The Staff Handbook at Kadeau is exemplary in its simplicity, clarity, and desire to take responsibility for the big picture. They address everything from their values and long-term ambitions of working towards preventing bullying and undesirable sexual harassment in the workplace. Sustainability is not just about ingredients but about the actual work in the restaurant: the work-life balance and the respect for colleagues. Here, Kadeau has come far. Like many other restaurants where sustainability is a given part of the business, they’re careful not to proclaim themselves too loudly. “We don’t consider ourselves sustainability advocates when guests come to the restaurant. It’s a natural practice for us. We don’t want to teach the guests a lesson when they come, so instead, we stray from preaching”. The proximity to farmers and growers is a central aspect. When not using their own crops, Kadeau spends a lot of time finding new, small, local producers – a process in which the chefs themselves are involved.