Finnish designers Linda Bergroth and Harri Koskinen hope to work with talented, artistic individuals to bring a creative solution to “waste management and water efficiency” problems. During NYCxDesign 2018 a pop-up restaurant called Zero Waste Bistro showed what a zero-waste restaurant could look like. Everything from the walls to the table can be reused or recycled. They used local and organic ingredients and included workshops centered on healthy materials.

“With a strong focus on sustainability, our menu has emerged from creative thinking and the desire to produce something delicious and authentic out of local ingredients that are often ignored.” chef Luka Balac The concept provides an example of a circular economy, which resources are kept and reused for as long as possible