The Green Kitchen Program is designed for restaurants that want to constantly improve their standard of quality for the benefit of their clients, their region and their social environment, through actions in three main areas:

Natural ambiance
Projects for physical environments that enhance the control of sunshine, natural lighting and renovated ventilation using natural materials reused, recycled or certified.

Healthy eating
Bringing nature to the table, pure meals, no added chemicals, enzymes, hormones, genetically modified, or any other substance that may alter the normal human body.

Sustainability
Return to the minimum of environmental waste, the best way to recovery, sorting, boxes of fat in the sewage works, air scrubbers of exhaust systems and use of biological products for general cleaning.