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Scandic makes sustainable cocktails of food waste from the hotel breakfast
Scandic makes sustainable cocktails - The drinks produced by the Haymarket by Scandic bar team are available at all Scandic hotels from June 21st.
Scandic has long been at the forefront of the hotel and visitor industry, both in terms of environmental and social sustainability. Now Scandic is taking another step towards sustainability and now a number of drinks are being launched on ingredients that have been utilized from the hotel breakfast.
The drinks produced by the Haymarket by Scandic bar team are available at all Scandic hotels from June 21st.
Scandic has previously implemented a number of measures to reduce their climate footprint. Among other things, they has removed disposable items in the hotel rooms, abolished unnecessary plastic such as straws and drinking sticks and reviewed routines for reducing food waste.
Now, Scandic is launching a number of sustainable drinks where raw materials from the hotel breakfast have been used. Examples of ingredients are coffee grounds, leftover cucumbers from breakfast and fruit shells that would otherwise be composted or discarded. Among the drinks are, for example, Razzycle on raspberries that are close to being thrown, Green Giggle on cucumbers from the hotel breakfast and Ecospresso, a drink on coldbrew brewed on coffee grounds that would otherwise have been thrown.
– I am extremely happy and proud that we once again show that we want to be at the forefront of our sustainability work within Food & Beverage at Scandic. That we can also highlight our fantastically talented employees as creators of the sustainable drinks, shows that the commitment to sustainability permeates the entire Scandic and is part of our daily work, says Thomas Fankl, Food & Beverage Manager for Scandic Sweden.
The Barteam at Haymarket by Scandic has previously launched drinks with a focus on utilizing raw materials from the restaurants. Now they have put together a number of drinks that will be launched at all Scandic hotels in late June.
Haymarket by Scandic shares one of their favorite recipes for a refreshing cold brew Ecospresso containing, among other things, coffee grounds:
Ecospresso
3cl Koskenkorva Organic Vodka
2cl Koskenkorva Organic Vodka coffee grounds liqueur
7cl Coffee grounds coldbrew
2 splashes The bitter truth XocolatlTop with Amarula Spice foam and flake salt.
This is how you make your own coffee grounds liqueur
20cl Koskenkorva
200g Coffee sump12 cl Sugar layer flavored with vanilla and cardamom
Leave for 24 hours, then filter and pour into a bottle.
This is how you make your own cold brew
500g Coffee sump
70cl Water
Leave for 24 hours, stir, and leave for 12h, filter and pour into bottle.
More information about the drinks is available at www.scandichotels.se
Drink | Scandic makes sustainable cocktails of food waste from the hotel breakfast
MyGuide2Stockholm
