The rapidly changing hospitality industry of India is continuously trying its best to get better and is undoubtedly at par with global standards. With the rising concerns of the environment, sustainability is no longer a buzzword, it is the principle the F&B industry is using as a guiding force to shape a better future. While the shift towards eco-friendly practices is now commonly being picked up by the food delivery and packaging sectors, mixology is no longer left behind.
With bartenders blending creativity, Marriott International’s APEC Sustainable Sips Rising Star Championship 2024 was a testament that they are doing so with environmental responsibility. To get a sneak peek into the national championship, Slurrp conducted an exclusive interview with Madhumita Maltesh, who was crowned as “India’s Most Sustainable Bartender.” Read on to know her success story.
What has your journey as a bartender been like?
Having started my journey in the food and beverage sector, I gradually found myself drawn to the world of bars and mixology. My initial curiosity turned into a passion as I delved deeper into the art of crafting unique drinks and creating memorable experiences. Inspired by the intricate balance of flavours and the creativity that goes into every cocktail, I began to see the bar not just as a place for drinks, but as a space for storytelling and innovation. This blend of culinary skills and bartending artistry has since become a defining aspect of my professional path.
How did you first get interested in sustainable bartending?
Witnessing the growing trend of sustainability in the culinary world, I realised there was an opportunity to translate those principles into the bar space. What inspired me most was seeing bartenders creatively repurposing ingredients, minimising waste, and using local, seasonal produce. These practices not only elevated the quality of their cocktails but also showcased a responsible approach to hospitality.
Is there a challenge you face while promoting sustainable practices within the bartending industry in India?
One of the biggest challenges in promoting sustainable practices within the bartending industry in India is sourcing high-quality, sustainably sourced ingredients. Access to locally grown, organic products is often limited, which can affect the consistency of offerings. Additionally, minimising waste—especially with single-use items and packaging—poses logistical hurdles. Cost and feasibility also play a role, as sustainable alternatives are often more expensive, making it difficult for bars to adopt eco-friendly solutions at scale. However, there are significant opportunities, including creative innovation in cocktails using seasonal and local ingredients, and the growing consumer demand for eco-conscious choices, which provides a strong platform to promote sustainability in the industry.
Can you walk us through your experience at the Marriott Bonvoy’s APEC Sustainable Sips Rising Star Championship 2024?
Competing in the APEC Marriott International bartending competition has been a thrilling journey, starting with 36 talented bartenders from India. The semi-final round took place last month at Moxy Hotels, Bangalore, where 22 of us from across all our hotels competed fiercely, and once again, I was among the 2 selected to advance to the final round. The emotions were overwhelming—I felt a mix of nervousness and excitement throughout, and when I heard my name, I cried tears of joy. Now, I’m preparing for the final stage in Singapore, eager to give it my all, carrying both nerves and excitement with me.
What does this win mean to you personally and professionally?
This win holds significant meaning for me both personally and professionally. On a personal level, it has provided a tremendous boost in confidence and a renewed sense of purpose, allowing me to approach my work with a broader vision and heightened motivation. Professionally, this achievement brings valuable industry recognition, validating my efforts and skills. I believe it will open up new career opportunities, expanding my network and positioning me for more ambitious projects and roles in the future.
What advice would you give to aspiring sustainable bartenders?
For aspiring bartenders looking to incorporate sustainability into their craft, start by choosing local and seasonal ingredients, which not only support nearby farms but also reduce the carbon footprint. Focus on minimising waste by repurposing ingredients, such as using citrus peels for garnishes or infusions. Implement eco-friendly practices like avoiding single-use plastics and promoting energy-efficient bar tools. Support sustainable brands that prioritise environmental responsibility. Experiment with sustainable cocktails by creating zero-waste drinks or using organic spirits. Engage with the community by participating in local green initiatives, and always be transparent with your guests about your sustainable choices to inspire more conscious consumption.