Added on Dec 10, 2010

Length: 08:49 | Comments: 0

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).

Channels: Causes   Money & Politics   Green & Environmental  

Tags: TEDtalks,  TED,  food,  recycling,  environment,  sustainable,  low-carbon,  reusable,  recycling,  compost