Renato M. Tonelli takes sustainability seriously

Everyone talks the talk about sustainability, but Renato M. Tonelli walks the walk, as has done for a very long time. Trash Tiki first inspired him, and now he preaches the gospel on bar sustainability including pickling, fermenting, dehydration and infusions. It’s a win-win: saving resources and saving money, with the bonus of positive social media support.

My interview with Renato

Where are you from originally?

I am a first generation Italian, my dad is from a little town in Tuscany and I was born in Queens, New York.

Where do you live now?

Brooklyn!

What bars have you worked in ?

I worked in many tourist bars in Rome, a few hotels in Brussels, and a well-known cocktail bar in Melbourne called ‘Galah Boozery’

Are you currently working in a bar now?

I work at a restaurant/cocktail bar in Brooklyn called Evelina.

How did you decide to concentrate on sustainable bartending?

While living in Australia, I found that there was a big focus on sustainability behind the bar. It piqued my interest to the point that I began joining sustainability competitions and performing well in them. It was from then on where I started to experiment tirelessly to come up with new recipes to recycle food waste.

Did you have a mentor who first showed you the first notions of sustainability?

I did not have a mentor, although I must say that Trash Tiki was a huge inspiration for me. After stumbling upon their online blog I was hooked. I made sure I knew how to recreate all of their recipes listed online and this encouraged me to come up with new original ones of my own.

Are there any dangers in recycling too much?

Sometimes recycling food waste can be time- and energy-consuming. In the case of time, you might find yourself trying to recycle every little scrap without being able to resell it in the form of a drink, which means that it will inevitably go to waste.

It can be a problem of energy as well if you are using equipment that uses lots of energy/electricity like ovens or dehydrators.

Do you do fermenting as well?

Of course! Fermenting is the best example of a sustainable technique which manages time and energy well. Fermenting is a natural process which helps to preserve ingredients and doesn’t require time consuming preparation or machinery. The microorganisms do all the work for you!

What is the most recycled cocktail you have ever made?

Possibly one of the best recycled cocktails I made was the Zero-Waste Paloma, a cocktail utilizing 1 single piece of produce. Grapefruit.

By fermenting grapefruits and combining simple ingredients like salt, alcohol, sugar, and water, I was able to make a great drink from the juice of the fruit as well as a nice garnish utilizing the solid parts. Everything of the fruit is consumed leaving zero waste.

Zero Waste Paloma.jpg — Zero Waste Paloma

22ml Tequila Plata
50ml Lacto Fermented Grapefruit Liqueur (using juice)
90ml Soda Water
Lacto Fermented Grapefruit Dust (using skin, pith, and pulp)

Have you found something that is absolutely not recyclable?

Everything is recyclable. We just need to use our creative minds and find a way to transform them. Of course not everything is consumable because it’s not edible, but products that can’t be ingested CAN be upcycled into other reusables such as coasters, glassware, and more.

Do you believe in garnishes?

Of course I do! As long as they are edible! A sustainable bartender should make his/her garnishes edible and delicious. A garnish shouldn’t just be for looks and flavor/aroma but also as a snack. If not, it will have the same fate that most garnishes have. Getting thrown into the garbage.

What is your biggest secret weapon that supports sustainability?

The techniques that mixology have to offer. Fermentation, Dehydration, Pickling, Infusions. These are just a few techniques that when applied correctly can be used for the purpose of making food and drinks sustainable.

Do you think there should be fines for bars and restaurants that do not follow sustainability?

No, I don’t think so. That would be far too harsh. Sustainability is difficult to adopt and implement, and it can’t be done overnight. It takes time and constant maintenance.

However, there are some restrictions that should be in place. Plastic bags, containers, and plastic straws need to go. While the industry still heavily relies on plastic, there should be some restrictions on using single-use plastics.

Milkwashed Spritz

Tomato Water Martini

Bush Tommy

How do you practice sustainability in your daily life at home?

I try to apply sustainability in every area of my life. When I go shopping I bring my own bag. When I go drinking I bring my own metal straw. My hair gel is made with water boiled with flaxseeds. I even make my own deodorant and toothpaste with baking soda and coconut oil. I am currently learning how to compost and make my own shampoos and conditioners to avoid packaged plastic bottles. It also ends up being cheaper and healthier for you!

What are your dreams for your career in the next 5 years?

Within 5 years I would like to have a Mixology school of my own where all bartenders can learn the essential techniques to sustainable bartending. At the 5 year mark I would love to have a consulting company where we can help transform bar and restaurants food waste into beverages. This would not only be beneficial to the planet, but also to our communities and local businesses.