GwG Paradiso Sustainability Summit
Ketel One Vodka and Paradiso are bringing to their shared vision of cocktails that not only taste good but do good. This partnership aims to connect passionate leaders in hospitality with audiences and communities to build skills, share knowledge and empower each other to make a positive impact with cocktails at the heart and answer some of the most pressing challenges facing the industry.
The event aims to inspire and open dialogue, generating awareness and change and raising consciousness in the bar industry toward a more sustainable world. Paradiso's goal is to showcase that "Sustainable Mixology" is not just a concept but a tangible and achievable reality.
Palo Alto in Barcelon was chosen as a venue due to its approach to helping the local community. with its inside and outside spaces, Palo Alto enables the creation of different spaces and atmospheres, including two stages for masterclasses, seminars, and workshops; an outdoor area with food-trucks and the pop-ups of the international and local bars; designated chilling and lounge areas; and a market section where partners and local sustainable organizations will showcase projects and host interactive activities.
Organised by Giacomo Giannotti, founder and owner of Paradiso, and his team, the Summit is open to the public and cocktail enthusiasts who want to learn more and discover the possibilities of sustainable mixology. Tickets will be available via Paradiso's website or Instagram page, and on Eventbrite. The number of tickets is limited.
The bars
During the event, some of the World's leading bars will share their experiences and approaches to sustainability.
International bars: Alquimico, Cartagena (winners of the 50BestBars sustainable bar award); Carnaval, Lima; Freni e Frizion, Rome; Himkok, Oslo (winners of the 50BestBars sustainable bar award); Line, Athens; The Bar in Front of The Bar, Athens; Tres Monos, Buenos Aires.
Spanish Bars: Angelita, Madrid; Creps al Born, Barcelona; Galileo, Barcelona; Marlowe, Barcelona; Monk, Barcelona; Paradiso, Barcelona.
Paradiso and sustainability
Paradiso is located in Barcelona's historic Born district. Opened in 2015, it was crowned the best bar in the world according to The World's 50 Best Bar ranking in October 2022. Since the opening, Giacomo Giannotti, owner and founder, and his team have embarked on a path of development and innovation, investing in researching methods and techniques to improve and optimise the use of each ingredient, in all its parts. Their ultimate goal is to be as sustainable a bar as possible.
For me, sustainability means trying to waste as little as possible and transforming residues into materials that can be used at the bar. In an industry like ours, this might seem like an unattainable goal, but with the right mindset and the right people, there is always a way.
Giacomo Giannotti, owner and founder of Paradiso
Over the years the use of plastic inside the bar has been reduced almost completely: the plastic straws have been replaced with biodegradable and eco-friendly straws, the transparent film and the warehouse wrappers abolished in favor of sheets of waxed paper, reusable and therefore more sustainable. Currently, Paradiso produces around 30 kg of plastic waste per month, which will be processed and transformed into objects like bottle openers, trays, boxes, plates and coasters, ashtrays, straw holders. Anything that can be created to optimize every resource and reduce waste.
Giacomo Giannotti, founder and owner of Paradiso
We try to optimize every resource and reduce waste. All the coasters, straws, and trays were created by recycling waste from the bar.
Giacomo Giannotti, owner and founder of Paradiso
In fact, the coasters inside the bar are a tangible example of this thinking as they are made entirely from the waste from the preparation of cocktails and created in collaboration with Makeat, a Food Design company from Barcelona.
