“I remember ver y well,” says Albert Franch Sunyer of his light bulb moment. “I was inside one of the rubbish rooms in a restaurant in Helsinki. There were five big containers and you couldn’t walk into the room because of the amount of trash.” It was filled with bio-waste and vast amounts of packaging, all kept fiercely air-conditioned round the clock, he recalls.
At the time, the Catalan-born chef was three years into a series of stints in the Finnish capita l’s top kitchens, including two-Michelinstar Chez Dominique (now closed) and Olo (one star). The latter is where he met chefs Carlos Henriques and Luka Balac, with whom he’d go on to establish Nolla, the first zero-waste restaurant in the Nordics.
There’s no kitchen bin
