Tinġo connects people with sustainable restaurants and celebrates the ones that lead the way
Sustainable restaurants deserve to be recognized. Tinġo is creating a clearer way to celebrate the ones making a difference.
Tinġo recognizes restaurants taking meaningful action across seven areas of responsible dining. We look at practices across the restaurant—from sourcing and operations to community impact—to highlight the businesses making a genuine effort to do better.
For diners, Tinġo makes it easier to discover restaurants taking meaningful action for the environment, their communities, and a more responsible food system.
Our foundation is rooted in the food system, guided by environmental stewardship, a passion for food, responsible business, and a strong commitment to future generations.
Mission
Our mission is to accelerate sustainable practices across the food industry by recognizing, connecting, and empowering the restaurants leading the way.
Aligned with the UN Sustainable Development Goals
SDG 2 — Zero Hunger:
Supporting food systems built on sustainable sourcing and responsible agriculture, connecting local producers with the restaurants that champion their work.
SDG 12 — Responsible Consumption and Production:
Helping restaurants reduce waste, source responsibly, and operate sustainably, while guiding consumers to make better choices.
SDG 13 — Climate Action:
Accelerating the shift to lower-impact dining and encouraging practices that help restaurants reduce their carbon footprint across their operations and supply chains.
Tinġo supports the Sustainable Development Goals
A Letter from the Founder
Hi, I’m Claudia, founder of Tinġo. I’ve spent more than 15 years working in sustainability, but my connection to food and responsible living started long before my career did. In the heart of Veracruz, Mexico, my grandmother marked my childhood. She practiced sustainability in her small grocery store long before it became a global trend. She sold locally grown food and used reusable bags, and ran her business with a quiet respect for what the land provided.
That ethos stayed with me.
The word Tinġo comes from the Pascuense language of Easter Island. It means “to borrow things from a friend’s house, one by one, until there is nothing left.” It is a word about limits, about the fragile trust between people, and about what happens when we take without giving back.
To me, it is also a warning and a call to action. Responsible take — leave something behind for others.
Growing up surrounded by that philosophy gave me a deep respect for our finite resources and an enduring love for nature, community, and food. Good food has always been one of my greatest joys. But learning that the global food system is responsible for roughly one-third of all greenhouse gas emissions made it impossible to look away.
Tinġo is my answer to that.
It is a tribute to those intimate dinners where the best conversations happen and lasting memories are made. It is a platform built to recognize restaurants taking meaningful action, and to help others move forward. And it is a promise, inspired by my grandmother’s small corner of the world, to make choices today that our children will be grateful for tomorrow.
Claudia Ibañez Tippett, M.S.