TED Talk of the Week: Tour of a Sustainable Restaurant
Arthur Potts Dawson shares his plan for reducing restaurant waste - by recycling, repurposing and composting.
Nature doesn't create waste - every by-product has a purpose, somewhere along the continuous cycle of life. Chef Arthur Potts Dawson wants his restaurant to be just the same.
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In this eye-opening TED Talk of the Week, the British chef takes viewers on a virtual, illustrated tour of Acorn House, his first London restaurant. From recyclable flooring and low-volume chemical paint to wind-powered electricity and a reconditioned coffee machine, every detail of the establishment is sustainable - and stylish to boot. Out the back of the restaurant the vision continues - Potts Dawson composts all food waste, and uses it in his garden.
To further reduce waste, Acorn House boasts a personalizable menu, from which diners can choose the amount and volume of food they feel like eating. So while there will always be some waste, Potts Dawson aims to keep it at an absolute minimum.
And he doesn't plan on stopping there - the chef is already working on a sustainable supermaket, and planning four new restaurants, each one just as unique and eco-friendly as the first.
