Daniel Pappa, Bartender at Svanen in Oslo has won the third edition of the Torres Brandy Zero Challenge 2025, securing a €30,000 prize to bring his sustainability project to life.
Daniel impressed the judges at the global final, held in Barcelona with his innovative initiative, ‘D.G.Æ (The Ugly Duckling)’ which will combat waste by repurposing surplus and damaged farm products.
The D.G.Æ project will see food waste transformed into useful bar ingredients ;ike syrups, cordials, sodas, liqueurs and fruit wines. Daniel said this sustainable approach not only helps support local farmers, but reduces costs, minimises plastic packaging, and lowers the carbon footprint associated with importing goods.
“This award is incredibly important to us, as it allows us to bring to life a project we started many years ago,” Daniel said.
“With this support, we can expand our Zero Waste brand globally, recovering a greater number of products that are often discarded due to their appearance and help us further reduce energy, water, land consumption, lower emissions, and create greater benefits for farmers in our community.
“Additionally, it will accelerate our efforts to integrate renewable energy, reinforcing our commitment to a more sustainable future for the hospitality industry.”
This year’s final was held over three days and featured finalists from 11 countries, with each person pitching the sustainable projects they believe will enhance the hospitality industry and reduce its socio-environmental impact.
Each project was judged by a panel of international experts, including Spirits Global Managing Director at Familia Torres Christian Visalli, Technical Architect Glòria Font Basté, Sustainability Consultor José Luis Gallego, Engineer, Consultant and Project Manager within Environmental, Sustainability and Circular Economy sectors Marc Basany and winner of the competition’s second edition Alberto del Toro.
They judged four areas of each project, the idea, sustainability, the business plan and the future growth, in order to be granted the prize money to bring their project to life.
Christian said: “We are extremely pleased with the continued progress of the Torres Brandy Zero Challenge and its impact on the hospitality industry. By shifting the focus from cocktail presentations to the sustainability projects themselves, we have broadened participation, welcoming not only cocktail experts but also professionals from bars, hotels, and restaurants.
“The creativity and commitment demonstrated this year have been truly inspiring, reflecting the industry’s growing dedication to sustainable practices. We look forward to seeing the winning project come to life this year and remain committed to supporting the sector, as well as seeing the growth of the competition with next year’s 2026 edition.”
The Familia Torres launched the Torres Brandy Zero Challenge as part of its commitment to sustainability and to raise awareness in the hospitality industry of the need to act against climate change.
