The Free Company, Balerno
This farm-to-table, pay-what-you-want restaurant sources all their ingredients from their own regenerative farm and provides farm shop and veg box services to their customers.
This restaurant employs zero-waste practises in every facet of their business, from using a Nose to Tail method to cut meat, to milling their own flour and churning their own butter, to designing their furniture and cutlery from reused materials.
Ugly Butterfly, Cornwall
Run by Scottish chef Adam Handling, this restaurant creates their menus using sustainable ingredients and then uses the trims and offcuts from main dishes to create bar drinks and snacks.
This restaurant creates zero-waste menus like Nose to Tail or Root to Fruit, which change daily depending on the local and seasonal produce available.
This restaurant creates all its dishes using surplus food donated from suppliers every morning and sells a range of surplus food products, like beer made from leftover potatoes.
This plant-based zero-waste café and shop buys its produce directly from local suppliers, composts its uneaten produce and has gotten rid of unnecessary packaging.
The Nordic region’s first ever zero-waste restaurant approaches everything from a point of sustainability, from their ingredients and menus to their staff uniforms and energy use.
Rhodora, New York
This zero-waste wine-bar strives to be the first of its kind in America, also serving small plates using traditional tapas preservation techniques such as pickling and drying.