Liquor brand 1800 Tequila has partnered with the environmental charity Clean Up Australia to create The Recycled Bar, aimed at increasing awareness of and demand for the circular waste industry.
Designed by Sydney-based artist and sculptor James Dive, the ‘The Bar Saved from Landfill’ provides more than 20 sustainable artists and fabricators a space to exhibit, showcase, and celebrate their work that features locally-sourced and designed items including tables, chairs, coasters and glassware, all redirected from landfill.
Dive said the installation was created to celebrate “beautiful products made from everyday waste” and create impact.
“It’s incredible to see how consumer waste – including bread ties and plastic milk bottles – can be turned into entirely new usable products.
“The visual impact of the installation is confronting – but when you take a closer look, you see the incredible solutions that are available today to help reuse waste. It’s been inspiring to work alongside 1800 Tequila and Aussie artists who share the same passion for finding creative solutions to tackle Australia’s waste issue. I’m proud to be on board,” said Dive.
The bar traded for two days (December 9-10) on the Tarpeian Precinct Lawn of Sydney’s Royal Botanical Gardens, allowing Sydneysiders to book their own cocktail and dining experience, and sample unique cocktails with circular waste decor, low-waste cocktails and zero-waste canapes. Ticket sales to the event were being donated to Clean Up Australia, which champions a circular economy and aims to teach and inspire Australians to do their part and make a difference to improve the environment.
“We’re seeing a groundswell of circular advocacy as waste and consumption climb the public agenda,” said chair Pip Kiernan.
“It is particularly encouraging to see 1800 Tequila showcase what’s possible with The Recycled Bar, and celebrate solutions that move us towards a circular economy – where everything is a resource, and there is no such thing as waste.”
Cocktails with purpose
The sustainability message behind the bar is not restricted to the installation. The team at 1800 Tequila has created some sustainable cocktails that demonstrate how leftover fruit can be used as the basis of delicious drinks, reducing food waste.
Hayley Dixon of 1800 Tequila, says leftover summer fruits can be easily preserved with sugar and vinegar. Dixon used strawberries and cucumber to create a syrup known as a shrub. Mixed with 1800 Silver Tequila, soda water and lime juice, it becomes a refreshing cocktail.
“We wanted to create a space that showcases the very best of the circular waste economy in a way that delivers a real message in the lead-up to the festive season this year,” said Dixon.
1800 Tequila has Clean Industry Certification from the Mexican Federal Environmental Protection Agency (Profepa) at three plants, with all methane alcohol generated in the treatment factory being used to generate steam and reused in the production process.
