Teaching Zero Waste Cooking

Albert Sunyer from restaurant Nolla teaches the students of the AgriCulinary training program how sustainably produced vegetables can be used almost completely without any waste.

The responsibility for nature and the climate is also ours

In Albert’s opinion, a responsible company also observers and considers the welfare of climate, environment and nature in its operations. At many places, the day’s work is done in a routine way without seeing the overall picture of the amount of waste generated. I noticed that this can be done better.

Who is Albert Sunyer? He is a Barcelona native and father of two, has lived in Finland for almost 12 years. Together with business partners Luca Balać and Carlos Henriques, Albert founded Restaurant Nolla in Helsinki. Although establishing a restaurant might not have been the first thing on Albert’s to-do list when arriving to Finland.

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AgriCulinary Erasmus+ project

Creating a new innovative & multidisciplinary future-oriented AgriCulinary Training Unit for culinary & horticultural field towards more sustainable planetary food system.

Period: 1.9.2022–31.1.2025 incl. pilot training 8/2023–8/2024
Contributor: Finnish National Agency for Education (OPH) and Erasmus+
Coordinator: Perho Culinary, Tourism & Business College (PCTBC, Finland)
Partners: Mosjøen videregående skole (MVGS, Norway) and Zealand Business College (ZBC, Denmark)