Via Kottke:
At Nolla there is no waste bin in the kitchen nor can you find any single use plastic in the restaurant either. No produce wrapped in plastic, no cling film, no vacuum bags. Every detail from staff clothing and napkins to tableware has been thought of. Even the gift cards are made of compostable paper that has poppy seeds in them.
We don’t produce waste nor do we cook from waste.
We work directly with suppliers to rethink, reject and control packaging while at the same time sourcing local and organic produce, which are the core of our menus. Our approach to sustainability goes far beyond food and we work closely with designers, engineers and architects to rethink waste.
I hope this is the beginning of a trend. I imagine it’s a very difficult transition, but I hope advisors pop-up and lists of resources (like Trash Plastic) grow. Every step could make this easier— and if given enough focus, this seems like a fairly possible ambition.