NYCxDESIGN 2018 – Commissioned by the Finnish Cultural Institute in New York, the Zero Waste Bistro shows a sustainable way to eat out. Co-curated by Harri Koskinen and Linda Bergroth, and designed by Linda Bergroth, the pop-up restaurant tunes with circular economy values with a focus on new material innovations and sustainable design.
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Chefs from the Helsinki-based Restaurant Nolla bring their zero waste food philosophy to New York Design Festival. “Local and organic products, as well as overlooked byproducts of our food system will be the building block of our dishes.” say the chefs. “Our philosophy is simple: Refuse, reduce, reuse, and only as a last resource, recycle.”
“We reject packaging from supplier and work with designers, engineers and architects to rethink waste management and water efficiency”. Nolla, the first Nordic Zero Food Waste restaurant, brought to New York a responsible approach which starts from a menu proposing foods that would typically be discarded.
The interior design of the Zero Waste Bistro has a sustainable imprint too. Guests walk into a mottled silver-blue space composed of Durat panels made from recycled Tetra Pack – a packaging material commonly used for milk cartons. Durat is a unique, sustainable solid surface material which contains recycled plastic and is 100% recyclable. The Finnish company has been pioneering in the circular economy minimizing the need for virgin raw materials.
Meals are served in tableware proposed by online Finnish Design Shop and packaged in Sulapac, a fully biodegradable material made of renewable and sustainable raw materials, containing no microplastics.
Finnish design company Artek provided furniture while soft drinks are poured in disposable no-PE plastic cups by Kotkamills. Kyrö, the northernmost distillery producing the award-winning Napue Rye Gin, looks after the art of toasting.
All photos by Nicholas Calcott – Courtesy of NYC Finnish Cultural Institute.
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