Food Republicのインスタグラム(foodrepublic) - 9月8日 02時34分
When we say #trashtiki, there ain’t no dumpster diving going on. We roll into a city, hit up bars, restaurants, cafes and anyone keen to donate #foodwaste. The craft cocktail culture has come leaps and bounds in the last decade, but with that has come an astronomical increase in the carbon footprint of the humble bar & restaurant. Our aim is to get bartenders to stop using ingredients like lemons, pineapples and such once and then chucking ‘em out. Single-use ingredients are a rarity in the most acclaimed and accomplished of kitchens around the world, chefs know there are plenty of complex flavours and easy money to be made from using every part of the produce, and yet as bartenders we’re inclined to use once then toss, and it’s time cut that shit out! ✂️ These are some of the #antiwaste drinks we knocked up on the 7th tour stop at @lostlaketiki ?? #tbt #FRTakeover
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