Our dishes are planned to make the most of every ingredient, minimising off-cuts and by-products. We aim to use the whole ingredient—herb trimmings become herb oil or salsa, vegetable scraps are used for stocks and molasses, leftover bread is turned into breadcrumbs or croutons, while preserved lemon skins are turned into salted lemons.

We also share resources with our sister restaurants, creating a small, sustainable network. Dried bread from Nolita is repurposed in our kitchen, while we provide olive brine and aquafaba to Nolla.

Through the Hävikkimestari programme by CGI, we actively track our food waste—from spoiled ingredients to plate leftovers. This allows us to spot weak points in our processes and adjust our strategy where needed.