WHERE TO START

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A HARD CONVERSATION

What bartenders do is totally awesome… and inherently wasteful.

HOWEVER, OUR NET VALUE TO SOCIETY IS POSITIVE

All this is not to say that we don’t need bars!! We don’t think we need to explain to any bartender the virtues of the bar and restaurant community.

However, what we do is a luxury if we treat it that way.

WHY WE ARE HERE

We have spent the last 2+ years researching “green bar design” – the task of designing bars, menus, service, and hospitality standards, all while folding the concerns of environmental impact into our decisions. What sacrifices or discoveries could we deal with at the end of the day? How can we balance Hospitality and Deliciousness with Sustainability and a Thoughtful Use of Waste?

We could talk all day about the things WE specifically have learned and measured, but we are merely two bartenders in the ocean of ingredient, energy, and water waste that our industry produces. There is no one-size-fits-all solution, but we firmly believe that there are small lessons to be learned from; examples each of us can choose or adapt to suit the needs of our various landscapes (all of which is informed by the physical, monetary, creative, hospitable, and volume-driven responsibilities of our establishments and communities).

So here we are. We see this site as a resource and an opportunity to contribute to the conversation and perhaps create a more virtuous model. After that, it’s up to you!

Best, Claire Sprouse & Chad Arnholt

www.tinroofdrinkcommunity.com