A restaurant based on the concept of a "zero-waste restaurant" opened in New York for three days only, from May 19th to 22nd. The project was led by the Finnish Cultural Center and curated by two Finnish designers, Harri Koskinen and Linda Bergroth. Various Finnish companies came together to beautifully embody the concept.

The project featured dishes from Nolla, the first "zero-waste restaurant" in the Nordic region. In addition to local organic ingredients, the restaurant made generous use of by-products that might otherwise be overlooked in the food chain. The menu was created with a creative mind and a strong desire to create delicious food using locally sourced ingredients that people might not normally think about, all while focusing on sustainability.


"It's time to rethink how we live, what we eat, and what ingredients we use," says Kaarina Gould, director of the Finnish Cultural Centre. The Zero Waste Bistro reflects this intention in everything, not just the food.

The tableware and furniture in the bistro are from world-renowned Finnish brands Iittala and Artek. This is based on the idea that carefully selected, well-designed items will last a long time, ultimately reducing waste. The building materials used were from Durat and Rewall, which provide materials made from recycled plastic and industrial waste. Careful consideration was also given to the cups and packaging served with meals, with plastic-free, environmentally friendly products from Kotka Mills and Slapak. The thoroughness with which everything was sourced from Finnish companies shows the passion that went into this project.



During the event, talks and workshops on sustainability, zero waste and the circular economy were also held, allowing the venue to function as a space for discussion rather than just enjoying delicious food.


This article has been translated and written with permission from (Source: http://fciny.org/).