From Duck Fat Cocktails to Repurposed Grape Gins
Laura McQuarrie — February 20, 2020 — Eco
To creatively tackle the issue of food waste, a wide range of waste-reducing alcohol products are being created with a variety of odds and ends—including everything from banana peels and discarded supermarket grapes to leftover duck fat. As well as being intriguing for bringing awareness to food waste, these products are appealing for their potential to provide novel drinking experiences.
In a handful of instances, some brands and restaurants are addressing their own waste streams by creating entirely new products to make the most of the by-products they produce. In the case of LOOP Mission, which makes freshly pressed juices from misfit produce, it uses rescued lime and ginger to create gin. Similarly, seafood restaurant chain Wright Brothers developed its a gin distilled with oyster shells.
In a handful of instances, some brands and restaurants are addressing their own waste streams by creating entirely new products to make the most of the by-products they produce. In the case of LOOP Mission, which makes freshly pressed juices from misfit produce, it uses rescued lime and ginger to create gin. Similarly, seafood restaurant chain Wright Brothers developed its a gin distilled with oyster shells.
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