As sustainability becomes a fundamental focus across industries, the bartending sector – historically known for its flair, luxury, and experiential offerings – is embracing a quiet yet impactful shift. This transformation is not loudly broadcast but is evident in every detail: from the innovative use of ingredients to eco-conscious operational processes that reduce water and energy consumption. A cocktail might even tell the story of the land it comes from, adding depth to the sustainability narrative.
In Vietnam, a new wave of bars is pioneering this change, pushing the boundaries of sustainability beyond just environmental responsibility. These establishments are not only reevaluating ingredient sourcing and waste management practices but are adopting sustainability as a comprehensive operating philosophy. For them, sustainability means more than protecting the environment; it encompasses safeguarding people, supporting communities, and shaping a profession that is responsible, sustainable, and future-focused.
A prime example of this eco-conscious revolution is Summer Experiment, a bar nestled in the heart of Saigon. Known for its innovative approach to sustainability, Summer Experiment is a beacon for the eco-bar model. At this unique establishment, sustainability permeates every aspect—from the ingredients used in cocktails to the design of the space itself. The bar sources its ingredients from urban farms within the city, ensuring fresh, local produce while minimizing its carbon footprint. In addition, “ugly” fruits, often discarded due to their appearance, are repurposed to create syrups and juices, reducing food waste. Even the waste produced by the bar is put to good use, with food scraps being composted to nourish the rooftop garden that thrives above the bar.
As more venues like Summer Experiment lead the way, the future of Vietnam’s bartending industry is shaping up to be not only a celebration of craft and creativity but also a model for responsible and sustainable business practices.
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