Red Wall Restaurant

A restaurant featuring innovative European cuisine and a wine boutique, with a strong focus on zero-waste practices.

The first restaurant in Nizhny Novgorod to embrace the zero-waste philosophy. The zero-waste concept means that the project aims to minimize waste and be environmentally conscious. The philosophy is based on three principles: reuse, recycle, and eliminate single-use plastics. What has already been implemented: - Instead of plastic straws for cocktails, wheat stems are used. - Wardrobe numbers and some tableware are made from waste materials from furniture manufacturing. - The restaurant exclusively uses FSC-certified recycled paper for menus, business cards, and other printed materials. - Almost all ingredients are used to their full potential; for example, the chef uses vegetable peels to create spices, and salmon skin to make chips. - Meat and vegetables are sourced from local producers, including on-site production, to reduce the carbon footprint. - The restaurant cultivates nutritious microgreens. - Recycling bins are available in the kitchen and office for sorting materials such as glass, paper, cardboard, and various types of plastic. - Food waste of animal origin is sent to the "Ezhkin Dom" animal shelter. - Plant-based food waste is composted on a vermicomposting farm. - The team has eliminated single-use plastic containers in favor of reusable containers with lids for storing and freezing food. - Vacuum packaging, food wrap, and aluminum foil have also been eliminated, replaced by beeswax wraps. - Instead of disposable paper towels, reusable cloth towels are used.