Let’s face it, the wedding and event industry – especially the food and beverage categories – is often very wasteful and creates a lot of garbage. With that said, no one expects you to cancel the big wedding or event you’re planning and have always wanted. What we can do, is at least be mindful on how we can reduce waste as much as possible. We don’t expect you, your guests, other vendors and venues to be perfect – because we aren’t either – but we can all do our best to be better for multiple reasons.
“Green Shmeen! I don’t care about that stuff, hippie!” We get it, not everyone cares or is concerned, and that’s fine – we hope eventually that changes, but in the meantime if nothing else, IT WILL OFTEN KEEP COSTS DOWN, keep money in the local economy to build up those in your town, and less garbage for you and your family to clean up (or pay others to do for you).
Here are some easy-to-do things that can help reduce waste and make your event more sustainable. Again, do what you can – any amount is better than nothing.
PERSONAL NOTE: We’ve included links to products we use and love, but it’s all about finding your best option that fits your budget, your preferences, or your needs. By using our shop links, it helps support our blog with affiliate commissions, but does NOT affect our recommendations (we wouldn’t recommend something we don’t stand behind) – so thank you in advance for your purchase.
USE TRUE GLASSWARE
You may be surprised to know that many 5-hour events – with a guest count between 100-150 – will go through around 400-700 disposable cups. That alone is a LOT of plastic that is going in the dumpster and into a landfill. There are definitely ways to reduce that with tips listed below, but even if you cut it in half, it still is a significant amount of garbage.
With true glassware, not only does it reduce the amount of garbage down to zero – or at least, near zero, but it also looks great for a more formal occasion like a wedding.
USE MORE ECO-FRIENDLY TOSSWARE
If your budget doesn’t allow for glassware rental, your venue doesn’t allow glassware, you want to offer glassware for adults and tossware for children (yes, they’ll drink too – just water or punch) or you just don’t want to deal with the extra work (or pay someone to do the extra work done), then you can still cut down on the long-term waste by opting for compostable tossware.
If you don’t have access to compostable tossware, check and confirm with the local waste management at your venue to see if they offer plastic cup recycling. Unfortunately, many don’t – so even if it says they are recyclable, they may not be in your region. That is why it is typically best to go with compostable, because even if they do get tossed in the waste, they will decompose in a much quicker time than traditional plastic.
RE-USE GLASSWARE OR TOSSWARE
Whether you choose true glassware or tossware, encourage guests to re-use their glass or cup as often as possible. Sure, if it gets hot, they misplace it, or it’s just time for a fresh one, that’s fine – but if you only use 2 or 3 in 5-hours, versus 6 or 7 by using a new one for every drink, that makes a huge difference, especially when multiplying that by 100+ people. It creates less garbage, or less water used on glasses that need to be cleaned.
As a way of encouragement, we place a “Please Help Reduce Waste” sign during services next to the menu to help promote and gently remind guests their help goes a long way too.
USE KEGS OR CANS OVER BOTTLES
If using kegs, paired with true glassware, you’re creating essentially zero waste for beer, but if you use it with our tossware, at least it is better than a traditional plastic cup. If a keg or kegs aren’t appropriate for an event of your size, you prefer cans, or your favorite brew doesn’t come in a keg, opt for cans. Studies have shown that cans are more likely to be recycled by guests and can be compacted to take less space. Most microbreweries prefer cans over bottles too and almost all large macrobreweries (Coors, Budweiser, Corona, etc.) offer cans also.
FEATURE LOCAL BRANDS
Highlight local breweries, wineries, and distilleries when possible. Not only will it support the local economy, but it will be a great way to showcase the local charm to out-of-town guests with offerings unique to them, and known favorites to local guests. Sourcing your alcohol locally will also help reduce pollution of the long travel and even lowers import fees.
CHECK OUT LOCAL WINERIES, BREWERIES, AND DISTILLERIES HERE
* Or ask your retailer what they have that is local!
PAPER STRAWS DON’T ALWAYS SUCK
I know, I’m skeptical about them as well. Most are garbage – pun semi-intended. Most are mush by the time you’re halfway through your drink – or some materials, like pasta straws, change the flavor too much. We searched high and low and found a great brand we use, that is durable enough to last multiple drinks but is still compostable, made of paper, and doesn’t change the flavor of your drink. We like the Aardvark Paper Straws (best for bulk) or the Kingseal Paper Straws. Note, most cocktail glasses will use the shorter 5.75-inch size, but larger pints or collins glasses will use the 7.75-inch size.
Another tip, we don’t default to putting a straw in the cocktail, and just have them in a straw caddy next to the menu if a guest would like one. You’d be surprised at how many people don’t actually want a straw, or care that they don’t have one.
SKIP THE CHAMPAGNE TOAST
If you opt for a champagne toast, 100+ MORE disposable cups are used just for a quick gulp, that will go straight to the dumpster. Even if you are using glass flutes or coupes, that’s extra glassware needed that will need to be transported, washed, and more bottles thrown away. Opt for a drink-in-hand toast, where guests just cheers with their preferred drink and what they have in their hand. Plus, many bar services charge extra for a designated champagne toast versus a drink-in-hand toast, no additional cost for champagne, and no additional waste on a drink that half your guests will not finish anyway.
USE DEHYDRATED GARNISHES & COCKTAIL SYRUPS
Dehydrated garnishes not only creates such a fun look to twist up classic cocktails, but it also reduces costs drastically and allows repeated use of the fruit – included during the event, or any unused extras after the event. So, whether you are the bar service or the couple, dehydrating the fruit will cut cost and re-purpose leftovers.
- BARTENDERS: If you’re the bar service providing the garnish, you can cut cost and supplies drastically by re-using the garnish since the dehydrated fruit will continue to release a flavor over time, and not all at once, so you won’t need to provide as much. Plus, if you have extras, you can just pack them back up and re-use them at the next event.
- COUPLES: If you’re DIY’ing it, or your bar services don’t provide the garnishes (like us), you can dehydrate the fruit yourself in a few easy steps, and it will reduce the amount needed (see Bartenders bullet point above), then if there are any leftover, you can save them to candy-coat them for a delicious snack or make a potpourri to use as gifts.
DIRECTIONS & STORAGE:
Slice your unpeeled oranges, limes, lemons, apples, or pineapples into wheels and use a Food Dehydrator for the noted time. Keep in mind, thinner slices will dry faster – we suggest 1/8th inch slices. If you do not have a dehydrator, set your oven to the lowest temperature possible (or around 170°F), place slices on a parchment paper-lined baking sheet, and “cook” until fully dried. Store loosely in an airtight container or bag.
Fully-dried fruit will last up to a year if stored at 60°F or lower, and 6-months if stored at 80°F.
Dehydrating fruit will also allow you to buy them while in-season and save them for future events, or you can prep them weeks or months ahead of time.
For syrups, you can also go pick some local berries – I can’t tell you how many local farms there are that offer free or cheap berries to be picked. I’m sure you might even be able to find some out in the wild. Simply make a blackberry, raspberry, strawberry, or any other berry cocktail syrup with them by adding equal parts water, sugar, and berries together, cook it together, strain, and then freeze if needed. Then use it as an add-in “mixer” for a classic cocktail with a fun twist. Blackberry Margarita anyone? Yes, please. Then garnish with some dehyrated lime-infused salt and you’ve got a top-notch cocktail!
Don’t want to do the work? No problem, you can buy pre-dehydrated fruit locally, or online HERE.
IMPLEMENT A WASTE REDUCTION STRATEGY
Set up clearly marked recycling and compost bins with images or lists of what can be recycled, what can be composted, and what is trash – of the items at your event (like cups, plates, party favors, napkins, etc.). Keep in mind, not everyone knows what can be recycled and what can’t, and same with compost bins – so they often default to just tossing it in the trash. Easy and clear images will reduce that confusion.
RE-USABLE OR LOW-WASTE MENU
You want guests to know what is being offered, so you’ll probably want a menu. Opt for a paper menu that can be displayed at the bar and then recycled or composted after the event – or use something that can be re-purposed or re-used after the event like a chalkboard, felt letterboard, or similar display.
FIND OTHER LIKE-MINDED VENDORS
Use or refer other local vendors, use rentals instead of buying new, suggest guests carpool or provide a shuttle, use true plates and flatware or eco-friendly versions, look for venues who offer recycling bins, etc.
FIND A LIST OF WESTERN WASHINGTON VENDORS COMMITTED TO GREENER WEDDINGS HERE!
CONCLUSION
By implementing these eco-friendly ideas into your bar setup, you’ll not only create a memorable celebration but also contribute positively to the environment, local economy, cut many costs, and still offer a truly exceptional bar menu and guest experience. From supporting local businesses to minimizing waste, every small step toward a more sustainable wedding bar makes a significant difference in reducing the ecological footprint of your special day. Cheers to a love-filled and eco-conscious celebration!
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