Making Sustainability Work at Your Bar
Bar Chat - En podcast af Diageo Bar Academy
Reduce, Reuse, Rob Roy. Nowadays, everyone tries to be sustainable but how can you do it for your bar? In this episode Tristan chats with co-owner of Red Frog and Monkey Mash, Paulo Gomes on what it means to be truly sustainable, and how to realistically introduce this approach in all bars.
Tristan speaks with Paulo about:
- How the Lisbon bar scene has evolved over the last 10 years.
- Sustainable policies used in his bars.
- How to approach sustainability in your bar, with best practice advice.
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Any opinions or views expressed in this podcast are the guest's own and do not represent those of
Diageo.
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