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TEDTalks2010.12.3---Arthur Potts Dawson: 可持續餐廳願景
Arthur Potts Dawson: A vision for sustainable restaurants
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 the waste-free restaurant -- recycling, composting, sustainable engines for good (and good food).
阿瑟波茨道森：願景可持續餐廳
如果你一直在一家餐館的廚房，你見過多少食物，水和能量浪費那裡。阿瑟波茨廚師，道森分享了他非常個人化的眼光為廢物的食肆 - 回收，堆肥，可持續發動機的優點（和良好的食物）。
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