By Bunmi Yekini
In a transformative effort to promote sustainable practices in the hospitality industry, the Health Awareness and Gender Advocacy Initiative (HAGAI) partnered with the Slow Food Negroni Week Fund to deliver a one-day training workshop on sustainable practices and quality standards for baristas and bartenders. Held at the LCCI Conference and Exhibition Center, the workshop brought together professionals from five key local government areas (LGAs) in Lagos: Alimosho, Ikeja, Kosofe, Ikorodu, and Surulere.
The training aimed to empower hospitality workers with actionable skills in sustainable operations, especially in a city where conscious consumption is becoming increasingly vital. Participants included fifty professionals from a pool of over 150 entities surveyed across hubs, pubs, eateries, and restaurants in Lagos. “This training is not just about imparting knowledge but about shaping the future of the hospitality industry by embedding sustainable practices into everyday operations,” explained HAGAI’s Executive Director, Mr. Azeez Adebayor Aladeyelu. “With the right skills, baristas and bartenders can lead the movement for conscious consumption, driving both profitability and environmental stewardship.”
The workshop covered themes critical to sustainability, such as tourism practices, environmental impacts of food systems, and health-focused food options. Attendees participated in breakout sessions and practical demonstrations on topics like sourcing local ingredients, balancing nutrition, and handling waste reduction effectively. Led by industry expert Oloidi Oladotun, Managing Director of Mozzarella Group of Hotels, the sessions included hands-on mixology and drink preservation, equipping participants with skills to enhance business outcomes. “When you look at today’s youth, we need to bring out the best in them,” Oladotun noted. “Training like this can empower them, help support the economy, and elevate Nigeria’s tourism standards.”
HAGAI’s Program Manager, Oladapo Kadiri, highlighted the groundwork leading up to this initiative. “In our baseline survey, we discovered a significant gap in training; many baristas and bartenders had no formal training or motivation,” Kadiri explained. “Selections were informed by this survey, allowing us to target fifty participants from across Alimosho, Ikeja, Kosofe, Ikorodu, and Surulere.” Representatives from the Lagos State Ministries of Health, Environment, and Tourism joined stakeholders in supporting the event, signaling government alignment with these sustainability goals.
For attendees like Jude Ekeh, a manager from New Disco Hut hotel in Ikorodu, the workshop offered invaluable insights. “I’ve learned so much today, especially about cocktails and proper drink handling,” Ekeh shared. “I look forward to applying these skills and training my staff on these new standards.”
As a pilot initiative the workshop represents the initial phase of a broader ten-month project funded by Slow Food Negroni Week Fund, with ongoing evaluation planned. HAGAI intends to hold endline surveys to measure project impact, with further plans to expand training to consumers, artisans, and market communities. The long-term vision is to foster a culture of sustainable practices within Lagos’ hospitality industry, empowering professionals and consumers alike.