Sála
At this SÁLA, in the heart of Lisbon, only the ingredients of each season arrive. So don’t be surprised if you don’t find tomatoes in
Sem is not just another restaurant that has opened in Lisbon. It is creative, bold, and, best of all, sustainable. The menu has meat and fish, but is loaded with vegetables and dishes that focus on what the earth gives. They have a closed-loop system, in which all products come from regenerative agriculture and nothing is wasted. They do not use disposable plastic and more than 90% of the products are delivered in reusable packaging.
LED lightingWater-saving system installedThey recycleCompostingUse eco-friendly detergentsUse sustainable and/or recycled furniture and utensils(elements present in the decoration, in the type of construction chosen, in the furniture, etc.)Provide tap waterAll employees have an employment contractLeftovers 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 Use cloth napkinsStraws are made of stainless steel, bamboo or perishable material (ex. pasta) and only offered after customer’s request. Takeaway packaging is made of biodegradable materialEncourage the customers to bring their take-away packageDo 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 organicMore than 50% of products are domesticWork 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 smokingThe 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 productsThere are at least 2 vegetarian/vegan options in the entrees
This article promotes an action that encourages the reduction of waste generation through prevention, reduction, recycling, and reuse.
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