In an ambitious move towards sustainability, Takamaka Rum, Seychelles’ premier spirit brand, has launched The Seychelles Bar Sustainability Project in partnership with The Cambridge Public House, an award-winning cocktail pub in Paris. This initiative marks a significant step in revolutionizing the Seychelles’ bar community’s approach to sustainability, with a series of educational programs set to kick off in February 2024.
The Seychelles archipelago, with its unique environmental challenges, including a heavy reliance on imported goods and limited waste management resources, is the focal point of this initiative. Takamaka Rum’s project aims to mitigate these challenges by bringing together global bartending experts to share knowledge and inspire the local bar scene towards more sustainable practices.
This year-long series of seminars, workshops, and bar takeovers is designed to create a community through knowledge-sharing, sparking creativity, and introducing innovative practices. These efforts are expected to showcase responsible bartending practices and drive meaningful, lasting change within the islands.
A key component of the project is Takamaka Rum’s commitment to equipping local bars and restaurants with the necessary tools to adopt these sustainable practices. The program will be spearheaded by Takamaka’s Global Brand Ambassador, Nana Sechere, and Bar Manager, Edel Leech.
The collaboration with The Cambridge Public House, which is renowned for its commitment to environmental consciousness in bartending, highlights the first of three educational programs planned for 2024. This partnership aims to set a new standard in sustainable bartending, starting with a focus on “Super Juices” in January 2024. This initiative encourages local bartenders to reduce reliance on imported citrus fruits, a staple in cocktail making, by exploring alternative, environmentally-friendly options that also benefit the bottom line.
The program has already engaged 65 local bartenders in training sessions and masterclasses led by The Cambridge bartenders, Nicolas Goradesky and Xania Patros. Participants, including staff from the Hilton, Marriott, and Club Med Hotel groups, as well as local independent bars and the Seychelles Tourism Academy, learned about switching from fresh citrus to acids to minimize waste and financial costs.
Future segments of the project will introduce pre-batching of cocktails to minimize waste and the use of edible garnishes to promote a circular economy within the bar industry. These measures are aimed at reducing the environmental impact of bar operations and promoting sustainability in the Seychelles’ hospitality sector.
As the year progresses, participating venues will report on the impact of these sustainability measures, offering insights into the effectiveness of the project’s approach. Through The Seychelles Bar Sustainability Project, Takamaka Rum and The Cambridge Public House are setting a new benchmark for sustainable practices in the bar industry, proving that small changes can indeed make a big impact.
