SXSW 2025
Sustainable Sips: A Bar's 6-Month Green Revolution
Description:
Bars prioritize great guest experiences over extra effort or stress for guests, staff, and owners. Can we significantly improve recycling, limit waste, and reduce carbon impact for a bar without sacrificing guest experience, staff sanity, or the bottom line? A sustainability expert, an experienced bar manager, and two new bar owners will ‘green’ a bar in 6 months through careful selection of all products, including where and from what they are sourced and how they are shipped, and optimization of procedures, energy efficiency, and more. We will share our results and remaining challenges.
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Takeaways
- Learnings in how to balance sustainability, guest experience, staff effort, and owner cost for solutions in bars and hospitality venues.
- Guidance for sustainable selection of products, and for maximizing recycling and reducing waste, through bar purchasing and processes optimization.
- What we learned and what’s possible for bars, venues, large scale events, and what we still need to solve and improve.
Speakers
- Jay Boisseau, Co-owner, 360 Partners ATX
- Sandy Stewart, Founder, Think Big
- Terry Herres, bar manager, 360 Partners ATX
- Allison Warner, co-owner, 360 Partners ATX
Organizer
Jay Boisseau, CEO, Vizias
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