Sustainability of a zero-waste restaurant : Case: Nolla Restaurant, Helsinki.
Nguyen, Vien Mai (2019)
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Lataukset:
Nguyen, Vien Mai
2019
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2019082317941
https://urn.fi/URN:NBN:fi:amk-2019082317941
Tiivistelmä
The research aims at identifying currently applied practices of Nolla – the first zero-waste restaurant in Finland as well as in the Nordic countries - in order to draw conclusion on the degree to which this concept will be viable not only environmentally but also economically. Conducting the research provides information for sustainability interest, potential entrepreneurs who are concerned about industrial morality plus responsible citizens who are willing to pay their contribution to rectify human damage on the planet.
Data were collected from books, the Internet and an interview with Luka Balac – one of Nolla’s founders - to project a well-rounded picture of how the catering industry functions concerning waste, carbon footprint and how Nolla’s principles are tackling industrial issues. One additional part of the research is to compare Nolla’s principles with Silo’s, a restaurant that runs the same concept in Brighton UK.
The result indicates that Nolla operates successfully in terms of their initial purpose which is serving organic, healthy, seasonal food profitably without releasing pressure on the planet’s wellbeing. Communicating the concept and its ideology to broad publicity might refine people’s perception on sustainability.
Data were collected from books, the Internet and an interview with Luka Balac – one of Nolla’s founders - to project a well-rounded picture of how the catering industry functions concerning waste, carbon footprint and how Nolla’s principles are tackling industrial issues. One additional part of the research is to compare Nolla’s principles with Silo’s, a restaurant that runs the same concept in Brighton UK.
The result indicates that Nolla operates successfully in terms of their initial purpose which is serving organic, healthy, seasonal food profitably without releasing pressure on the planet’s wellbeing. Communicating the concept and its ideology to broad publicity might refine people’s perception on sustainability.