O Macrobiótico
Joana decided to open her restaurant right next to her parents’ grocery store. That’s where the fruit and vegetables come from, which in turn come
Those who know say that the best pancakes in Porto is at Manna Porto. For breakfast, lunch or snack, this is the place to go when the idea is to get away from the hustle and bustle and enjoy good food. The dishes are vegetarian, the wine is natural, and the coffee is of quality.
They are fans of upcycling. They stamp the old flyers from the theaters in Porto with the restaurant’s contact card to avoid producing new ones. From one-liter oatmeal drink packets they make bases for transporting take-away cups, and from broken ceramic pieces we make plant pots.
They are also a yoga school and are always open to events that combine food and wellness.
LED lightingWater-saving system installedThey recycleCompostingUse eco-friendly detergentsUse sustainable and/or recycled furniture and utensils(elements present in the decoration, in the type of construction chosen, in the furniture, etc.)Provide tap waterInvoice/receipt 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 leftovers Use tableware and utensils (cutlery) produced in PortugalThe napkins are made of fabricStraws 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 customers to bring their take-away packageDo 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 organicMore than 50% of products are domesticWork 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 smokingThe 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 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 entreesThere is at least 1 vegan option for dessert(not just fruit)
This business promotes actions that aim to ensure the health and well-being for all. The SDG “Quality Health” also aims to promote information and education for mental and reproductive health.
To discover businesses that are actively working to contribute to this Sustainable Development Goal, click here. To read news, interviews or tips related to this Goal, click here.
Want to know more about the 17 United Nations Sustainable Development Goals? Click hereJoana decided to open her restaurant right next to her parents’ grocery store. That’s where the fruit and vegetables come from, which in turn come
Apuro – Vegan Bar comes to break with the idea that vegans only eat lettuce and drink fruit juices. This Porto restaurant serves real burgers,
Inside or on the terrace, homemade comfort food has a place to seat. The meals are plant-based, with special attention paid to the ingredients, preferably
Esta publicação também está disponível em:
Português (Portuguese (Portugal))
