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Hospitality Toolkit

Meet restaurants from around the world who have made zero waste their business

Feeling inspired? We hope so!

Whether your imagination’s already running wild, or you’re still looking for one or two more ideas to get you started, we’ve put together some of our favourite zero-waste dining experiences from around the world, to showcase other businesses that have taken food waste off the menu.



Poco, Brighton

Having twice won the Sustainable Restaurant Association’s Sustainable Restaurant of the Year award (as well as many other accolades), there’s no greater proof than Poco that great tasting dishes are achievable without compromising on zero food waste and sustainability.


Instock, Amsterdam

All the menu dishes served at Instock are created from surplus food donated from suppliers every morning. As well as a cracking menu, the team have also created a range of surplus food products, including a range of beers made from excess potatoes, bread and berries, and boxes of granola.


Frea, Berlin

Plant-based zero waste café and shop Frea is a business that creates so little waste it apparently doesn’t even need rubbish bins. All produce is bought and collected directly from local suppliers, writing packaging out of the equation and any food that doesn’t get eaten is composted on-site.


Nolla, Helsinki

Helsinki based restaurant Nolla is the Nordic region’s first ever zero-waste restaurant – and they don’t do it by halves. As well as their outstanding food dishes, Nolla meticulously incorporates sustainable principles throughout their whole operation – from their energy use to staff uniforms.


Mana, Hong Kong

Multi-outlet Mana shows that sustainable dining isn’t limited to small independent venues. They send their composted packaging and food waste to farmers and garden centres, who in turn, provide them with produce.



Nine Lives, London

This London based zero-waste cocktail bar is drinking we can get behind. The menu even features a section devoted to ‘Loops’ - where key cocktail components are made from re-used ingredients, closing the ‘loop’ on their food waste.


Rhodora, New York

Striving to be America’s first ever zero-waste wine bar, Rhodora puts slow process and low intervention wines at the heart of its drinks list. As well as sustainable drinking, the food menu serves up small plates which favour traditional tapas preservation techniques such as pickling and drying.

And finally...

The chances are you’re rushed off your feet, so we really appreciate your time and commitment to the Plate up for Glasgow campaign.

If we’ve missed something or you’re looking for more info, do let us know. We’re more than happy to offer any further support and advice – wherever you are on your food waste journey.

We’ve also set up a Plate up for Glasgow Whatsapp group as an informal platform for participants to engage, collaborate and share any tips and ideas with each other. If you or a member of your team would like to join, don’t hesitate to send us your details.

Plate up for Glasgow Team

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Rebecca Ricketts: Campaign Lead


Fiona Inglis: Partnership Manager

Missed your chance to take part in Plate up for Glasgow?

Don’t panic! While the campaign might have officially ended, we’re still keen to encourage businesses in their long-term food waste reduction ambitions.

Why not check out the Hospitality Toolkit and challenge your team to come up with your own waste saving offering for your menu?

Have you given it a go? Don’t forget to tell us so we can share your story. Looking for further support? Drop us a line at: to see how we can help.

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