“Sustainability is not for symbolic purposes, and our policy is not written to receive high praise. For us, it’s a long-term, pragmatic effort about changing people’s assumptions around food by spreading knowledge and showing the possibilities for a different food system”. In their sustainability policy, Heidi Bjerkan is precise and frank. At Credo, the focus is on local produce and working seasonally, cultivating a vivid, ever-changing kitchen. This includes using the entire product, regardless of a carrot or a quail. In the end, reducing food waste is about respecting the produce and having the knowledge to get the most out of it. Gastronomically Credo delivers flavorful, creative, and aesthetic dishes that bring their thoughts and ideas to life.