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Arthur Potts Dawson: Uma visão para restaurantes sustentáveis

TEDGlobal 2010 · 8:49 · Filmed Jul 2010
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Se já esteve na cozinha de um restaurante, viu muita comida, água e energia serem desperdiçadas. O cozinheiro Arthur Potts-Dawson partilha a sua visão muito pessoal de como reduzir drasticamente o desperdício dos restaurantes e supermercados - através de reciclagem, compostagem, técnicas sustentáveis para preparar comida (e boa comida).

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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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