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).
Interesting. I saw this article on Friday in my local daily.
http://www.oregonlive.com/business/index.ssf/2010/12/portland_company_c…