How Low Can You Go?
We’re aiming at zero.
Join us for four days of food and design that will help make our planet healthy. The Finnish Cultural Institute in New York has invited chefs from the Helsinki-based Restaurant Nolla to bring their zero waste food philosophy to New York. Co-curated by Harri Koskinen and Linda Bergroth, and designed by Linda, the pop-up bistro builds on themes of circular economy, new material innovations and sustainable design.
Zero Waste Bistro
Four days of food and design
May 18-22, 2018