Torres Brandy Zero Challenge Names 12 Global Finalists

Torres Brandy has announced the twelve local finalists who will compete in the 4th edition of the Torres Brandy Zero Challenge Global Final at Barcelona Cocktail Fest on April 18, 2026. The winner takes home €30,000 to bring their sustainability-driven hospitality project to life.

Representing countries across Europe, Asia, and the Americas, the finalists will each pitch a project designed to reduce socio-environmental impact within the hospitality industry. Ideas range from bold environmental interventions and community-focused initiatives to creative approaches to circularity and waste reduction.

The 12 Finalists

The lineup spans twelve countries. Tim Freitag (Germany, Bonvivant Cocktail Bistro) transforms overlooked bar remnants like orange peels and coffee grounds into vibrant cocktail ingredients. Jason Strohan (Canada, St Tropez Bistro and Parlor Bar) runs Forgotten Fruit, an urban network rescuing unwanted harvests to cut waste and strengthen community ties.

Jaakko Suokas (Finland, Pitkän Päivän Ilta) has built an app that lets bars and restaurants share surplus ingredients with neighboring venues. Jean Trinh (Colombia, Alquímico Cartagena) has been developing #FromTheBarToTheFarm since 2018, a regenerative farming project creating a closed-loop ecosystem between his bar and a farm in the Eje Cafetero region.

Luca De Marco (Italy) serves around 30,000 plant-forward meals a year through his fast-casual concept, saving 90 tons of CO₂ and 15 million liters of water annually. Elisa Villareal (Mexico) turns agave bagasse into eco-friendly fire briquettes with her Agave Loop project.

Alexis Ortega (United States) has created Second Press Citrus, a centralized citrus-processing operation designed to help bars cut waste and improve consistency. The company collects post-service citrus from partner bars, then juices, clarifies, and transforms it into fresh citrus cordials and a shelf-stable sour mix sold back to venues—saving time while reducing waste. Alberto Díaz (Spain, El Patio de Butacas) is developing a hospitality education concept with a dedicated Rebar lab where byproducts become new cocktail components.

Nicolás Castro (Chile, Casa Brotherwood) plans to install a green roof and vertical planters that recycle greywater and rainwater to grow ingredients on-site. Paul Aguilar (Norway, Himkok) has created Side Hustle Water, a vitamin water for shift workers packaged in recyclable aluminum cans, with profits funding a wellness initiative.

Rounding out the field, Giannis Wang (China, Hope & Sesame) has launched Blueprint, a platform giving Chinese drinks businesses a practical roadmap for sustainability goals. Lottie Barnard (United Kingdom) has developed The Rose, a community garden growing ingredients for her venue while serving as a shared space for locals.

The Judging Panel

Each finalist will pitch to an international panel including Mandy Naglich (award-winning journalist and drinks consultant), Julianne Caillouette-Noble (CEO, Sustainable Restaurant Association), and François Monti (drinks author and Academy Chair for The World’s 50 Best Bars). Entries are scored on four criteria: the idea, sustainability, business plan, and growth potential.

Now in its expanded 2026 edition, the Zero Challenge has broadened its scope to welcome both bar and restaurant teams from a wider range of countries. The competition is led by Torres Brandy and inspired by more than 15 years of climate action by Familia Torres. The finalists will gather in Barcelona from April 16–19 for presentations, workshops, and judging, with the Global Final held at Barcelona Cocktail Fest on April 18.