“We wanted to rethink the whole restaurant industry and focus on reducing waste. On the first day we experimented in the kitchen, we were able to reduce our kitchen’s waste by 80 per cent. If we were able to do that in just one day, what could we do if we really applied ourselves?” recalls Carlos Henriques, founder and co-owner at Restaurant Nolla – which means zero in Finnish. After over two years of research, Restaurant Nolla, the first zero-waste restaurant in the Nordics, opened in February 2018 – and Henriques and his fellow co-owners, Albert Franch Sunyer and Luka Balac, have not looked back since.
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