For our Standard Working Dinner the question of Labor LEED – the challenges of calculated labor ethics – was put on the table through a choice of four menus we developed. Guests were kindly invited to choose between ECO, FAIR, LOCAL and QUALITY. Each person’s night was preset according to her choice. A standard menu consisting of DRINK, SANDWICH, PASTA, SEAFOOD and CAKE was customised, seasoned or subtracted to meet their requested diet. The courses and ingredients were specifically arranged to question and challenge the contradictions of the balance between how friendly is the environmentally friendly,how fair trade pleases the mind, what is supporting local economies, and what is internationally managed with quality.