這間由Linda Bergroth設計、Bergroth和Harri Koskinen共同發起的“零浪費”酒館旨在強調循環經濟、新材料創新和可持續設計的主題。
Designed by Linda Bergroth, and co-curated by Bergroth and designer Harri Koskinen, Zero Waste Bistro was built on themes of circular economy, new material innovations, and sustainable design.
▼酒館室內概覽，interior overview
酒館空間完全使用回收過以及可回收的材料製成，並且使用了可持續的、有著標誌性芬蘭風格的物件：包括The Finnish Design Shop和Artek的傢俱和餐具；Durat的可再生複合材料飾面系列；Kotkamills的可重複利用的一次性杯子； Sulapac的新型無塑料包裝；以及能夠將食品垃圾轉化為廢料的Oklin24小時制肥機。此外，設計師和廚師們都是乘坐可持續航空公司芬蘭航空的班機從赫爾辛基抵達紐約。為每日雞尾酒時間準備的飲料是由全球最北端的酒廠Kyrö Distillery, 提供，以生產Napue Gin酒著稱。
The space, designed by Linda Bergroth was crafted entirely of recycled and recyclable materials, using sustainable design pieces – iconic Finnish furniture and tableware that last from generation to generation. Each partner and collaborator was invited through the curating process and selected on the basis of their stake in sustainability. The Finnish Design Shop and Artek brought in sustainable made-to-last tableware and furniture; Durat launched their new recycled composite collection; Kotkamills presented their repulpable disposable cups; Sulapac a completely new plastic-free packaging material; Oklin the 24h food compostor and Finnair as a sustainable airline flew the designers and chefs in from Helsinki to New York. The drinks for the daily cocktail hours were provided by Kyrö Distillery, world’s northernmost distillery known for their award-winning Napue Gin.
▼具有芬蘭特色的酒館空間完全使用回收過以及可回收的材料製成，the Finnish-style space was crafted entirely of recycled and recyclable materials, using sustainable design pieces
▼用餐空間細部，dining area detailed view
來自赫爾辛基的Nolla餐廳受邀為該酒館打造食品概念。它們的哲學十分簡單：“產生垃圾，分解，回收，然後轉化為資源，最終實現循環和再利用。”餐廳的創始人Luka Balac, Albert Franch Sunyer和Carlos Henriques也直接參與到項目當中，對食品的包裝進行設計和選控。酒館的食物同時具備了廚師家鄉的北歐風味以及來自於他們祖先的地中海傳統。所有食材均來自於可持續的生產者和供應商，並且不適用任何包裝。
The Helsinki-based Restaurant Nolla was invited to create the food concept for Zero Waste Bistro. Their philosophy is simple: “Refuse, reduce, reuse, and only as a last resource, recycle.” To successfully complete the zero-waste ideology, Nolla founders Luka Balac, Albert Franch Sunyer, and Carlos Henriques work directly with producers to rethink, reject and control packaging. The menu for the Zero Waste Bistro tasting sessions reflected the Nordic heritage of the chef’s home town Helsinki, as well as their Mediterranean roots. Everything was sourced from sustainable producers, without packaging.
▼可重複利用的一次性杯子， repulpable disposable cups
▼所有食材均來自於可持續的生產者和供應商，everything was sourced from sustainable producers without any packaging
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