framing Bias
The article frames the adoption of sustainable practices in the cocktail industry as overwhelmingly positive and necessary. While it acknowledges challenges and the potential for 'greenwashing', the overall tone strongly favors the narrative of responsible and sustainable practices. The use of quotes from bartenders expressing their commitment to sustainability further reinforces this positive framing. The headline and introduction implicitly support the idea that sustainability is both achievable and desirable within the industry.
Language Bias
The article uses positive and emotive language when describing sustainable practices, such as 'honest', 'molones', and 'inspiring'. While this enhances engagement, it could be considered subtly biased. For instance, instead of 'molones' (cool), a more neutral term like 'innovative' could be used. The description of 'greenwashing' is also inherently negative, potentially framing any corporate sustainability efforts with suspicion, irrespective of their genuine intent.
Bias by Omission
The article focuses heavily on specific examples of sustainable practices in cocktail bars, but it omits discussion of broader industry challenges or governmental policies that could either hinder or support the adoption of such practices. While it mentions the 'Torres Brandy Zero Challenge', it doesn't delve into the details of the contest's impact or the extent to which it addresses systemic issues. Further, the article lacks a comprehensive overview of the economic implications of sustainable practices for bars, focusing primarily on anecdotes and individual experiences.
False Dichotomy
The article presents a somewhat simplistic dichotomy between bars actively pursuing sustainability and larger companies engaging in 'greenwashing'. While this distinction is valid, it overlooks the potential for collaboration and nuanced approaches within the industry. Many companies may be adopting sustainable practices incrementally, and the article doesn't explore the range of approaches and their effectiveness.
Sustainable Development Goals
The article highlights numerous bars and bartenders actively reducing waste, using local and sustainable ingredients, and implementing eco-friendly practices. These actions directly contribute to responsible consumption and production patterns within the hospitality industry. Examples include Angelita reducing water usage, Himkok using agricultural waste, and the Torres Brandy Zero Challenge promoting sustainable projects.