At the Finnish “zero waste” restaurant: how Nolla works

«Zero waste» restaurant: zero waste, zero waste, maximum sustainability. Really exists? And how does it work? In Finland there is a restaurant that leads the way: it’s called Nolla, which in Finnish means “zero”, and it was one of the first restaurants in the world to embrace the anti-waste philosophy. We eat well, without harming the planet.

Opened in Helsinki in 2019 by three chefs: Carlos Henriques, Albert Franch Sunyer and Luka Balac, Nolla was the first “zero waste” restaurant in the Scandinavian countriescommitting to reduce, reuse and, only as a last resort, recycle (we told you about it here how a restaurant can become and be sustainable).

As often happens when we talk about sustainability, it is not easy to understand what “zero waste” means, but the only definition accepted on a global level international is that of the Zero Waste International Alliance (ZWIA) that is: «The conservation of all resources through the responsible production, consumption, reuse and recovery of products, packaging and materials without burning them and without discharges into land, water or air that threaten the environment or human health”.

Nolla, however, goes further, asking her customers to also reflect on the meaning of the word “waste”, a word that we all often use, but to indicate very different things. Waste, they ask Nolla, is it a fixed definition or the result of our habits and perspectives? Self nature can see the infinite potential and cyclicality of everythingwhy can’t we humans do the same?

Nolla, the “perfect” restaurant model

And so did Nolla, who not only decided to do not create waste from food used in cooking, nor of completely give up plastic: staff uniforms were sewn using old sheets, empty wine bottles are transformed into glasses and napkins they are made using fibers from recycled plastic bottles. And these are just a few examples, but we could go on making many more because even tables and chairs are in their second life. But most of all, Nolla is a role model for others too, not accepting disposable packaging from none of its suppliers, instead always using the same ones for each transport.

Every ingredient used for the menu is used completely and the little that remains is composted and distributed as fertilizer to local farmers. Other waste is given to a local microbrewery which uses it in its production process. In short, from Nolla, there are no bins: no, not even in the bathroom where the towels are recyclable.

The menu, obviously, is linked to seasonality and above all the kitchen collaborates with local suppliers: fishermen, farmers and other producers. Nolla it is one of the busiest restaurants in Helsinkiso if you end up there, it’s best to book in advance and you can do it directly from them site.