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Food Inspiration Magazine

Low waste before
it was cool

31 December 2016    Editorial   

British chef @ArthurPottsD's vision on food waste is way ahead of his time.

He showed the world how he utilizes low and high tech solutions to minimize food waste in his restaurants at a TED conference back in 2010.

Sustainable and recyclable

He starts with the floor: ‘sustainable, recyclable.’ The same goes for the chairs, the tables, the benches, pretty much everything. The whole business is powered by the wind, and saves as much energy as it can get away with.

The inevitable food waste he does produce quickly vanishes into a ‘dehydrating, desiccating macerator’ only to appear out the other side as compostable material. Compost for use in the garden, of course. Water from the restaurant is filtered through stone beds and used to water the plants.

Check out more restaurants that are minimizing food waste!

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