Sustainable restaurants: Ted talk

sustainability ted talk 

In depth- field research

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).

Arthur Potts Dawson

Green chef

Arthur Potts Dawson wants us to take responsibility not just for the food we eat, but how we shop for and even dispose of it. And he's showing the way — with impeccable taste.

I work at a restaurant in Botany Town center where every day I waste a minimum amount of food and water every day compared to other restaurants I have worked at. This particular one has as well a very efficient way of maintaining waste to a minimum and the waste is responsible. The water used to clean dishes and pots is smart and is basically only 3 tanks a day. It also uses The tin cans where the jalapenos are stored as pots for plants and the chandeliers are corona bottles. This is an example of sustainable and responsible consumerism because it is a bussiness that is on the way to sustainability similar to the one on the ted talk. I would say there are a lot of things still to consider but so far in my opinion is a good place to work and I dont feel guilty of contributing to bad waste management.