Looking for the best zero waste restaurants in the world? Indulge in the ultimate dining experience with our exquisite zero waste restaurants. Take delight in delectable cuisine while contributing to a sustainable environment.
Looks like we’re throwing away more than just our money at the grocery store. One in five bags of groceries ends up in the bin, costing our economy a whopping $20 billion a year. That’s a lot of wasted food!
Learn the culinary world’s latest trend: zero waste restaurants. These innovative establishments are revolutionizing the dining experience with waste-free menus, in-house composting, and blackout dining. Experience sustainability like never before, without sacrificing flavor or ambiance.
Indulge in a delightful boozy punch at any of Sydney’s bars. How about a delectable blend of plums and peaches that were otherwise destined for the trash? Experience something extraordinary. Experience the buzz of South Eveleigh’s newest addition – Re-. This highly anticipated establishment is making waves in the area and is not to be missed. Introducing Re- – the world’s first permanent zero waste bar, led by the renowned Matt Whiley of London’s trailblazing Scout.
The venue’s very fabric is interwoven with ethical consumption. Discover the innovative use of milk bottles as the sturdy foundation of our stunning mezzanine staircase. Experience sustainability at its finest with bar and tabletops crafted from Replas recycled bottles and Tupperware. Experience the luxurious touch of pineapple-leaf fibre adorning the banquettes, while reveling in the innovative design of light fittings and wine coolers crafted from cutting-edge mycelium fungus material. Finally, our standard daily waste disposal solution features a solitary general waste bin.
Behold the menu. Discover the essence of sustainability in our 12 handcrafted cocktails, each one expertly crafted with diverted and reclaimed produce. We utilize the beauty of ‘ugly’ fruits, vegetables, herbs, and liqueurs to create a truly unique and environmentally conscious drinking experience. Indulge in the exquisite Wimbledon Gimlet, crafted with only the finest handpicked strawberries, carefully selected for their unique and irresistible flavor. Indulge in the exquisite None by Pfizer, infused with premium beeswax vodka and repurposed fennel fronds.
Berlin’s FREA brings food back to its roots
Indulge in a guilt-free dining experience at FREA, Berlin’s premier zero waste restaurant. Savor a delectable vegan menu while we ensure that all waste is returned to our dedicated farmers. Indulge in our customer favourites, featuring the delectable potato terrine paired with savory portobello mushrooms and a velvety parsley root puree. Indulge in FREA’s delectable seasonal offerings, such as their mouth-watering potato and herb-filled tortellini, served alongside celeriac and pickled shiitake. Don’t miss out on these limited-time creations!
By keeping everything in-house, we minimize waste. Indulge in a delectable spread of sourdough bread paired with rich hazelnut butter, refreshing kombucha, and savory pasta. Experience spill-free convenience with our daily delivery service. Discover the hidden gem of the restaurant: ‘Gersi’ awaits you at the back. Transform your leftovers into nutrient-rich compost in just 24 hours with our innovative system. We then return this compost to our trusted supplier farms, completing the circle of sustainability.
Nolla now offers biodegradable takeout containers
Helsinki’s Nolla: where even the kitchen scraps get a second chance. Take a scoop home, don’t be a conehead. Our uniforms are so eco-friendly, they’re practically bedding. And our gift cards? They’re so green, you can plant them in your garden. Nolla is too cool for packaging from wholesalers. No bins allowed!
Sometimes, dining in the dark is just the spice of life. Nolla cooks up a storm on a live-fire grill, while diners enjoy a candlelit feast without any electricity.
Gro Spiseri’s menus: sustainable and oh-so-secret!
Get ready to share the love (and the food) at Gro Spiseri in Copenhagen’s experiential streets. This restaurant is literally on top of the world, with a 600-square-metre rooftop farm inside a greenhouse. At Gro Spiseri, you gotta pay to play for their secret Nordic feast of six to seven courses. It’s like a family-style potluck, but way fancier. No more leftovers, no more waste. Just the right amount of food for the right amount of people. The plates are like a family reunion – made from in-house ingredients, including honey from the beehives and eggs from the henhouse. Get your hands dirty with our workshops and cooking classes!
Silo: where recycling is on the menu!
London’s Silo is so zero waste, they only serve one menu. No more fretting over unsold items – let’s get back to prepping basics! Chef Doug McMaster is a true DIY-er in the kitchen, grinding flour, churning butter, rolling oats, and whipping milk like a boss. No more one-time use packaging for this produce! Crates, bags, and buckets get the job done. Bertha, Silo’s composting queen, prefers microbes over machines. Bacteria: nature’s little waste warriors, multiplying like yeast to get the job done.
Going green and staying serene at Scotland’s waste-free hideaway
Inver: where a cozy cottage meets stunning Scottish scenery. Chef-owner Pamela Brunton: where people, landscapes, plants, and animals unite as one ecosystem.
Brunton knows how to cook with what nature provides. From farm-fresh veggies to ocean-caught halibut and locally brewed beer, we’ve got you covered. Inver doesn’t let anything go to waste when meat is on the menu. Looks like the loch is getting a shell of a makeover with all those discarded oyster and mussel shells! Looks like the restaurant is keeping it fresh with water straight from the hills. Naturally, it all gets composted.
Localization to an extreme at Harbor House
Experience the divine flavors of Harbor House, a Michelin-starred restaurant nestled along the picturesque coast of California’s Mendocino County. Chef Matthew Kammerer’s culinary creations are a testament to his unwavering commitment to using only the freshest, locally-sourced and foraged ingredients. Experience the freshest produce possible at our establishment, sourced within a mere 80 kilometers and handpicked by our dedicated staff on their way to work. Elevate your dining experience with our thoughtfully crafted details, such as menus printed on eco-friendly seed paper and locally sourced decor made from repurposed trees. Indulge in the lush on-site garden and revel in the delightful presence of a chicken coup.
Indulge in the breathtaking vistas of the Pacific Ocean, framed by stunning redwood-clad windows. Indulge in the exquisite flavors of our menu, featuring delectable dishes such as the succulent black cod infused with sake kasu and accompanied by forest nameko mushrooms. Indulge in the exquisite flavors of blue hubbard squash paired with hemp, crème fraîche, and a hint of refreshing eucalyptus.
