Carrot

—Restaurant Impact—

Food plays a central role in our lives.

Food nurtures, food connects, food excites. Food can make us feel healthier and more connected to our communities and planet.

And that is precisely our mission at Eatwell. When a customer picks a restaurant through Eatwell, he or she feels confident that the experience will be delicious and make good things happen. We look particularly for the good things below, which have been inspired by criteria of the Sustainable Restaurant Association (SRA).

We hope that you, our community of users, will share your ideas so that we can co-create what dining deliciously & impactfully means. Please share your feedback with hello@eatwell.io.

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The Good Things We Care About

Deliciousness

We only list restaurants that serve delicious food. Luckily deliciousness & impact tend to go hand in hand... restaurants that the planet tend to sprinkle the same over their food!

The Framework

We look at the ways restaurants create positive impact across their value chain.

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Farm

Local produce

Foods travel an average of 1,500 miles from farm to plate. Transportation accounts for 11 percent of food’s greenhouse gas emissions. Serving local and seasonal produce protects the environment and supports local farming families and the community. Restaurants in this area change their menu according to the season and work with local suppliers.

Organic produce

Organic food is prepared and processed without chemical fertilizers, pesticides, or preservatives. It is rich in antioxidant properties, which helps to boost our immune system and overall health. It also benefits our environment as it minimises soil, air and water pollution. Organically grown animals have generally had better, more natural lives. The case is clear: organic farming ensures healthier soil, humans and animals. Restaurants in this area serve organic ingredients, and have the intention to keep serving more organic ingredients where possible.

Fair trade

Fair trade products benefit people in developing countries through better trading conditions. Large corporations that sell non-fair trade products take around 55% of what consumers pay while only 10% goes to the producers. Paying the producers fairer prices gives them more income to invest in their future, and often improves their farming practices. Restaurants that qualify in this area source fair trade products (as certified by an international fair trade federation), and are looking for more fair trade products to add to their menus.

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Table

Vegetarian or vegan menu

Vegetarian and vegan foods benefit our health, the environment and animal welfare. A plant-based diet is naturally low in saturated fat, high in fiber, and lower in added sugar than diets that include animal foods. Some of the benefits include weight loss, improved blood sugar, and lower blood pressure. Red meat is also the most emissions-intensive food we consume. Your average steak meal produces five kilograms of greenhouse gas. By way of comparison: 250 onions produce the same amount. Restaurants in this area have 100% vegetarian or vegan menus.

Inclusive job creation

Some people are at higher risk of poverty and social exclusion, such as ethnic minorities, migrants, people with disabilities and people with (former) drug addictions. These groups are often pushed to the back of the hiring queues, which leads them into a downward spiral of reduced financial means and low self-confidence. Restaurants can make an incredible difference by reaching out to people facing disadvantage, enabling them to gain and sustain employment and confidence.

Support community events

Restaurants can be modern-day community centres by providing a space to get together, learn and showcase local music, art, and culture. This leads to increased neighbourhood cohesion, which has positive effects on the well-being of community members. Restaurants contribute to healthier neighbourhoods. Restaurants in this area organise community events and provide a stage for local artists.

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Disposal

Donate food surplus to people in need

Every day one third of global food is wasted while many millions of people are going hungry. By donating food surplus to local shelters, food banks or NGO’s, restaurants can reduce food waste while supporting people in need. Restaurants that qualify in this area donate their surplus to food recyclying programs.

Biodegradable materials

Biodegradable materials break down naturally in a matter of weeks or days. This contrasts with materials such as plastics that can take many centuries to decompose. In practice almost all matter is subject to a natural decomposition processes, but the difference is in the relative rates of these processes. Restaurants in this area use biodegradable solutions to package and serve their foods.

Composting

Old food makes up around 20 to 30 percent of what we throw away, while it could be composted instead. Compost can be added to soil to help plants grow. It is also important to keep these materials out of landfills, where they take up space and release methane, a potent greenhouse gas. Restaurants in this area compost their food.

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