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).
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.