Inspired by the restaurant Nolla in Helsinki, where chefs operate under a zero waste policy, this pop-up is run by the Finnish Cultural Institute in New York.

Inviting diners to join the four-day pop-up from May 19 through 22, it will feature food and design that will help make our planet healthy. The Finnish Cultural Institute in New York has invited the chefs from Nolla (meaning zero) - Luka Balac, Carlos Henriques and Albert Franch Sunyer - to bring their no waste food philosophy to New York City.

A tasting menu built around the zero waste philosophy will be served at brunch, lunch and breakfast during the event, with a focus on local and organic products, as well as overlooked byproducts of our food system.

It will runin a space that is part of the “WantedDesign” exhibit in a former warehouse in Chelsea. During the run of the pop-up, there will also be discussions and cooking workshops. Co-curated by Harri Koskinen and Linda Bergroth, and designed by Linda Bergroth, the bistro builds on themes of circular economy, new material innovations and sustainable design.

Tickets for meals are $52.

Ideal For

Helping to make our planet healthy