{"id":173,"date":"2019-10-30T19:28:18","date_gmt":"2019-10-30T19:28:18","guid":{"rendered":"https:\/\/menamap.com\/blog\/?p=173"},"modified":"2020-03-11T17:28:28","modified_gmt":"2020-03-11T17:28:28","slug":"this-zero-waste-restaurant-generates-literally-no-trash","status":"publish","type":"post","link":"https:\/\/menamap.com\/blog\/2019\/10\/30\/this-zero-waste-restaurant-generates-literally-no-trash\/","title":{"rendered":"This zero-waste restaurant generates literally no trash"},"content":{"rendered":"
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\"7-zero-waste-restaurant\"<\/p>\n

While a growing number of chefs around the world are trying to cut food waste, Helsinki\u2019s\u00a0Restaurant Nolla (\u201cZero\u201d) takes it to the extreme: the three cofounders are trying to completely eliminate waste.\u00a0There\u2019s not even a trash can in the kitchen.<\/p>\n<\/div>\n

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\u201cWe\u2019re three young cooks that have been working in different restaurants from casual to high-end and have just been frustrated with the amount of waste that\u2019s created every day,\u201d says Luka Balac, one of the chefs.<\/p>\n

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[Photo: Nikola Tomevski\/courtesy Nolla]<\/span><\/figcaption><\/figure>\n

When they opened Nolla\u2014which launched temporarily in one location in 2018 and will open in a new location in Helsinki\u2019s Design District on July 31\u2014one of the first challenges was the packaging that came with orders from suppliers. \u201cA starting point was that we would reduce a lot of waste by just asking people to change their packaging or delivery for us, and it was surprising how many big and small companies decided to go forward with our ideas,\u201d he says.<\/p>\n<\/div>\n

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[Photo: Nikola Tomevski\/courtesy Nolla]<\/span><\/figcaption><\/figure>\n

Nearly all of the ingredients, except for olive oil and wine, are sourced locally, but despite relatively short deliveries, the suppliers all used single-use packaging. A local coffee roaster, for example, normally packaged its coffee in vacuum-sealed plastic bags. The chefs helped find an alternative hard plastic container that could be used repeatedly; multiple other local cafes and a large hotel now ask the roaster to use the same packaging. Supplies from farmers come in crates that are returned and reused. In some cases, with smaller producers, the restaurant invested in small reusable containers. Suppliers were often eager to make the changes because it helped save them money. \u201cThe change has been visible,\u201d says Balac.<\/p>\n<\/div>\n

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[Photo: Nikola Tomevski\/courtesy Nolla]<\/span><\/figcaption><\/figure>\n

The menu is carefully planned based on what\u2019s in season and how every piece of a vegetable or fish can be used. The restaurant serves a set four- or six-course menu rather than letting customers order specific dishes\u2014another way to reduce waste, because the chefs can avoid ending up with surplus ingredients if a particular item isn\u2019t as popular.<\/p>\n

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[Photo: Nikola Tomevski\/courtesy Nolla]<\/span><\/figcaption><\/figure>\n

At the end of the night, whatever small amount of food waste is left (and can\u2019t be reused in any other way) goes in the restaurant\u2019s in-house composter to be sent back to farmers or given to customers to take home to their own gardens. Nolla, like larger food-service operations at Google and IKEA, uses software to track what food is wasted so that it can better plan future menus.<\/p>\n

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[Photo: Nikola Tomevski\/courtesy Nolla]<\/span><\/figcaption><\/figure>\n

Every other detail in the restaurant also gets careful consideration. Gift cards aren\u2019t plastic but paper embedded with seeds that can be planted in someone\u2019s backyard. Instead of paper menus, the chefs list the menu on a chalkboard.<\/p>\n<\/div>\n

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Despite the comprehensive approach, people eating at the restaurant might not hear that much about zero waste. \u201cWe don\u2019t preach,\u201d says Balac. \u201cWe keep it as a restaurant, and we think people should relax and enjoy it.\u201d He says that the approaches they\u2019ve taken\u2014particularly asking suppliers to change their own packaging\u2014can easily happen at other restaurants. \u201cJust asking for what you want can make a big difference,\u201d he says. The changes in the restaurant\u2019s own practices also weren\u2019t difficult to make. \u201cAfter two weeks, it didn\u2019t feel like an extra thing. It was a part of our routine.\u201d<\/p>\n

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While a growing number of chefs around the world are trying to cut food waste, Helsinki\u2019s\u00a0Restaurant Nolla (\u201cZero\u201d) takes it to the extreme: the three cofounders are trying to completely eliminate waste.\u00a0There\u2019s not even a trash can in the kitchen. \u201cWe\u2019re three young cooks that have been working in different restaurants from casual to high-end […]<\/p>\n","protected":false},"author":2,"featured_media":174,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[3],"tags":[],"class_list":{"0":"post-173","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/menamap.com\/blog\/wp-content\/uploads\/2019\/10\/7-zero-waste-restaurant.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/paieQt-2N","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/menamap.com\/blog\/wp-json\/wp\/v2\/posts\/173","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/menamap.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/menamap.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/menamap.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/menamap.com\/blog\/wp-json\/wp\/v2\/comments?post=173"}],"version-history":[{"count":8,"href":"https:\/\/menamap.com\/blog\/wp-json\/wp\/v2\/posts\/173\/revisions"}],"predecessor-version":[{"id":450,"href":"https:\/\/menamap.com\/blog\/wp-json\/wp\/v2\/posts\/173\/revisions\/450"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/menamap.com\/blog\/wp-json\/wp\/v2\/media\/174"}],"wp:attachment":[{"href":"https:\/\/menamap.com\/blog\/wp-json\/wp\/v2\/media?parent=173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/menamap.com\/blog\/wp-json\/wp\/v2\/categories?post=173"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/menamap.com\/blog\/wp-json\/wp\/v2\/tags?post=173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}