Restaurante Herdade do Esporão
What goes into the cuisine of the Herdade do Esporão Restaurant goes in this order: local, regional, national, and whenever possible certified organic. They make
This lodge is an oasis of sustainability in all its aspects, and the restaurant is no exception. With vegetarian options, they also take special care with the animal products they have available. They have, for example, to be self-sustaining in eggs, decided to house 200 hens from endangered Portuguese breeds.
They use an electric car for their shopping, even though a lot comes from the garden. And it goes back into the garden, since they compost.
Besides environmental sustainability, they do not forget about social sustainability. In partnership with the organic pizzeria In Bocca al Lupo and the VillaComVida Association, they employ people with intellectual disabilities in a special part of the kitchen, which serves organic pizzas made with seasonal and local products.
Sustainability criteria reported 
Features LED illumination
Water-saving system installed
They recycle
They compost
Use eco-friendly detergents
They 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 water
The receipt/invoice printing is optional
All employees have an employment contract
They work in such a way that there are no leftovers
They use tableware and utensils (cutlery) produced in Portugal
Use cloth napkins
The 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 material
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 food ingredients are organic
More than 50% of the products are national
They 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 smoking
The packaging and preservation of the food are made with 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
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Sustainable Development Goals 🍃
This project actively contributes to reduction of waste generation through prevention, reduction, recycling, and reuse. This SDG also aims to reduce global food waste in production and consumption.
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Português (Portuguese (Portugal))
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