Exemplary role model of New Nordic cuisine
New Nordic cuisine is all about using the resources of the surrounding environment, which is conservation at its best. Even if sustainability is not at the top of a restaurant’s agenda, it’ll incidentally accomplish a lot by following the guidelines of New Nordic cuisine — just like Kadeau in Copenhagen. Here, there are three primary areas of innovation: produce, recycling/waste management, and staff sustainability. All parts are equally important to keep the whole operation moving. According to Head Chef Kyumin Hahn, it’s the result of a 17-year journey. “We’ve come to a point where we’re at an equilibrium,” he explains. “We’re stable and have stable relationships. Our only improvements now are where we try to progress. ” Kadeau stands for taste-driven, conscious gastronomy presented by one of Copenhagen’s most close-knit and professional dining brigades. Everything is connected, both in theory and in practice.
• Well-written handbook
• Thoroughly thought-out recycling program
• Uniforms from recycled linens and tablecloths
• Vacuum bags for organic material
• Reduced electricity usage