Promoter organisation: Ravintola Nolla / Restaurant Nolla, “ Zero”.
Country: Finland
What: Restaurant Nolla’s Goal is to prepare tasty food based on the values of sustainable development and circular economy. Local organic food according to the harvest season calendar, zero waste without packaging waste.
To the rule of five K’s developed by Bea Johnson; refuse, prune, reuse, recycle and compost. The idea encourages to reduce waste and to pursue a method of operation where no waste is generated.
How: All operations according to sustainable development. Zero waste operating model to pursue an operating method where no waste is generated.
At NOLLA, the portions are planned daily based on the raw materials available
Nolla does not accept raw material shipments packed in plastic, cardboard or other disposable packaging. Shipments packed in disposable materials are returned.
When: Since the year 2017
Why is it relevant. Please describe SUSTAINABILITY (in environmental context), EFFICIENCY (in social/financial context), TRANSFERABILITY and INNOVATION aspects
Environmental impacts: Environmentally the sustainable acyions of NOLLA will diminish the greenhouse gas emissions, as for every 1kg of food waste, just over 2.5kg of CO2 is emitted. Also, when food ends up in landfill, it generates methane, a GHG 25 times more potent than CO2.
Economical Impacts: The Favourable outcome of NOLLA restaurant concept and food products indicate the economic viability of utilizing surplus food and and operating by the zero waste operating model. It has made clear that businesses can function profitably whilst being socially and environmentally responsible.
Social impacts: The actions of restaurant NOLLA encourage a sense of responsibility and awareness concerning the ethical consumption. Furthermore, there are also some educational impacts from the behalf of NOLLA by raising the awareness of fighting the food waste.
Transferability: The concept of zero waste in restaurants is totally repeatable by the rule of five K’s developed by Bea Johnson; refuse, prune, reuse, recycle and compost. The idea encourages to reduce waste and to pursue a method of operation where no waste is generated.
Innovations: The practice promotes solutions and actions that diminish the environmental impact. In addition to this the practises hold some innovations on an educational level.
RESULTS OF THE GOOD PRACTICE
- Reducing the environmental impacts
- Educational results in a society on being able to run a profitable business whilst operating in an environmentally and socially sustainable way.