Why Restaurante Manu Won the Sustainable Restaurant Award at Latin America’s 50 Best Restaurants

At Restaurante Manu, the team believes that the food they serve and the way they serve it are ecological and political acts. Their sustainability efforts are integral to the culinary philosophy of Manu and are reflected in their commitment to the community and the environment. They actively engage and support their community in ways that have regional and local impacts, and seek to raise awareness among customers about the importance of knowing the origin of their food.

What sourcing means at Restaurante Manu

At Restaurante Manu, a huge 80% of suppliers come from within a 300km radius. They have close relationships with their producers and ensure their terms of trade benefit both parties, getting to know the individuals behind the ingredients. This allows the restaurant to support regional production, strengthen the local economy and preserve culinary traditions. 

Where possible, the team prefers to work closely with family farmers and small farmer associations, building local food security and encouraging the reduction of energy use and transportation waste. This allows them to ensure they are buying from suppliers who follow their quality standards while respecting environmental and labour laws and using low-impact environmental methods. Furthermore, it opens channels of communication and collaboration where suppliers are encouraged to engage with them in collaborative actions and knowledge sharing, improving their procurement processes and promoting sustainability throughout the supply chain. One example of this is the use of an ingredient for one of their most iconic dishes, the carrot. The carrot delivers a unique burst of flavour and texture, both of which are enhanced when harvested during the waxing moon; this wisdom was shared by a local producer. 

Manu has not served beef since 2019, and 60% of the products used on their recipes are plant based. Where meat does feature on the menu, it’s positioned as side, starter or small plate dishes only, and comes from small livestock farms. They choose porco moura, a native breed to Brazil. They favour the use of local, seasonal heritage ingredients and aim to use every part of each ingredient, making use of parts that would commonly be considered waste. 

The kitchen team collaborates with local fishers who respect seasonality. A notable example of how Manu’s efforts have positively impacted the community is the introduction of fresh fish to Curitiba. When Manu opened in 2011, it was challenging to find fresh fish in the city, as most available options were frozen and came from industrial fishing. Chef Manu worked tirelessly to bring fresh fish to Curitiba, and today, thanks to these efforts, there are several options for fresh fish available in the city. This change has not only improved the lives of many people in the community but has also benefited local small-scale fishermen, creating a fairer and more sustainable food chain. 

Their holistic view of procurement also covers their drinks menu, offering biodynamic wines and a selection that favours small producers.

Social sustainability at Restaurante Manu

Chef Manu leads a group called "Mulheres do Bem,” which aims to serve the community through food. They distribute approximately 400 healthy meals per week to homeless residents in Curitiba, bringing hope through nourishment. This initiative is in partnership with the Municipality and underscores the Manu team’s commitment to the community.

Through the Manu Buffara Institute, Manu is dedicated to promoting the personal, professional and social development of individuals in situations of social vulnerability and nutritional risk. This includes providing food to needy families and conducting educational initiatives to empower them, providing tools for a better life. Events like "Alimenta Curitiba" demonstrate their commitment to human dignity and the reduction of inequality. They also do work to incentivise young producers not to abandon the areas of fishing and agriculture in Paraná. 

When it comes to staff at Restaurante Manu, operating from Wednesday to Saturday allows for better work/life balance. As part of their ongoing training and development programme, they offer English courses to their staff. They also promote visits to suppliers and offer wellness activities including horseback riding, rafting, yoga classes and relaxation sessions. 

Nutritious meals for customers is also of key importance. The restaurant collaborates with a nutritionist who rigorously oversees food production in the restaurant, helping them to comply with legislation related to allergenic ingredients, sugar quantities and fats in their dishes.  

Restaurante Manu’s environmental work 

Restaurante Manu contributes to the preservation of Brazilian native bees by maintaining beehives on the restaurant’s property, and promotes ecological awareness among their customers and the local community.

The Manu team is actively involved in the Urban Gardens project in Curitiba, where abandoned land is transformed into community gardens. In addition to growing food, they conduct workshops to teach people how to efficiently use vegetables in their kitchens, promoting zero waste cooking and sustainability. 

The restaurant provides staff training on energy, water, and resource consumption, and regularly monitors these in order to set reduction targets. They work to ensure their waste does not end in landfill -- using EfW for those items that are not able to be composted, recycled or reused.

They prioritise suppliers that offer their products in bulk, or that use reusable packaging to reduce the use of single use packaging, and buying from local suppliers also reduces their carbon footprint.

Team SRA sends huge congratulations to Restaurante Manu for winning the Flor de Caña Sustainable Restaurant Award at Latin America’s 50 Best Restaurants 2023.

Find more information about Restaurante Manu here. Read about our partnership with 50 Best here, or learn more about the Food Made Good Standard and how we measure sustainability through a holistic view of sourcing, social and environmental factors here.