Alecrim aos Molhos
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
This space is multiple. It is a grocery store, a stage for artists, a space for parties, and also a restaurant. The menu is simple, made with products that are for sale on the shelves and that come from small producers, which guarantees the dishes the certainty of sanzonality.
They have an urban garden where they grow, without chemicals, most of the fresh produce that serves as ingredients for the daily menus. They serve lunch and dinner and, on Sundays, brunch.
Sustainability criteria reported 
Features LED illumination
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
The leftovers are reused for projects such as Too Good To Go or Phenix(at times close to the closing time of the establishment) or Refood and Utopia Verde
They use tableware and utensils (cutlery) produced in Portugal
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
Encourage the customer to bring his own take-away box
They do not send unsolicited items(e.g., napkins, chopsticks, sauces)
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.
➡️ 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
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Esta publicação também está disponível em:
Português (Portuguese (Portugal))
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- Terça10:00 - 15:0018:00 - 22:00
- Quarta10:00 - 15:0018:00 - 22:00
- Quinta10:00 - 15:0018:00 - 22:00
- Sexta10:00 - 15:0018:00 - 22:00
- Sábado10:00 - 15:0018:00 - 22:00
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