Arthur Potts Dawson: Vize dlouhodobě udržitelných restaurací

TEDGlobal 2010 · 8:49 · Filmed Jul 2010
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Pokud jste kdy zavítali do kuchyně nějaké restaurace, mohli jste vidět, kolik jídla, vody a energie se zde vyplýtvá. Kuchař Arthur Potts-Dawson sdílí svou velmi osobní představu, jak drasticky zredukovat plýtvání v restauraci a supermarketu — zavedení recyklace, kompostování, dlouhodobě udržitelné stroje pro výrobu jídla (a dobrého jídla).

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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. Full bio



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