A vision for sustainable restaurants

If you’ve been in a restaurant kitchen, you’ve seen how much food, water and energy can be wasted there. Chef Arthur Potts-Dawson shares his very personal vision for drastically reducing restaurant, and supermarket, waste — creating recycling, composting, sustainable engines for good (and good food).


Comments

  1. #1 Charles Sullivan
    December 11, 2010

    Interesting. I saw this article on Friday in my local daily.

    http://www.oregonlive.com/business/index.ssf/2010/12/portland_company_could_be_firs.html