A vision for sustainable restaurants

February 28, 2014 9:08 pm Published by

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)”.

Tags: , ,

Categorised in: