“If there is a solution to build something more sustainable, we will do it.”
An average restaurant produces around 70 000 kg of waste in a year. By improving and rethinking waste management system and the way restaurant works, restaurant Nolla is going to reduce and even eliminate this amount. Nolla is the first zero waste restaurant in Helsinki and in the Nordics.
After two successful pop-ups during spring 2017, Restaurant Nolla has found a permanent place in Liisankatu, Helsinki. Nolla is run by three industry professionals: Carlos Henriques (Chez Dominique, Olo, Holiday), Luka Balac (A21, Emo, Hoshito, Kuurna, Olo) and Albert Franch Sunyer (Chez Dominique, Olo, Grön).
In addition to sustainability, communal values are highly considered at Nolla. To give everyone an opportunity to be part of Nolla they launched an equity-based crowdfunding campaign which ended up successfully doubling its goal both in fundings and in the amount of shareholders.
Måndag has helped Nolla with marketing and communication including the crowdfunding campaign. Måndag also offered Nolla a space for the first pop-up during spring 2017.
Read more about Nolla: www.restaurantnolla.com