London restaurateur Arthur Potts Dawson hates waste – a vision for sustainable restaurants

December 7th, 2010 by Richard Lord

“Nature doesn’t create waste” says London restaurateur Arthur Potts Dawson.

Arthur Potts Dawson reduces waste in all its forms – he is a waste minimiser.

He follows the principles of the four R’s – Refuse, Reduce, Re-use and Recycle.

His restaurant runs on wind turbine electricity and hydro-electricity.  The materials in his restaurant are recycled or reconditioned where possible.  For example the chairs in his restaurant are second-hand and recyclable and the coffee machine is a reconditioned one.

He composts the restaurant’s food waste which amounts to 70 kilograms of vegetable peelings per week.

After establishing Acorn House restaurant he set up Waterhouse Restaurant to be a zero-carbon restaurant.

Now that Waterhouse Restaurant and Acorn House restaurant are established Arthur Potts Dawson has set his sights creating a sustainable supermarket.

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