Zero Waste Restaurant Concepts Could Be The New Norm
“We’re trying to make zero-waste cool by bringing it to the fine dining level,” explains Carlos Henriques, who runs new Helsinki-based restaurant Nolla alongside Luka Balac and Albert Franch Sunyer. In New York City by invitation of the Finnish Cultural Institute, they are sharing how they’ve managed to eliminate most of their restaurant waste in a series of panels, talks, and tastings for the NYCxDESIGN festival. While adopting such strict standards may seem impossible, the three say that many of their suppliers were able to switch over to reusable packaging relatively easily—it just took a little insistence....