SUSTAINABILITY

Sustainability

Quinta do Pedregal has in its genesis, from the very beginning, respect for Nature, for the site
where he was born, surrounded by trees, in a rural area and close to the Douro River. We strive to
reduce our impact, to a minimum, and value and highlight the best that our
World offers.
In addition to recommending exploring the region by walking or cycling, the
Quinta do Pedregal created some strategies to contribute to sustainability
environmental, through greater energy efficiency, reduction of waste, reduction of footprint
of carbon.

Some of them are:
The use of renewable energy, with the placement of panels and solar energy systems and
the installation of double-glazed windows in all facilities;
Energy-saving LED lamps throughout the hotel, as well as lighting in
common areas activated by motion detectors and, in the rooms, with the key to the
guest;
We encourage each guest to participate in global responsibility, through
saving water and reusing towels or opting for no cleaning
room rate
Green amenities are now in larger packaging, replacing traditional packaging
individual or single-use
The electric bicycles that we make available to customers as a means of transport
alternative, non-polluting.

Restaurant

Supplied by the organic garden that was created on the property, ensuring around 85% of vegetable and vegetable needs.

Energy

The use of renewable energy, with the placement of panels and solar energy systems and the installation of double-glazed windows in all facilities.

Guests

We encourage each guest to participate in global responsibility, through water saving and reuse of towels.

The Colheita project was born out of our passion for biodiversity.
Essentially biodiversity with food interest, that is, all the herbs, fruits, flowers, vegetables… everything that is within our reach and sometimes undervalued by many.
It will be a very dynamic process, where we work on the product essentially taken care of by us from point zero, be it plant or animal.

COLHEITA - Forest Dining

Still about "Colheita"...

The principle of authenticity and sustainability are key in the Restaurant, with a
constant guidance by the principles of zero waste and circular economy, respect and
valorization of the product and reduction in the use of resources such as water.

On the other hand, the use of fruit shops, fish shops and bakeries in the parish ensures a reduced ecological footprint (less use of fuel, reduced need for refrigeration, for example, and the freshness and appreciation of the local product, along with an effort (and success) of creative solutions that compete for a sustainable process and result that guarantees maximum customer satisfaction.

The fact that the cuisine is seasonal also contributes to renewing interest over a period of time.
relatively short for repeat visits, both for guests and customers in the region.