One of the most appreciated, visited and photographed installations of New York Design Week 2018 is a pop-up restaurant commissioned by the Finnish Cultural Institute of New York and made entirely of recycled food packaging.
Zero Waste Bistro, by designers Harri Koskinen and Linda Bergroth, was created with the aim of raising public awareness about waste management, sustainable design and the possibilities of applying a “zero waste” philosophy among restaurateurs.

To build the small bistro, in the shape of a tunnel with arches that divide the spaces, were used Tetra Pak panels from milk cartons, while the long table, the risers and the trays were built with Durat, a material consisting of plastic recycled, which in turn is 100% recyclable.

The cuisine, by chefs Luka Balac, Carlos Henriques and Albert Franch Sunyer, also respects the ideals of the entire project and proposes dishes cooked using only zero-kilometer materials, often snubbed by most American restaurants.

A restaurant that has nothing to envy to the most fashionable, for design and menu, but that, without a doubt, would reduce by far some of those problems that we can no longer avoid dealing with.