Zero-Waste Restaurant Concepts Could Be The New Norm
submitted 1 year, 8 months ago by lbt

In a cavernous room that could have been extracted from an otherworldly painting, three chefs describe their dining philosophy to a long, grand table filled with visitors. Platters of small, beautiful bites dot the otherwise minimalist tables and allude to their new kind of restaurant experience. "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.

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