As an estimated 352,000 tonnes of packaging go to New Zealand landfills each year, an award-winning Wellington spirit maker has an innovative swapper system.

Husband and wife duo Chris Barber and Bec Kay of The Bond Store, collect used bottles from the Wellington restaurants they supply, to be washed and sanitised, refilled, and delivered back to the restaurant.

The initiative, which began in January last year, saw glass bottles of The Bond Store Gin and Vodka, and Koakoa Limoncello, used up to 10 times before being recycled.

Barber said it was in response to the excessive amount of cardboard and glass being discarded after just one use.

Supplied Tom Hunsley, left, manager of Long Beach cafe, says it was an easy call to make to switch to the more sustainable option of plastic crates and refillable bottles.

"We were throwing away cardboard boxes all the time after a single delivery and glass bottles were being discarded as soon as they were emptied - which can happen in just one night at a busy bar."

By recycling bottles and delivering them in plastic crates rather than single use cardboard, they reduce their impact.

Liquorland Kapiti, Porirua and Wellington were also using plastic crates for bottle deliveries.

Barber estimated a single bar could save $244 a month in waste disposal costs by swapping their bottles.

"On average, our bottles can be re-filled up to ten times, and our crates have a lifespan of 10 years."

Joanna Piatek The Bond Store owners, Chris Barber and Bec Kay, and their daughter Ruby. File photo.

Waikanae's Long Beach Cafe was the first restaurant to take up the reuse and recycle initiative.

Manager Tom Hunsley said they were always looking for ways to reduce their impact.

"We have our own gardens on-site, providing food for the kitchen; we turn waste from the kitchen into compost which goes back into the garden," he said.

Supplied The Bond Store owner and spirit maker Chris Barber, left, and Long Beach cafe owner Tom Hunsley, to whom they supply their spirits.

Barber's lemons came from Gisborne, the Kawakawa for their gin grew on the family farm in the Wairarapa, and their tasting cups were recyclable.

"As well as allowing us to be proactive in reducing waste, swapping over the crates at restaurants and bars also allows us to see our clients regularly - it's a more personal touch than having deliveries made by trucking and courier companies and something we and our clients value," Barber said.

Wellington restaurant Sopranos also recycled their bottles, and Dragonfly was in discussions to do so.