Jacopo Mazzeo

Jacopo Mazzeo Jacopo Mazzeo PhD is a drinks journalist, photographer, and consultant

If you want to know more about the services I can offer or get an idea of how we can work together, visit the page https://www.jacopomazzeo.com/work-with-me

21/04/2026

Big congratulations to of on winning the Zero Challenge 2026

I was lucky enough to experience the competition in person in a few days ago, as a guest of . This is truly one of the most refreshing competition formats out there, focused not on , but on sustainability-driven projects, giving a rather serious €30,000 to the winning idea. Camila’s project, the Alquímico School of Hospitality, was awarded for its focus on education and .

Huge credit as well to the other two finalists: Jason Strohan of , Canada, and Paul Aguilar of .oslo, Norway.

Over the course of the event, I had the chance to watch all 11 regional finalists present their inspiring projects, before they were narrowed down to the final three, with the winner announced during last Saturday.

An incredibly worthwhile few days, made even better by the chance to spend time with some of the greatest out there (and quaff some delicious cocktails of course).

By pure coincidence, I'll be in Cartagena this summer, so I look forward to visiting Alquímico and seeing how the project is evolving.

drinksindustry sustainability

27/03/2026

For an article I’m working on, I’m looking for who’ve moved from home or small-scale distilling to professional operations. I'd like to discuss anything from equipment choices to navigating regulatory challenges along the way.

If that’s you, or if you know someone who might have an interesting story to share, please let me know!

The piece is mainly focused on North America, but I’m open to suggestions from anywhere in the world 🌎




18/03/2026

Extreme weather is testing long-standing appellation rules on allowed grape varieties, vineyard locations, and more, intensifying the debate over the future relevance of geographical indications…

18/03/2026

In this article, we highlight where the opportunities lie for brewers and drinks manufacturers and examine the technical strategies that can help producers tap into this burgeoning category, integrating functionality into everything from craft lagers to non-alcoholic spirits.

18/03/2026

Genetic adaptation, leaf-feeding populations, and global movement are reshaping the modern phylloxera threat…

18/03/2026

To create novel flavor profiles, Western distillers are increasingly embracing a mold that is traditional in many Asian food and drink fermentations —and they’ve only begun to tap into its potential.

18/03/2026

From hidden infections to nursery spread, grapevine trunk diseases pose a costly and complex challenge for vineyards…

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