Watch: Zero Waste Restaurants Could Be In The Near Future
Finnish designers Linda Bergroth and Harri Koskinen hope to work with talented, artistic individuals to bring a creative solution to “waste management and water efficiency” problems. During NYCxDesign 2018 a pop-up restaurant called Zero Waste Bistro showed what a zero-waste restaurant could look like. Everything from the walls to the table can be reused or…
This story was produced through MarketScale. See how Food & Beverage teams put it to work with Customer Stories & Case Studies.
Free workspace
Turn your Food & Beverage expertise into content.
Record interviews, organize footage, and write with AI on a free trial of the MarketScale platform for qualifying companies. No demo required, no credit card.
Finnish designers Linda Bergroth and Harri Koskinen hope to work with talented, artistic individuals to bring a creative solution to “waste management and water efficiency” problems. During NYCxDesign 2018 a pop-up restaurant called Zero Waste Bistro showed what a zero-waste restaurant could look like. Everything from the walls to the table can be reused or recycled. They used local and organic ingredients and included workshops centered on healthy materials.
“With a strong focus on sustainability, our menu has emerged from creative thinking and the desire to produce something delicious and authentic out of local ingredients that are often ignored.” chef Luka Balac The concept provides an example of a circular economy, which resources are kept and reused for as long as possible
Your experts belong here
Every story in MarketScale Food & Beverage starts with a company putting its plant managers, quality leads, and R&D teams on the record. Buyers are already reading this topic. The only question is whose experts they find.
Processors and grocery buyers vet suppliers hard, and your operations people are the ones who can satisfy them.
