NO WASTE COCKTAILS by Carsten Steinacker, Scarto

Lemons are only peeled for their zest, but the pulp is thrown away unused. Citrus juice is squeezed in large quantities and then poured away by the liter. Fruit is only used as a garnish and I don't even want to talk about straws and umbrellas, says Carsten Steinacker, who opened the Scarto bar in Bologna. Scarto means waste in Italian and it was precisely this that prompted Carsten to completely rethink recipes, processes and approaches and to develop a bar concept that produces as little waste as possible.

Carsten Steinacker, founder and co-owner of Scarto, will be mixing anti-food waste cocktails exclusively at our small bar on Foodsave Day and will be demonstrating live on site how incredibly tasty the fight against food waste can be. Come along, treat yourself to a Foodsave cocktail and see the Scarto philosophy for yourself.