Nothing is a waste in wasteland. Where everything is a possibility.
The Story
In late 2019, Dharath “Tot” saw potential in ingredients in kitchen and food production that others might overlook — food surplus, by-products, and imperfect produce.
Searching Bangkok for collaborators, he met Kitibordee “Gov,” a bartender who shared the same curiosity. Gov said yes.
From an idea that led to experiments then became wasteland. A bar and space built on rethinking value and finding new possibilities in overlooked items while exploring ways to do sustainability differently. Through a year-long opening, pandemic pause, pop-ups, collaborations, consultations, and many initiatives, the idea kept evolving before finding a new home on Sukhumvit 71.
A bigger space, but the same question remains: What else could this become?
Quality is not just the final product. It is about the process and transparency behind it. Sources of ingredients, how materials are used, collaborations with people, the way to communicate, and learn from others. From concept to execution, quality means being thoughtful about every step yet being open to learn to make things better.
wasteland sees and tastes beauty differently. From produce to materials, we work with ranges and all states of them. To learn and work on how we can do things differently with exploration and examine the past, present and what about the future. Part of why we work with people from various fields and industries. We turn ingredients that people see as ugly or have no potential into beverages. We give materials and items new life and purpose in our space. We see value where others might overlook it.
wasteland approaches sustainability in a way that makes it approachable, inclusive, and part of everyday life. We work with all industries and people of all fields and places. At its core, Wasteland asks two questions: “What could we do if we were living in a wasteland?” and “What could we do to prevent the world from becoming one?”
Squeezed by
We turn complex sustainability communication into clear, consumer-friendly indicators through our Squeezing process —an assessment based on our methodology, informed by recognized standards.
Valid Sep 2026 – Sep 2027
wasteland sources surplus ingredients through Scholars of Sustenance (SOS) Foundation and partner food businesses, supported by its SOS agreement and monthly delivery records, and cross-checked with its public SOS highlight on instagram.
Evidence LevelLV 2. Documented Evidence
wasteland repurposes an existing building and discarded materials into furniture, storage, and cocktail coasters, supported by photos and design specifications.
Evidence LevelLV 2. Documented Evidence
wasteland sources surplus ingredients through SOS in Bangkok and partner businesses within 5 km of the bar, supported by agreements and delivery records with supplier addresses.
Evidence LevelLV 2. Documented Evidence
wasteland’s menu invites guests to flag allergies and dietary needs, with cocktails adapted where possible according to the brand. The menu wording was cross-checked with public photos on Google Maps.
Evidence LevelLV 2. Documented Evidence
wasteland’s current Head Bartender is a woman, showing female representation in a senior bar role, based on the brand’s declaration and a public Instagram post.
Evidence LevelLV 1. Brand-Declared
JUICE Badges are earned when assessment criteria are met and supported by evidence. Evidence validation may range from Brand-Declared information to Documented Evidence or Third-Party Verified certifications. Read more about the JUICE Methodology.
Seeing possibility. Putting care into practice.
What stands out to us is how wasteland sees value in overlooked ingredients and materials, works with local suppliers, and considers the people it serves and who leads its bar. Across its five JUICE Badges, we see creativity and care taking shape in everyday hospitality—giving us more to appreciate behind every drink.
Squeezed by JUICE based on brand-submitted information and sustainability-related actions.
