O Grilo Beato

Save
Share

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

Scroll to the bottom of the page to find out more about this business. It is going to be worth it!

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.