The competition to find the next sustainability innovator in the hospitality industry is heating up as Torres Brandyannounces the 11 local finalists of the Torres Brandy Zero Challenge. These finalists, representing countries from across the globe, will now face off in the global final in Barcelona from March 25th to 27th, 2025. With projects focused on waste reduction, recycling, and social impact, these contenders are setting a new standard for eco-conscious bartending and hospitality.
Meet the Finalists Pushing the Boundaries of Sustainability
The finalists for the Torres Brandy Zero Challenge are a diverse mix of bartenders, bar owners, and sustainability advocates, each working to tackle environmental and social issues through innovative projects.
- Chris Tanner (UK), founder of Dram and Cav, is collaborating with biotech companies to introduce PHA, a naturally fermented bioplastic that decomposes within six months without leaving toxic residues.
- Lauren Pellecchia (United States) is tackling the lack of glass recycling in Ohio with her ‘Why trash when you can smash?’ initiative, repurposing discarded glass for local use in art, agriculture, and drainage systems.
- Lacey-Jane Roberts (Canada) is focused on waste minimization education, equipping hospitality workers with the tools to reduce landfill contributions.
- Gerardo Vázquez Lugo (Mexico) has built Mexico City’s first zero-waste system, turning 2,600 kg of waste annually into compost and agricultural products.
- Ángel Pérez (Spain) is taking sustainability full circle by using a composter in his central kitchen to create fertilizer for the fields that supply his family’s wine and olive oil production.
- Giovanni Onori (Italy), from Bulgari Hotel Rome, is tackling waste and energy consumption through a four-pronged sustainability project, including composting, solar panels, and upcycling textiles for charitable causes.
- Adrian Epure (Romania) is transforming coffee grounds into bioplastic cups, biofuel, fertilizers, and even cosmetics, proving that bar waste can have a second life.
- Mika Ammunét (Finland) is focusing on people-first sustainability, implementing a hospitality framework that improves working conditions and team well-being.
- Daniel Pappa (Norway) is helping local farmers by turning surplus produce into syrups, sodas, and liquors, cutting down food waste and plastic use.
- Tommy Wong (Greater China) has launched a mental health initiative for hospitality workers, combining fundraising with job creation for individuals with disabilities.
- Jaehyung Jung (South Korea) is repurposing coffee grounds into premium products such as liqueurs, syrups, and coasters, rethinking how the hospitality industry handles waste.
The Road to the Final in Barcelona
The three-day global final will see these competitors present their projects to a panel of sustainability experts, including:
- Dr. Glòria Font Basté (Doctor & Technical Architect)
- José Luis Gallego (Sustainability Consultant)
- Christian Visalli (Spirits Global Managing Director, Torres Brandy)
- Alberto del Toro (Winner of the 2nd Torres Brandy Zero Challenge)
Each project will be judged based on innovation, sustainability impact, business potential, and scalability, with the ultimate winner receiving €30,000 to bring their vision to life.
A Growing Movement in the Hospitality Industry
The Torres Brandy Zero Challenge has evolved into one of the leading sustainability competitions in hospitality, expanding in 2025 to include more countries and a wider variety of projects. The competition challenges bar and restaurant teams to propose solutions that address CO2 reduction, waste management, recycling, and social inclusion.
Torres Brandy, a brand long committed to sustainability through its initiatives in the wine industry, is now setting a new benchmark in the spirits world, ensuring that hospitality plays its part in tackling climate change.
The winner of the Torres Brandy Zero Challenge won’t just take home a cash prize—they’ll take a step toward reshaping the future of sustainability in hospitality.
