Why This Innovative Seoul Bar Has Won The 50 Best Bars Sustainability Award

The team at Zest acts on sustainability initiatives across all three of our FMG Framework pillars: Sourcing, Society and Environment. They’re aware that sustainability is a journey and strive to go further every day, from carefully monitoring their waste and working on specific actions to reduce it to finding clever alternatives to ingredients that are not grown near Seoul. We especially love how they extend an invitation to guests to suggest what their next steps should be – a memorable touch that facilitates a process of continuous improvement while bringing their customers along with them on the journey.  

SUSTAINABLE SOURCING AT ZEST 

Zest includes at least one locally sourced ingredient in each of their signature drinks and highlights the provenance of these products on their menus. Drinks from local producers include Omegi Liquor and Jin-Mack Soju. Seasonal herbs and edible flowers (grown without the use of pesticides or chemical fertilisers) come directly from the farmer Lee Jang Wuk, whose farm is located around 25km from Seoul, while their honey comes from a Seoul-based beekeeping project called Urban Bees, run by Jin Park. An increasing awareness of what grows in their region has led them to start hunting down alternative ingredients to replace fresh citrus when not in season; these will be showcased in their ‘Alternative’ menu.  

This commitment to local sourcing was highlighted in an event named ‘Connect with Producers’, held in collaboration with a local restaurant. At this event, a pairing menu showcased the story of the farmers in their network and the production journey of their valued ingredients. Zest’s enthusiasm for buying locally goes beyond the ingredients in their drinks, too: they even buy their glassware from local artisans.  

SOCIAL SUSTAINABILITY AT ZEST 

A new staff benefit programme at Zest includes an initiative where staff can apply for activities to support their physical health and personal development. This includes not only professional-related training but arts and physical activities: think fitness classes, language classes and task-related classes such as fermentation and ceramic art, all supported by a monthly fund. 

Outside the team, a small portion of the profits at Zest is donated to support projects that improve environmental issues. 

HOW ZEST SUPPORTS OUR ENVIRONMENT 

The team at Zest is meticulous about monitoring their waste and tracking where it comes from. Using these valuable data, they’ve developed a strategy that includes a food waste reduction target of 20% compared to the first quarter of the year through actions such as training staff, further menu development to incorporate more leftover ingredients, monitoring PAR levels, reducing their portions and including suggestions on how to enjoy edible garnishes with drinks on their menus. One great example of their circular approach to ingredients is their use of Hallabong fruit. Juice is used in their ‘Jeju Garibaldi’ cocktail, the peels are redistilled into their house gin and any pulp left over after juicing is used to make cordial or fermented to make their Pulp Sauerkraut. Furthermore, their carbonated drinks including tonic, sodas, etc., are made in-house from scratch. Using botanicals from their farm, "ugly" fruits, upcycled ingredients and an in-house soda system, this process does a great job of reducing waste.  

For their non-organic waste, their reduction target is 15% from the first quarter of the year, with actions including ordering supplies in bulk, and reducing glass bottles by partnering with a supplier who delivers gin in biodegradable packaging. They work with their suppliers to use reusable containers to source ingredients; for example, their honey comes in reusable jars that are returned to the producer. Menus are made from a combination of materials including mandarin orange compost and produced using green energy. Even staff uniforms are made from recycled fabrics. They’re careful not to waste energy and water, too, conducting a regular audit to track their use of both. 

Massive congratulations to the entire team at Zest from everyone here at The SRA! We can’t wait to see where you go from here. 

Learn more about our partnership with 50 Best here, or find out more about Zest on their Instagram page. 

Lead image credit: @zest.seoul on Instagram