非常感谢 Linda Bergroth 予gooood分享以下内容。
Appreciation towards Linda Bergroth for providing the following description:

这间由Linda Bergroth设计、Bergroth和Harri Koskinen共同发起的“零浪费”酒馆旨在强调循环经济、新材料创新和可持续设计的主题。

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.

▼酒馆室内概览，interior overview

酒馆空间完全使用回收过以及可回收的材料制成，并且使用了可持续的、有着标志性芬兰风格的物件：包括The Finnish Design Shop和Artek的家具和餐具；Durat的可再生复合材料饰面系列；Kotkamills的可再浆化的一次性杯子； Sulapac的新型无塑料包装；以及能够将食品垃圾转化为废料的Oklin24小时制肥机。此外，设计师和厨师们都是乘坐可持续航空公司芬兰航空的班机从赫尔辛基抵达纽约。为每日鸡尾酒时间准备的饮料是由全球最北端的酒厂Kyrö Distillery, 提供，以生产Napue Gin酒著称。

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.

▼具有芬兰特色的酒馆空间完全使用回收过以及可回收的材料制成，the Finnish-style space was crafted entirely of recycled and recyclable materials, using sustainable design pieces

▼用餐空间细部，dining area detailed view

来自赫尔辛基的Nolla餐厅受邀为该酒馆打造食品概念。它们的哲学十分简单：“产生垃圾，分解，回收，然后转化为资源，最终实现循环和再利用。”餐厅的创始人Luka Balac, Albert Franch Sunyer和Carlos Henriques也直接参与到项目当中，对食品的包装进行设计和选控。酒馆的食物同时具备了厨师家乡的北欧风味以及来自于他们祖先的地中海传统。所有食材均来自于可持续的生产者和供应商，并且不适用任何包装。

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.

▼可再浆化的一次性杯子， repulpable disposable cups

▼所有食材均来自于可持续的生产者和供应商，everything was sourced from sustainable producers without any packaging

More: Linda Bergroth; Zero Waste Bistro

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