The eco guide to having a drink

Is having a pint ethically unconscientious? What's the carbon footprint of getting drunk? Time to uncork the issues

At the risk of channelling Al Murray's Pub Landlord, the great British boozer is brilliantly ethical in some respects. In fact, the New Economics Foundation says your local is one of the top places in which to spend money on the high street if you want it to stay local. And now, in an effort to make watering holes ethical powerhouses, the Greener Retailing Publicans Guide has just launched. The report, which also identifies ways in which pubs, restaurants and bars can become more profitable, goes strong on tackling food waste, which costs UK pubs 357m a year. It reckons they easily waste at least 1,000 each year in spilled pints, too.

This matters not just because it's waste, but because a lot of water and energy is required to convert one gallon of water into one gallon of beer, whisky or wine. Brands are looking to do something to address these environmental pressures. Heineken recently opened the world's first "major zero-carbon brewery" in Austria, and everyone from whisky makers to cideries is trying to curtail their demand for clean water.