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.
Features LED illuminationWater-saving system installedThey recycleThey compostUse eco-friendly detergentsThey 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 contractThey work in such a way that there are no leftoversThey use tableware and utensils (cutlery) produced in PortugalUse cloth napkinsThe 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 materialThey 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 organicMore 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)The menu changes at least every season, made with seasonal productsThere 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
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.
To discover more businesses that are aligned with Sustainable Development Goal 12 “Sustainable Production and Consumption” click here.
For news, tips and interviews about this topic, click here
Want to know more about the 17 United Nations Sustainable Development Goals? Click here
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
We’ve all heard of the expression Farm to Table, but what about Farm to Beach? It’s at the Raya. This Beach Club is located on
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
Esta publicação também está disponível em:
Português (Portuguese (Portugal))
