Cocktails in Paris

This summit is about raising awareness and surrounding oneself with people who are committed to making a positive impact on the world. It challenges us to reflect on what it means to be on this earth today and how we can contribute to a better future.

Community Expansion to International Leaders

Paradiso is dedicated to engaging with the local community while extending its reach to international leaders.

The Paradiso Cocktail Festival, featuring nine bars from around the world, sold out quickly. The participating bars included :

The day was filled with 45-minute round tables packed with valuable insights, fostering positive solutions and motivating participants to actively contribute to change. “Vamos Paradiso” is not just a slogan; it’s a call to action.

Here are a few key points that were discussed during these talks:

• Waste is a Failure of the Imagination (Sponsored by Diplomático Rum)
• Speakers: Kevin Kos (Diplomático Slovenia), Iain McPherson (Panda & Sons), Hyacinthe Lescoët (The Cambridge Public House), Lorenzo Antinori (Bar Leone), Ara Carvallo (Barra Mexico), Giacomo Giannotti (Paradiso)
• Moderator: Juliane Caillouette-Noble (MD, The Sustainable Restaurant Association)
• Focus: Embracing circularity in the bar industry.

One of the key messages of the summit is that waste is a failure of the imagination, if you can’t reuse it, recyle etc..

Speaking of which, I have spotted this poster that I like at the The Paradiso Lab:
Reconsider
Reimagine
Research
Recreate
Rethink
Relearn
Remake
Review
Retry
Rely
Re

 ‘Nature has no bin’, and we should strive to make our ideas more sustainable. Whether it’s freezing lime juice or finding local products to replace ingredients with, the challenges vary depending on where you live around the globe obviously. However, the solutions are plentiful and depend mostly on the goodwill of people. The perception should shift from being a constraint to producing better quality cocktails.

-> You can’t change something you can’t measure, so we better start there and then write a long-time goal to make improvements. Another idea is to look outside our industry for advice, inspiration can come in different ways, as we know.

• Representation in Hospitality (Sponsored by The Macallan)
• Speakers: Margarita Sáder (MS BarTrends), Deano Moncrieffe (Equal Measures UK), Calliope Draper (50 Best Bars Roku Scholarship Winner), Tess Posthumus (Flying Dutchmen), Raúl Navarro Bazán (The Macallan Ambassador)
• Moderator: Sandrae Lawrence (The Cocktail Lovers magazine)
• Focus: Diversity and representation in the bar industry.

Representation and embracing diversity are essential. It’s not about conforming to a mold or saying yes to everyone, but about discerning when and who to say no to. Every decision and action we take impacts the world around us, and substance holds more value than form.
By bringing awareness to each decision, we ensure a positive impact on our surroundings. Hiring individuals who are different from us compels us to explore new approaches and fosters our evolution.
->Think of your foreign guests as well, make it easier for people to get your local codes (toilets etc)

• From the Farm to the Bar (Sponsored by Torres Brandy)
• Speakers: Hampus Thunholm (Röda Huset), Cesar Montilla (Dr. Stravinsky), Sasha Wijidessa (Fura), Emanuel Minez (Red Frog), Artur Martinez (Aürt Restaurant), John Stirling (Arbikie Distillery), Cristóbal Cofré (Torres Brandy Ambassador)
• Moderator: Juliane Caillouette-Noble
• Focus: Sustainable sourcing and the future of farm-to-table practices in bars.

The journey from farm to bar highlights the importance of ‘collaborative survival’. Farmers can benefit from working with fast-paced outlets that can buy loads of produce that will turn bad quickly.

->Bars have that advantage (prebatching and other solutions) and working collaboratively with farmers ensure a long lasting and fruitful relationship.

• Glass & Ice: Reducing Environmental Impact (Sponsored by EcoSpirits)
• Speakers: Mario Villalón (Angelita), Alex Francis (De Vie), Stephanie Jordan (Avallen Spirits), Michele Mariotti (Gleneagles), Andrea Gardiner (The American Bar), Giuseppe Baldi (EcoSpirits)
• Moderator: Denny Kallivoka (F&B Journalist)
• Focus: Eco-friendly alternatives to ice and glass in cocktails.

The industry uses millions of bottles, and initiatives like Eco Spirits and Avallen are paving the way for sustainable bars. The no-ice bar is not just a marketing tool; it’s a choice. We are citizens and part of the community, and food and drinks are central to many interactions. The acceptance of failure as part of the process ultimately leads to success.

->Secondary ingredients like waste should be approached with different wording to avoid scaring consumers.

• Empowering People, Building Community (Sponsored by Ketel One Vodka)
• Speakers: Giacomo Giannotti, Bob Nolet (Ketel One), Demie Kim (Zest), Chris Beaney (La Borracha), Silvia Alining (Aldea BCN), Max La Rocca (Hospitality Educator)
• Moderators: Hannah Sharman-Cox & Siobhan Payne (The Pinnacle Guide)
• Focus: Social sustainability and creating positive change in bar communities.

Empowering people and building community are at the heart of Paradiso. ‘Garnish with good’ is an initiative by Ketel One to create Brewcelona, a herbal coffee syrup made with malt, carob, chicory, ground cinnamon, lactic acid and water. Made in the Paradiso Lab who is also training individuals who were not able to access education for different reasons. This is an example of what Paradiso is doing to empower people outside of the industry. Paradiso is bigger than just a bar; it’s a community. Teamwork makes the dream work!

Watching people improve from a selfish perspective leads to a happier and more connected environment. If the employees are happy that will obviously affect the way they approach their work and interact with the clients.

->Connection is key, and the ripple effect of positive actions is profound.

• Mindful Mixology: Next Gen Drinking Trends (Sponsored by Amaro Santoni)
• Speakers: Elvira Aldaz (Shochu & Spirits Educator), Ferdinand Guizetti (Healthy Hospo), Patrick Howley (So Let’s Talk), Maggie Crifasi (Sense), Esther Merino (Development Craft Spirits)
• Moderator: François Monti (Writer)
• Focus: The rise of no- and low-alcohol drinks and mindful drinking trends.

Mindful mixology is shaping the next generation of drinking trends. The shift is in the concept of life and fun and the fact that nowadays more hobbies are accessible. The trend of lifestyle choices and clean mindsets is evident in the growing popularity of no-low cocktails. Cooking vegan is harder, and the same applies to mocktails, but the effort is worth it as it will make it easier to include more guests in bars.

->The wording is impacting the perception of Zero Proof cocktail, and it would be preferable to remove the negativity of No and Low.

The Paradiso Sustainability Summit was a testament to the power of collective action and the importance of sustainable practices in the bar industry.
By bringing awareness to every decision and embracing innovative solutions, we can ensure a positive impact on our environment and communities. The summit’s success lies in its ability to inspire and motivate, proving that together, we can create a more sustainable future. 🌍🍹

A massive congratulations to Giacomo & Margarita and the whole team for putting together this amazing event!!

Giacomo Instagram

Margarita Instagram

~

Useful link to Avallen Guide do Sustainable Bars : Avallen Guide To Sustainable Bars.pdf

Useful link to Eco Spirits : Join the Revolution – ecoSPIRITS

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