Torres names Zero Challenge 2026 finalists
Spanish brandy Torres has revealed the 12 finalists of the Zero Challenge 2026, who will present their sustainability‑driven projects in Barcelona next month.
In the fourth edition of the competition, finalists from 12 countries will have the opportunity to present their projects for a chance to win €30,000 (US$34,400).
The hospitality innovators will each present a sustainability-driven project aimed at reducing the industry’s social and environmental impact.
Their ideas encompass bold environmental interventions, community-focused initiatives, and creative approaches to circularity.
Representing European countries in the final are Tim Freitag, service manager and bartender at Bonvivant Cocktail Bistro, Germany; Jaakko Suokas from Pitkän Päivän Ilta cocktail bar and cafe, Finland; Luca de Marco from Italy; Alberto Díaz from cocktail bar El Patio de Butacas, Spain; Lottie Barnard from the UK; and Paul Aguilar, head of research and development at Himkok, Norway.
From the Americas, the finalists are Jason Strohan, co-owner of St Tropez Bistro and Parlor Bar in Saskatoon, Canada; Elisa Villarreal, spirits and wine consultant from Mexico; Lauren Ballard, sustainable solutionist and freelance bartender from the US; Nicolás Castro, co-founder of Casa Brotherwood, Chile; and Jean Trinh, owner of Alquímico in Cartagena, Colombia.
Asia will be represented by Giannis Wang, manager of Hope & Sesame in Shenzhen, China.
The 12 local winners will gather in Barcelona from 16 to 19 April for a three-day programme of presentations, workshops, and judging.
The winner of the 2026 Zero Challenge will be announced on 18 April and will receive the prize money to bring their idea to fruition.
Each finalist will present their sustainable hospitality project to an international panel of experts.
The panel includes journalist and drinks consultant Mandy Naglich; Julianne Caillouette-Noble, CEO of the Sustainable Restaurant Association; and François Monti, a drinks author and academy chair for The World’s 50 Best Bars.
Judges will evaluate the entries based on four key criteria: the concept, sustainability, business plan, and potential for future growth.
In its expanded 2026 edition, the Torres Brandy Zero Challenge promotes environmental responsibility and innovation within the hospitality sector.
Organised by Torres Brandy and inspired by more than 15 years of climate action from Familia Torres, this year’s competition has broadened its scope to include a wider range of countries and encourages participation from both bar and restaurant teams.
Participants are tasked with developing projects that can deliver measurable impacts, such as reducing CO₂ emissions, minimising waste, improving recycling systems, enhancing social inclusion, and addressing various socio-environmental challenges.
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