Taste is non-negotiable, but environmental impact is. We propose seasonal, zero-km menus, favouring organic products and short supply chains. We ban single-use plastic: all mise en place uses compostable materials (like PLA tableware, palm leaves, bamboo) or reusable rental items. We implement a rigorous food surplus recovery plan in collaboration with local food banks.
Sustainable Venue Sourcing & Management
Communication, Digital First & Engagement
Made by: Julian Sielicki and Marek Horak
Green Product Launch for Cosmetic Company
Challenge: Communicate the launch of a new bio product line without using plastic.
Event-Albero Solution: Venue in a botanical greenhouse. Set-ups with flowers and live plants later donated to a hospital. Guest gift kits in fabric with samples in zero-waste packaging. Vegan and organic catering.
Result: 95% waste sorted correctly, 150 plants donated, industry press articles praising the coherence of the operation.