Sustainable Drinking Bars in China: Evidence, Initiatives, and Guidelines Based on the 2030 Agenda

: China is a fascinating market in terms of alcohol consumption. Although drinking bars originated in the West, economic and societal developments have spread the concept throughout China. In 2017, there were approximately 59,600 drinking bars in China, with a 44.06 billion RMB market size. Given societal development, the Chinese bar industry has gradually paid attention to environmental protection and sustainable development. A sustainable bar adopts a management model that reduces and recycles waste and saves energy. The social responsibility of bars is reflected in sustainable consumption. The concept of sustainable bars has been well-received worldwide. The 2030 Agenda for Sustainable Development (2030 Agenda) provides direction on sustainable development to relevant stakeholders. The 2030 Agenda contains 17 interactive Sustainable Development Goals (SDGs), including the SDG12. Thus, it is important to explore the development of Chinese sustainable bars under the 2030 Agenda and the 17 SDGs. Hence, the Institute for Sustainable Development Goals (TUSDG) of Tsinghua University, Pernod Ricard China, and Kantar China organized one tripartite research group and conducted investigations on drinking bars from three megacities (Shanghai, Shenzhen, and Beijing) to explore the situation, recognition, perspectives, and actions of sustainable bars in China. The results have significant implications. Moreover, the three parties jointly released the “Sustainable Bar Operation Initiatives” and the “Operational Sustainable Bar Application Guidelines” for the bar industry in China.


Introduction
Sustainable development refers to a combination of the sustainability of economic and societal development, as well as sustainable resources and the environment on which the economic society depends. To summarize the implementation of the Millennium Development Goals (MDGs) from 2000 to 2015, in September 2015, state leaders adopted the document "Transforming Our World: The 2030 Agenda for Sustainable Development" (The 2030 agenda) at the United Nations Sustainable Development Summit, as well as the 17 Sustainable Development Goals (SDGs) [1]. Currently, there is a worldwide consensus on the Post-2015 development agenda regarding sustainable development. The international community and China attach great importance to the 2030 Agenda, which contains 17 interrelated SDGs. SDGs include 17 goals as follows. SDG1: No poverty. SDG2: Zero Hunger. SDG3: Good health and well-being. SDG4: Quality education. SDG5: Gender equality. SDG6: Clean water and sanitation. SDG7: Affordable and clean energy. SDG8: Decent work and economic growth. SDG9: Industry, innovation, and infrastructure. SDG10: Reduced inequalities. SDG11: Sustainable cities and communities. SDG12: Responsible consumption and production. SDG13: Climate action. SDG14: Life below water. SDG15: Life on land. SDG16: Peace, justice, and strong institutions. SDG17: Partnerships for the goals. Overall, the SDGs have 169 targets and 232 indicators [2]. It is worth noting that the 17 SDGs are interrelated and indispensable, combining three factors of sustainable development (economic, social, and environmental) and five dimensions (people, planet, prosperity, peace, and partnership) [3].
The sustainability of services and consumption is also part of the 2030 Agenda, mainly reflected in the Goal 12 "Ensure sustainable consumption and production patterns". The first use of the term "sustainable consumption and production" was by the Oslo Symposium in 1994, where sustainable consumption and production (SCP) is posed as "the use of services and related products which respond to basic needs and bring a better quality of life while minimizing the use of natural resources and toxic materials as well as the emissions of waste and pollutants over the life cycle of the service or product so as not to jeopardize the needs of further generations" [4]. The revised UN Guidelines for Consumer Protection in 2015, based on the first adopted version in 1985 and the expanded version in 1999, encourage Member States, relevant organizations, groups, business, and civil society to promote sustainable consumption, which has been listed in the objectives of guidelines [5]. In 2012, during the United Nations Conference on Sustainable Development (Rio+20), it adopted a global framework for SCP-the 10-Year Framework of Programmes on Sustainable Consumption and Production Patterns (10YFP) for transforming consumption into SCP in both developing and developed countries [6]. SCP became the cornerstone of the SDG12 in 2015 and one driving norm for both production and consumption globally [7]. For SCP in the 2030 Agenda since 2015, current SDG12 in 2019 contains 11 targets and 13 indicators [8]. Target 12.3 of SDG12 states that "By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses". Its corresponding indicator, 12.3.1, is the "(a) Food Loss Index and (b) food waste index". Target 12.5 states that "By 2030, substantially reduce waste generation through prevention, reduction, recycling, and reuse". Its corresponding indicator, 12.5.1, is the "national recycling rate [and] tons of material recycled". Target 12.6 states that "Encourage companies, especially large and transnational companies, to adopt sustainable practices and to integrate sustainability information into their reporting cycle". Its corresponding indicator, 12.6.1, is the "Number of companies publishing sustainability reports". Moreover, SDG12 is closely related to the other SDGs [3]. SCP is also important for China, which is the largest developing country in terms of territory, population, economy and market size. China has achieved great progress in economic and social development during the past three decades with expanding market size and attractive market opportunities for companies. After achieving world-renowned economic achievements, China begins to reflect on environmental issues and costs. For SCP at the national level, on one hand for sustainable production, there is the adjustment of industry structure, promotion of a circular economy and cleaner production, energy conservation and emission reduction. On the other hand, for sustainable consumption, there are eco-labelling, green procurement, and the promotion of waste management in China [9]. For sustainable consumption and the circular economy in China, recently, various research papers related to green economy and consumption and low-carbon consumption have been published [10]. However, approaches from government system in China for SCP are thought to be insufficient while significant changes in consumption patterns occur for large and rapid urbanization [11]. Challenges or barriers for SCP in China may include the extensive growth model, regional development inequality, technology and innovation capacity, underdevelopment of NGOs, poor regulation and practices, financial mechanisms, markets, culture, and information [9,10].
The participation of private enterprises and consumers is also crucial to sustainable development and SDGs, which includes SDG12 and SCP, in the world and in China. There are already several existing studies in China for SCP at national and macro-level. Hence, this study begins at a micro and new aspect, taking the drinking bar industry as one example to explore sustainable development and SDGs in China. Given the rapid development of China's drinking bar industry and the environment-protection awareness of consumers, the development of sustainable bars is trending both abroad and inside China. To understand the development of Chinese sustainable bars and the response of Chinese bars to sustainable development and SDGs, from March to May 2019, the Institute for Sustainable Development Goals (TUSDG) of Tsinghua University, the Pernod Ricard China, a French world-class alcoholic beverages company, and the Kantar China, an UK world-class consulting company, jointly completed a qualitative and quantitative survey and a workshop on the development of Chinese sustainable bars based on the 2030 Agenda for Sustainable Development.
Thus, this study has four main goals: 1. To understand the current situation of the drinking bar industry in China and sustainable bars worldwide.

Materials and Methods
To achieve these goals, the Institute for Sustainable Development Goals (TUSDG) of Tsinghua University, Pernod Ricard China, and Kantar China co-organized one tripartite research group and conducted several investigations as follows. First, desk research for the development of drinking bars in China and the development of sustainable bars worldwide was initiated. Second, a qualitative survey involving 15 face-to-face interviews of drinking bar owners or managers in three big Chinese cities (Shanghai, Shenzhen, and Beijing; five drinking bars each city) was conducted. Third, based on the results and analysis of the surveys and qualitative interviews, a quantitative research by 321 questionnaires of drinking bar practitioners and operators in Shanghai (114), Shenzhen (105), and Beijing (102) has been finished on-line. The qualitative and quantitative survey mainly consists of three parts: first, how Chinese bar owners can manage bars towards sustainable development and what specific actions and measures they have; second, what criteria Chinese bar owners think sustainable bars can have; third, how Chinese bar owners view the 2030 Agenda, the 17 SDGs, and their relationship with the sustainable development of Chinese bars. Fourth, based on the results, drafts are prepared for initiatives and guidelines for sustainable bars in China, and a workshop for discussion by invited practitioners and operators of drinking bars in China has been conducted. Finally, the three aforementioned organizations jointly released the "Sustainable Bar Operation Initiatives" and the "Operational Sustainable Bar Application Guidelines" for the bar industry in China.

Drinking Bar Industry in China and Sustainable Bars Worldwide
Currently, China is a super attractive market for alcohol consumption, and this is improving with social and economic living conditions. Drinking plays a significant role in social and daily activities, such as festivals, ceremonies, parties, networking, and business in China [12]. In 2018, the volume of alcoholic drinks in China is estimated to be 42,662 million liters of beer, 13,627 million liters of spirits, 1,667 million liters of wine, and 2,748 million liters of cider, perry, and rice wine, thereby making China the second-largest market for alcohol in the world after the USA [13]. Considering wine consumption, traditional alcohol, such as Baijiu (liquor from cereals), occupies the traditional alcohol market in China; however, Chinese people began to learn more about grape wines in the past decade [14]. Regarding wine consumption, China has been one of the largest wine markets with 17.6 million hectoliters of consumption and 6.9 million hectoliters of imports in 2018, making China the 5 th largest consumer in the world [15]. This situation is due to economic growth and consumers' interests in Western wine and wine culture [16]. Growing wine consumption also contributes to domestic wine production. The majority of wines consumed in China are produced domestically, and China has the world's second-largest vineyard, among which only 10% is used for grape wine, with potential for growth in the future [17].
Given the rapidly growing demand for alcohol consumption and drinking bars, numerous distinctive drinking bars have emerged throughout China. The drinking bar originated in Europe and America; it was introduced into China in 1980 after the Reform and Opening Up. With the development of the economy, society, and culture, bars have become ubiquitous in China. In 2017, China had about 59,600 bars, and the market size of the Chinese bar industry was about 44.06 billion yuan [18]. In terms of quantity and distribution, Chinese bars are mainly distributed in economically developed and densely populated areas or tourism cities. Bars are mainly distributed around the Bohai region of Beijing and Tianjin, the Yangtze River Delta region (represented by Shanghai and Zhejiang), the Pearl River Delta region (represented by Shenzhen and Guangzhou), and the southwest region (represented by Chengdu, Kunming, and Chongqing), as well as some tourism cities like Lijiang and Yangshuo. Concerning consumers, regular consumers are white-collar workers, businessmen, and young people. A bar is a place of business, social activities, and leisure, which can be divided into different types of bar cultures due to the differences in factors, such as consumer groups, locations, positioning, themes, and types of catering.
With the development of society and the improvement of the quality of consumers, especially among young consumers, the concept of corporate social responsibility, such as environmental protection and sustainable development, has gradually found its way into the bar industry. The sustainable bar has a bar management mode that reduces waste emissions, saves energy, advocates recycling, and focuses on harmonious coexistence with the community in which it is located. It can include actions such as avoiding the use of plastic products, making full use of food materials to reduce waste, and reducing energy consumption, thus reflecting the bar's corporate social responsibility in areas such as sustainable operation and sustainable consumption. From a broad practical point of view, the practice of sustainable bars includes bars that are decorated with recycled materials and bartending materials that are mostly local, organic, and seasonal materials, thus reducing transportation costs and energy consumption. The practice also allows local people to think about the relationship between humans and nature; save water for consumption, ice, and electricity during bartending; replace plastic products, such as straws and coasters, with recyclable materials, such as glass and paper; prolong the probation period of raw materials; and recycle waste materials. This situation enables customers to understand the importance of the bartending process and the sustainability behind it and to pay attention to the evolution of food materials from "fields to tables" and the environmental impact of the evolution, thus avoiding wasting raw materials and reducing excessive consumption. The concept of sustainable bars has received worldwide attention. Many bars have created different sustainable management methods relative to their local characteristics. Several bars on the 10th World's 50 Best Bars published in 2018, as well as the 2018 Asia's 50 Best Bars list, combine the concept of sustainable development with the management of bars [19].

Qualitative Interviews and Results
This qualitative survey of the tripartite research group was conducted in three big cities -Shanghai, Shenzhen and Beijing, which are three megacities with a large population and economic scale and numerous bars in mainland China. In each city, with the aid of the social and business networks of Pernod Ricard China, we selected five bars (in total 15 bars in three cities) to conduct 15 face-to-face interviews with bar owners or managers (one person interviewed per bar) and surveys on Chinese bars and sustainable development, especially regarding the 2030 Agenda and the SDGs. The 15 bars include two whiskey bars, two restaurant bars, four cocktail bars/speakeasy/hidden bars, a big scale high energy bar, three lounge/hotel lounges, a pub/dive bar, a whiskey cocktail bar, and a wine bar to ensure its variety, as shown in Table 1. The 15 interviewees (owner or manager) interviewed from 15 bars must have at least six years of experience in the bar industry, must have worked in the bar they currently work in for at least two years and be responsible for the operation and management of the bar, and must have some knowledge and behaviors related to sustainable development in bar operations. During the interviews, the interviewers from the tripartite research group firstly presented the background and goals of research and conducted interviews through dialogue and questions. The interview conversations were conducted in Chinese if the owner or manager can speak it or in English. For the previous three questions in qualitative interviews, the results of the qualitative interviews show that first the concept and practice of sustainable development and SCP have also been recognized and reflected in the management of many bars. Second, different bars have their own practice of sustainable development and SCP. Bar operators express recognition on the importance of sustainable development of bars and are willing to make efforts and suggest sustainable development practices for their own bars and the bar industry in China. Third, the qualitative interview results show that, although the bar operators' knowledge on the 2030 Agenda and the 17 SDGs is limited, they are taking and will take many concrete sustainable actions in bar operation, which are closely connected with the 2030 Agenda and 17 SDGs. After conducting 15 interviews and collecting the information and data from notes and records, the tripartite research group analyzed and classified 15 interviewees' perception, specific actions and future suggestions for their bars, sustainable drinking bars in China and the 2030 Agenda into 17 Sustainable Development Goals (SDGs) as in Table 2. In total, the tripartite research group produced 32 items about bar operators' perception, 49 items about specific actions of bars, and 35 items about future suggestions for sustainable bars in China, as presented in Table 2. According to the results of interviews of 15 bar owners or managers and the analyses of interviewers, the degrees of correlation between 17 SDGs and the drinking bar industry in China are divided into three groups (high-level, medium level, and low-level). Seven SDGs have a "high-level" correlation with the bar industry: SDG3, SDG4, SDG6, SDG8, SDG12, SDG14, and SDG15. Those with a "medium-level" correlation include SDG5, SDG7, SDG9, SDG11, and SDG17. The remaining five SDGs are SDG1, SDG2, SDG10, SDG13, and SDG16; they have a "low-level" correlation with bars, as shown in Figure 1.

Quantitative Questionnaires and Results
Based on the results and analysis of the preliminary desk research and qualitative interviews with 15 bars, a quantitative on-line questionnaire survey, which may take 10 min to complete with single choice or multiple choice, was conducted among a total of 321 bar practitioners (such as bar managers, bar waiters, bartender, bar operators, and bar sales) in Shanghai, Shenzhen, and Beijing.  Table 3 Table 4 for sustainable development show that the proportion of topics that bar practitioners mainly focus on is (from large to small) as follows: economic development, sports entertainment, food safety, sustainable development, environmental protection, international relations, history and humanities, current affairs, and politics. Nearly 57.8% of practitioners think sustainable development is very important for bar industry in China. Moreover, 49.8% of the practitioners often discuss about sustainable development in bar industry, especially in Shenzhen. 61.3% of them have very positive attitude towards sustainable development in bar industry. However, 61.5% of them seldom hear or witness actions for sustainable development of colleagues. Overall, everyone takes a positive attitude towards environmental protection and sustainable development, but the specific cognition is still limited.
Thus, to test bar practitioners' attitudes and actions on the 17 SDGs and their 105 specific items of actions, first the questionnaires adopt a five-item scoring system (1-5: 1 means completely irrelevant, 5 means very relevant) for 17 SDGs and calculate their average scores which presents its relevance with bar industry as in Figure 2. Regarding bar practitioners' actions towards 105 items, the results of whether the 105 items have been taken into actions in their bars in percentage and their rankings are listed in Table 4. By the degree of correlation among the 17 SDGs, seven have a "highlevel" correlation with the bar industry in the quantitative research: SDG8, SDG6, SDG7, SDG17, SDG12, SDG11, and SDG5. Those with a "medium-level" correlation include SDG9, SDG10, SDG16, SDG15, SDG3, and SDG4, while those with a "low-level" correlation include SDG13, SDG14, SDG2, and SDG1.  Table 4. Question towards sustainable development and data in questionnaire.

Actions Taken
Ensure employees' legitimate income, rights, and interests SDG1 76% Advise customers not to drive after drinking and provide substitute driving services SDG16 74% Provide good welfare and protection for employees SDG1 74% Jointly safeguard the social order in the bar and its surrounding areas SDG16 72% Let consumers understand the process "from raw materials to dining tables" and arouse the awareness of conservation and environmental protection SDG2 71% Make regular (e.g., weekly) organization and arrangement of staff for thorough cleaning of the bar SDG6 67% Use a professional water purification system to carry out regular inspection and maintenance of the filtering device SDG6 66% In the process of service, clean up the used paper towel and other garbage on the guest's desktop in time SDG6 65%

Comprehensive Results Based on Qualitative Interviews and Quantitative Questionnaires
Combining the qualitative and quantitative results, the coordinate axis distribution arrangement (the vertical axis is the result of qualitative interviews, and the horizontal axis is the result of the quantitative questionnaires) is made for the correlation between the 17 SDGs and the drinking bar industry in China (Super High, High, Middle, Low, and Super Low) as showed in Figure 3. The correlation of SDG8, SDG6, and SDG12, respectively, with Chinese bars, is super high. That of SDG13, SDG2, and SDG1 is super low. Overall, Chinese bar practitioners take a positive attitude towards environmental protection and sustainable development, but the actual operation or specific cognition is still limited. It is of great significance to promote the sustainable development of Chinese bars in combination with the international and domestic sustainable development background, especially the 2030 Agenda and the 17 SDGs.

Intra-Industry Seminar
Based on the above study, qualitative and quantitative research and result analysis, the tripartite research group formulated the initial draft of initiatives and guidelines for the bar industry in China and invited relevant industry practitioners and bar managers to hold one seminar in Shanghai on sustainable drinking bars in China. The participants were briefed on the research background, project framework, survey findings, and results, and organized to discuss and obtain their opinions for the next step of the preparation of the final drafts. The content industry seminars were in three parts: 1) To discuss whether the super high, high, medium, super low, and low correlation of each target is reasonable; 2) To discuss at which level each SGD should be placed (Super High, High, Medium, Low, Super Low), according to everyone's relevant experience and cognition in the bar industry; 3) To discuss the priority of actions in guidelines (short-term, medium, and long term) and discuss the relevant action results of the intra-industry seminar that were well recorded and selected for the next step of final drafts writing.

Publishing "Sustainable Bar Operation Initiatives" and "Operational Sustainable Bar Application Guidelines"
To think global and act local, the tripartite research group has put forward the "Sustainable Bar Operation Initiatives" (Appendix A) and the "Operational Sustainable Bar Application Guidelines" (Appendix B) to provide action guidelines for the sustainable development of the bar industry. This initiative was taken against the backdrop of sustainable development and the importance of the 2030 Agenda and its SDGs, thereby adhering to corporate social responsibility for sustainable development and grasping the development trend of the Chinese bar industry and the global concept of sustainable bars, which is based on the background research, qualitative and quantitative research, analysis of results and discussions within the industry. The initiatives and guidelines contain the details of daily operations. Thus, there is hope to practice the concept of sustainable development to help the bar industry realize a healthier and greener development on a long-term basis while embracing the increasing demand of consumers for catering services and consumption.

Conclusions
China remains a large alcohol consumption market owing to its economic and social development. Drinking bars are ubiquitous in China, with large market size and variety. The concept of sustainable bars is accepted throughout the world, and many bars operate towards sustainability based on their local characteristics. For the development of society, sustainability and SCP have to play more important roles in the growing drinking bar industry in China.
Given the qualitative research via 15 interviews of drinking bars, the concept of a sustainable bar has also been recognized by bars in China, and several bars have their own practices regarding sustainability or SCP. Bar operators agree on the importance of sustainable bars and are willing to make efforts towards it. The results show that bar owners or managers in China do have awareness of sustainability and SCP and are willing to take more actions and their bars and give suggestions for the whole drinking bar industry in China. In line with the qualitative interview and analyses, the relevance of 17 SDGs with drinking bars in China has been divided into three groups: high, middle, and low. The high relevance group contains SDG3, SDG4, SDG6, SDG8, SDG12, SDG14, and SDG15, which may be more related in the production, consumption, and management of bars in China. The middle relevance group includes SDG5, SDG7, SDG9, SDG11, and SDG17. The low Relevance Group includes SDG1, SDG2, SDG10, SDG13, and SDG16.
According to the quantitative research involving 321 practitioners in drinking bar industry in China from Shanghai, Shenzhen, and Beijing, almost 57.8% of practitioners think sustainable development is very important for bar industry in China, and 49.8% of the practitioners often discuss about sustainable development in bar industry. Further, 61.3% of them demonstrated a very positive attitude towards sustainable development in bar industry. However, 61.5% of them seldom hear or witness actions for sustainable development of colleagues. This shows that although bar practitioners do agree with the importance of sustainable development and have a basic notion about it, their actions and practices are very limited.
Following the quantitative research and a five-item scoring system, the relevance of 17 SDGs with drinking bars in China has been divided into three groups. The high relevance group contains SDG8, SDG6, SDG7, SDG17, SDG12, SDG11, and SDG5. The middle relevance group involves SDG9, SDG10, SDG16, SDG15, SDG3 and SDG4. The low relevance group includes SDG13, SDG14, SDG2, and SDG1. To compare Figure 1 and Figure 2, SDG6 (Clean water and sanitation), SDG8 (Decent work and economic growth)and SDG12 (Responsible consumption and production) all have been considered highly related and SDG1 (No poverty), SDG2 (Zero hunger) and SDG 13 (Climate action) all have been considered as lowly related. Meanwhile, SDG14 (Life under water) is considered as highly related in qualitative research, it is considered as lowly related in quantitative research.
Based on the results, a workshop for discussion by invited practitioners and operators of drinking bars in China is conducted, and their opinions on the results and 17 SDGs in bars of China are noted and analyzed. The "Sustainable Bar Operation Initiatives" in Appendix A and the "Operational Sustainable Bar Application Guidelines" in Appendix B are drafted and released based on the research results.
This survey has obtained information about the development of bars in China and the response of Chinese bars to sustainable development and the 2030 Agenda. We explored the value of SDGs in the bar industry and obtained qualitative and quantitative research results that are relevant to intraindustry discussions, which is of great reference value for the entire industry, academia, and policymakers of governments domestically and globally.
This study has certain limits. China is geographically huge and densely populated with differing level of development. There are numerous bars with various types all over the country. So, research conduct in this study mainly in three big and developed cities (Shanghai, Shenzhen and Beijing) may not represent the whole drinking bar industry in China. The differences among the three cities and different jobs, levels of recognition, and attitudes of bar practitioners should also be considered. On the other hand, there are many political policies, initiatives, and guidelines pertaining to sustainable development and SCP as well as actions in society, not only limited to the 2030 Agenda of UN. Hence, there is a need for a more in-depth, theoretical, and interdisciplinary study in the future. assistance; provide employees with good benefits and security; and ensure the legal earning, rights, and interests of its employees.

SDG2: Zero Hunger
Conserve food, beverages and ingredients in bar operations to reduce waste, and incorporate it into the business model, management, and industry standards; provide internal and industry-wide training, education, tours, and activities to enhance the awareness of relevant issues; organize relevant communications and activities to show consumers the "farm-to-table" process of food and increase their awareness of conservation and environmental protection.

SDG3: Good Health and Well-being
Encourage customers to adopt healthy lifestyles and moderate drinking for relaxation; strictly comply with relevant food quality and safety laws, regulations, and internal standards; strictly check the quality and safety of mixology ingredients and food materials while strictly managing expiration dates; pay attention to the physical and mental health of employees and provide them with a good working environment and reasonable working hours and tasks; provide shift workers with basic living accommodations, meals and reasonable paid time off, provide employees with corresponding health benefits, security, health checkups and training, and organize group fitness and outdoor activities on a regular basis.

SDG4: Quality Education
Provide employees with bar industry professional knowledge and skills training and opportunities for domestic and overseas exchanges; expand employee's horizons and improve their comprehensive occupational capabilities through regional assignments, job rotations and function adjustments; provide employees with professional skill certification (such as Wine & Spirit Education Trust, WSET), resources, and support for courses, such as occupational development, planning, and management; encourage employees to continue reading and learning to improve their oral communication skills, establish supporting and incentive mechanisms.

SDG5: Gender Equality
Ensure equality in bar recruitment, operation, management, wages, and job promotions; respect and care for employee's work and life balance, and protect their legal rights and interests; value the physical and mental health of employees and provide them with relevant training, guidance, and support.

SDG6: Clean Water and Sanitation
Strictly ensure the quality and safety of the source of drinking and cleaning water; use professional water source equipment, conduct regular periodic inspections and maintenance; conserve water resource; separate washing and cleaning areas; create a good environment in business operations; clean and sterilize the business venue, appliances, and tools on a regular basis; comply with health and environmental codes of relevant departments; cooperate on inspections; provide relevant results and schedule corresponding actions regularly; and jointly maintain the cleanliness of neighborhoods and communities. The bar industry should form an industry code of clean water and sanitation to be observed accordingly by all bars, in combination with government-directed clean water and sanitation policies and measures.

SDG7: Affordable and Clean Energy
Incorporate the concept of energy conservation and clean energy into the planning, décor, operation and management of bars, and optimize business operations to conserve energy and reduce consumption; use more energy-efficient and low-energy electrical appliances, including air conditioners, refrigerators, and ice machines, as well as energy-saving equipment such as LED lighting; reduce the use of high-energy consuming electrical appliances, such as electric blenders and mixers; mix or squeeze food manually, instead; install clean energy equipment such as solar energy equipment and use clean energy as much as the premises allow.

SDG8: Decent Work and Economic Growth
Ensure legal wages, benefits, and paid time off for employees; provide employees with appropriate meals, accommodations, attire, bonuses, and training support; encourage and support employees to improve their professional skills and personal qualities; encourage and support communication and mutual learning among employees, their families, and enterprises; and jointly improve the professional level and industry image to allow the public to fully understand the bar industry and its development.

SDG9: Industry, Innovation, and Infrastructure
Use innovation ingredients, recipes, operations and management approaches, technology, and tools and equipment to achieve the development of sustainable bars while constantly improving the operation and service level; adopt methods including innovation contests to encourage industry innovation and support the commercialization and materialization of innovation achievements; collaborate with relevant organizations, scientific research institutions, and producers to further innovate.

SDG10: Reduced Inequalities
Respect employees and their occupational development; employ outstanding domestic and international employees to facilitate the exchange of ideas, experience, and technical know-how; invite domestic and international industry experts and practitioners to deliver lectures and provide training to reduce the gap between the industries domestically and internationally.

SDG11: Sustainable Cities and Communities
Reduce impacts to surrounding neighborhoods and adopt measures such as noise reduction, designated smoking areas, and reducing pollution and emissions in the business operation of bars; communicate and interact with surrounding communities, businesses, and residents to jointly maintain the harmony and development of communities; conduct community communication activities to better understand each other and become closer to create a good co-community environment; work with communities to conduct public welfare activities (such as charity sales), service activities (such as charity sales), service activities (such as neighborhood cleanup, waste sorting, and recycling), and educational activities (such as wine tastings, mixology knowledge sharing and training); provide community residents with benefits.

SDG12: Responsible Consumption and Production
Bars should consider environmental protection factors of ingredients, such as carbon emissions in the process of production, packaging, and transportation; support environmental protection by reusing wooden delivery boxes; use local and green ingredients and reduce ingredient waste in the business operations; use recyclable and biodegradable materials such as recyclable and biodegradable straws, coasters, and glasses in the operation and daily maintenance processes; reduce or eliminate the use of plastic products such as plastic straws and stirrers; sort and dispose garbage and waste by a purposeful recycling method towards sustainability; promote internal codes within the industry to jointly facilitate sustainable operation and consumption.

SDG13: Climate Action
Use energy-saving and low-emissions equipment; optimize management and operation processes to conserve energy and reduce emissions; launch relevant initiatives and conduct activities within the industry to enhance awareness; carry out exchanges and mutual learning with domestic and international industry peers; and respond to international initiatives including "The Paris Agreement" to jointly put efforts into the Climate Action.

SDG14: Life Below Water
Reduce water waste and use water-saving technologies and equipment to recycle and reuse water; reduce the use of chemical cleaning detergent and use environment-friendly detergent and materials; sort garbage and waste by a sustainable recycling purpose and method and do not discharge polluted water or waste to the water source; recycle certain types of waste including empty bottles and corks; set up relevant codes within the industry; recycle waste in collaboration with retailers and recyclers; and communicate with government departments to encourage the establishment of relevant recycling regulations.

SDG15: Life on Land
Reduce the consumption and waste of ingredients; make full use of ingredients and optimize the production process and resource utilization; reuse and recycle ingredients; bars can plant select ingredients in the operating space, which not only provides fresh ingredients but also reduce the environmental cost of production and make the space greener and more pleasant; sort garbage and waste by a sustainable recycling purpose and method to reduce environmental impact to surrounding areas.

SDG16: Peace, Justice and Strong Institutions
Maintain public order and security in and around bars during operation hours; remind customers to be safe and drink moderately; make them aware of the risks of drinking and driving, and help them call designated driver services when necessary.

SDG17: Partnerships for the Goals
Strictly comply with relevant laws and regulations of the government and the industry; establish relevant industry organizations and associations; develop relevant industry standards including waste sorting and recycling codes; communicate and cooperate with government and nongovernment organizations; carry out exchanges, mutual learning, and cooperation with international peers and groups; positively respond to and participate in the implementation of UN's 2030 Agenda for Sustainable Development and the realization the 17 SDGs.

SDG2: Zero Hunger
Reduce and Eliminate Food Waste Promote the "Empty Plate" concept on tableware and tables in employee cafeterias; assign dedicated personnel to supervise food waste; explain the "farm-to-table" process to consumers and raise their awareness of conservation and environmental protection.

Advocate a Healthy Lifestyle and Drink in Moderation
Communicate to employees and customers that moderate drinking is a part of relaxation after busy work.

Care for Employees' Physical and Psychological Health
Remind and require employees to pay attention to their daily schedules and avoid disruptions due to the operating hours of bars to minimize the negative impact on health; organize annual comprehensive medical examinations in addition to the health certificate examination; organize team sports and fitness activities in spare time.

Strictly Control the Quality and Safety of Food Ingredients
Supply food with safety certifications; standardize food expiration time.

Ensure Gender Equality in Recruitment and on the Job
Do not make assumptions about performance results based on gender. Do not offer direct privileges to female employees due to their comparative disadvantage in strength, but assist them when they request support. Identify the strengths of each individual on the job. Understand and respect the strengths and disadvantages of each employee and assign appropriate job functions with equal treatment. Care for and encourage all employees regardless of gender; pay attention to their physical and mental development and show appropriate care.

SDG6: Clean Water and Sanitation
Ensure the Safety and Sanitation of Water and Drinking Water Use professional water purification systems. Check and maintain filter units periodically and regularly; on the bar counter, separate the sinks for handwashing and sinks for washing food ingredients.

Ensure Cleanliness and Tidiness of the Bar Environment
Arrange regular (e.g., weekly) thorough cleaning of the entire bar; arrange designated personnel to check the hygienic conditions of each section in the bar and provide feedback to all departments for reference and improvement; clean up used napkins and other trash on guests' table proactively.

SDG7: Affordable and Clean Energy
Use more Low-Energy Appliances Use more energy-efficient air-conditioners, refrigerators, ice machines, and other appliances; use energy-saving lighting; when opening new bars or renovation bars, purchase power-saving models for the high-power-usage appliances, including ice makers that are widely used in the industry to reduce the use and cost of electricity in the long run.

SDG8: Decent Work and Economic Growth
Guarantee Welfare Benefits Provide employees with basic catering, bonuses, and time off; organize professional training regularly; ensure paid time off and paid heath checkups based on relevant laws and regulations; offer career development opportunities and support.

SDG9: Industry, Innovation, and Infrastructure
Innovate Sustainable Cocktail Recipes According to Market Demand Try a variety of homemade methods to innovate the taste of drinks; develop more improved recipes based on traditional cocktail recipes to meet consumer demands for taste innovation.

Work with Neighboring Residents and Businesses to Maintain the Community's Environment and Social Harmony
Join organizations such as chambers of commerce to arrange comprehensive activities like free tasting and, if possible, charity events to benefit the community. Carry out communication and mutual assistance with community residents such as cleaning the streets and neighborhood when cleaning the bar; send recyclable waste such as plastic bottles and cardboard boxes to the community recycling personnel through proper garbage classification.

Consider the Sustainability of Raw Ingredients
Consider the impact of ingredients on the environment and carbon emissions at the production site; choose product supply based on quality grades and ensure that agricultural products with ordinary outlook but of good quality can also be used rather than discarded.

Use Biodegradable and Recyclable Bar Supplies
Straws could be made from macaroni, sugarcane pulp, PLA polylactic acid, and other biodegradable materials; choose coasters made from recyclable materials, such as old denim, wood chips, rattan, and metal; choose cups made from materials such as coconut shells (old coconut shells can even be used as fuel), ceramic, metal and wood.

Reduce the Use of Coasters, Straws and Reuse Materials
Reduce or refrain from providing coasters and straws. For example, use glasses with stems instead of providing coasters; suppliers can reuse wooden boxes when delivering products to bars.

Classify and Recycle Waste and Reach Industry Consensus
Undertake daily trash weighing for each department to evaluate and improve the quantity and quality of the food supplies and classify trash by type, purpose, and recycling methods. Reach a consensus within the industry, supervise each other, and cooperate with government policies on waste classification and recycling.

SDG 14: Life Below Water
Reduce Water Waste Use high-pressure and professional glassware washers for a more efficient glassware washing. Use environmentally-friendly and energy-saving washers instead of handwashing; operate the glassware washer when it is full. Use ice makers with an energy-saving mode, where the ice made does not melt easily and does not need to be made repeatedly. Recycle water resources, such as watering flowers with fish tank water; advocate for drinking whiskey without ice consumption.

Reduce Waste Pollution and Promote Recycling
For example, use empty alcohol bottles to make candleholders for use in the bar. Use bottles to hold homemade syrup, cordial, or other stock; wine bottle cords can be re-used for things such as decoration, floor mats, and hooks.

Reduce the Use of Chemicals and Additives
Reduce the use of chemicals, such as pesticides and farm chemicals in the production of raw ingredients. Choose organic or pesticide-free fruits and vegetables when purchasing raw ingredients.

Use Environmentally-Friendly Detergent or Natural Products as Detergent
Use the natural oils in fruit peels to make natural or enzyme detergents.

SDG15: Life on Land
Make the Best Use of Raw Ingredients Fresh fruits can be juiced, and fruit peels can be used as a cocktail garnish. The oil in fruit peels can be used to make natural dishwashing essence or natural enzyme detergent to clean dishes, utensils, and glasses, which is low-cost and environmentally-friendly. Fruit peels and pulp can be dried to make cookies; fruit pulp after juicing can also be used to make fruit pies, porridge, fruit wine, or natural syrups.

Share Kitchen Resources and Make Full Use of Raw Ingredients
Bars with kitchens can use leftover ingredients and distill its essences, such as making distinctive Gin Tonic with the fragrance of fresh beef, for basil and rosemary, which cannot be mixed in cocktails but can be sent to the kitchen for a garnish or as spices for frying dishes.

SDG16: Peace, Justice and Strong Institutions
Maintain Order in the Bar Prevent conflicts, fights, and brawls in bars; remind and advise customers to drink moderately; call driver services for customers.

Maintain Social Order and Public Security
Bar operators should reach a consensus to maintain social order and public security. Consider the impact of bar operations and operation hours on community security and overall social stability, try to increase positive influence, and prevent negative impacts.

Exchanges and Cooperation within the Industry
Exchange industry knowledge and essential recipes with peer practitioners, create an atmosphere of mutual exchange and learning, establish industry organizations and associations, and jointly realize the sustainable development of bars.

SDG1: No Poverty
Provide Employment Opportunities and Realize Social Value The rise and prosperity of the bar industry have created more employment opportunities for society to some extent; it has provided good welfare and guarantee for employees; it has ensured the legal income and rights of employees.

SDG4: Quality Education
Provide Professional Skills and Knowledge Training to Employees Ensure periodic and regular training of service knowledge, wine and spirits knowledge, and mixing skills through tram sharing or guest sharing. Create an atmosphere of language learning through methods such as a language exchange corner, communication skills training, and reward mechanism; encourage employees to keep reading and learning to share insights with the team and customers. Provide employees with resources and financial support for professional certification (e.g., WSET) and additional courses (e.g., online management courses).

Provide Employees with Career Development Opportunities and Support
Bars that are part of a group or chain can provide opportunities for employee career development with assignments to different stores and regions. Communicate with employees to understand their career and learning expectations and make efforts to satisfy through job rotations or functional adjustments.

Use Clean Energy
Bars with rooftops or outdoor space can use solar power umbrellas, which not only meet customer's needs of using electricity outdoors but also provide convenience for bars (no power strips needed).

Save Energy by Reducing the Unnecessary Use of Appliances
When creating cocktail recipes, reduce ingredients that require the use of electric mixes and eggbeaters to ensure efficiency; for example, reduce the use of high-foam egg in mixing drinks and encourage the use of the more efficient manual stirring rods; encourage the use of manual tools in squeezing lemon juice.

Adopt Energy and Resources-Saving Bar Counter Designs and Drink Mixing Procedures
Consider the resource and energy consumption in the design of bars. Design every step reasonably while making drinks, and optimize the mixing procedures. For example, certain mixing procedure requires that the tap should be turned on only once.

SDG8: Decent Work and Economic Growth
Improve the Internal and External Cultivation of Employees Improve the professional skills of employees through training; encourage employees through training; encourage employees to visit and observe other bars for reference. Encourage employees to enrich their knowledge and experience through reading and traveling; adopt standard dress codes and styles to improve the sophistication and image of employees.
Improve Social Recognition of the Industry Improve public perception of the image of bars by improving the sophistication level of the whole industry. Introduce the expertise and professional skill, as well as the required ability to master ingredients for drink mixing through different platforms (such as variety shows and social media), to give the public a more comprehensive understanding of the industry.

Utilize New Technologies and Equipment for Sustainable Drink Mixing
Utilize new instruments, such as centrifugal machines and distillation apparatus, as well as chemical reactions, including acidification, to explore more possibilities of ingredients that can make the best use of everything while obtaining innovative ingredients for drink mixing. For example, produce transparent syrup by acidifying and decolorizing milk, utilize the cheese obtained after the acidification for other edible purposes, and decolor Pu'er Tea after distillation to produce a transparent liquid with the fragrance of tea for drink mixing. Dry the pulp of tomatoes after squeezing to obtain edible garnish to be used in drink mixing.

Use Upgraded Drink Mixing Tools to Improve Efficiency and Reduce Energy Consumption
Modify the stirrer head of manual stirring rods by utilizing the turbine principles; replace wooden materials with stainless steel to achieve more efficient stirring and facilitate cleaning and storing; use measuring cups produced through modified molds, which has a longer service life as its upper and lower parts are connected, rather than welded together individually.

Innovate Pre-Mixed Cocktail Products
Develop sustainable cocktail products for bars and in-home mixing through the establishment of innovation labs and other approaches. Develop a sustainable cocktail drinks menu; plan and use existing ingredients appropriately with the aim of zero waste or minimal waste and develop sustainable cocktails menus for customers.

SDG10: Reduced Inequalities
Employ more Outstanding Domestic and International Employees with Advanced Skills and Management Experience Recruit more outstanding domestic and international employees with advanced industry skills, concepts, management experience, and international perspectives. Provide employees with training opportunities, both domestically and internationally. Invite well-known local and international bartenders as guest lecturers; provide foreign employees with help regarding working documents and applications according to government policies.

SDG11: Sustainable Cities and Communities
Reduce the Impact of Noise and Smoke on the Neighboring Residents through Bar Decoration and Area Planning Employ prevalent use of sound-proof glass for noise reduction; set the smoking area in nonmain streets and control the closing time when organizing outdoor activities.

Benefit Community Residents and Businesses
Provide community residents with benefits, such as discounts or new drink tasting. Share mixology knowledge and industry information within the bar community by guest lecture or master classes. Act as a shared space for the community to exchange information and knowledge.

SDG13: Climate Action
Enhance Industry Consensus and International Exchanges Hold relevant initiatives and activities to raise awareness within the industry; carry out international exchanges and mutual learning with peers; respond to international climate actions, including "The Paris Agreement."

SDG15: Life on Land
Grow-Your-Own/Make-Your-Own Ingredients for Mixing Drinks Utilize roof terraces or small planters to plant rosemary, basil, and other ingredients that are frequently used in drink mixing as supplements; large-scale chain bars can tap into the source of their supply chain and grow ingredients locally for drink mixing.

Cooperate with Relevant Departments and Organizations
Cooperate with governments, NGOs, and communities to realize sustainable development together.

Conduct International Exchanges and Cooperation
Carry out exchanges, mutual learning, and cooperation with international peers and groups; actively respond to and participate in the implementation of the 2030 Agenda for Sustainable Development and SDGs.