The NYC pop-up curated by Finnish designers educated visitors on the possibility of design and food production that conserves and reuses resources while still offering delectable meals

Zero Waste Bistro is a pop-up that is dedicated to the eco-friendly dining experience. As part of NYCxDESIGN’s event WantedDesign Manhattan, this installation that ran from May 19 to May 22 set out to show visitors the philosophy behind a Finland restaurant on a mission to reduce food waste.

Everything included in the experience, from the construction of the pop-up store design to the actual food presented, was created using upcycled materials—even the packaging provided was plastic-free and sustainable.

The pop-up was co-curated by Finnish designers Harri Koskinen and Linda Bergroth with chefs from Nolla, Finland’s first zero-waste restaurant in Helsinki, who created a menu consisting of local and organic ingredients, including other food byproducts not often used. Besides the dining aspect, the pop-up event also presented talks and workshops that cover healthy food, zero-waste and the circular economy. This pop-up was successfully managed to reach and educate visitors on an important and trending topic.

The Finnish Cultural Institute wants Zero Waste Bistro to give visitors a taste of what the future should look like. They strove to promote a vision that consists of reduced waste and to support the natural environment so it’s livable for generations that will come after us, and serves as an example of experiential education.

Zero Waste Bistro

Finnish Cultural Institute


Lead image: Finnish Cultural Institute in New York via Facebook

Zero Waste Bistro is a pop-up that is dedicated to the eco-friendly dining experience. As part of NYCxDESIGN’s event WantedDesign Manhattan, this installation that ran from May 19 to May 22 set out to show visitors the philosophy behind a Finland restaurant on a mission to reduce food waste.

Everything included in the experience, from the construction of the pop-up store design to the actual food presented, was created using upcycled materials—even the packaging provided was plastic-free and sustainable.