An average restaurant produces around 70k kg of waste a year. We can reduce and even reuse this amount if we improve the waste management system and rethink restaurant industry. By following zero waste policy, Nolla is going to solve this challenge.
The team of Nolla consists of three restaurant industry professionals: Carlos Henriques (Chez Dominique, Olo, Holiday), Luka Balac (A21, Emo, Hoshito, Kuurna, Olo) and Albert Franch Sunyer (Chez Dominique, Olo, Grön). Tasty, inventive and creative food can work hand by hand with sustainability and these guys are going to prove it. By combining their knowledge about restaurant industry and passion for sustainability Henriques, Balac and Frans Sunyer will pioneer in zero waste policy: their goal is to open the first real Zero Waste restaurant in Helsinki.
The crowdfunding for Nolla will start during March and the first version of restaurant will be introduced as a pop-up in April. Måndag helps Nolla by offering the space for pop-up and help with marketing.