How can restaurants contribute to the circular economy?

Let’s have a look at a circular-minded restaurant in Finland. Nolla, meaning zero in Finnish, is motivated to provide high-quality, in-season food while pursuing a zero-waste ideology. Since opening in March 2018, Nolla has been ensuring all aspects of the business represent sustainability. Ingredients are procured from local farmers, fishers and producers, and then brought to the restaurant without using any single-use packaging.

The interior, the staff’s clothing and the utensils are all made from reusable or recycled materials. For example, drinks are served in repurposed glass bottles, and staff’s aprons are made from recycled bedsheets.

Any leftovers go to a composting machine that converts organic waste into soil-enhancing material. Then, the compost is returned to local farmers, closing the loop. An in-house microbrewery also enables the restaurant to offer fresh craft beers, and grain residues are used to add extra flavor to their handmade desserts.

Nolla offers an inspirational example of sustainable restaurants and shows ways to thrive by providing an outstanding dining experience while practicing zero waste.