The Tasting Panel magazine

April 2017

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32  /  the tasting panel  /  april 2017 In Defense of… Want to contribute In Defense Of an industry trend? Email ecoleman@TastingPanelMag.com for your chance to contribute a letter. The La Straw F or me, it all began with a short video on the internet. I watched in horror as a team of rescuers removed a straw from a sea turtle's nose. From that day on, I never looked at a straw the same way again. I began to notice just how pervasive plastic is in our lives, and I realized that its ubiquitous presence and sheer usefulness is based upon its disposability. Thirsty and on the run? Grab a water bottle! Packing your kid's lunch? Plastic baggie to the rescue! Need a bottle of shampoo? Plastic's got you covered. Although cities like Los Angeles are making moves to ban plastic bags and companies across many sectors are exploring alternative and sustainable materials, there is always more work to be done when it comes to combatting plastic, a material that never fully degrades. Let this sink in: Every piece of plastic ever made is still on this planet, in a landfill or floating in the sea. Every last water bottle, Ziploc bag and, yes, every last straw. As the gatekeepers of the industry, you, dear Tasting Panel readers, have the power to effect change. How many times have you sat down at a restaurant and been greeted by a round of waters and a fistful of straws? How many countless plastic picks have been tossed in the trash after a bottomless Bloody Mary brunch? How many plastic bags have retailers sent home filled with a single item? Whether you're a restaurateur who initiates a "no straw except upon request" policy, or a bartender who serves long drinks with a paper straw, the choices you make can create a change. You can directly reduce the amount of plastic used in your bar, restaurant or retail location, and thankfully, there are many ways to start thinking about sustainability in the hospitality industry. From eco-friendly and recyclable packing, to incentives for customers who BYOB (bring your own bag, of course), small changes in how we think about and use plastic can make a big difference. And if you're worried that your customers will miss their bor- ing black plastic straw, consider this just another opportunity to educate your guests. Explain why your bar program is based on more sustainable practices, just as you'd explain where their tequila comes from or what went into that housemade infu- sion. And if they're still not sold, consider this gem of wisdom courtesy of my mom: Straws give you wrinkles anyway. So how will you make your bar a more sea turtle–friendly space? What will you do to reduce your use of plastic? The time has come for the last straw on plastic. The author enjoys a cocktail in a coupe— no straw needed! by Rachel Burkons, VP/Associate Publisher, The Tasting Panel Paper and metal straws are a great option—and provide plenty of style!

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