Creativity + Social Change, University of Connecticut
TED: 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 drastically reducing restaurant, and supermarket, waste -- creating recycling, composting, sustainable engines for good (and good food).
The title initially caught my eye because of the two classes that we attended at Billings Forge Community Works in Hartford, Connecticut. After watching the video, I was impressed with Arthur Potts Dawson and his vision for not only sustainable food being served in his restaurants, but also that the restaurant should be sustainable as well.
He puts a lot of emphasis on what he refers to as the Four Rs: Reduce, Reuse, Refuse and Recycle. He also states that, “everything in nature is used up in a closed continuous cycle with waste being the end of the beginning.” He focuses on trying to connect the “community” of London to the rural food growers.
If everyone could practice even a fraction of this at home and at work, think what a tremendous impact this would have collectively on our environment. The hardest part is initially making the commitment, then starting it and continuing it until it becomes almost automatic.
I am going to try to start going to the indoor farmer’s market at Billings Forge on Thursday afternoons. Even if I start out going every other week, I hope that it will eventually turn into a weekly visit. I am also thinking about giving another try at gardening. Again, the key for me is to start small (and manageable). Every bit helps.