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Sustainability in the Hospitality Industry: Canaves Oia’s Bar Team Leading the Way


As the world continues to grapple with environmental issues, more and more companies are stepping up their efforts to reduce their carbon footprint. Canaves Oia Luxury Resorts are committed to sustainability and reducing their environmental impact by sourcing raw materials from local producers and finding innovative ways to reuse leftovers.

Our Bar team’s efforts to reduce waste and repurpose materials are a great example of how small actions can make a big impact! By finding ways to use leftovers and repurpose items that would otherwise go to waste, our Bar team is not only helping the environment but also creating unique and innovative aperitivo and cocktail lists, as this year’s carbonated low ABV Aperitivo category, ‘The Conscious Cocktails’.

This type of initiative is especially important in the hospitality industry, where waste can accumulate quickly. By taking proactive steps to reduce waste, our Bar team is setting an example for other departments within the hotel to follow.

“It’s inspiring to see that even small actions, such as using carrot peels or leftover sprigs of mint, can make a meaningful difference. It shows that with a little creativity and ingenuity, we can all do our part to reduce waste and make a positive impact on the environment”, Nikos Antoniadis, Bar Manager of Canaves Oia, mentions. Additionally, he refers that creating a zero-waste bar is a great way to incorporate leftover materials, support local producers, and implement sustainable practices.

“In the kitchen, you can find all kinds of leftovers from daily recipes to use as core ingredients in your cocktail creations. For example, if you have overripe strawberries from the pastry department, try adding them to your next mocktail! This will have as a result to reuse a material that will be thrown away from that department when creating a very tasty recipe as Mocktails, in general, need very ripe fruits to gain their sweetness. As far as the sourcing of raw products for your bar (such as cherry tomatoes or olives) consider getting them from local producers. By doing this, you are not only supporting the local economy but also reducing the carbon emissions associated with transporting materials and long distances. Sourcing locally also ensures that the products are fresh and of high quality, which is essential for creating the best possible creations.”, Canaves Oia’s Bar Manager says.

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