At Kiki Lounge, our ethos revolves around a ‘Local First’ approach. Before sourcing elsewhere, we always ask, “Can we find it locally first?” This principle ensures that our decisions align with key criteria:

• Quality

• Production methods

• Regularity of supply

• Financial sustainability

• Company values

By embedding this approach into every facet of our operations, we’re leading the charge for a greener, more community-driven future.

Our Sustainability Journey

Kiki Lounge’s sustainability ethos began in our first year when shipping delays caused a lime shortage during a busy Christmas season. Refusing to compromise, we adopted the ‘superjuice’ method—a technique that extracts maximum flavour and acidity from citrus peels while drastically reducing waste. This innovation became the cornerstone of our zero-waste practices, setting the stage for our sustainability journey.

When we relocated to Douglas’ North Quay in 2023, we took the opportunity to expand our sustainability efforts. Instead of purchasing new furnishings, we repurposed much of our old venue’s décor and acquired preloved furniture from other local venues. Today, our focus includes energy efficiency, innovative waste reduction methods, and a deep commitment to supporting local suppliers.

Supporting Local Suppliers

The Isle of Man’s unique ecosystem inspires us to prioritise hyper-local sourcing. Almost all our suppliers are within a 30-mile radius, which minimises our carbon footprint while supporting the island’s economy. Our partnerships include:

• Outlier Distilling Company: Producers of our house rums, shipped in 20-litre refillable jerry cans to eliminate single-use bottles.

• Fynoderee Gin and Foraging Vintners: Local distillers and winemakers.

• Noa Bakehouse: Local bakery and brewery.

• Okell's: Local brewery

• Staarvey Farm: Providing locally grown herbs, flowers and leaves; as well as locally produced drinking vinegars and preserves.

• Isle of Man Salt, Isle of Man Creamery, and Fire Island Chilli Farm: Providing locally sourced food and ingredients.

These collaborations allow us to highlight the island’s best produce while delivering an authentic Manx experience to our guests.

Innovative Waste Reduction

Zero-waste practices are embedded in our operations. By creatively repurposing ingredients, we ensure that nothing goes to waste. Examples include:

• Citrus husks used in syrups and cordials.

• Banana skins transformed into oleo saccharum.

• Pineapple waste fermented into a cordial for our signature Chi Chi cocktail.

• Beer from line cleaning repurposed in syrups and batter for kitchen dishes.

This commitment extends to food, with dishes like lasagne spring rolls and fermented condiments made from what would traditionally be discarded. Sustainability isn’t just a buzzword at Kiki Lounge; it’s a way of life.

Energy Efficiency

Operating sustainably means being mindful of energy consumption. At Kiki Lounge, we’ve introduced measures such as:

• LED lighting throughout the venue, with automatic dimming.

• Digital thermostats that turn off heating in unused spaces.

• Upcoming upgrades, including solar panel installations and energy-efficient kitchen equipment.

Future Plans

Looking ahead, we’re committed to:

• Using at least 50% Manx ingredients in our upcoming menus.

• Expanding partnerships with local producers.

• Hosting more foraging sessions to integrate seasonal, foraged ingredients into our offerings.

• Continuing to refine our energy efficiency and waste reduction measures.

Why Local Matters

Being based on the Isle of Man, the world’s only entire nation awarded UNESCO Biosphere status, we feel a deep responsibility to uphold these values. By choosing ‘Local First,’ we’re not only reducing our environmental impact but also strengthening the local community. For us, sustainability isn’t just an initiative; it’s our DNA.