{"id":1266,"date":"2022-10-21T09:31:06","date_gmt":"2022-10-21T09:31:06","guid":{"rendered":"https:\/\/www.campariacademy.com\/es-ar\/?p=1266"},"modified":"2022-11-25T08:24:45","modified_gmt":"2022-11-25T08:24:45","slug":"how-to-design-your-bar-to-be-holistically-sustainable","status":"publish","type":"post","link":"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/","title":{"rendered":"How to Design Your Bar to Be Holistically Sustainable"},"content":{"rendered":"\n

Designing a bar to be holistically sustainable is as creatively satisfying as it is daunting<\/strong>. On one hand, you get to choose the materials for furnishings and where they come from, the style of the bar itself, the sound and lighting systems, and all of the other details that shape your bar\u2019s ambiance. On the other hand, though, there\u2019s the less romantic aspects of bar design<\/strong>: choosing energy-efficient glassware washers and toilets, ventilation systems, and measuring every aspect of the space for workflow efficiency; from the distance of the bar top to the top of the bar stool, to the distance between a bartender\u2019s station and the POS, and so on. Unlike forgetting to put lime juice in a Mojito, making a mistake when designing a bar is significantly more costly and time-consuming,<\/strong> so mindful consideration and planning, preferably with a team of experts, is requisite. <\/p>\n\n\n\n

As a prospective bar owner, it\u2019s easy to get caught up in the thrill of purchasing <\/strong>all of the advanced culinary equipment which allows your bar to create high-concept serves with in-house distillates, clarifications and the like. But the holistic design of a bar is more integral to its long-term success as a business than the development of cocktail ingredients. To be environmentally, socially and financially sustainable<\/strong>, all details of design must be given the necessary attention, regardless of how mundane some may seem. Each of these pillars of sustainable design is as important as the other. Designing an energy-efficient space that uses reclaimed and recycled materials has a positive environmental impact; having a functional and inclusive bar design mitigates bartender burnout and is optimal for guest satisfaction; and both of the formerly mentioned points save a bar money in the long run.<\/strong><\/p>\n\n\n\n

Designing and opening a bar that is conceptually-sound and sustainable<\/strong> is no simple feat, but by following a few overarching guidelines you\u2019ll be well on your way to building a strong foundation for your bar\u2019s business. Here, some of the bar industry\u2019s most well-established designers and bar professionals weigh in on the essentials for designing a holistically sustainable bar<\/strong>. It\u2019s by no means an exhaustive guide, but the tips below are enough to set you on your way to a more mindful bar design strategy; and that\u2019s not a bad place to start.<\/p>\n\n\n\n

MAKE THE MOST OF THE SPACE YOU INHERIT<\/strong><\/p>\n\n\n\n

\"\"
Credits – RE<\/figcaption><\/figure>\n\n\n\n

The reality for most new bars and restaurants is that there\u2019s a certain amount of inheritance to be expected from the previous tenant;<\/strong> specifically if you\u2019re renting an old space. While a full refit of both the energy systems and layout is possible, it\u2019s important to be agile and think long-term. From a design perspective, consulting with experts to assess the space\u2019s current weaknesses<\/strong> is the best place to start. They\u2019ll advise you which changes to make to get the most value for your business\u2014both in the short and long term\u2014and how to make the most of the space and materials you\u2019ve been given.<\/p>\n\n\n\n

\u201cI think one of the most fundamentally sustainable things is to work with what you have,\u201d says Ciar\u00e1n O’Brien<\/strong>, architect and co-founder of Red Deer<\/a>, an award-winning London and Barcelona-based architecture agency that specialises in sustainable design. \u201cWorking with what you have is materially efficient, and it saves time (and money, inherently)…<\/strong> We would typically tweak modified kitchens, refurbish or upgrade finishes, or stain or dip them in kind of like contrast paints; we would mess around with what’s there [before adding]. That being said, that doesn’t mean you have to live with something that you’re not happy with<\/strong>\u2014as it\u2019s your space\u2014but you have to approach design with a desert island mentality of sorts. If you have a limited amount of resources, you work out the best use of them, and always find some joyfulness that can be worked in.\u201d <\/p>\n\n\n\n

At RE<\/a>, an award-winning Sydney-based cocktail bar driven by a low-waste, closed-loop philosophy, owner Matt Whiley<\/strong> applied this exact concept of making the most of an inherited space to give his heritage-listed site new life. \u201cAt RE, the focus for the food and beverage menus is on wasting as little as possible and giving food waste a second life<\/strong>,\u201d Whiley explains. \u201cWe applied this same concept to the space we are in, making the most of what already existed within it and regenerating it”. In the warehouse-like RE which is built with steel and brick aplenty, Whiley reused some of the steel that existed within the building to construct the bar\u2019s mezzanine. From there, he used a majority of recycled materials<\/strong> to fit-out the rest of the space. Even though guests at RE are surrounded by sustainable design, none of it is in the guest\u2019s face; they\u2019re all subtle details that simply align with the bar\u2019s concept and low-waste ethos. It\u2019s during the initial planning phase where bar owners are able to retain existing features<\/strong> of the space and work with the natural layout is the best way to avoid costly building work. But patience is key, as most bars and restaurants, for the sake of budget, only get to fit out a space once with minor upgrades and adjustments along the way.<\/p>\n\n\n\n

\u201cWhen you are in the design phase, question everything<\/strong>,\u201d says Whiley. \u201cOnce you start building, you can\u2019t go back\u2014or, if you do, it\u2019s expensive\u2014so that\u2019s the time to question everything. And don\u2019t be afraid to look to your employees for answers”.<\/p>\n\n\n\n

PLAN FOR A LONG-TERM SUCCESS WITH YOUR BAR DESIGN, AND INVEST IN SUSTAINABILITY-MINDED EQUIPMENT AND TECHNOLOGY<\/strong><\/p>\n\n\n\n

\"\"
Credo<\/figcaption><\/figure>\n\n\n\n

Investing in energy-efficient bar and kitchen equipment,<\/strong> and efficient air conditioning, ventilation, heating and lighting systems is paramount for long-term, sustainability-driven savings. The upfront cost of equipment with healthy energy ratings can be costly, but the best way to think about this investment is to consider the total cost of ownership<\/strong> (i.e total upfront cost of the fit out, plus the forecasted energy usage over the next five to ten years), and determine how long will it take for the cost savings in energy usage to offset the upfront cost.<\/p>\n\n\n\n

For some spaces, there are some passive design methods<\/strong> to consider which can reap significant savings based on layout alone. \u201cIn warm regions, \u200b\u200bsome businesses are designing spaces that don\u2019t need air conditioning due to the position of windows, doors, etc.,\u201d explains C\u00e9sar Gardu\u00f1o<\/strong>, sommelier at one Michelin-starred Credo Restaurant<\/a> in Trondheim, Norway. \u201cMaximising natural light is also a great way to save electricity, especially during summer where the days are longer. At Credo, we use natural light to power our space,<\/strong> which is a modern glass-and-wood building that looks like a huge greenhouse. Within our restaurant, we grow and harvest many of our own herbs and spices \u2014 this reduces the carbon footprint of suppliers, but also allows us to save and grow some produce during winter.\u201d<\/p>\n\n\n\n

Beyond optimising a space\u2019s layout for energy efficiencies and investing in energy efficient equipment and systems, there\u2019s a growing market of sustainable technology that is worth considering<\/strong>. \u201cWe urge our clients to try to close their own systems,\u201d O\u2019Brien says. \u201cAt Red Deer, we\u2019ve been working with restaurants and companies who are trying to close the loop on food waste with biodigesters<\/a> that they keep in their basements, alongside mycelium growing to create self-sustaining energy. In many ways, this energy created from breaking down organic food waste can be fed into the lighting and so on to power your own space.\u201d<\/p>\n\n\n\n

Another sustainable piece of equipment to consider during the design phase is a wet belt sander for sanding chipped glassware<\/strong> \u2014 an investment some bars have made to mitigate the cost of replacing fine glassware for cocktails.
Water waste is also a costly factor to consider. Outside of the kitchen, the toilets typically use the most water in a bar or restaurant. Install waterless urinals in male toilets to reduce toilet usage (unisex toilets also worth exploring for inclusivity), low flush toilets (typically 4.5 L), and use IR sensors on taps and hand-dryers to control and minimise water usage.<\/strong> As for other major culprits of water waste, look to highly-rated glassware washers. \u201cIf you have the budget for it, it\u2019s worth investing in an efficient glass washer,\u201d Whiley says. \u201cA washer that cools down and heats up quickly, and uses less water is important. Also, consider what chemicals you\u2019re using to wash the glasses as that water waste can be harmful for the environment as well.<\/strong> Meiko<\/a> is one of the most sustainable glass washer manufacturers on the market.<\/p>\n\n\n\n

CONSIDER THE MATERIALS YOU USE AND WHERE THEY COME FROM<\/strong><\/p>\n\n\n\n

\"\"
Native at Brown’s<\/figcaption><\/figure>\n\n\n\n

Sourcing sustainable materials can admittedly be one of the more challenging parts of any design as location is key.<\/strong> But to level the playing field, while still being mindful of a material\u2019s carbon footprint, it\u2019s best to look for products and materials that are Cradle to Cradle<\/a> certified. It\u2019s a globally recognised certification which highlights sustainable products made for the circular economy. Investing in sustainable materials<\/strong> that can be, or have been recycled, reclaimed and reused\u2014even if they initially carry a carbon footprint\u2014are instrumental for long-term sustainability.<\/p>\n\n\n\n

At Native at Brown\u2019s<\/a> in London, the bar and indoor dining space embraced a low-waste ethos<\/strong>, and completed a sustainable design on a budget. \u201cNative was a very special project for us, as it was the smallest project we ever did,\u201d O\u2019Brien says. \u201cIt was really interesting as we had to find a common ground between the restaurant\u2019s nose-to-tail approach to food that champions local craft, and high-end fashion in the design. It\u2019s a project where we were really able to attack everything sustainably<\/strong> as opposed to picking our battles, which is often the case with larger projects. Even though the budget was compact, we were able to champion everything, and it was overwhelmingly successful.\u201d<\/p>\n\n\n\n

At Native, the ceilings are made with naturally-pigmented clay from basement digs in West London, sourced from Clayworks<\/a>, a London-based company. The timber chairs and tables are made from fallen woods across the city of London. And the floors were designed with a Northern Ireland-based company who created rubble-like tile floors accented with some relevant artwork out of waste material.<\/strong> The hand-made effect which makes the floor look like old Roman tiles was created by the manufacturer turning off all the controls on their machines during the production process. \u201cIt was pretty affordable overall, and it told a beautiful story,\u201d O\u2019Brien says. Taking a step further, O\u2019Brien also notes that there are companies like Smart Eco<\/a> in the UK who are creating materials with plastic equivalents made from plastic bags and other waste plastics<\/strong> that are melted and blended. \u201cIt’s one way that a company is cleaning up plastic, putting it where it should be as a forever product, while still creating something beautiful and interesting at the same time,\u201d O\u2019Brien adds.<\/p>\n\n\n\n

At RE, Whiley has sought out sustainability-minded companies similar to Smart Eco when fitting out his bar space with reclaimed and recycled materials<\/strong>. \u201cAll of our chairs and stalls are made from a material that is made from sawdust and plastic,\u201d Whiley explains. \u201cOur banquet seating is made from the fibres of pineapple leaves; our lamp shades are made from mycelium; the coasters are made from post-consumer plastic; most of our glassware is rescued from Maison Balzac<\/a> \u2014 we take the pieces that aren\u2019t quite right and would have been thrown in the bin;<\/strong> and we have a piece of art on the wall that\u2019s made from bushfire charcoal. In essence, with the exception of a few things that we\u2019re still working on, everything you touch as a guest is either a recycled material, or a byproduct.\u201d<\/p>\n\n\n\n

Similarly, at Credo in Trondheim, the restaurant sources local and sustainable materials for their carefully curated space. \u201cAll of our furniture is Norwegian, such as pieces from Fjordfiesta<\/a> by P\u00e5l Lunder, where the intention is to create furniture that will last,<\/strong> and is both ethically and environmentally positive,\u201d says Gardu\u00f1o. \u201cOur chairs are from Hans Brattrud<\/a>, which use materials like stainless steel base, water-based lacquer and wood from certified forestry. We also have a collaboration with Sissel Wathne<\/a> who made ceramics from pulverised bones and shells <\/strong>of cow and langoustine respectively; these service vessels can be found on the menu as well.\u201d<\/p>\n\n\n\n

Other good materials to use when buying new as opposed to reusing what\u2019s already in the space include bamboo, recycled glass, FSC timber, linoleum, cork, coconut palm, rubber and organic paints. Stay away from fibreglass, unadulterated concrete, chromed metal, non-FSC timber, and other materials that emit high levels of volatile organic compounds<\/a>. And investing in sustainable materials may even reap unforeseen savings <\/strong>in the long term for some businesses. \u201cI think sustainable design will eventually become a part of building regulation in the UK,\u201d O\u2019Brien says. \u201cA certain percentage of your project will have to be made from waste, or with materials that mitigate or offset waste. It\u2019s something we\u2019ll start seeing much more in building design in the next couple of decades\u201d.<\/p>\n\n\n\n

DESIGN A LAYOUT THAT OPTIMISES BARTENDER PERFORMANCE AND MITIGATES BURNOUT<\/strong><\/p>\n\n\n\n

\"\"
credits – RE<\/figcaption><\/figure>\n\n\n\n

The salience of designing ergonomically-sound and space-efficient bars cannot be understated. The quicker a bartender can make a round of drinks and reset their station, the more revenue a bar can expect to see<\/strong>. This means measuring every centimetre of a bar space and ensuring sinks are positioned properly, tin and glass rinsers are within reach, and everything that a bartender needs to work efficiently is within one pivot. \u201cOne thing we\u2019d encountered on a research trip to Helsinki was the efficiency of horseshoe-shaped bars, and their ability to serve more guests efficiently with minimal movement<\/strong>\u201d says O\u2019Brien. \u201cWe applied this design concept and did four bars in this style back to back. In terms of the space it took up on the plan, it was about 20% to 30% less than if we’d designed the bars as straight runs. Typically, you think that a straight run is cheapest to design, which is technically true, but in terms of the amount of staffing that you need to operate curved bars, they can be more efficient. It\u2019s important to think about how micro movements make a difference.\u201d<\/strong><\/p>\n\n\n\n

These consistent movements are something that Whiley became mindful of while designing his previous bar, Scout, back in 2017. \u201cI was really conscious about bartender ergonomics,\u201d he says. \u201cI really disliked the old style of cocktail bars<\/strong> where you’ve got a bar top and then you have your ice well and sink below and have to reach down really low to scoop ice. I\u2019m a bit taller, and my back was constantly hurting after a long shift or week, so I thought there had to be a better design.\u201d<\/strong> At Scout, Whiley decided to build the bar about a metre high where everything a bartender needed was in the eyeline of where they\u2019d need to work. \u201cIt\u2019s really nice,\u201d Whiley says about the socially sustainable design. \u201cWhen your body is aching during service, sometimes that manifests as irritability; so this design isn\u2019t only helpful physically, but mentally as well.\u201d<\/p>\n\n\n\n

Bar design plays a crucial role in a bartender\u2019s ability to perform at their best<\/strong>, minimising the potential of burnout, while maximising profitability. At the end of the day, holistic sustainable design is as much about the employee experience as it is about the guest\u2019s. These guidelines are truly just the tip of the iceberg.<\/strong> So as Whiley says: question everything through the lens of sustainability. Doing so from the get go sets you and your bar up for long-term success, and has a positive impact on the environment and your staff in the process \u2014 a win all-around.<\/p>\n\n\n\n

Tyler Zielinski<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Designing a bar to be holistically sustainable is as creatively satisfying as it is daunting. This feature serves as a thought-starter for prospective bar owners who are interested in building a sustainable bar for the long term. There are expert tips on the most sustainable materials to use when designing a bar, energy-efficient systems and equipment, ergonomic considerations and more. <\/p>\n","protected":false},"author":1,"featured_media":1271,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22,27],"tags":[76],"theme":[4],"class_list":["post-1266","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiracion","category-tendencias","tag-design-and-technology"],"acf":[],"yoast_head":"\nHow to Design Your Bar to Be Holistically Sustainable - Campari Academy<\/title>\n<meta name=\"description\" content=\"Designing a bar to be holistically sustainable is both satisfying and daunting. Here's a thought-starter for bar owners, by Tyler Zielinski\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Design Your Bar to Be Holistically Sustainable - Campari Academy\" \/>\n<meta property=\"og:description\" content=\"Designing a bar to be holistically sustainable is both satisfying and daunting. Here's a thought-starter for bar owners, by Tyler Zielinski\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/\" \/>\n<meta property=\"og:site_name\" content=\"Campari Academy\" \/>\n<meta property=\"article:published_time\" content=\"2022-10-21T09:31:06+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-11-25T08:24:45+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.campariacademy.com\/es-ar\/wp-content\/uploads\/sites\/11\/2022\/10\/Credo_7_Geir_Mogen-1024x683.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"683\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Greenpark Dev Team\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Greenpark Dev Team\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"13 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/\"},\"author\":{\"name\":\"Greenpark Dev Team\",\"@id\":\"https:\/\/www.campariacademy.com\/es-ar\/#\/schema\/person\/7a47e5c0c51ec49c2adeeba8929419be\"},\"headline\":\"How to Design Your Bar to Be Holistically Sustainable\",\"datePublished\":\"2022-10-21T09:31:06+00:00\",\"dateModified\":\"2022-11-25T08:24:45+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/\"},\"wordCount\":2700,\"publisher\":{\"@id\":\"https:\/\/www.campariacademy.com\/es-ar\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.campariacademy.com\/es-ar\/wp-content\/uploads\/sites\/11\/2022\/10\/Credo_7_Geir_Mogen-scaled.jpg\",\"keywords\":[\"Design and Technology\"],\"articleSection\":[\"Inspiraci\u00f3n\",\"Tendencias\"],\"inLanguage\":\"es-AR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/\",\"url\":\"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/\",\"name\":\"How to Design Your Bar to Be Holistically Sustainable - Campari Academy\",\"isPartOf\":{\"@id\":\"https:\/\/www.campariacademy.com\/es-ar\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.campariacademy.com\/es-ar\/wp-content\/uploads\/sites\/11\/2022\/10\/Credo_7_Geir_Mogen-scaled.jpg\",\"datePublished\":\"2022-10-21T09:31:06+00:00\",\"dateModified\":\"2022-11-25T08:24:45+00:00\",\"description\":\"Designing a bar to be holistically sustainable is both satisfying and daunting. Here's a thought-starter for bar owners, by Tyler Zielinski\",\"breadcrumb\":{\"@id\":\"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/#breadcrumb\"},\"inLanguage\":\"es-AR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es-AR\",\"@id\":\"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/#primaryimage\",\"url\":\"https:\/\/www.campariacademy.com\/es-ar\/wp-content\/uploads\/sites\/11\/2022\/10\/Credo_7_Geir_Mogen-scaled.jpg\",\"contentUrl\":\"https:\/\/www.campariacademy.com\/es-ar\/wp-content\/uploads\/sites\/11\/2022\/10\/Credo_7_Geir_Mogen-scaled.jpg\",\"width\":8688,\"height\":5792},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Inspiraci\u00f3n\",\"item\":\"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"How to Design Your Bar to Be Holistically Sustainable\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.campariacademy.com\/es-ar\/#website\",\"url\":\"https:\/\/www.campariacademy.com\/es-ar\/\",\"name\":\"Campari Academy\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/www.campariacademy.com\/es-ar\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.campariacademy.com\/es-ar\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es-AR\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.campariacademy.com\/es-ar\/#organization\",\"name\":\"Campari Academy\",\"url\":\"https:\/\/www.campariacademy.com\/es-ar\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es-AR\",\"@id\":\"https:\/\/www.campariacademy.com\/es-ar\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.campariacademy.com\/es-ar\/wp-content\/uploads\/sites\/11\/2022\/07\/campariacademy-logo.jpeg\",\"contentUrl\":\"https:\/\/www.campariacademy.com\/es-ar\/wp-content\/uploads\/sites\/11\/2022\/07\/campariacademy-logo.jpeg\",\"width\":500,\"height\":185,\"caption\":\"Campari Academy\"},\"image\":{\"@id\":\"https:\/\/www.campariacademy.com\/es-ar\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.campariacademy.com\/es-ar\/#\/schema\/person\/7a47e5c0c51ec49c2adeeba8929419be\",\"name\":\"Greenpark Dev Team\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es-AR\",\"@id\":\"https:\/\/www.campariacademy.com\/es-ar\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/80da06477d3db298caa5d84832639b08b8f1d892c42b7d06fc5984b2c3b6a241?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/80da06477d3db298caa5d84832639b08b8f1d892c42b7d06fc5984b2c3b6a241?s=96&d=mm&r=g\",\"caption\":\"Greenpark Dev Team\"},\"sameAs\":[\"https:\/\/www.campariacademy.com\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"How to Design Your Bar to Be Holistically Sustainable - Campari Academy","description":"Designing a bar to be holistically sustainable is both satisfying and daunting. Here's a thought-starter for bar owners, by Tyler Zielinski","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/","og_locale":"es_ES","og_type":"article","og_title":"How to Design Your Bar to Be Holistically Sustainable - Campari Academy","og_description":"Designing a bar to be holistically sustainable is both satisfying and daunting. Here's a thought-starter for bar owners, by Tyler Zielinski","og_url":"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/","og_site_name":"Campari Academy","article_published_time":"2022-10-21T09:31:06+00:00","article_modified_time":"2022-11-25T08:24:45+00:00","og_image":[{"width":1024,"height":683,"url":"https:\/\/www.campariacademy.com\/es-ar\/wp-content\/uploads\/sites\/11\/2022\/10\/Credo_7_Geir_Mogen-1024x683.jpg","type":"image\/jpeg"}],"author":"Greenpark Dev Team","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"Greenpark Dev Team","Tiempo de lectura":"13 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/#article","isPartOf":{"@id":"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/"},"author":{"name":"Greenpark Dev Team","@id":"https:\/\/www.campariacademy.com\/es-ar\/#\/schema\/person\/7a47e5c0c51ec49c2adeeba8929419be"},"headline":"How to Design Your Bar to Be Holistically Sustainable","datePublished":"2022-10-21T09:31:06+00:00","dateModified":"2022-11-25T08:24:45+00:00","mainEntityOfPage":{"@id":"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/"},"wordCount":2700,"publisher":{"@id":"https:\/\/www.campariacademy.com\/es-ar\/#organization"},"image":{"@id":"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/#primaryimage"},"thumbnailUrl":"https:\/\/www.campariacademy.com\/es-ar\/wp-content\/uploads\/sites\/11\/2022\/10\/Credo_7_Geir_Mogen-scaled.jpg","keywords":["Design and Technology"],"articleSection":["Inspiraci\u00f3n","Tendencias"],"inLanguage":"es-AR"},{"@type":"WebPage","@id":"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/","url":"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/","name":"How to Design Your Bar to Be Holistically Sustainable - Campari Academy","isPartOf":{"@id":"https:\/\/www.campariacademy.com\/es-ar\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/#primaryimage"},"image":{"@id":"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/#primaryimage"},"thumbnailUrl":"https:\/\/www.campariacademy.com\/es-ar\/wp-content\/uploads\/sites\/11\/2022\/10\/Credo_7_Geir_Mogen-scaled.jpg","datePublished":"2022-10-21T09:31:06+00:00","dateModified":"2022-11-25T08:24:45+00:00","description":"Designing a bar to be holistically sustainable is both satisfying and daunting. Here's a thought-starter for bar owners, by Tyler Zielinski","breadcrumb":{"@id":"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/#breadcrumb"},"inLanguage":"es-AR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/"]}]},{"@type":"ImageObject","inLanguage":"es-AR","@id":"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/#primaryimage","url":"https:\/\/www.campariacademy.com\/es-ar\/wp-content\/uploads\/sites\/11\/2022\/10\/Credo_7_Geir_Mogen-scaled.jpg","contentUrl":"https:\/\/www.campariacademy.com\/es-ar\/wp-content\/uploads\/sites\/11\/2022\/10\/Credo_7_Geir_Mogen-scaled.jpg","width":8688,"height":5792},{"@type":"BreadcrumbList","@id":"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/how-to-design-your-bar-to-be-holistically-sustainable\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Inspiraci\u00f3n","item":"https:\/\/www.campariacademy.com\/es-ar\/inspiracion\/"},{"@type":"ListItem","position":2,"name":"How to Design Your Bar to Be Holistically Sustainable"}]},{"@type":"WebSite","@id":"https:\/\/www.campariacademy.com\/es-ar\/#website","url":"https:\/\/www.campariacademy.com\/es-ar\/","name":"Campari Academy","description":"","publisher":{"@id":"https:\/\/www.campariacademy.com\/es-ar\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.campariacademy.com\/es-ar\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es-AR"},{"@type":"Organization","@id":"https:\/\/www.campariacademy.com\/es-ar\/#organization","name":"Campari Academy","url":"https:\/\/www.campariacademy.com\/es-ar\/","logo":{"@type":"ImageObject","inLanguage":"es-AR","@id":"https:\/\/www.campariacademy.com\/es-ar\/#\/schema\/logo\/image\/","url":"https:\/\/www.campariacademy.com\/es-ar\/wp-content\/uploads\/sites\/11\/2022\/07\/campariacademy-logo.jpeg","contentUrl":"https:\/\/www.campariacademy.com\/es-ar\/wp-content\/uploads\/sites\/11\/2022\/07\/campariacademy-logo.jpeg","width":500,"height":185,"caption":"Campari Academy"},"image":{"@id":"https:\/\/www.campariacademy.com\/es-ar\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.campariacademy.com\/es-ar\/#\/schema\/person\/7a47e5c0c51ec49c2adeeba8929419be","name":"Greenpark Dev Team","image":{"@type":"ImageObject","inLanguage":"es-AR","@id":"https:\/\/www.campariacademy.com\/es-ar\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/80da06477d3db298caa5d84832639b08b8f1d892c42b7d06fc5984b2c3b6a241?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/80da06477d3db298caa5d84832639b08b8f1d892c42b7d06fc5984b2c3b6a241?s=96&d=mm&r=g","caption":"Greenpark Dev Team"},"sameAs":["https:\/\/www.campariacademy.com"]}]}},"_links":{"self":[{"href":"https:\/\/www.campariacademy.com\/es-ar\/wp-json\/wp\/v2\/posts\/1266","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.campariacademy.com\/es-ar\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.campariacademy.com\/es-ar\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.campariacademy.com\/es-ar\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.campariacademy.com\/es-ar\/wp-json\/wp\/v2\/comments?post=1266"}],"version-history":[{"count":2,"href":"https:\/\/www.campariacademy.com\/es-ar\/wp-json\/wp\/v2\/posts\/1266\/revisions"}],"predecessor-version":[{"id":1273,"href":"https:\/\/www.campariacademy.com\/es-ar\/wp-json\/wp\/v2\/posts\/1266\/revisions\/1273"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.campariacademy.com\/es-ar\/wp-json\/wp\/v2\/media\/1271"}],"wp:attachment":[{"href":"https:\/\/www.campariacademy.com\/es-ar\/wp-json\/wp\/v2\/media?parent=1266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.campariacademy.com\/es-ar\/wp-json\/wp\/v2\/categories?post=1266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.campariacademy.com\/es-ar\/wp-json\/wp\/v2\/tags?post=1266"},{"taxonomy":"theme","embeddable":true,"href":"https:\/\/www.campariacademy.com\/es-ar\/wp-json\/wp\/v2\/theme?post=1266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}