Ashley Castillo

Sep 23, 2024 | marketwatchmag.com | Emily H. Freeman |Max Reis |Ashley Castillo |Sally Kral

Employing more sustainable practices behind the bar is a growing trend in the industry, and one born of necessity. “In my experience, the restaurant and bar industry generates a significant amount of waste, and having worked in this industry for many years, it’s become increasingly clear to me that the implementation of more sustainable practices is essential,” notes Manuel Zuluaga, head of mixology for Miami-based Riviera Dining Group.