Pop-up restaurant has zero waste policy
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The Finnish Cultural Institute in New York invited chefs from the Helsinki’s Restaurant Nolla to bring their zero waste food philosophy to Manhattan with a pop-up restaurant opening. Restaurant Nolla’s ethos is “Refuse, reduce, reuse, and only as a last resource, recycle.” Set up at the WantedDesign fair their commission is open for four days to coincide with the NYCxDesign festival. The average restaurant is said to produce up to a tonne of waste produce every week. In a world where everyone is becoming much more conscious of the planet, the restaurant industry has its part to play. As a result, the…
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