Where it's from, and how it came to be.
The figures could not be loaded just now.
of ingredient spending traced to an identified source.
point at a square, a group or a line on the receipt to explore.tap a square, a group or a line on the receipt to explore.
each square is about 1% of ingredient spending.
the receipt
These figures come from our supplier invoices as recorded in the kitchen dashboard, read live when the page loads, for the period you choose (this year, unless you change it). No figure is typed into the page by hand. Each is a share of the ingredient spending on those invoices.
The hundred squares are rounded to whole hundredths so they can be drawn; the receipt and the figures beside the squares are exact.
Foraged is picked wild rather than grown. Named producers is what we buy from farms and makers we can identify, in Portugal or abroad. Where a producer is not yet confirmed for publication, the line has no name. Imported comes from outside Portugal, from a producer we do not know. Shops & markets is what we buy where the provenance is not recorded; it stays one figure, with no ingredients or shop names listed.
The large figure adds Named producers and Foraged together. Shares are given to one decimal place, so they may not add up to exactly 100.
We match each invoice line to an ingredient, and to the producer when we know who it is. Some lines have no producer we can name, and the figures above show how much.
15 producers we know across mainland Portugal, plus one in Madeira. A solid dot is a grower, a hollow ring a maker or processor, a softer dot a town or region we hold rather than the exact field.
Hover or tap any point to meet the producer.
Portraits for the producers we work with most closely, then the rest of the network as a directory. The directory reads live from our kitchen dashboard: who they are, where they are, and what they send us.
Nuno Pereira and Nuno Lobão started on family land at Lobão da Beira, near Tondela, in 2005, when both were out of work; the farm had been vines, olives and figs, and they turned it over to certified-organic vegetables for the local market. For us it is the backbone of the kitchen.
Senhor José's farm in the Douro Verde, the green river country a couple of hours upstream of Porto.
Tiago's market garden, working largely without tractors and converting to certified organic.
Marcelo's agroforestry market garden near the coast, growing among trees rather than in cleared rows.
Run by Filipa Teixeira, who is trained in agronomy. Her project shortens the chain to small producers across Trás-os-Montes and brings their produce to our kitchen. It is one of Portugal's great growing regions, a hot, dry Terra Quente known for its DOP olive oil, almonds and chestnuts.
Every one a real, invoiced relationship. The 16 with a public profile are in the directory below.
Underused Portuguese plant foods, older plant traditions and regional ingredients that slipped out of commercial growing, a quieter side of how the country eats. We cook with them, research them, and follow them closely. A few we work with or follow.
Flour milled from acorns gathered in the open oak country of central and southern Portugal. Low-input and gluten-free. We follow it from the plate back to the tree.
follow the acorn into the Atlas →
Portugal's own couscous, Moorish-rooted, hand-rolled grain by grain, still made by families in the Trás-os-Montes northeast. Built on Barbela wheat: keep the grain and you keep the dish.
A small, naturally gluten-free grain, one of the underused Portuguese cereals we cook with, milled for us by Paulino Horta.
A deep-purple regional variety grown in sandy Alentejo soils. We keep it in the kitchen's rotation.
A tall, hardy Portuguese heritage wheat. We mill it through Paulino Horta for our breads, and it's the grain the cuscos depend on.
Truffles of the dry Alentejo, gathered as they have been for generations, a regional speciality.
Each Leaf takes one ingredient and follows it, one landscape, one producer, one map of Portugal, from the plate all the way back to its source.
We match invoice lines to ingredients and, where we can, to the producer behind them. The figures at the top of the page are the result, read live.
Each supplier passes mandatory gates, then scores across social, cultural, environmental and traceability lenses, not just "is it named." The framework is published below.
The same figures the kitchen sees. No rounding up.
EU rules against vague green claims (Directive 2024/825) apply from 27 September 2026. Words like "sustainable" and "local" mean little without evidence behind them.
Our sourcing principles, with figures for June 2025 to May 2026. "Traceable" there means we know who sold us each item, not always the farm.
download PDF ↓
The gates and four lenses every supplier is scored against, beyond simply being named.
download PDF ↓
The social, cultural and environmental principles and the terms of trade we hold with the producers we buy from.
download PDF ↓