Photo Credit - istock/foxys_forest_manufacture

Bars and restaurants are looking to repurpose their waste and better their costs, and it is a lot easier than you would think.

Here’s a look at a few methods I use at the RNDC Vision Bar:

Repurpose all the fruits and herbs left over after a shift or workday.

Peel the skins for garnishes then add the fruit or herb l into a Lexan and infuse it with Everclear or neutral spirits till you get the flavor profile you desire.

From here, create a Garden Punch with citrus and sweeter. Then keg it and serve it as a Sustainable Garden Punch.

If I have too much fruit, slice them and dehydrate them for unique garnishes.

Cheers!