Students create a sustainable cocktail bar using local ingredients and second-hand materials.
Research
Student work
Taste Lab
Our third-year students were tasked with designing an experience that combines sustainability, strategy, and engagement. Anne Aben, Bente Driessen, Britt van Nieuwkerk, and Sara Twigt came up with the concept of a sustainable cocktail bar.
The concept, named 'Designing Your Own Cocktail', allows consumers to choose all the components of their cocktail, with advice from a specialised bartender. All products used are local, meaning they are sourced within the Netherlands. This includes both distilled spirits and fresh ingredients for garnishes and syrups. These fresh ingredients are often leftovers or 'unusable' oddities from local restaurants, supermarkets, and farms, resulting in a daily changing menu. Additionally, the interior, glasses, and other necessary items are purchased second-hand to keep the carbon footprint as low as possible.
Testing this concept in our Taste Lab has shown that it works and is well-received, although there are still some points of attention that need to be addressed.
With their innovative solution, the students contribute to a more sustainable world by reducing waste and promoting reuse. This project demonstrates how creativity and sustainability can go hand in hand to make a positive impact.
