The opening phrase in their comprehensive, well-formulated sustainability policy said it all: “Striving to make the lives of our guests, our team and our planet happier, healthier and more complete”. Paul Taylor Lanthandel will only serve organic produce. The exception to the rule is only when they take on waste from a partner to use on their #retastemonday-menu. The staff maintains close relations with their producers, often with events organized together: Karshamra, Hufvudsta Gård, Hagshult, Ammor Gård, Johannas Stadsodlingar, Gårdsfisk, the city farm at SweGreen, and the new goat cheese producer Sörbro Gård. Everyone contributes and is given the credit they deserve. The same enthusiasm is visible in their interior design and choice of materials, where high sustainability standards are upheld.