GwG Paradiso Sustainability Summit
Ketel One Vodka and Paradiso are bringing together 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 Barcelona 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 organisations 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 are available via Eventbrite. The number of tickets is limited.
Seminars
A curated programme will cover a range of important industry topics:
- Empowering People – discussing social sustainability. With: Hannah Sharman-Cox, Siobhan Payne, Giacomo Giannotti, Bob Nolet, Demie Kim, Chris Beaney, Silvia Alining, Max La Rocca.
- Representation – exploring representation in bars. With: Margarita Sáder, Deano Moncrieffe, Calliope Draper and Raúl Navarro Bazán
- Mindful Mixology – will tackle the growing popularity of no-low alc./vol. With: Sandrae Lawrence, Maggie Crifasi, Patrick Howley, Ferdinand Guizetti, Camille Vidal, Esther Merino, Elvira Aldaz, Esencia Christian Ponziani, and Marela Batkovic.
- Waste is a Failure of Imagination – exploring environmental sustainability. With: Kevin Kos, Iain McPherson, Hyacinthe Lescoët, Lorenzo Antinori, Ara Carvallo, Giacomo Giannotti, and Juliane Caillouette-Noble.
- From the Farm to the Bar – will look beyond agricultural trends. With: Hampus Thunholm, Cesar Montilla, Sasha Wijidessa, Emanuel Minez, John Stirling, Artur Martínez, Cristóbal Cofré, and Juliane Caillouette-Noble.
- Glass & Ice – exploring the environmental impact of ice and glass in cocktail culture. With: Mario Villalón, Alex Francis, Michele Mariotti, Andrea Gardiner, Stephanie Jordan, and Giuseppe Baldi.
International bars serving cocktails
Some of the world's leading bars will share their experiences and approaches to sustainability and will be making cocktails for attendees.
- Angelita - Madrid, Spain
- Bar Leone - Hong Kong (winner of The Best Bar in Asia 2024 and No. 2 in The World's 50 Best Bars)
- The Cambridge Public House - Paris (The world's first B Corp Bar and No. 19 in The World's 50 Best Bars)
- Fura - Singapore (No. 42 in Asia's 50 Best Bars)
- Panda and Sons - Edinburgh, Scotland (No. 30 in The World's 50 Best Bars)
- Red Frog - Lisbon, Portugal (No. 40 in The World's 50 Best Bars)
- Röda Huset - Stockholm, Sweden
- Zest - Seoul (No. 9 in The World's 50 Best Bars)
Espresso Martini Route
Ketel One Vodka's and Paradiso's ethos of doing good while also serving cocktails that taste good will extend throughout Barcelona with 30 of the city's best bars offering their own version of the iconic cocktail, made exclusively using a herbal coffee alternative created by Paradiso. This coffee alternative uses a unique blend of farm-grown herbs from Barcelona that are mixed and bottled by locals facing different challenges towards their education and job prospects, proving that small actions can have a big impact.
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, and the transparent film and the warehouse wrappers have been abolished in favour 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, and straw holders. Anything that can be created to optimise every resource and reduce waste.
Giacomo Giannotti, founder and owner of Paradiso
We try to optimise 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.
