Name: 亚瑟·波茨·道森：对可持续餐厅的展望
Uploaded: 2010-12-03T15:50:00Z
Duration: 8 min 32 s
Description: 如果你在餐厅厨房呆过，你一定目睹过许许多多的食物、水和能源都在这被浪费了。主厨亚瑟·波茨·道森分享了他的个人愿景 -- 大量减少餐厅与超市的资源浪费， 在保证提供美食的同时促进废物回收、利用、堆肥、增进可持续能源。

如果你在餐厅厨房呆过，你一定目睹过许许多多的食物、水和能源都在这被浪费了。主厨亚瑟·波茨·道森分享了他的个人愿景 -- 大量减少餐厅与超市的资源浪费， 在保证提供美食的同时促进废物回收、利用、堆肥、增进可持续能源。

亚瑟·波茨·道森：对可持续餐厅的展望

Restaurants waste enormous resources, with up to ten calories spent producing each calorie eaten. Rethinking every step, from using recycled materials to composting food scraps, can turn kitchens into models of efficiency. By designing systems that mimic nature’s zero-waste cycles, even supermarkets can strive for zero food waste. Small changes, like letting diners choose their portions, can inspire larger shifts toward responsible food culture.