The idea of a zero waste restaurant was born out of our desire to make the restaurant industry more sustainable, and show that creative and great food can go hand in hand with sustainability. We strongly believe that the contemporary waste management practices of the industry are outdated, and we want to do something about it. At Nolla there is no waste bin in the kitchen nor can you find any single use plastic in the restaurant either. No produce wrapped in plastic, no cling film, no vacuum bags. Every detail from staff clothing and napkins to tableware has been thought of. Even the gift cards are made of compostable paper that has poppy seeds in them. We don’t produce waste nor do we cook from waste. We work directly with suppliers to rethink, reject and control packaging while at the same time sourcing local and organic produce, which are the core of our menus. Our approach to sustainability goes far beyond food and we work closely with designers, engineers and architects to rethink waste. Our goal is also to inspire and encourage our community and other restaurants to get involved, and have fun while doing it. We are always looking for people with great sustainable ideas. Don’t hesitate to contact us for any collaboration. We would love to hear from you!
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