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Zero-waste cooking with Albert Franch Sunyer
March 5 @ 19:00 - 23:0070 euro
At this HANDS-ON event, we discuss the overall concept of waste and reframe it in connection with food. Albert Franch Sunyer, a Barcelona-born and Helsinki-based chef, is one of three founders of Restaurant Nolla. Nolla means zero in Finnish, and zero waste is the concept behind the restaurant.
The average restaurant produces 70,000kg of waste a year. Restaurant Nolla aims to be a counterpoint to this. It literally produces only a minimum of waste. Instead, Nolla refuses, reduces, re-uses and recycles.
Albert will lead our conversation on zero-waste cooking, explain how his restaurant achieves this and how these principles can be adapted for a private household.
The discussion will be followed by a zero-waste dinner prepared by Albert.
Registration fee 70 euro