Arthur Potts Dawson on Sustainability, Local Food, Waste, Composting, etc.
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, gardening, local ingredients, etc.
Nota bene! I ask myself how I can apply these ideas to my own gardens and kitchen. What can I do right now?
For more, read this interview with Arthur Potts-Dawson; it is brief and to the point. For example:
Organic vs. Fair-trade vs. Local. You decide…
Local first, fair-trade second, organic third. But, the best option is a local supplier who treats his staff fairly and is organic.
An organic avocado is no good if it’s from South America. I would always support local organic farmers every time. People talk about fair-trade, but it starts at home. I’ve known people work in UK farms who have had a dreadful time. And it’s up to people to find out if their local farms are organic. There are loads of smaller farmers who may not have the accreditation, but who are actually organic in their practice.