Seiva

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Seiva is an ode to what is freshest and most natural. The menu is plant based and everything is made from scratch with what comes from the market every day. And even in the restaurant itself there is a space to sell the products, so that at home you can extend the Seiva experience. The organic waste goes into the compost of the farmers they work with and all partners are BIO certified. Pay attention to the restaurant’s social networks, it is there that Chef David Jesus shares the seasonal menu and workshops so that good food reaches even more people.

Sustainability Criteria reported ⬇️

✅LED lighting

✅Water-saving system installed

✅They recycle

✅Composting

✅Use eco-friendly detergents

✅Use sustainable and/or recycled furniture and utensils(elements present in the decoration, in the type of construction chosen, in the furniture, etc.)

✅Provide tap water

✅Invoice/receipt 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

✅ Use tableware and utensils (cutlery) produced in Portugal

✅The napkins are made of fabric

✅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 customers to bring their take-away package

✅Do 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 organic

✅More than 50% of products are domestic

✅Work 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 smoking

✅The 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 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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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.

➡️ 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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Seiva

Sustainability Criteria reported ⬇️

✅LED lighting

✅Water-saving system installed

✅They recycle

✅Composting

✅Use eco-friendly detergents

✅Use sustainable and/or recycled furniture and utensils(elements present in the decoration, in the type of construction chosen, in the furniture, etc.)

✅Provide tap water

✅Invoice/receipt 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

✅ Use tableware and utensils (cutlery) produced in Portugal

✅The napkins are made of fabric

✅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 customers to bring their take-away package

✅Do 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 organic

✅More than 50% of products are domestic

✅Work 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 smoking

✅The 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 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)

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

Sustainable Development Goals 🍃

More to explore ⬇️

FOMO

Casa Almeida

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Additional Details

Seiva

Sustainability Criteria reported ⬇️

✅LED lighting

✅Water-saving system installed

✅They recycle

✅Composting

✅Use eco-friendly detergents

✅Use sustainable and/or recycled furniture and utensils(elements present in the decoration, in the type of construction chosen, in the furniture, etc.)

✅Provide tap water

✅Invoice/receipt 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

✅ Use tableware and utensils (cutlery) produced in Portugal

✅The napkins are made of fabric

✅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 customers to bring their take-away package

✅Do 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 organic

✅More than 50% of products are domestic

✅Work 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 smoking

✅The 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 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)

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

Sustainable Development Goals 🍃

More to explore ⬇️

Manna Porto

FOMO

Casa Almeida

Rate us and Write a Review

Additional Details

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