You enter a restaurant in a historical art nouveau building, right in the center of Helsinki, Finland. You sit down and a person wearing a stylish uniform, made of discarded textiles, pours water into a glass that is made out of a used bottle. You look around and wait for your food. There’s not a single trash bin. Instead, there is a stainless steel, sci-fi-looking piece of furniture, which turns out to be a composter nicknamed Lauri. Finally, your dish comes on a plate made from waste clay. It looks and it tastes delicious. Your food is waste-free too.

Welcome to Nolla, the first zero-waste restaurant in the Nordic countries. In this episode, we chat with one of its founders Albert Franch Sunyer about establishing and running a zero-waste restaurant, with a little help from microbes, of course.