Three things we actually do
Sustainability, with receipts.
01
Zero single-use plastics.
We bring real glassware to every event we staff. The only exception is when a venue contract explicitly requires disposable cups — and then we use plant-based compostables, not plastic.
02
Citrus and herbs that would have been thrown out.
Our garnish program sources rescued citrus and herbs from two Denver restaurants twice a week. Same flavor, same brightness, less waste in the chain.
03
Leftover ice goes back to the soil.
At the end of the event, melt-down ice waters the host's plants or the venue's landscaping. Not poured down a storm drain. Small thing — but a 6-hour bar generates 60+ pounds of melt.
We don't talk about sustainability as a brand pillar — it shows up in how we work or it doesn't.