Small Café and Bistro – P. Real
Pequeno Café e Bistrô is one of those places you can go at anytime. They have toast, toasties and bowls to start the day, lunch
The pizzeria In Bocca Al Lupo is very special. Only pizzas come out of that oven made with products sourced from organic agriculture. Everything is prepared 100% by hand and there are many vegetarian, vegan, and gluten-free options on the menu, so that everyone has a place at the table. The recipes will change with what the garden gives and the rhythm of the seasons is always respected.
Sustainability criteria reported 
Features LED illumination
They recycle
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
Leftovers 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
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
There is at least 1 vegan option for dessert(not just fruit)
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Sustainable Development Goals 🍃
This article promotes an action that encourages the reduction of waste generation through prevention, reduction, recycling, and reuse.
➡️ To discover more businesses that are aligned with Sustainable Development Goal 12 “Sustainable Production and Consumption” click here.
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Português (Portuguese (Portugal))
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