Sustainability is no longer a trend in the tequila industry; it's a shared responsibility. Under that premise, NEXT: SPIRITS, in collaboration with Penka, held an educational session focused on sustainability within the tequila ecosystem and the food and beverage industry.
It was not a traditional conference. It was a necessary conversation.
The attendees —bartenders, hospitality professionals and key players in the food & beverage sector—participated in a training designed to broaden the vision of sustainability, addressing not only the production of tequila, but also the elements that accompany the consumer experience.
Because sustainability doesn't end in the bottle.
The tequila industry has made significant progress in responsible agricultural practices, energy efficiency and waste management. However, there is one link that has historically been left out of the conversation: the disposable ones used in the service experience.
Straws, utensils, glasses and complementary items are part of the ritual of consumption. And even if they seem like minor details, their cumulative impact is significant.
During the session, Penka presented how the Agave bagasse, a by-product of the tequila industry that can represent up to 40% of the weight of the processed plant (Penka, s.f.), can be transformed into biomaterial through its technology PolyAgave®. This plant-based bioplastic makes it possible to manufacture functional and safe products for contact with food, reducing dependence on petroleum-derived plastics.
The message was clear:
The circular economy doesn't just apply to liquid, it also applies to the environment that accompanies it.
One of the greatest values of the session was its formative nature. It wasn't just about presenting products, but about explaining processes, environmental impact and opportunities for improvement within the service.
Bartenders—key figures in the consumer experience—were able to understand how small operational decisions, such as the type of straw or utensil being used, are part of a brand's sustainable narrative.
In a market where consumers increasingly value the environmental coherence of companies, integrating biodegradable disposable products becomes a strategic differentiator, not just an ethical one.
The training helped reframe a fundamental question:
Can a bar or restaurant be considered sustainable if it ignores the impact of its disposable products?
The alliance between NEXT SPIRITS, Cuervo and Penka demonstrates that sustainability scales when there are collaborations between producers, brands and innovators in materials.
On the one hand, the tequila industry generates agave bagasse as a natural by-product of its process. On the other hand, Penka transforms it into a resource with added value. The result is a circular model where waste is reincorporated into the production chain in the form of biodegradable utensils.
This synergy reinforces a powerful message for the industry:
Sustainability is not the responsibility of a single actor; it is a network of shared decisions.
The attendees at PROXIMO SPIRITS didn't just receive technical information. They took a new perspective.
They understood that:
In a sector where experience is everything, integrating sustainability into every detail elevates the value proposition.
The educational session left a clear conclusion: the future of the tequila industry will not only be measured by the quality of the distillate, but by the responsibility with which its entire ecosystem is managed.
From the cultivation of agave to the straw that accompanies a cocktail.
NEXT SPIRITS and Penka demonstrated that education is the most powerful tool to drive this change. Raising awareness among bartenders and professionals in the sector means directly influencing thousands of daily decisions that, when accumulated, generate a real impact.
Because when sustainability is understood, it is adopted.
And when adopted, it transforms industries.
Learn more about straws.
