Bottle of Ginger

Bottle of Ginger

Bottle of Ginger is a community drinks company in Bridgeton, Glasgow. Their aim is to change local ‘juice’ culture by challenging local habits and perceptions of juice, by re-defining the product and by re-thinking the processes involved in soft drinks manufacturing.

In Scotland the consumption of soft drinks can be used as a measure for geographic food, health and economic inequalities. In 2011, Bridgeton was classed in the top 5% of most deprived areas in Scotland meaning that the community faces complex socio-economic issues. We know that economic poverty and food poverty are linked. Families and individuals on limited budgets, with limited cooking skills and limited access to affordable fresh food, have often no other option than to turn to processed convenience food.

‘Juice’ culture is representative of this. The mass-produced and mass-consumed soft drinks of today are packed full of sugar and artificial ingredients, free of any nutritional value and detrimental to our personal health, the wellbeing of our communities and the life our planet. In Bridgeton, we consume twice the national average of sugar from soft drinks per person per day and see increased levels of obesity, diabetes and heart disease are reflective of this.

The folk at Bottle of Ginger believe that by getting the local community involved in the discussion around soft drinks, and in working together to grow ingredients, develop, design, manufacture and distribute better drinks, they will begin to see a shift in consumption habits and a strengthened sense of community.

Their long term aspiration is to establish a Community Drinks Company in Bridgeton – a micro-brewery, community manufactory and series of urban micro farms producing a range of local community drinks.

Bottle of Ginger are currently crowdfunding to launch their first bottled drink into independent shops and cafes in Glasgow. The profits from their heritage inspired ginger beer will be re-invested into engaging the local community in discussions, foraging walks, micro-farming and drinks-making workshops.