Tati

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Sustainability Criteria reported ⬇️

✅LED lighting

✅ Have a water-saving system installed

✅They recycle

✅Use eco-friendly detergents

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

✅Provide tap water

✅Invoice/receipt printing is optional

✅All workers 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

✅Straws are made of stainless steel, bamboo or perishable materials (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, fish bones, skin and bones to cook broth or new dishes)

✅More than 50% of products are of Portuguese origin

✅Work with local producers and when these products do not exist locally they seek fair trade options (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 and is 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)