Restaurants produce millions of tons of waste every year. Many of these problems are actually preventable and also cost the restaurant industry hundreds of millions of dollars. A Finnish restaurant aims to reduce its waste production to zero. They do this through creative cooking and upcycling. So how about an ice cream made from leftover beer hops? We went to Finland to chat with chef Albert Franch Sunyer and discover some zero waste dishes.

2:57 p.m.-3:17 p.m. Restaurant Røst

#Finland #Zerowaste
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