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Arthur Potts Dawson: Una visione per ristoranti sostenibili

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Se siete mai stati nella cucina di un ristorante, avrete visto quanto cibo, acqua ed energia vengono sprecati. Lo chef Arthur Potts-Dawson condivide la sua visione molto personale su come ridurre lo spreco nei ristoranti e nei supermercati -- creando riciclaggio, concimi, meccanismi sostenibili per il nostro bene (e per una buona alimentazione).

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 »

Translated into Italian by Elena Intra
Reviewed by Elena Montrasio
Comments? Please email the translators above.

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