Tooltip Categories: Food
Seasonal cuisine uses products, which are only available at certain times a year.
The provider uses systems and strategies to reduce food waste. Some ways to achieve this can be by limiting menus, implementing special regulations, or by using only local grown food.
Drinking water is only offered in reusable glass bottles inorder to further reduce plastic waste.
The meals are offered without the use of plastic by using non-plastic or biodegradable dishes, cutlery, water, straws, etc. used during meals.
The provider offers classes or events providing information about local cooking to teach local culture and encourage engagement with the local communties.
Vegetarian cuisine provides lacto-ovo vegetarian meals which exclude meat or fish.
The wine or oil production is private or owner-run to ensure sustainable and organic practices are in use.
Cakes and pastries are made in-house to ensure organic and sustainable ingredients are used.
The tea is sourced from certified organic tea merchants, grown and produced without the use of chemical or synthetic fertilzers.