Presentation
Beyond Zero Waste: Cooking
Sponsored by Helsinki
During the presentation, some insights will be given into Nolla's way of working, based on the concept of zero waste.
Nolla was founded in February 2018, with the idea of creating a restaurant model that does not produce any waste during its operation. However, with seven years of experience working with this model, Nolla also wants to talk to us about the importance of the gastronomic identity created by and despite this model. And how this identity can be transferred to the two new restaurants the trio has opened, even though they have very different identities.
Concepts such as zero waste, responsibility, impact, maximising ingredients, circularity, closed systems, seasonality and composting will be the main themes of the presentation.
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