Arthur Potts Dawson: A vision for sustainable restaurants

The video discusses the inefficiencies in food production, using the potato as an example. It highlights sustainable practices in restaurants like Acorn House and Waterhouse, focusing on recycling, energy efficiency, and innovative water systems. The People's Supermarket is introduced as a social enterprise aiming for zero food waste. The speaker emphasizes the importance of sustainable food practices and environmentally conscious businesses.

What are the different stages a potato goes through from planting to consumption?

What sustainable materials are used in the construction of Acorn House?

How does the speaker aim to minimize waste in their restaurant?

Describe the water filtration system mentioned in the text.

What is the significance of the People's Supermarket as described by the speaker?

How does the speaker plan to connect urban communities with rural growers?

What are the four R's mentioned in the text, and why are they important?