بینینێک بۆ ڕیستۆرانتە بەردەوامەکان
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TEDGlobal 2010
• July 2010
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).