Self-Sustaining Restaurants

We know the problem

The famous Noma restaurant, known for its incredible chefs and 24-course meals is revamping itself to become a three-in-one restaurant. The future of the Nordic restaurant will see itself moving locations, becoming an urban farm and restaurant that supports itself and transforms three times a year.

Changing itself with every new season, its menus will be based on the food that is available at the time. During winter, it will turn to the ocean -- emphasizing seafood such as lobster and fish in its creative dishes. During the spring when everything is lush and green, the Noma restaurant will become fully vegetarian to capitalize on the available food.

The famous and luxurious restaurant's ability to support itself with an urban farm paves the way for other fine-dining establishments to become similarly sustainable -- changing the wasteful customs that are currently in practice around the world.