The all-inclusive resorts developed jams and juices to make the most of food and avoid waste, and ran campaigns to encourage mindful consumption. The use of paper in internal processes has been virtually eliminated - being available only in essential items.
The hotels also cultivate their own vegetable garden where the food does not contain pesticides and is used in the restaurants. Vila Galé Touros, for example, harvested more than 300 kilos of pumpkin from its vegetable garden. Passion fruit, cassava, coriander, and spring onions were also freshly picked for guests' plates.
Vila Galé Eco Resort do Cabo also has an educational vegetable garden, with the aim of showing children how food is grown until it reaches the table. The garden includes bananas, pumpkins, passion fruit, chillies, herbs, and spices. Since they are organic, the herbs and spices are also used for teas and to season pizzas and pasta.