Portuguese Condiments

Direct:

• Sustainable Production and Consumption:The Portuguese Condiment Company is concerned with the packaging and distribution of its products. PCC is committed to using reusable and recyclable packaging to cause the least possible environmental impact. With each purchase, the client must leave a deposit for glass packaging, that should be returned. The glass containers will be given a new life when they are returned, and the customer will receive the deposit back. In addition to the reusable glass that will be used for hot sauces and shrubs, caps and lids are 100% recyclable aluminum. The spice powders will be packed in small aluminum containers, which are 100% recyclable and very light, reducing the carbon footprint of their transportation. Recycled paper and cardboard will also be used. As for labels, the goal is to use recycled paper and vegetable-based inks and glues, for the second batch and onwards.
• Following the zero-waste movement, whenever possible, the promoter will use food waste from production for the development of derived products. Furthermore, zero waste practices will be promoted through workshops and talks to share knowledge and experiences in the physical store. The goal is to create incentives for partners and customers to practice zero waste. PCC also intends to work with all its suppliers, on their production and commercial processes, to reduce their ecological impact.

Indirect:

• Promoting local economy: through synergies with local and regional producers, as well as other local economy agents in the areas of commerce, catering, tourism, leisure, and well-being. The promoter's goal is to buy all the ingredients to make their products, from small sustainable agriculture producers.
• Promoting a healthy diet: by creating interesting and healthy products, exploring different flavors, promoting a more balanced diet, and contributing to the well-being of consumers. PCC wants to encourage healthier lifestyles through a pedagogical side, offering workshops and classes for consumers who want to cook at home with healthy quality products.

Direct:

• Sustainable Production and Consumption:The Portuguese Condiment Company is concerned with the packaging and distribution of its products. PCC is committed to using reusable and recyclable packaging to cause the least possible environmental impact. With each purchase, the client must leave a deposit for glass packaging, that should be returned. The glass containers will be given a new life when they are returned, and the customer will receive the deposit back. In addition to the reusable glass that will be used for hot sauces and shrubs, caps and lids are 100% recyclable aluminum. The spice powders will be packed in small aluminum containers, which are 100% recyclable and very light, reducing the carbon footprint of their transportation. Recycled paper and cardboard will also be used. As for labels, the goal is to use recycled paper and vegetable-based inks and glues, for the second batch and onwards.
• Following the zero-waste movement, whenever possible, the promoter will use food waste from production for the development of derived products. Furthermore, zero waste practices will be promoted through workshops and talks to share knowledge and experiences in the physical store. The goal is to create incentives for partners and customers to practice zero waste. PCC also intends to work with all its suppliers, on their production and commercial processes, to reduce their ecological impact.

Indirect:

• Promoting local economy: through synergies with local and regional producers, as well as other local economy agents in the areas of commerce, catering, tourism, leisure, and well-being. The promoter's goal is to buy all the ingredients to make their products, from small sustainable agriculture producers.
• Promoting a healthy diet: by creating interesting and healthy products, exploring different flavors, promoting a more balanced diet, and contributing to the well-being of consumers. PCC wants to encourage healthier lifestyles through a pedagogical side, offering workshops and classes for consumers who want to cook at home with healthy quality products.