Sustainability
Did you know? Producing plant-based meat emits up to 90% fewer greenhouse gases than producing conventional meat.
Climate change is one of the biggest challenges we face on Earth. With unsustainable practices, excessive emissions of greenhouse gases is causing rapidly rising global temperatures, which have countless irreversible consequences on the planet.
One of the most unsustainable and avoidable practices is the raising and slaughtering of animals for meat. It uses massive amounts of land and water, creates tons of waste and pollution, and causes much higher greenhouse gas emissions than plant-based alternatives. Factory farming, the practice of confining animals in small spaces to maximize profits, not only further worsens the environmental impacts, but also produces an ethical issue. Animals are confined in tiny, unlivable spaces and mutilated, and antibiotics are constantly used to compensate for their compromised immune systems and high risk of transmitting diseases.
One last thing: plastic. Plastic takes up to 1,000 years to decompose. This means that the plastic we use and discard builds up in our environment, harms animals and soil, and even contributes to the climate crisis. In 2019, plastics created 1.8 billion metric tonnes of greenhouse gas emissions, with the packaging sector being the largest generator of single-use plastics.
What do we do about this?
At Viva Verde, we’re taking big steps to slow global warming and protect the Earth. Every takeout container and every utensil is made from compostable materials, never plastic. We are farm-to-table, so we use only plant-based ingredients sourced from local farms, ensuring that our meals are not only sustainable but also support our local community.
Furthermore, we’re committed to reducing food waste by composting all kitchen scraps and donating surplus food to local food banks. We believe that even small changes can lead to big impacts, which is why we’ve integrated sustainability into every part of our restaurant.
Our preparation process
It all begins at the farm, where crops are grown to the perfect ripeness and checked to ensure the highest quality. Farmers harvest the produce at its peak, carefully selecting each vegetable, fruit, or herb to guarantee freshness and flavor. Once harvested, the produce is meticulously cleaned and washed to remove any dirt or impurities before delivering it directly to Viva Verde.
At the restaurant, we start the day with a crucial step: mise en place. This French culinary term, meaning “everything in its place,” refers to the process of washing, slicing, peeling, and preparing the ingredients needed throughout the day. Any vegetable peels or scraps are composted to minimize waste and the nutrient-rich soil is used by our partner farms to grow crops.
Because all of our ingredients are sourced from local farms, our menu is dynamic and often changes based on the season and availability of crops. This allows us to showcase ingredients at their best and promote sustainable agriculture by reducing the need for out-of-season imports.
At the final step, when all the ingredients are prepped and the restaurant opens, our chefs start from scratch to transform these fresh, unprocessed ingredients into healthy and delicious meals that we are proud to serve you at Viva Verde!
