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Frugal thoughts on Ted Talks #2

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).


Anonymous said...

I love Arthur. Had the pleasure of having my first taste of fresh asparagus from a dish prepared by him at a real food festival. He has some fabulous ideas and I wish him every success.

Jen ( I cant get the comment thing to post as just my name)

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