Cocktail Bars Embrace Radical Sustainability to Cut Waste

Bars around the globe are increasingly embracing sustainable practices, as noted in the Europe’s 50 Best Bars list published on 1 July 2026. In Oslo, Himkok prioritizes local sourcing, renewable energy, and efficient water usage. Madrid's Angelita utilizes local produce and implements a 'no ice' system, conserving 45,000kg of water each year. Fura, a plant-based bar in Singapore established by Christina Rasmussen and Sasha Wijidessa, incorporates garden-sourced ingredients and features a Jellyfish Martini. Co-founded by Hyacinthe Lescoêt, Paris's Cambridge Public House operates as a B Corp with a menu that highlights seasonal, local ingredients. De Vie promotes a 'farm to glass' philosophy, while Zest in Seoul and Reka:Bar in Kuala Lumpur focus on waste repurposing and reduced electricity consumption, fostering both creativity and sustainability.