Alecrim aos Molhos is a 100% organic coffee shop. The products used are at the end of shelf life and the coffee help local organic farmers by keeping their surplus and “ugly” vegetables to be transformed in the kitchen. The whole fruits and vegetables are used, thus reducing waste.
✅Water-saving system installed
✅Use eco-friendly detergents
✅Use sustainable and/or recycled furniture and utensils(elements present in the decoration, in the type of construction chosen, in the furniture, etc.)
✅Provide tap water
✅Invoice/receipt printing is optional
✅All employees have an employment contract
✅Leftovers 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 leftovers
✅ Use tableware and utensils (cutlery) produced in Portugal
✅Straws are made of stainless steel, bamboo or perishable material (ex. pasta) and only offered after customer’s request.
✅Encourage the customers to bring their take-away package
✅Do not add unsolicited items(e.g. napkins, chopsticks, sauces)
✅Make the most of ingredients, including animals (shells, branches, bones, bones, bones, and bones to make broth or new dishes)
✅More than 50% of food ingredients are organic
✅More than 50% of products are domestic
✅Work with local producers and when these products do not exist locally they seek fair trade(e.g. coffee, chocolate, tea, etc.)
✅Weekly, they use traditional cooking techniques, such as fermenting and smoking
✅The packaging and preservation of the food are done using reusable utensils (ex. Tupperware, jars, etc)
✅The menu changes at least every season, made with seasonal products
✅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 entrees
✅There is at least 1 vegan option for dessert(not just fruit)
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Sustainable Development Goals 🍃
By promoting Bulk sales, this business actively contributes to reducing global food waste in production and consumer. It also encourages the reduction of waste generation through prevention, reduction, recycling, and reuse.
➡️ To discover more businesses that are aligned with Sustainable Development Goal 12 “Sustainable Production and Consumption” click here.
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➡️ Want to know more about the 17 United Nations Sustainable Development Goals? Click here