Craveiral Farmhouse produces up to 70% of its organic produce on-site while sourcing essential goods such as meat and fish from local suppliers.

At Craveiral Pizzeria com Vida by In Bocca Al Lupo, every pizza sold contributes to the VilacomVida Association, a non-profit organisation that creates employment opportunities for individuals with Down syndrome, autism, and Asperger’s syndrome. Craveiral also offers job opportunities within its own operations for individuals with special needs. This initiative was born from the shared vision of three distinct entities—Craveiral Farmhouse, VilacomVida Association, and In Bocca Al Lupo, an organic pizzeria committed to sustainability—demonstrating how small acts of collaboration can create a more just and inclusive world.

Diversity and inclusion are central to Craveiral’s ethos. Its team comprises approximately 80 employees from various nationalities. Fair wages are guaranteed, alongside benefits such as workplace meal allowances, a weekly laundry service, and an annual productivity bonus. 

Foreign employees receive support with legal and fiscal requirements, enabling them to work in Portugal without unnecessary bureaucratic challenges. Craveiral also promotes sustainable tourism by participating in community events and collaborating with local schools to raise environmental awareness.

Craveiral proudly collaborates with artisans skilled in traditional crafts such as upholstery, ceramics, woodcraft, and typical Alentejan painting. It has also established a long-term residency partnership with BLANK100 to create the Craveiral Artistic Residency, an initiative that supports artists striving to enhance their environmental impact by working with natural and eco-friendly materials and embracing recycling processes.

Craveiral Farmhouse embodies the "Belong" concept, integrating gastronomy, agriculture, hospitality, and creativity to promote responsible consumption and regeneration. Through thoughtful practices and local partnerships, it offers a model of tourism that respects the planet while enriching the community.

To minimise food waste, the kitchen plans purchases based on guest forecasts, ensuring only necessary ingredients are used. When guest numbers drop below 15, breakfast service shifts from a buffet to à la carte to reduce excess. Organic waste is either repurposed as animal feed or composted into chemical-free fertiliser for the vegetable garden, maintaining a closed-loop system.

Water conservation is a priority. Craveiral sources water from a treated borehole and the local dam while working with the Mira Irrigation Association to promote efficiency. Wastewater from guest accommodations is treated on-site and reused for agricultural irrigation. Plans are underway to achieve full water self-sufficiency by constructing drinking water supply tanks with advanced filtration. Rainwater is also collected for fire prevention and irrigation, making the most of natural resources.

Energy efficiency is at the core of Craveiral’s operations. Since 2018, solar panels and LED lighting have reduced reliance on fossil fuels. Thermal water heaters preheat water, lowering overall energy consumption, while the fully electric kitchen eliminates the need for gas. 

Transport within Craveiral is also 100% electric, with a fleet of vehicles and free charging stations supporting clean energy.

Committed to local sourcing, Craveiral avoids imported products, including soft drinks. Instead, it offers house-made juices like iced teas and kombuchas, with fruit grown on-site or sourced from local farmers. The wine selection exclusively features bottles from Odemira, strengthening regional viticulture.

Efforts to reduce waste include a composting centre established in 2020 that processes 25kg of organic material daily, enriching the vegetable garden. Native plants are prioritised in landscaping to support biodiversity without chemical fertilisers. Single-use plastics have been largely eliminated, with glass bottles replacing plastic, and water refill stations provided for staff.

A standout initiative is the Sauna-Smokery, which operates without electricity, using wood for heat. It doubles as a smoker, curing locally sourced sausages for the restaurant, offering guests an authentic culinary experience.

Since its inception, Craveiral has embraced a circular economy, producing 70% of its own goods and sourcing the remainder locally. It also collaborates with artisans in upholstery, ceramics, woodcraft, and Alentejan painting, preserving cultural heritage while promoting craftsmanship.

Craveiral is located within a designated natural park, home to diverse native flora and fauna. 

A temporary pond on the property serves as a vital habitat for protected reptile and insect species. To preserve the integrity of this ecosystem, Craveiral prioritises the use of natural materials. Decking and other structures are constructed from untreated wood, free from chemical treatments that could harm local wildlife.

Native plant species are used in landscaping efforts, enhancing local biodiversity while eliminating the need for chemical fertilisers. By cultivating species adapted to the region’s climate and soil, Craveiral reduces water consumption and creates a more resilient natural environment.

Additionally, Craveiral adheres to seasonal fishing regulations in Portugal, adjusting its restaurant menu based on the availability of local fish species. When guests request out-of-season fish, they are informed about the importance of sustainable fishing practices and the protection of marine biodiversity.

Educational initiatives play a crucial role in Craveiral’s sustainability efforts. Schools from across the Odemira municipality regularly visit the site, allowing students to learn about hospitality, environmental conservation, and regenerative agriculture. 

A partnership with the University of Lisbon supports the breeding of three native Portuguese chicken breeds, preserving genetic diversity and promoting responsible farming practices. 

Additionally, secondary school and vocational students are welcomed for hands-on training, equipping them with skills necessary for careers in hospitality and sustainable tourism.

Craveiral also ensures that its producers and suppliers align with eco-conscious principles, not only in product selection but also in the methods used for delivery and production. By promoting responsible sourcing, Craveiral extends its environmental commitment beyond its own operations, influencing the broader supply chain.

By continuously innovating and refining its approach, Craveiral sets an inspiring example of how hospitality can coexist harmoniously with nature, proving that travel can be both enriching and regenerative for the land and the people who call it home.