4 - Recognised
i
Linfa has confirmed practice across four areas of responsible cooking.
The menu is fully plant based by design: there is no meat, fish or seafood in the kitchen at all, and vegetables, pulses and nuts are the foundation of every dish. Produce is sourced in part from the vertical farm Planet Farms, with the wider larder from Italian organic and biodynamic growers and Italian rice for the sushi. Menus follow the seasons, and production is planned around what is available so that less is thrown away.
The kitchen is run on a zero waste basis, with trimmings used in dishes on the seasonal menu. Coffee grounds and food waste that cannot be cooked with are composted, surplus is passed on through Too Good To Go, takeaway packaging and napkins are compostable, and the electricity is drawn from renewable sources.
Linfa was placed first among vegetable bistros in Italy by 50 Top Italy in 2025, and was included in the Forbes Italia list of 100 excellences in 2022.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products
Planet Farms, a vertical farming operation, is the named growing partner; Italian organic and biodynamic growers supply the wider larder and the sushi uses Italian rice.
Planet Farms, a vertical farming operation, is named as Linfa's partner in independent trade and press coverage of the Piazza Cavour venue. The restaurant states that raw materials are Italian, organic and biodynamic, that the sushi uses Italian rice, and that suppliers are held to stated environmental standards.
The direct and named relationship with Planet Farms is the strongest evidence of local sourcing. The restaurant describes its suppliers as Italian, organic and biodynamic, and Italian rice is used for the sushi.
Seasonal menu with zero waste production; trimmings are used within the menu and the vegetable sushi; menu changes planned around availability.
The kitchen works to a seasonal menu, planned around availability and demand to minimise waste. Trimmings are used within the seasonal menu and the vegetable sushi offerings.
Independent coverage describes local and seasonal raw materials. Dishes such as shiitake ragu garganelli and the rotating vegetable sushi programme illustrate this seasonality.
Zero waste kitchen where all food, including trimmings, is used in dishes and sushi; composting of coffee grounds and unavoidable waste; Too Good To Go surplus programme; compostable takeaway packaging; renewable electricity.
Food waste is managed as zero waste: all food, including trimmings, is used in the seasonal menu and the vegetable sushi. Coffee grounds and unavoidable food waste are composted. Surplus is donated or sold at symbolic cost through Too Good To Go.
Takeaway and delivery use biodegradable and compostable containers, utensils and napkins. Glass, plastic and cardboard are collected separately. The kitchen draws electricity from renewable sources only and uses energy- and water-efficient equipment.
Not applicable; the kitchen is entirely plant based with no meat, poultry, fish or seafood anywhere in the offer, including the sushi bar.
Linfa is entirely plant based across every service: sushi bar, pastry section, cocktail and wine lists. No meat, poultry, fish or seafood appears in any part of the offer. The wine list is described as entirely vegan.
In the sushi bar, pea protein and vegetables stand in for fish and meat. Cashew and almond bases replace cheese. The 100 per cent plant based status is corroborated independently by national press coverage and by the 50 Top Italy listing, which placed Linfa first among Italian vegetable bistros in 2025.
Founder's mission emphasises people and inclusion; founder interviews cite collaborative stance with operators and suppliers, employee motivation tied to environmental work, and a team of 13 working day and evening shifts. Surplus food addressed through Too Good To Go.
The about page states a mission of real impact on people's lives, expressed in the Italian phrase 'persone prima che ristoratori' (people before restaurateurs). The founder describes a collaborative stance towards other operators and suppliers.
The restaurant's team of 13 works either a day or evening shift. Employee motivation is connected to the environmental programme. Surplus food is donated or sold at symbolic cost through Too Good To Go, addressing food insecurity.
Fully plant based across every service since 2021, with the entire menu gluten free since 2023; vegetables, pulses and nuts carry every dish, with cashew and almond replacing cheese and pea protein replacing fish and meat.
Linfa is 100 per cent plant based across every service: sushi bar, pastry section, cocktail and wine lists. The kitchen has operated entirely plant based since 2021, and the entire menu became gluten free in 2023. No animal proteins appear anywhere in the offer.
Every dish is built on vegetables, pulses and nuts. Cashew and almond bases replace cheese. Pea protein stands in for fish and meat in the sushi and other preparations. The positioning is confirmed independently: 50 Top Italy placed Linfa first among Italian vegetable bistros in 2025, and national press identified it as the first fully plant based and gluten free restaurant in Italy.
Sourcing signals
✓
Direct named-farm sourcing
Planet Farms, a vertical farming operation, is named in independent trade and press reports as Linfa's growing partner for the Piazza Cavour venue.
In-house preparation spans fully plant-based pastry, pizza dough fermented for 48 hours, hand-rolled sushi, plant-based cheese from cashew and almond, pea protein preparations, shiitake ragu, and tomato sauces.
