Zero‑Waste Demo Day
Welcome to Zero-Waste Demo Day!
At the event, you will get concrete tips and recipes for zero‑waste cooking. Throughout the day, we will cook together, explore new ways to use ingredients efficiently, and of course taste the results under the guidance of Head Chef Richy Virahsawmy.
The demo day is ideal for anyone who wants to cook sustainably, reduce their environmental impact, and discover new flavors for everyday meals.
🕒 Time: 21 April 2026, 12:00–15:00
📍 Location: Kuplikaatio, K‑Citymarket Kupittaa, Uudenmaantie 17, Turku
The event is open to everyone – especially students, restaurant industry employees and food sector professionals.
The event offers plenty of inspiration, practical insights, and new perspectives on how to make your cooking both delicious and responsible.
Preliminary Programme
Information about various regional projects that focus on sustainable food production
Demo – Richy Virahsawmy
– Smart handling and preparation of ingredients
– Creating simple, tasty and as zero‑waste as possible dishes
– Opportunity for discussion and questions
The event will be held in English, but questions and discussion in Finnish are also welcome.
Registration closes on 15 April.
The event will take place if there are at least 5 participants.
A maximum of 20 people can join – secure your spot in time!
More information
Emma Sivula – emma.sivula@utu.fi
This event is organized as part of the WiseFood – Resource‑Wise Food Chains project, co‑funded by the EU, and implemented in cooperation between the City of Turku and the University of Turku.
Chef Richy Virahsawmy is an internationally experienced chef whose long and distinguished career spans numerous renowned kitchens. After moving to Finland, he founded Eatery Alex 1917 in Ruissalo, Turku. The restaurant focuses on sustainability and circular economy principles, reflected in a strong commitment to local ingredients, ethical sourcing, and minimizing waste. Richy’s food philosophy is guided by farm‑to‑fork principles, creative and efficient use of ingredients, and rethinking traditional kitchen practices to reduce environmental impact. In addition to his culinary expertise, Richy is well known for his passion for teaching. Throughout his career, he has led numerous cooking classes and workshops for both adults and children, encouraging a deeper understanding of food, sustainability, and responsible cooking.
Turku is one of Finland’s most ambitious climate cities and strongly supports a sustainable and resource‑wise food culture. The city’s goals also provide the background for the themes of the Zero Waste Demo Day.
