The people who make Gandum (and why it feels that way)
A text about the people who make Gandum happen every day — and why caring for the team is directly felt in the experience of those who stay.
The unseen side of sustainable hotels: labor, time, and care
Sustainability in the hotel industry rarely refers to work. A text about time, care, teams, and the invisible decisions that sustain a place every day.
What changes when you know each supplier by name
At the Provenance restaurant in Montemor-o-Novo, suppliers are not a list, they are people. A text about real relationships, real limits, and decisions that change the way we cook.