From 21 to 23 March 2023, the second edition of the Paradiso Sustainability Summit was held in Barcelona. The event was organized by Giacomo Giannotti and Ketel One, and brought together some of the brightest people in the hospitality industry including bar owners, bartenders, food scientists and drinks writers. The common bond among the participants was a desire to share innovative solutions for sustainable practices in the bar industry.

The Summit included three days of activities, with guest shifts and seminars held at Paradiso by Tato Giovannoni and Nahuel Celano of Floreria Atlantico Buenos Aires, Paul Voza and Oliver Ingolf of Himkok Oslo, Alex Francis and Alessio Zenaro of Little Red Door Paris, Agung Prabowo, Laura Prabowo and Saan Dhakal of Penicillin Hong Kong and Matthew Dale of Re Sydney. Penicillin, Re, Himkok and Little Red Door were previous winners of the World’s 50 Best Bars Ketel One Sustainable Bar Award, for their sustainable practices at their respective bars. During the Summit, each unique cocktail menu featured drinks that showcased the bars’ unique concepts, but always maintaining a vision of sustainable bar practices.

On the morning of 21 March, in collaboration with Pachamama, Paradiso organised a beach cleaning activity. In only a half an hour, an astonishing 41 kg of waste was collected at Sant Sebastián beach by the Paradiso Sustainability Summit participants. “By participating in this beach cleaning activity, I think we have made a step forward in having a positive impact on the environment. We have worked together trying to make a difference and push those who follow us to try to preserve our planet for generations to come” said Giacomo Giannotti.

On the same day, the new Paradiso Waste Lab was officially opened and represents the third element of the Paradiso family. Located just across the street from Paradiso, Paradiso Waste Lab, in collaboration with the Plat Institute, has high tech laboratory tools that make it possible to give new life to plastic and in the future, to organic waste. Currently, Paradiso produces around 30 kg of plastic per month, which can be processed and transformed into everyday objects for the bar, such as bottle openers, trays, and coasters. The Paradiso Waste Lab was put into service to reuse the hard plastic recovered from the beach clean up earlier that day. The 7 kg of recovered plastic was transformed by the Paradiso Waste Lab into 280 artisanal coasters for Paradiso bar.

Paradiso Waste Lab not only aims to reduce the environmental impact by recycling and reusing, but also to raise public awareness and demonstrate that a few small steps are enough to help the planet. In the near future, the Paradiso Waste Lab will also be accessible by neighbouring bars that want to embark on a no-waste path.

Giacomo Giannotti summarized his thoughts on The Sustainability Summit “To improve the quality of the environment in which we live, the first step is to involve everyone. The Sustainability Summit is also a time to remind everyone that together we can be part of something bigger and make the world a better place".

Paradiso Waste Lab /April 14, 2023 by shane eaton