Craveiral

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

🌱🌱🌱