zero waste restaurants - THE NEXT STEP IN SUSTAINABLE DINING
DCRS-DECORATIONS|March 2020 - Volume 129
Zero Waste Bistro’s bespoke communal table is made of Durat Palace and designed by Linda Bergroth. Restaurant Nolla’s zero waste dishes served on a Teema plate by Iittala, available from Finnish Design Shop. The Durat composite is made of 30% post-industrial materials and natural pigments and is 100% recyclable. | Zero Waste Bistro’s bespoke communal table and table set is made of Durat Palace and designed by Linda Bergroth. The space, designed by Linda Bergroth, features Alvar Aalto’s classic Artek stools and Hand Grenade pendants. The architecture is made of ReWall Naked Board, a material made 100% from tetrapak waste. The Durat composite is made of 30% post-industrial materials and natural pigments and is 100% recyclable.

Restaurants are now striving to be ‘zero waste’. And many are at least thinking more deeply about the impact of food waste, excess packaging and single-use plastics.

Zero Waste Bistro maybe a pop-up at the WantedDesign Manhatttan fair early this year but its sustainable blueprint left an indeliable impact. Designed by Linda Bergroth, and cocurated by Bergroth and designer Harri Koskinen, the restaurant was commissioned by the Finnish Cultural Institute in New York and was built from recycled food packaging and composts all of its leftovers. It opened for four days to coincide with the NYCxDesign festival.

Bergroth was awarded the Sustainability Award for Zero Waste Bistro at the Frame Awards Ceremony, held in Amsterdam. The Sustainability Award recognises design solutions that control the social, economic and environmental footprints of an interior or a spatial project.

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