
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
What goes into the cuisine of the Herdade do Esporão Restaurant goes in this order: local, regional, national, and whenever possible certified organic. They make their own bread, cure their own meats, make their own preserves. What is not used in a timely manner becomes fermented, dehydrated, or canned, and the leftovers are donated to local institutions or to Refood.
They do not use single-use plastic and encourage suppliers to do the same, through a system of reusing packaging for orders. There is no cling film and they prefer reusable containers to the vacuum machine.
Besides everything that goes on backstage, on the main stage you can enjoy a meal with a view over the vineyards, in a space whose decoration and architecture are marked by local materials, favoring the authenticity of what it is to be in the Alentejo.
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
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
Veg&tal is a vegetarian bistro serving lunches, dinners by appointment, and brunches full of 100% vegetarian options. The products are mostly local and seasonal. Scroll
We’ve all heard of the expression Farm to Table, but what about Farm to Beach? It’s at the Raya. This Beach Club is located on
Esta publicação também está disponível em:
Português (Portuguese (Portugal))