Sustainable Sips
June 13–22 | In Celebration of Bees Knees Week
At Bar Bravo, sustainability isn’t just a philosophy—it’s the foundation of everything we do. Nestled in Vancouver’s Fraserhood, our seafood-forward restaurant is rooted in seasonality, thoughtful sourcing, and a deep respect for the ecosystems that feed us. From tide to table, our food program is guided by a commitment to environmental responsibility and during Bee’s Knees Week, we are showcasing that ethos through our bar program.
Running from June 13–22, Bar Bravo is proud to participate in Bee’s Knees Week—a national movement that raises awareness for the critical role bees play in our food and drink systems. For us, it’s an opportunity to celebrate the connection between sustainability and flavour through our Sustainable Sips campaign.
Throughout the week, we’ll be featuring a curated menu of cocktails and zero-proof options crafted in partnership with Sipsmith Gin, Cointreau, and Quebec-based non-alcoholic brand NOA. Each drink is designed to highlight responsibly sourced ingredients, low-waste techniques, and the power of pollinators in shaping what we taste and enjoy.
We’re also releasing limited-edition Bee’s Knees Week merch, with profits donated to a local beekeeping initiative whose work supports urban pollination and ecological resilience here in our own backyard. Raise a glass, rep the cause, and join us in making sustainability the main ingredient.
Sipsmith London Gin
At Sipsmith, sustainability isn’t an afterthought—it’s built into the brand’s DNA. When they set out to revive traditional copper pot distillation in London in 2009, the goal was never just to make great gin, but to do so with uncompromising integrity. Over the years, Sipsmith has pushed for transparency, ethical sourcing, and environmental accountability across every layer of their business. In 2021, they became a certified B Corporation—a recognition that places them among a global community of businesses leading the charge in balancing profit with purpose.
From the way their botanicals are grown and harvested to how their distillery operates, Sipsmith consistently looks for ways to reduce their environmental footprint. Their core gin uses sustainably farmed juniper and citrus, with suppliers chosen for their low-impact agricultural practices. They’ve significantly improved energy efficiency in their distillation process, implemented circular waste solutions, and continually seek to reduce water use in production. Even their packaging is optimized for sustainability, with lightweight bottles and recyclable labels and closures.
But perhaps most impressively, Sipsmith views sustainability as a long game. They’ve publicly committed to becoming net zero by 2030, and they’re investing in regenerative projects and partnerships that support biodiversity and ecosystems.
NOA
NOA is leading a new era in the drinks world—where complexity, craft, and care for the planet coexist. Based in Quebec, NOA was born out of a desire to create non-alcoholic alternatives that go beyond imitation. Their products aren’t just "alcohol-free"—they’re a category of their own, created with natural extracts and botanical layering that showcase the richness of Canada’s natural landscape. But what truly sets NOA apart is their unwavering commitment to sustainability.
From the very beginning, NOA made environmental responsibility a core pillar of their brand. Their botanicals are sourced as locally as possible—think Quebec-grown herbs, wild-foraged ingredients, and partnerships with nearby farms that use organic and regenerative techniques. Unlike many producers, NOA skips distillation altogether—reducing energy use and minimizing waste. Each recipe is shelf-stable and uses only minimal preservatives, helping to reduce food waste by extending the life of each bottle after opening. Even their packaging—recyclable glass bottles, compostable closures, minimalist labeling—is a study in low-impact design.
Beyond the product, NOA is pushing for a cultural shift toward intentional, lower-impact consumption. They champion mindful drinking as part of a more sustainable food and beverage future—one that supports health, community, and ecological resilience. At Bar Bravo, this philosophy resonates deeply with how we think about hospitality.
Cointreau
Cointreau has shaped cocktail culture since 1849, but behind the brand’s storied legacy is a forward-thinking approach to sustainability. The iconic orange liqueur—central to classics like the Margarita and Cosmopolitan—is made with a blend of sweet and bitter orange peels. In recent years, Cointreau has undertaken a full-circle review of how those oranges are grown, processed, and transported. This iconic liqueur is crafted with a deep commitment to sustainability—from farm to bottle.
One of Cointreau’s most notable actions has been its investment in regenerative agriculture. Their orange groves are moving toward 100% organic certification, with emphasis on biodiversity, pollinator-friendly practices, and the elimination of synthetic fertilizers and pesticides. At Cointreau, sustainability isn’t just a goal—it’s part of who they are. Their production facility in Angers, France, is zero-waste, and their bottles are made with up to 80% recycled glass. They’re working closely with growers around the world to promote certified, eco-friendly farming practices and aim to achieve 100% sustainable orange sourcing by the end of 2025. Across the board, they’re reducing their carbon footprint through smarter transport, lower-impact distillation, and regenerative agriculture in their citrus groves.
The packaging is also getting a greener makeover—lighter glass bottles, recycled materials, and sustainable inks and adhesives are now standard. And like their parent company, Rémy Cointreau, they’re aiming for net-zero emissions in the coming decade. But Cointreau’s sustainability story is also about culture: preserving the craft of cocktail-making in a way that’s thoughtful and forward-looking—for a sustainable future, one cocktail at a time.