Relae, the two-time winner of the Sustainable Restaurant Award, is certainly aware of the meaning of Life Cycle Analysis, if we look at the approach of the co-owners Kim Rossen and chef Christan Puglisi regarding dirt repellent aprons!

Hightech textiles enhance sustainability

"It’s the attention to every last detail that puts Relae head and shoulders above the competition. Which other restaurant would design its own chefs’ aprons, hand-sewn in Denmark, from high-tech fabrics that are dirt and water repellent so they require less washing? And how many restaurants save the leftover filtered water for the staff to drink as well as have their wine, all of which is organic or biodynamic, delivered by bicycle?"
The Sustainable Restaurant Award is given to the restaurant on the 50 Best list with the highest environmental and social responsibility rating, as ranked by audit partner the Sustainable Restaurant Association (SRA). Relae follows in the footsteps of the 2014 victor, Azurmendi in Larrabetzu, northern Spain. Read Relae's manifesto Sources: