Bar World of Tomorrow is a collaborative initiative and awards program created by Pernod Ricard, Trash Collective, and the Sustainable Restaurant Association. In partnership with Pernod Ricard, Time Out is awarding the first-ever Bar of Tomorrow title to one Sydney bar that’s going above and beyond to lead a more sustainable bar scene. We’re delighted to announce that Daintree Sydney is the winner of the inaugural Sydney Bar of Tomorrow Award.
Daintree call themselves “a bar with purpose” and we completely agree. Their founding mission is to help transfer land back to Indigenous communities by donating 50 per cent of all profits to this cause every year. To date, the micro-bar has donated a whopping $60,000 to HalfCut, an environmental not-for-profit that purchases land in Queensland’s Daintree Rainforest (which is Australia’s largest and the world’s oldest) and works with the Kuku Yalanji people to rewild it before transferring permanent ownership to the Traditional Owners.
Daintree is also committed to improving the infrastructure for hospitality venues in The Rocks precinct, which encourages more sustainable behaviours. For instance, they teamed up with the local council to introduce a centralised bio-waste facility, which reduces waste truck requirements and minimises the amount of waste sent to landfill. Daintree has also installed pressure jet cleaners to reduce water usage, and use wastewater at the end of each shift to water the plants in their native herb garden. Their talented mixologists then rework these seasonal natives and fresh herbs into classic drinks such as the Gumnut Negroni and Wattleseed Espresso.
Daintree is leading the way in sustainable business practices which includes having full visibility across its entire supply chain. Knowing the provenance, farming practices, transportation, packaging, energy and waste linked to each ingredient is powerful and enables effective, high-impact sourcing decisions. The eco-friendly bar also trains staff members and incentivises them to prioritise buying locally-grown ingredients where possible.
On top of these efforts, Daintree works hard to reduce its reliance on ice (which is a very energy-intensive product to use) by pre-batching cocktails and chilling glasses. Their waste segregation practices are solid, as are their written policies, and we were pleased to see them putting their purpose front and centre on all communications and social media platforms.
Congratulations to Daintree for leading the way in creating a better Bar World of Tomorrow.
