From Sunday 17th to Monday 18th March, the third Sustainability Summit hosted by Paradiso calls upon renowned cocktail makers worldwide. This event will feature masterclasses, pop-up bars, and a selection of exclusive cocktails at the iconic Palo Alto space.
Barcelona is one of the world’s great cocktail capitals. However, the question arises: beyond creating fascinating cocktails or mixing intense flavors, how sustainable is this business that generates so much volume? The Sustainability Summit, which celebrates its third edition this weekend in Palo Alto, aims precisely to become a meeting point for the exchange of experiences and tools to promote sustainability in the bar industry. The event, which is open to the public, promises a wide range of innovative proposals.
Organized by the Paradiso team, the summit is aimed at industry insiders and cocktail enthusiasts alike and promises to be both captivating and thought-provoking. As Giacomo Giannotti, founder and owner of the famous cocktail bar in the Born, which has drastically reduced its use of plastics and has a waste laboratory, explains:
“For me, sustainability means minimizing waste and transforming waste into raw materials that can be used in the bar. But it also means creating a strong community of people who want to keep improving and helping each other”.
Sustainability goes far beyond the environmental aspect; it is also linked to the social and economic.
Paradiso is committed to plastic reduction
An event that grows every year
Thanks to the resounding success of the previous two editions, this year the event returns with an improved and expanded format. It will include pop-up bars, panel discussions with local farmers, interactive vodka tastings and a variety of activities aimed at promoting sustainability in both the bar industry and the local community. Topics such as zero waste, responsible water use, equality and creative recycling, among others, will take center stage. Other highlights include a presentation on eco-spirits by Paul Gabie and a talk on Waste re-made by Xavier Morón of Hidden Factory.
But that’s not all: attendees will also be able to enjoy a specially designed outdoor area, where they will find a selection of food trucks and pop-ups from participating bars. In addition, there will be lounge areas set to DJ music, creating the perfect atmosphere to relax and enjoy the festive surroundings. And for those interested in finding out more about local and sustainable initiatives, there will be a market section where partners will present their innovative projects and organize interactive activities.
Paradiso features an innovative waste laboratory
Visitors will also have the opportunity to sample the creativity of the world’s best bartenders, as each guest bar will create two unique cocktails, including a low-alcohol option. And not only that: throughout the week, from Thursday 14 to Wednesday 20 March, several cocktail bars in the city will have on their menu the exclusive Ketel One Garnished with Good cocktail, specially created for the Paradiso Sustainability Summit 2024 and featuring vodka as the main ingredient. Each of these cocktails will also contribute to an initiative aimed at generating employment and providing income for people in need.
Left: Giacomo at the entrance of Paradiso Sustainability Summit. Right: Ketel One participates in the conference with ephemeral cocktails.
A unique international space
It should be emphasized that this international meeting will feature some of the most important bars of the moment. Among the national bars, we find the Madrid-based Angelita and the Barcelona bars Creps al Born, Dr. Stravinsky, Monk and Paradiso. Internationally, the Colombian Alquímico, from Cartagena de Indias, stands out, considered one of the most sustainable and humane bars in the world and winner of the sustainable bar award in The World’s 50 Best Bars 2023. As a curiosity, many of the ingredients they use come from the Antioquian farm of Jean Trinh, the project leader.
Also present will be Carnaval from Lima, famous for its custom-made ice; the Roman Freni e Frizioni, which dispenses with straws and plastic seals and uses 100% recyclable barrels; Himkok de Oslo, recognized for its on-site distillations and awarded for its eco-conscious practices; the Buenos Aires-based Tres Monos, with a strong commitment to social projects; and two of the most important bars in Athens: Line, famous for making fermentations with leftovers and leftovers from their kitchen, and The Bar in Front of The Bar, which is committed to zero waste cocktails. All of them are references that show that yes, a greener and fairer cocktail future is possible.
