Gran Kaz participates in the Bar Sustainability Project in Seychelles through Collaborative Initiative.
In a significant stride towards environmental responsibility, Gran Kaz proudly announces its active participation in the Bar Sustainability Project, a groundbreaking initiative spearheaded by Trois Freres Distillery. Partnering with The Cambridge Public House, Trois Freres Distillery aims to bring an enlightening information and experience-sharing workshop to some of Seychelles' top bars.
Trois Freres Distillery, renowned as the producer of Takamaka Rum, launched the Islands Bar Sustainability project in January 2024. The primary objective is to delve into research, conduct trials, make improvements, and offer support to drive meaningful changes that will foster sustainability within the Seychelles Bar & Restaurant community.
Welcoming "The Cambridge," currently ranked as the 38th Best Bar in the World, Trois Freres Distillery is excited to leverage the global recognition of The Cambridge for its sustainability programs in Paris. The Cambridge team's inaugural mission is to address the significant challenges posed by the import and potential waste of citrus fruits—a basic commodity in bars with substantial supply, cost, and environmental impacts.
Senior bar staff from Gran Kaz, including Jocelien Belise (Bar and services Manager), Susan Loveday (Assistant Bar and services Manager), Lakmal Sanjeewa (Bar Supervisor), and Andrew Tirant (Senior Bartender), are actively participating in this intriguing initiative.
Shama Amesbury, PR Manager at Gran Kaz, expresses the commitment to sustainability, stating,
"Sustainability is one of the core pillars under our Corporate Citizenship and Community Outreach portfolios. For many years now, we have been looking into more sustainable practices and adapting our operations to be a more ecologically conscious and responsible company."
Gran Kaz has been at the forefront of eco-conscious initiatives, having been among the first bars on the island to adopt the ban on plastic straws, implementing programs for proper disposal of cooking oils and kitchen waste, and transitioning to almost complete solar power at all three venues.
Susan Loveday shares her insights, stating,
"I truly appreciated the group that came to share their experiences with us. Their innovative approach represents a more economic method, offering a fresh perspective that workplaces could universally incorporate. I am particularly impressed by the demonstrated level of teamwork, and I think this is something that all workplaces can incorporate."
Lakmal Sanjeewa echoes the sentiment,
"The eco spirit machine from Trois Freres Distillery is a practical idea, reducing the use of single-use bottles and simplifying stocktaking. The Cambridge Pub also showed great teamwork with ideas like the super juice, and their commitment to community involvement is admirable. While the superjuice has economic value, I'm curious about how easily we can adopt it, given potential differences in customer preferences compared to fresh juice."
Mr. Belise adds his perspective on the super juice, saying,
"I concur with Sanjeewa's perspective regarding the super juice's benefits in terms of time savings and cost-effectiveness, and I also wonder if we can get our clients to adapt to this. In terms of bar standards, it's a suitable concept for larger bars dealing with a high volume of cocktails. Considering the ongoing technological changes and innovations in the industry, I anticipate more businesses will embrace these types of products."
Andrew for his part had this to say,
"It was intriguing to witness their approach and practices towards sustainability and zero waste. There are aspects we hadn't previously considered, making the information and experience sharing very welcome."
The training sessions involved a select group of FnB and Bar Managers to ensure interactive discussions. These insights will pave the way for additional training for wider teams in the coming weeks if needed. The ultimate goal is to announce in global media that Seychelles' bar community leaders have significantly reduced their carbon footprint by a certain percentage after the completion of this project.
The Master Class which took place on January 22, 2024, at Lo Brizan (Au Cap) s was conducted by representatives from The Cambridge House in Paris—Xénia Patros and Nicolas Goradesky—in collaboration with Eco Spirits expert, James Wynn-Williams. The Master class included demonstrations of sustainable cocktail techniques, waste management, time-saving practices, strategies to increase sales volumes, and methods to enhance customer satisfaction.
To ensure the longevity of these sustainability efforts, Takamaka will supply raw materials not readily available in Seychelles. This includes acids, dehydrators, and branded glassware, among others. Each participating venue will be encouraged to showcase its sustainable cocktails, fostering a collective effort to uplift Seychelles' entire bar scene with environmentally conscious practices.
In collaboration, Seychelles' bars aim to redefine the industry, creating amazing cocktails that not only make business sense but also showcase responsible bartending practices.