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Koktail Magazine
30 Aug 2024
In a world where waste often goes unnoticed, Dharath “Tot” Hoonchamlong is changing the game As the co-founder of Wasteland, Thailand’s sustainable bar, Dharath is at the front of a movement redefining how we think about the zero-waste drinks scene.
His path in environmentalism and sustainability is inspiring and instructive, echoing his will to reshaping the food and beverage industry with innovative practice which is blending scientific research and design thinking. This week, he’s the focus of our Friday Future List, where we highlight individuals making a tangible impact on Thailand’s future.
Dharath’s commitment to sustainability began at home, where environmental responsibility was a way of life, thanks to his mother.
“The way she handles day-to-day things is how I see sustainable consumption and lifestyle,”
he recalls. From the food she cooked to how she separated waste, repurposed items, and repaired things around the house, her actions left an impression on him. She also introduced him to books and media that conveyed the importance of nature, the environment, and food. This foundation of sustainability, nurtured at home, fueled Dharath's passion for the environment and led him to New York University, where he earned a master’s in Food Studies. He found that Food Studies is a multidisciplinary field, exploring food and its many layers—just as the city of New York itself serves as an open classroom. This dynamic environment allowed him to see how food and sustainability could intersect in innovative, practical ways, sharpening his resolve to bring those ideas back to Thailand, where he could make a real difference.
Wasteland is built on a zero-waste philosophy, using surplus ingredients to create unique drinks. Take their craft sodas made from shellfish shells and fish bones, for example—what others see as waste, Wasteland sees as opportunity. This approach reduces waste and offers customers something different: a drinking experience rooted in sustainability.
“I grew up in a household that made me conscious about food and environment. I've always wanted to work with food and got into the food and beverage industry early on. But it was my time in New York that I got to witness how people approach food and sustainability with such creativity and are able to realise tangible and impactful programs and initiatives.”
Wasteland operates on the principle of creating an adaptable and holistic ecosystem. The bar’s approach to zero-waste involves using surplus ingredients in novel ways to craft unique drinks. One example is the use of shellfish shells and fish bones to create innovative craft sodas. By repurposing what might otherwise be discarded, Wasteland reduces waste and offers patrons a distinct, eco-conscious drinking experience.
“To sum it up, we think about how we work as an ecosystem that is adaptive and holistic. To be able to adapt to what we have, circumstances, and environments that we are in. One of the uncommon surpluses we have turned into soda was shellfish and fish bones.”
Regarding his business, Dharath provided some insights on its growth trajectory:
“Operating as a collective/consultancy without a physical space, our projects have been profitable. We’re growing steadily, with a careful focus on selecting projects that allow both us and our partners to evolve.
The main challenges we face are timing and availability, as we prefer working with multiple stakeholders in a collective structure. Looking ahead, I believe people and organizations will increasingly embrace multidisciplinary and collaborative approaches.”
Promoting zero-waste practices comes with its own set of challenges. One of the biggest hurdles Dharath faces is making sustainability accessible and engaging for the public. He emphasises the importance of presenting sustainability in a relatable and comprehensive manner, encouraging people to learn more and get involved.
“I would say, introducing and sharing knowledge about sustainability that is relatable, comprehensive, and engaging, so that people absorb it and start to feel curious to learn and do more about sustainability. It's a whole process of constantly learning and adapting, both for us and everyone we encounter.”
Looking ahead, Dharath sees a future for zero-waste bars and sustainable practices within the hospitality industry. The growing recognition of sustainability is encouraging, with more establishments beginning to explore and adopt eco-friendly practices. However, he stresses the need for a collective effort to address climate change urgently and effectively.
“I think sustainability is something that is more widely recognised now in the hospitality industry and bars. And many places are taking the first steps, which is nice to see people exploring and learning about it. However, the state of climate change and its urgency is something we all have to critically work on together.”
Dharath draws inspiration from both Björk and Emily Dickinson. Björk’s vocal advocacy for environmental issues and her integration of these themes into her music and art resonate deeply with him.
Similarly, Dickinson’s poetry, rich with references to nature, continues to inspire Dharath.
“For Björk, it's not just her artistic style through music and art but how she has been very vocal about environmentalism and how she integrated that into her creations. For Emily Dickinson, it’s not just her poems but the intersections of nature and its elements in her poetry which continue to inspire me.”
His work with Wasteland shows zero-waste can change the game for the beverages industry. With a keen eye for surplus and a sharp sustainability stance, he's setting the bar high for the future.
'The Future List 100' project is where we annually curate a list of 100 individuals who are making positive contributions to Thailand.
Check out this link to see our e-magazine for The Future List 2024.
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