Torres Brandy Zero Challenge names finalists

This year’s Torres Brandy Zero Challenge has revealed the 11 finalists heading to Barcelona to compete in the global final.

The competition, run by Juan Torres Master Distillers, is set to take place over three days 25-27 March in Barcelona, Spain, where Torres Brandy is based.

The finalists arriving in Barcelona for the global final represent 11 countries from around the world, after each competing in national finals throughout February.

The participants will present their sustainably-minded projects to a panel of judges, intended to enhance the hospitality industry for environmental and social sustainability, with the winner earning €30,000 (US$31,398) cash prize to help turn their venture into a reality.

The finalists are: Chris Tanner (the UK); Lauren Pellecchia (the US); Lacey-Jane Roberts (Canada); Gerardo Vázquez Lugo (Mexico); Ángel Pérez (Spain); Giovanni Onori (Italy); Adrian Epure (Romania); Mika Ammunét (Finland); Daniel Pappa (Norway); Tommy Wong (Great China); Jaehyung Jung (South Korea).

The projects:

In the UK, Tanner (co-founder of Dram and Câv) is looking to collaborate with biotech innovators on a project that aims to introduce PHA, described as a ‘revolutionary, naturally fermented bioplastic that composts in six months without leaving toxic residues’. Tanner’s goal is to expand this initiative and impact the entire industry.

In the US, Pellecchia’s ‘Why trash when you can smash?’ initiative looks to recycle glass to transform its use within the local community.

Meanwhile, Roberts – head bartender at Published on Main, and representing Canada – hopes to equip bartenders with skills to minimise waste, reduce landfill contributions, and promote sustainability throughout the industry, with her community-driven project.

Vázquez Lugo, of Nicos in Mexico City, is tackling the city’s waste crisis with his initiative. He is doing this via the country’s ‘first zero-waste system’, which will process food waste into compost and agricultural products for local families, recycling (currently) 2,600kg of materials annually and promoting water conservation.

Spain’s Pérez (of family-run El Pòsit Group) will broach the idea of a composter in the central kitchen, which would transform organic waste into fertiliser, for the fields where their wine and oil are produced. In Italy, Onori, bar supervisor at the Bulgari Hotel in Rome, has designed a project based on ideas such as installing photovoltaic panels on terrace bars to generate clean energy and repurposing tablecloths and coasters into blankets for Save the Children and homeless shelters.

In Scandinavia, Ammunét (owner of Bar Mate in Helsinki) has launched a people-focused work culture framework called ‘Mate Hospitality’, while Norway’s Pappa (of Svanen in Oslo) has thought up a project that repurposes surplus or damaged products into syrups, cordials and more, to reduce waste and support local farmers among other sustainable solutions.

In Asia, Greater China’s Wong (manager at the Bulgari Hotel Beijing) is focusing on a creative fundraising campaign dedicated to raising awareness on mental health support for the bar industry, while South Korea’s Jung is transforming coffee grounds into valuable products (such as coasters and coffee liqueur) that offer a premium customer experience while promoting sustainability.

The judging panel will consist of: doctor and technical architect Glòria Font Basté,; sustainability consultant Jose Luis Gallego; global managing director of spirits at Torres Brandy, Christian Visalli; and the champion of last year’s competition, Alberto del Toro.

The projects will be assessed on four aspects: the idea (what problem it addresses, the relevance of the proposed solution and whether its application is feasible); sustainability (measurable impact, environmental awareness and future commitment); the business plan (financial viability, profitability and execution); and future growth (the scalability and reproducibility of the idea).