Pigmeu
Pigmeu is a nose to tail restaurant, which seeks to be a transition space for a more conscious and responsible food consumption. The menu consists
Specialty coffee, focused on a menu with options for everyone and always with the minimum of food waste in mind. When you visit, pay attention to the decoration: almost everything was made based on circular economy and upcycling of materials.
Features LED illuminationWater-saving system installedThey recycleThey use sustainable and/or recycled furniture and utensils(elements present in the decoration, in the type of construction chosen, in the furniture, etc.)They offer tap waterThe receipt/invoice printing is optionalAll employees have an employment contractLeftovers are reused for projects like Too Good To Go or Phenix(at times near the closing of the establishment) or Refood and Utopia Verde – OR they don’t because they work in such a way that they don’t have leftoversThey use tableware and utensils (cutlery) produced in PortugalThe straws are made of stainless steel, bamboo or perishable material (ex. pasta) and only offered after customer’s request.Take-away packaging is made of biodegradable materialEncourage the customer to bring his own take-away boxThey do not send unsolicited items(e.g., napkins, chopsticks, sauces)They make the most of ingredients, including animals (bark, branches, bones, bones, bones, and bones to make broth or new dishes)More than 50% of the products are nationalThey work with local producers and when these products do not exist locally they seek fair trade(for example: coffee, chocolate, tea, etc.)Weekly, they use traditional cooking techniques, such as fermenting and smokingThe packaging and preservation of the food are made with reusable utensils (ex. Tupperware, jars, etc)There are at least 3 vegetarian/vegan main course options(balanced options – no mixed salad, for example).There are at least 2 vegetarian/vegan options in the entreesThere is at least 1 vegan option for dessert(not just fruit)
This space promotes an action that encourages the reduction of waste generation through prevention, reduction, recycling, and reuse.
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Pigmeu is a nose to tail restaurant, which seeks to be a transition space for a more conscious and responsible food consumption. The menu consists
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