How drinks today are delivering on quality and impact

As fine food shoppers become increasingly discerning, the variety of factors they use to measure the quality of their food and drink grows more and more varied. Taste has been proven to be the number on selling tool, branding plays a huge role, and provenance holds tangible value in today’s fine food and drink landscape. But a new swathe of sustainably-minded drinks brands are holding the baton ever higher – with environmentally friendly production innovations, considered sourcing and charitable endeavours holding more sway than ever before.

“For us, quality and social responsibility go hand in hand,” begins Julian Warowioff, MD of ChariTea. “The drinks have to earn their place on the shelf on taste first, but we also believe that farmers and producer communities should share in the success.” For every bottle of Lemonaid and ChariTea – organic and made using fresh Fairtrade ingredients – sold, 5p goes directly to the Lemonaid and ChariTea Foundation, which thus far has raised over £11 million to support social projects in the countries where the ingredients they use are grown.

Vague, inflated claims are no longer making waves in the drinks sphere, says Julian. “Demand is growing, but people are tired of dubious social impact statements. Mission-led brands will only survive if they are willing to be transparent and commercially serious.” Taste is a non-negotiable. “Doing good does not excuse uninspiring branding or underwhelming taste anymore. Products need to delivery both on quality and impact. The brands that will win are the ones that can compete with mainstream players on taste, while genuinely challenging the rules of how value is shared.”

In 2026, sustainability is a complex, multifaceted concept. “It is often reduced to reducing or offsetting one’s carbon footprint and avoiding plastic. Those things matter, but they are only part of the picture,” Julian continues. “A drink is only truly sustainable if the people growing the ingredients can build stable and dignified lives on their income, not just survive harvest to harvest.

“Social sustainability is messy, long-term, and much harder to communicate than a recyclable label, which is probably why it is often ignored. For us, funding education, healthcare, and community projects through the Foundation is not a side project. It is as fundamental as the recipe.”

The evolution of on-trade

A leading destination within London’s premium drinks and hospitality scene, Savage Garden is a prominent voice in the move towards sustainable drinking. “In 2026, sustainability is a central driver of innovation across the UK drinks sector, influencing how venues design menus, source ingredients and communicate with guests. Operators are increasingly focusing on waste reduction, circular use of produce and transparent environmental messaging,” explains Alessandro Lintas, head mixologist.

“At Savage Garden, this shift is reflected in their strive for zero waste cocktail and food menus, which repurpose commonly discarded ingredients such as citrus, mint, banana and peach into signature drinks and dishes. This approach aligns with wider industry priorities around reducing landfill waste, lowering environmental impact and embedding responsible practices into the guest experience.”

Consumers aren’t willing to sacrifice their values around sustainability in the name of a good night out; they’re seeking out the green credentials held by a venue just as much as those of the brands that fill their fridges and shelves. “Key expectations include reduced waste in production, visible sustainability practices and clear communication around how ingredients are sourced and repurposed,” says Alessandro. “Guests increasingly respond to storytelling, such as how surplus produce or trimmings are transformed into signature flavours. At Savage Garden, this transparency is built into both menu design and in-venue signage, helping guests understand the environmental impact of their choices while still enjoying a premium, experiential drinks offering.”

At Savage Garden, sustainability extends beyond menus through initiatives such as an on-site herb garden, a living wall that improves air quality, and partnerships with The Drinks Trust, which supports the UK hospitality workforce.

“These efforts show how environmental responsibility can enhance guest experience while also contributing to wider industry wellbeing,” says Alessandro. “As sustainability becomes an expectation rather than a differentiator, venues that embed it authentically into operations, storytelling and community engagement are likely to shape the future of premium hospitality.” By adopting a holistic approach to sustainability, and embedding it into their operations – including how they choose to stock their drinks shelves – Speciality Food readers can have a tangible impact.