On the corner of Avenida Juan Ponce de León, there is a bar known for being just as creative with the practice of reducing waste as it is with its cocktail menu.
How is that possible? Luis Pagán, co-founder and owner of Chimera Rooftop in Santurce, has several ideas. First, using the same products and ingredients for different purposes is key.
Pagán, who is also an environmental activist, noted that before opening the bar in 2022, the team managed to build a menu around versatile ingredients.
He mentioned that since he started out as a bartender he had always been "environmentally conscious," and when he had the opportunity to open Chimera, "I wanted to do something holistic.
He explained that by holistic he means "a complete circle, thinking about the structure of the business. How from there we can start adopting practices to try to reduce waste. Waste is something that will never be zero."
Another practice at Chimera, for example, is that leftover ingredients from the bar are used in the kitchen and vice versa. What cannot be reused goes to composting, an organic-waste recycling practice.
"There is a philosophy behind the concept, taking into account the practices I wanted to implement," he added.
As part of reducing waste, Chimera also introduced draft beers, to avoid handling bottled and canned beer.
Getting the most out of the menu
The cocktail menu was built around the goal of using ingredients in multiple ways and in various parts of the menu.
He gave the example of the Agua Melon, a cocktail based on the fruit, and how they get maximum use out of it, not only to make juice but also to make syrups.
Pagán said he does not throw away the rest of the melon: "I simply remove the red part to make the juice, to make ice blocks. The slightly red part and the white part I use to make a syrup, and then after the syrup is made, the leftover fruit is dehydrated to make the garnish."
Chickpea water is another key ingredient in the cocktail menu, one they have "a lot left over" of, and it has served as an excellent base for food dishes such as hummus and falafel.
Pagán explains that while they were in the construction and concept-development phase of Chimera, they always kept the convergence of ingredients in mind. "All of this was well thought out, so that the products would have a complete use," he added.
The rooftop bar also has a small garden with herbs such as mint, hot pepper and lemongrass. They will also implement a hydroponic system to reduce the use of packaged products.
Pagán also pointed out that this practice works for them even on high-volume days, such as Fridays and Saturdays. At the end of the night, they take out only one or two bags of trash.
💡Tips for minimizing waste in businesses:
Reuse glass bottles.
Sit down with the menu and identify which ingredients to use in order to get the most out of them.
Take a step back and analyze what is being used.
Use wheat, paper or agave straws.
Use to-go options and cups that are not plastic, but rather cardboard or biodegradable.
Pagán said these measures can help, though they are not always "conscious decisions," since some business owners adopt them "out of obligation to avoid fines."
Worth noting is Ley 51-2022, which took effect on the Island last June and aims to prohibit the sale and distribution of single-use plastics.
Although the law has already taken effect, fines will not be issued until Dec. 31, 2024. In the meantime, violations will be noted with warnings and guidance on noncompliance.
Pagán pointed out that it was easy for him to implement waste-reduction practices because he did the analysis before opening the business. For someone who already has a running business, though, it will be necessary to set aside time to analyze expenses and the benefits of adapting.
The owner of Chimera will demonstrate the process of making the Agua de Melón cocktail while sharing tips on how to minimize waste, with the goal of educating other business owners on how to put those practices in place.
This content was translated with the assistance of Artificial Intelligence (AI).
