The restaurant industry produces a lot of waste. A case study was performed in Skagen Fiskerestaurant where three main sources of waste were found by shadowing one day in the restaurant. These are food waste, packaging waste from fish, and packaging waste from vegetables.The aim of this project is to provide restaurants with a solution to reduce this waste since in the current years, a sustainability trend has appeared. To do this, collaboration with the restaurants was obtained to find out their needs, and through continuous interviews, ideation, and prototyping, the project took shape.During user interviews, a real restaurant need was found, which was that they want their own garden. Because of this, VertiGarden was designed. It provides restaurants the chance to have their own garden while at the same time reducing the packaging waste that is created throughout the whole vegetable supply chain.VertiGarden is a vertical garden that is to be placed in the dining area of restaurants. It consists of two units, one for microgreens and one for leafy greens that respectively provide enough greens for the restaurant to be self-sufficient.