Torres Brandy has announced its eleven local finalists for the Torres Brandy Zero Challenge, who will compete in the highly anticipated global final in Barcelona from March 25th to 27th.
In the UK, local finalist Chris Tanner, founder of Dram and Cav, is collaborating with biotech innovators like Natural Negative, pioneers in sustainable, high-performance materials. His project introduces PHA, a groundbreaking, naturally fermented bioplastic that fully composts within six months without leaving toxic residues. Tanner aims to expand this initiative to drive industry-wide change.
In the United States, mixologist and cocktail consultant Lauren Pellecchia impressed judges with her initiative, Why Trash When You Can Smash? Her project repurposes discarded glass for community use. After discovering an abandoned glass crusher at the Merchant Club in Loveland, Ohio, she identified a gap in local recycling. By engaging with farmers, artists, and gardening groups, she promotes glass reuse for drainage, mixed media art, and other sustainable applications.
From Canada, Lacey-Jane Roberts, Head Bartender at Published on Main, presented a community-driven initiative designed to connect professionals through shared learning. Her project focuses on equipping bartenders with sustainable practices to minimize waste, reduce landfill contributions, and foster environmental responsibility in the industry.
In Mexico, Gerardo Vázquez Lugo of Nicos is addressing Mexico City’s waste crisis with the country’s first zero-waste system. His initiative converts food waste into compost and agricultural products for local families. Currently recycling 2,600 kg of materials annually while promoting water conservation, his project aims to expand by 2025 to drive sustainability across the industry.
From Spain, Ángel Pérez of the family-run El Pòsit Group is leading a sustainability-focused initiative centered on people, products, and the planet. Their project involves constructing a composter in the central kitchen to transform organic waste into fertilizer for the vineyards and olive groves that supply their wine and oil production.
In Italy, Giovanni Onori, Bar Supervisor at the Bulgari Hotel in Rome, has developed a project built on four key principles: converting organic kitchen and bar waste into compost for fertilizer, installing photovoltaic panels on terrace bars to generate clean energy, repurposing tablecloths and coasters into blankets for Save the Children and homeless shelters, and cultivating aromatic herbs for in-house use—all while enjoying Rome’s breathtaking skyline.
In Romania, Adrian Epure, owner and bartender at Bindu Bistro, a renowned vegetarian and vegan establishment in Iași, introduced a project focused on repurposing coffee grounds. His initiative aims to collect used coffee grounds and transform them into a range of eco-friendly products, including bioplastic cups and plates, biofuel briquettes, natural fertilizers for local agriculture, and even cosmetics. This project not only reduces waste but also creates valuable resources for the community, reinforcing his commitment to environmental responsibility.
In Finland, Mika Ammunét, owner of Bar Mate in Helsinki, has launched Mate Hospitality, a framework designed to foster a more people-centered and dynamic work culture in the hospitality industry. The initiative focuses on optimizing operational systems to ensure employees thrive while allowing the company to adapt to the evolving needs of its team.
In Norway, Daniel Pappa of SVANEN in Oslo has introduced D.G.Æ., a project aimed at minimizing waste by repurposing surplus or damaged farm produce into syrups, cordials, sodas, liqueurs, and fruit wines. This initiative supports local farmers, reduces costs, cuts plastic packaging waste, and lowers carbon emissions linked to imported goods.
From Greater China, Tommy Wong, Manager at the Bulgari Hotel Beijing, is spearheading a creative fundraising campaign dedicated to raising awareness of mental health support in the bar industry. This scalable and sustainable initiative not only raises funds but also creates inclusive job opportunities, offering part-time positions to individuals with disabilities. The money raised will go toward providing free counseling hours to those in need, ensuring immediate access to mental health support while fostering a culture of inclusivity within the industry.
In South Korea, Jaehyung Jung has developed a project that repurposes coffee grounds into high-value products such as coffee liqueur, syrup, and coasters. With millions of tons of coffee grounds generated globally, his initiative transforms this waste into stylish, high-quality items that enhance the customer experience while promoting sustainability.
The three-day event will bring together local finalists from 11 countries, each presenting their innovative sustainability projects aimed at improving the hospitality industry and reducing its socio-environmental impact. Their ideas will be evaluated by a panel of international experts, including doctor and technical architect Glòria Font Basté, sustainability consultant Jose Luis Gallego, Torres Brandy’s Spirits Global Managing Director Christian Visalli, and former competition winner Alberto del Toro.