The fourth edition of the Torres Brandy Zero Challenge is officially underway, with submissions open from now until 31 December 2025. This internationally recognized competition continues its mission to spotlight the world’s most innovative and sustainable hospitality projects, celebrating forward-thinking ideas that merge creativity with environmental responsibility.
The 2026 cycle begins with the submission phase, followed by local finals held across participating countries throughout January and February 2026. Winners of each national final will secure a place in the Global Final, scheduled for April 2026 in Barcelona during the Barcelona Cocktail Fest. Finalists will gather in the city for two days of presentations and evaluations, with judges selecting the 2026 champion at the conclusion of the event.
Torres Brandy will award €30,000 to the global winner to help bring their project to life. The judging panel for this year’s Global Final features respected leaders from across the hospitality landscape, including François Monti, drinks author and The World’s 50 Best Bars Academy Chair for Spain and Portugal; Juliane Caillouette-Noble, Managing Director of the Sustainable Restaurant Association; and Mandy Naglich, award-winning New York-based drinks journalist and spirits expert.
Each participating project must address a clear socio-environmental challenge and demonstrate measurable impact, whether through the reduction of CO₂ emissions, waste minimization, material repurposing, or other key sustainability efforts. This year’s participating countries span three continents and currently include the United States, Canada, Mexico, Spain, Italy, Finland, the United Kingdom, Germany, and Chile, with additional Asian countries expected to join soon.
The Zero Challenge has highlighted exceptional ideas since its inception. Last year’s global winner, Daniel Pappa of Svanen in Oslo (No. 32 in The World’s 50 Best Bars 2025), was celebrated for his project “D.G.Æ (The Ugly Duckling)”, which tackles food waste by repurposing damaged or surplus farm produce. The second edition honored Mexican bartender Alberto del Toro for his initiative “Taller Zero, giving a second chance”, transforming discarded glass bottles into ashtrays, cups, and lamps while creating job opportunities for older adults facing labor exclusion. The inaugural winner, Giacomo Giannotti, owner of Paradiso in Barcelona (No. 4 in The World’s 50 Best Bars 2025), was recognized for his trailblazing “Zero Waste Lab” project.
As Torres Brandy prepares for another year of the Zero Challenge, the focus remains firmly on innovation, sustainability, and global collaboration, fostering ideas that have the potential to reshape the future of hospitality.
