Let’s be real: we all like food, fancy restaurants, and sustainability. However the combination of these three things are often hard to find without spending a fortune, plus the current economic status quo doesn’t necessarily make sustainable behaviors cost-effective for those in the restaurant business.
This TED talk explores the disconnect between urban citizens and their food supply and emphasizes easy, effective ways for increased sustainability in restaurants and also supermarkets!
Reusing is key, as explained here by Arthur Potts Dawson, who is full of amazingly creative ideas to minimize waste, energy usage, and maximize the eating experience for his customers. And he composts and has an accent…what more could you ask for?