Nolla
Finland
Nolla is a Helsinki restaurant on Fredrikinkatu whose cooking is tied closely to traceable, nearby producers. Founded by chefs Luka Balac, Albert Franch Sunyer and Carlos Henriques, it works to prevent food waste at the source through purchasing and kitchen systems. The approach extends to avoiding single-use packaging and conserving materials and energy throughout the restaurant. Seasonal menus follow what suppliers have available, with local sourcing defined by distance rather than national borders. A small set of essentials, including coffee, tea, salt and wine, comes from farther afield. Four- and six-course seasonal menus are used for group bookings, giving the kitchen a planned format that supports its waste-prevention practices.