Our Vision

We believe sustainable and healthy food should be accessible to everyone—but we're far from that reality. For example, globally, less than 2% of agriculture is produced organically.

Below is our vision for what the food and hospitality industries could look like. These are the principles we'd follow if we opened our own grocery store, restaurant, café, or bakery. They also guide our contributors when selecting spots for our city guides.

Want to gut-check your business’s sustainability or thinking of opening something new?
Use this as your playbook.

Working on personal sustainability goals?
These principles work on an individual level too.

Seasonal Products

Eating seasonally means your food travels shorter distances and requires less energy for storage and refrigeration. Seasonal produce is fresher, tastier, and more nutritious since it's harvested at peak ripeness rather than being picked early for long-distance transport.

At least 80% of fruits and vegetables are seasonal products
Menus change according to harvests
Zero use of produce grown in heated greenhouses

Local Products & Short Supply Chains

Sourcing locally reduces transportation emissions and supports regional economies. A local product generally comes from a maximum of 160 kilometers from its point of sale or processing. Short supply chains mean fresher food, stronger community connections, and greater transparency about where your food comes from.

Work with suppliers mostly within a 160 km radius
Menus change according to harvests and seasons
Have a label/be referenced (e.g., "Made Locally")
Favor short supply chains: suppliers are direct local producers
Limit product imports (especially by air)

Organic Products

Using organic products exposes consumers to less pesticide residue. Since it avoids most synthetic pesticides, fertilizers, herbicides, and insecticides, it's safer for farmworkers, improves soil health, protects water sources, enhances biodiversity, and reduces pollution.

At least 95% of products are organic (no pesticides, no chemical herbicides, artificial fertilizers, or growth hormones)
Work with certified organic suppliers or equivalent
Favor local organic suppliers as much as possible

Sustainable Fishing

Overfishing has depleted fish populations worldwide, threatening marine ecosystems and food security. Sustainable fishing means respecting catch limits, avoiding endangered species, and using methods that don't damage ocean habitats. It ensures there will always be enough fish in the sea.

Fish in accordance with seasonality and respect quotas
Avoid endangered species
Menus change according to seasons
Serve only seafood caught in local waters
Work directly with fishermen using non-destructive fishing methods for the marine environment (line caught/cages targeting a specific species/purse seine)

Sustainable Meat

Meat production is one of the largest contributors to greenhouse gas emissions, deforestation, and water pollution. Consuming less meat is essential in combating climate change. When you do choose meat, prioritize quality over quantity—select options that are better for the environment, animal welfare, and your health.

Prioritize less carbon or methane-intensive meats (chicken, rabbit, duck)
Choose meat from extensive farming (small to medium-sized farms promoting natural resources)
Avoid meat with additives or growth hormones
Select meat of single origin from the country you're based in
Ensure animal feed comes from agriculture that doesn't contribute to deforestation (avoid soy and corn from Brazil)

Natural Wine

Natural wine is made with minimal intervention—organically or biodynamically grown grapes and limited additives during vinification. This approach is healthier for the land, produces fewer sulfites, and results in wines that express their terroir more authentically.

At least 50% of wines are natural wines
Select wines that are organically or biodynamically grown with limited additives (i.e., sulfites)
Work with suppliers who commit to sustainability: glass, cardboard, corks, proper waste management

Bulk Products

Bulk shopping eliminates unnecessary packaging, reduces waste, and often costs less. It's the backbone of a genuine zero-waste philosophy, allowing customers to buy exactly what they need while using their own containers.

Provide eco-dispensers for bulk products enabling a genuine zero-waste approach
Allow customers to bring their own containers, jars, and bags
Limit packaging when receiving bulk products from suppliers
Offer products by the slice (cheese, meats, cake slices...)

Fair Trade Products

Coffee, tea, and chocolate are among the most consumed products in the world. Their massive demand carries a proven risk of forced labor and child labor. Fair trade certification ensures farmers receive fair wages, work in safe conditions, and that production doesn't exploit workers or harm the environment.

Use exclusively fair-trade labeled coffee, tea, and chocolate
Buy herbal teas from the country you're based in, favoring loose-leaf when possible and plastic-free tea bags if not
Offer coffee alternatives such as chicory or roasted barley

Veggie Options

Plant-based meals generate significantly fewer greenhouse gas emissions than meat-based ones. They also use less water and land. Offering vegetarian and vegan options makes sustainable eating accessible and delicious for everyone.

At least one vegetarian option on the menu
At least one vegan option on the menu

Composting

Restaurants are one of the largest producers of organic waste. Organic waste doesn't decompose well in landfills and produces methane—a potent greenhouse gas—when it does break down. When properly composted, organic waste enriches soil, retains carbon, and closes the nutrient loop.

Compost peelings, food scraps, expired products, paper and cardboard
Provide a dedicated compost bin for customers with clear instructions
Partner with local civic infrastructure or third parties to ensure proper composting

Limited Plastic Use

Plastic pollution is catastrophic for oceans, wildlife, and human health. Yet plastic production continues to rise. With take-out and delivery on the rise, limiting plastic use to what is strictly necessary is more important than ever.

Eliminate single-use plastic tools (stirrers, straws, plastic bags, plastic cutlery)
Favor compostable alternatives to plastic
For essential products packaged in plastic, choose large formats to reduce waste

Low-Waste

Food waste is a massive environmental and economic problem. Globally, one-third of all food produced is wasted. Reducing waste means better planning, creative cooking with scraps, and redistributing unsold items—all of which save money and resources.

Design "anti-waste" meals using food scraps, unsold items, and unattractive produce
Implement an unsold item redistribution policy
Carefully plan purchases to limit food expiration

Reusable Containters

Single-use containers create enormous waste, especially with the rise of delivery and take-out. Reusable containers reduce this impact dramatically and can save businesses money over time while building customer loyalty.

Allow customers to bring their own containers
Sell reusable containers for customers to purchase and use
Set up a deposit-refund system for containers customers take home and return (such as yogurt in glass jars)
Use a deposit-refund system for cups at events that customers return the same day

Biodegradable Containers

When reusable isn't an option, biodegradable is the next best choice. Containers made from paper, cardboard, or other compostable materials break down naturally without leaving toxic residue—unlike plastic-lined alternatives.

Use paper or cardboard containers without plastic lining that prevents composting
Offer different sizes of biodegradable containers for takeaway (small, medium, large)
Provide a dedicated compost bin for customers to discard containers on-site

Eco-friendly Cleaning Products

Conventional cleaning products contain harsh chemicals that pollute waterways and harm aquatic life. Eco-friendly alternatives are just as effective while being safer for staff, customers, and the environment.

Make homemade organic cleaning products for use within the establishment
Use cleaning products with an ecolabel certification
Offer eco-friendly soaps in restrooms

Local Beer

Beer is approximately 90–96% water. Shipping what is essentially water around the world in heavy glass bottles and cans is energy-intensive and unnecessary. Local breweries reduce transportation emissions, support regional economies, and often produce more distinctive, fresher beer.

At least 50% of beers come from microbreweries or breweries within a 160 km radius
Beers are made with ingredients (wheat, hops, etc.) of domestic origin
Beers are made with primarily organic ingredients

This is a living vision. If you have suggestions or want to share feedback, please get in touch at [email protected].