The Restaurant Lab began as a conversation and workshop in 2018 between designers and chefs about the fact that it should be possible to reach Paris Accord (COP21) and the UN´s Sustainability Agenda 2030 ahead of time. Why wait? Why not aim for 2020! This idea since then has become a methodology to reduce food waste averaging 30% down to below 2%, reducering CO2 by 3/4, including both meat and fish, whilst showcasing that ecological sustainability goes hand in hand with economic sustainability. Some of our projects that prove theory in practice are for example our two-year test restau- rant at the campus of the Royal Institute of Technology, KTH, with hundreds of daily guests paying to eat and experience the results of the test-beds. Reaching and even surpassingWWF’s ambitious One Planet Plate in less than two months. Or our Call for Action project,launched in the very beginning of the pandemic and as early as 7th of March 2020. Through design thinking and circular economy we activated our colleagues in the restaurant industry to support healthcare workers and families with strained finances with free and nutrious meals. During a period of 6 months about 500,000 meals were produced, saving both food risking going to waste and maintaining jobs within the restaurant industry. The conversation continues, as we have proven that our methodology to reach Agenda 2030 works, then why wait any longer? info@restauranglabbet.se CATERING catering@restauranglabbet.se EVENT info@restauranglabbet.se INNOVATION ARENA maria@restauranglabbet.se