Despite over half of Brits (55%) believing they are environmentally conscious, only a quarter of the UK consider the environment when it comes to their drinking habits, according to a new study. The survey commissioned by wine preservation experts Bermar, found that over five in ten (56%) have never thought about drinks waste and two thirds (67%) know nothing about it.
Going further, nearly two thirds (65%) have never thought about the impact of the drinks they consume. In fact, more than half the nation (53%) said they would be shocked to learn that alcohol has an environmental impact.
However, Brits would prefer to spend in bars that are conscious of their carbon footprint and more than four in ten (41%) of the UK public said they would be positively influenced if a drinks menu outlined how a venue is reducing their environmental impact. Over a third (38%) said they would choose a bar that was more environmentally conscious and three in ten (31%) would be inclined to spend more at a “greener” venue.
Focusing on consumer choices, the most popular drinks in the UK are wine and Champagne with 34% putting these as their number one choices. Beer was second with 27% and spirts, third with 14%. Seven in ten (70%) of those surveyed were also concerned about how their favourite drink is cared for, giving food for thought for venues up and down the country.
Tom Berresford, Managing Director at Bermar, is in hospitality wine preservation and has over 50,000 clients in 90 countries. Some well-known clients include Le Gavroche, Nobu, The Fat Duck, The Ritz, Sketch and Mandarin Oriental as well as thousands of local bars and restaurants.
Tom says: “This data clearly demonstrates the tricky spot consumers find themselves in. They care about the environment but know very little about how to address these concerns.
“I would advise consumers seeking a greener service to take a look at menus. Do they highlight venues’ policies, or draw your attention to information regarding what they are doing to deliver a more sustainable service? Don’t be afraid to ask a venue how they look after their wine.
“For example, what do they do to prevent wastage? With a carbon footprint of around 1.2kg per bottle, it is evident we really need to consider and analyse not just the product, but the way it is served and cared for.
“If a sustainable service is requested by the masses, venues need to think carefully about how to deliver this.”