In today’s episode, we’re joined by pioneers in sustainable hospitality to explore how restaurants can take meaningful steps towards more environmentally responsible operations.
We speak with Juliane Caillouette-Noble, Managing Director of the Sustainable Restaurant Association, who outlines a practical framework for introducing sustainability into foodservice businesses.
We’re also joined by two leading Michelin Green Star chefs – Chantelle Nicholson, Founder, Apricity in London and Albert Franch Sunyer, Co-founder, Nolla in Helsinki – who share what it really takes to run a sustainable restaurant, from sourcing and circularity to culture and community.
Credits music: "Natures Hands" by Flo Perlin in association with The Coffee Music Project and SEB Collective. Tune into the 5THWAVE Playlist on Spotify for more music from the show
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Guests
Chantelle Nicholson
Founder & Chef-Owner, Apricity
Chantelle Nicholson is a New Zealand-born chef and restaurateur renowned for her commitment to conscious cooking and sustainable hospitality. Nicholson is the chef-owner of Apricity in London, a Michelin Green Star restaurant rooted in circular principles. 2025 will see the launch of Nicholson's next venture, The Cordia Collective - a nature-connected culinary space rooted in regenerative practice.
Albert Franch Sunyer
Co-Founder, Nolla
Albert Franch Sunyer is a Barcelona-born chef and co-founder of Nolla, the first zero-waste restaurant in the Nordics. Based in Helsinki, Nolla blends Mediterranean technique with Finnish ingredients, championing a circular, waste-free approach to dining. Sunyer's background spans Michelin-starred kitchens and a deep-rooted passion for sustainability and responsible hospitality.
Juliane Caillouette-Noble
Managing Director, Sustainable Restaurant Association
Juliane Caillouette-Noble is Managing Director of the Sustainable Restaurant Association, where she leads efforts to drive environmentally and socially responsible change across global hospitality. With a background in nutrition and food policy, Caillouette-Noble brings deep expertise in sustainable food systems, education, and advocacy to the Food Made Good movement.
