ABOUT THE SPEAKER
Arthur Potts Dawson - Green chef
Arthur Potts Dawson wants us to take responsibility not just for the food we eat, but how we shop for and even dispose of it. And he's showing the way -- with impeccable taste.

Why you should listen

Which came first, epicure or eco-warrior? For 23 years, Arthur Potts Dawson has worked alongside Britain's most respected chefs, including Hugh Fearnley-Whittingstall and Jamie Oliver. But his interest in food began during childhood, on a Dorset farm. "There was never much money around when I was growing up," he says. "We learned to turn lights off, put a jumper on instead of the heating."

This thrifty sensibility found expression in his acclaimed London restaurants Acorn House and Water House, opened in 2006. From rooftop gardens to low-energy refrigerators and wormeries that turn food waste into compost, these restaurants prove the profitability of an eco-friendly approach -- and serve as training grounds for the next generation of green chefs. Potts Dawson is now taking his crusade to kitchen tables, launching The People's Supermarket, a member-run cooperative supporting British farms, and cooking for Mrs Paisley's Lashings, a supper club whose profits fund urban gardens in London schools.

More profile about the speaker
Arthur Potts Dawson | Speaker | TED.com
TEDGlobal 2010

Arthur Potts Dawson: A vision for sustainable restaurants

Arthur Potts Dawson: Vizija održivih restorana

Filmed:
938,666 views

Ukoliko ste bili u kuhinji nekog restorana, vidjeli ste koliko se tu rasipa hrane, vode i energije. Profesionalni kuhar Arthur Potts-Dawson pokazuje nam svoju vrlo osobnu viziju drastičnog smanjenja otpada u restoranima i supermarketima -- stvaranjem trajnih sustava koji uključuju recikliranje, kompostiranje i održive strojeve (i koji daju dobru hranu).
- Green chef
Arthur Potts Dawson wants us to take responsibility not just for the food we eat, but how we shop for and even dispose of it. And he's showing the way -- with impeccable taste. Full bio

Double-click the English transcript below to play the video.

00:16
RestaurantsRestorani and the foodhrana industryindustrija in generalgeneral
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Restorani i prehrambena industrija općenito
00:19
are prettyprilično much the mostnajviše wastefulrasipan industryindustrija
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vjerojatno su najrasipnije industrije
00:21
in the worldsvijet.
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na svijetu.
00:23
For everysvaki caloriekalorija of foodhrana that we consumepojesti here in BritainBritanija todaydanas,
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Danas u Britaniji za svaku kaloriju hrane koju pojedemo,
00:26
10 calorieskalorija are takenpoduzete to produceproizvoditi it.
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utrošimo deset kalorija.
00:28
That's a lot.
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To je puno.
00:30
I want to take something ratherradije humbleskroman
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Uzet ću kao temu
00:32
to discussraspravljati.
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nešto dosta skromno.
00:34
I foundpronađeno this in the farmers'poljoprivrednika markettržište todaydanas,
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Ovo sam danas kupio na tržnici,
00:36
and if anybodyiko wants to take it home and mashkaša it laterkasnije, you're very welcomeDobrodošli to.
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ako ga netko želi poslije uzeti za pire, samo dajte.
00:39
The humbleskroman potatokrumpir --
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Običan krumpir.
00:41
and I've spentpotrošen a long time, 25 yearsgodina, preparingpripremi these.
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Pripremam ga već dugo -- 25 godina.
00:43
And it prettyprilično much goeside throughkroz
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Tijekom životnog ciklusa prolazi
00:45
eightosam differentdrugačiji formsobrasci in its lifetimedoživotno.
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otprilike kroz osam oblika ili faza.
00:48
First of all, it's plantedzasađen, and that takes energyenergija.
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Najprije ga posade, i na to se troši energija.
00:51
It growsraste and is nurturednjeguje.
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Raste i uzgajaju ga.
00:54
It's then harvestedbere.
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Zatim ga beru.
00:56
It's then distributeddistribuiran,
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Onda ga distribuiraju,
00:58
and distributiondistribucija is a massivemasivan issueizdanje.
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a distribucija je veliki problem.
01:00
It's then soldprodan and boughtkupio,
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Zatim ga prodaju i kupuju,
01:02
and it's then deliveredisporučena to me.
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nakon čega ga isporučuju meni.
01:04
I basicallyu osnovi take it, preparepripremiti it,
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Ja ga uzmem, pripremim,
01:06
and then people consumepojesti it -- hopefullynadajmo se they enjoyuživati it.
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zatim ga gosti konzumiraju i pri tome uživaju, nadam se.
01:09
The last stagefaza is basicallyu osnovi wastegubljenje,
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U posljednjoj faza to je otpad,
01:11
and this is is prettyprilično much where everybodysvi disregardszanemaruje it.
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i to je faza koju gotovo svi zanemaruju.
01:14
There are differentdrugačiji typesvrste of wastegubljenje.
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Postoje različite vrste otpada.
01:16
There's a wastegubljenje of time; there's a wastegubljenje of spaceprostor; there's a wastegubljenje of energyenergija;
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Postoji gubljenje vremena, bespotrebno korištenje prostora, rasipanje energije,
01:19
and there's a wastegubljenje of wastegubljenje.
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i postoji neiskorištavanje otpada.
01:21
And everysvaki businessPoslovni I've been workingrad on
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U svakom poduzeću na kojem sam radio
01:23
over the pastprošlost fivepet yearsgodina,
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u posljednjih pet godina,
01:25
I'm tryingtežak to lowerdonji eachsvaki one of these elementselementi.
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nastojim smanjiti svaki od tih elemenata.
01:28
Okay, so you askpitati what a sustainableodrživ restaurantrestoran looksizgled like.
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Ako se pitate kako izgleda održivi restoran.
01:31
BasicallyU osnovi a restaurantrestoran just like any other.
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Zapravo je to restoran kao i svaki drugi.
01:33
This is the restaurantrestoran, AcornŽir Housekuća.
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Ovo je restoran "Kuća žireva."
01:35
FrontOtvorena and back.
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Sprijeda i straga.
01:37
So let me runtrčanje you throughkroz a fewnekoliko ideasideje.
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Dustite mi da vam pokažem nekoliko ideja.
01:40
FloorKat: sustainableodrživ, recyclablereciklirati.
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Pod: održiv, može se reciklirati.
01:42
ChairsStolice: recycledrecikliran and recyclablereciklirati.
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Stolice: reciklirane i mogu se reciklirati.
01:45
TablesTablica: ForestryŠumarstvo CommissionKomisija.
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Stolovi: od certificirano održivog drva.
01:47
This is Norwegiannorveški ForestryŠumarstvo CommissionKomisija wooddrvo.
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Ovo je certificirala Norveške šumarska komisija.
01:49
This benchklupa, althoughiako it was uncomfortableneudoban for my mommama --
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Ova klupa, iako je bila neudobna za moju mamu --
01:52
she didn't like sittingsjedenje on it,
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nije joj se svidjelo sjedenje na njoj,
01:54
so she wentotišao and boughtkupio these cushionsjastuci for me from a locallokalne jumblepromućkati saleProdaja --
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pa je kupila jastuke na lokalnoj rasprodaji svega i svačega --
01:57
reusingNaknadna uporaba, a jobposao that was prettyprilično good.
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ponovno korištenje, posao koji je dobro napravljen.
01:59
I hatemrziti wastegubljenje, especiallyposebno wallszidovi.
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Mrzim neiskorištavanje, posebno zidova.
02:01
If they're not workingrad, put a shelfpolica on it, whichkoji I did,
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Ukoliko nisu u funkciji, stavim policu na njih, što sam i učinio.
02:04
and that showspokazuje all the customersklijenti my productsproizvodi.
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Tu gostima pokazujem svoje proizvode.
02:07
The wholečitav businessPoslovni is runtrčanje on sustainableodrživ energyenergija.
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Cijeli restoran napaja se održivom energijom.
02:09
This is poweredpogon by windvjetar. All of the lightssvjetla are daylightljetno bulbsžarulje.
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Ovaj napaja energija vjetra. Rasvjeta je od žarulja s dnevnim svjetlom.
02:12
PaintBoja is all low-volumenisko-volumen chemicalkemijski,
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Sva boja sadrži niski udio kemikalija,
02:14
whichkoji is very importantvažno when you're workingrad in the roomsoba all the time.
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što je jako važno kada cijelo vrijeme radite unutra.
02:16
I was experimentingeksperimentiranje with these -- I don't know if you can see it --
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Eksperimentirao sam sa ovime -- ako možete vidjeti --
02:18
but there's a work surfacepovršinski there.
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tamo se nalazi radna površina.
02:20
And that's a plasticplastika polymerpolimer.
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To je od plastičnog polimera.
02:22
And I was thinkingmišljenje, well I'm tryingtežak to think naturepriroda, naturepriroda, naturepriroda.
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Nastojim razmišljati: priroda, priroda, priroda...
02:24
But I thought, no, no, experimenteksperiment with resinssmole,
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No pomislio sam: ne, ne, eksperimentiraj i sa smolama,
02:26
experimenteksperiment with polymerspolimeri.
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eksperimentiraj s polimerima.
02:28
Will they outlivenadživjeti me? They probablyvjerojatno mightmoć.
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Hoće li me nadživjeti? Vjerojatno.
02:30
Right, here'sevo a reconditionedobnovljene coffeekava machinemašina.
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Ovo je obnovljeni aparat za kavu.
02:32
It actuallyzapravo looksizgled better than a brandmarka newnovi one -- so looking good there.
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Zapravo izgleda bolje nego novi -- odlično izgleda ovdje.
02:35
Now reusingNaknadna uporaba is vitalbitan.
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Ponovno upotrebljavanje je ključno.
02:38
And we filterfilter our ownvlastiti watervoda.
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Mi filtriramo našu vodu.
02:40
We put them in bottlesboce, refrigeratedržati u frižideru them,
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Stavimo je u boce, ohladimo,
02:42
and then we reuseponovo upotrijebiti that bottleboca again and again and again.
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a nakon toga ponovno koristimo tu bocu iznova i iznova.
02:44
Here'sOvdje je a great little exampleprimjer.
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Ovo je odličan mali primjer.
02:46
If you can see this orangenarančasta treedrvo, it's actuallyzapravo growingrastući in a carautomobil tireguma,
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Ovo stablo naranče raste iz automobilske gume,
02:48
whichkoji has been turnedokrenut insideiznutra out and sewnušivenim up.
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koja je okrenuta iznutra prema van te zašivena.
02:50
It's got my compostkompost in it, whichkoji is growingrastući an orangenarančasta treedrvo, whichkoji is great.
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U njoj stablo raste na našem kompostu, što je odlično.
02:53
This is the kitchenkuhinja, whichkoji is in the sameisti roomsoba.
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Ovo je kuhinja, u istoj je prostoriji.
02:55
I basicallyu osnovi createdstvorio a menuJelovnik that alloweddopušteno people
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Napravio sam jelovnik koji gostima omogućava
02:57
to chooseizabrati the amountiznos and volumevolumen of foodhrana
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da sami odaberu količnu hrane
02:59
that they wanted to consumepojesti.
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koju žele konzumirati.
03:01
RatherRadije than me puttingstavljanje a dishjelo down,
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Umjesto da ja stavljam jelo na stol,
03:03
they were alloweddopušteno to help themselvesse to as much or as little as they wanted.
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oni se mogu poslužiti s onoliko puno ili malo hrane koliko žele.
03:06
Okay, it's a smallmali kitchenkuhinja. It's about fivepet squarekvadrat metersmetara.
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Kuhinja je mala. Ima oko pet četvornih metara.
03:09
It servessluži 220 people a day.
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Poslužuje 220 ljudi na dan.
03:11
We generategenerirati quitedosta a lot of wastegubljenje.
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Stvaramo dosta otpada.
03:13
This is the wastegubljenje roomsoba.
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Ovo je prostorija za otpad.
03:15
You can't get ridosloboditi of wastegubljenje.
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Ne možete se riješiti otpada.
03:17
But this story'spriča je not about eliminatingeliminirajući it, it's about minimizingMinimiziranje it.
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Ali ovo nije priča o eliminiranju otpada, već o minimiziranju.
03:20
In here, I have produceproizvoditi and boxeskutije
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Ovdje držim povrće i kutije,
03:23
that are unavoidableneizbježni.
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koje su neizbježne.
03:25
I put my foodhrana wastegubljenje into this dehydratingDehidrirao, desiccatingdesiccating maceratormehanizmom za usitnjavanje --
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Kuhinjski otpad ide u ovaj stroj za usitnjavanje i dehidraciju --
03:28
turnsokreti foodhrana into an innerunutrašnji materialmaterijal,
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koji hranu pretvara u sirovinu
03:31
whichkoji I can storedućan and then compostkompost laterkasnije.
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moguje pohraniti i kasnije kompostirati.
03:33
I compostkompost it in this gardenvrt.
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Kompostiranje se odvija u ovom vrtu.
03:36
All of the soiltlo you can see there is basicallyu osnovi my foodhrana,
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Sva zemlja koju ovdje vidite zapravo je nastala od hrane
03:39
whichkoji is generatedgeneriran by the restaurantrestoran,
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koju smo skuhali u restoranu,
03:41
and it's growingrastući in these tubskade, whichkoji I madenapravljen out of storm-felledoluja srušila treesstabla
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sakupljamo je u ove sanduke, napravljeni su od stabala srušenih olujom,
03:43
and winevino casksbačve and all kindsvrste of things.
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sanduka za vino i raznog drvenog otpada.
03:46
ThreeTri compostkompost binsregalna skladišta --
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Tri kompostera --
03:48
go throughkroz about 70 kiloskilograma of rawsirov vegetablepovrće wastegubljenje a weektjedan --
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kroz njih prolazi oko 70 kilograma sirovog otpada povrća tjedno --
03:50
really good, makesmarke fantasticfantastičan compostkompost.
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doista dobro, prave odličan kompost.
03:52
A couplepar of wormerieswormeries in there too.
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Unutra je i nekoliko kolonija crva.
03:54
And actuallyzapravo one of the wormerieswormeries
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I zapravo, jedna od kolonija crva
03:56
was a bigvelika wormerywormery. I had a lot of wormscrvi in it.
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je bila velika kolonija; u njoj je bilo puno crva.
03:58
And I triedpokušala takinguzimanje the driedsuho foodhrana wastegubljenje,
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Pokušao sam uzeti otpad od sušene hrane,
04:00
puttingstavljanje it to the wormscrvi, going, "There you go, dinnervečera."
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i dati ga crvima; rekoh "Evo, večera."
04:02
It was like vegetablepovrće jerkysušeno meso,
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Izgledalo je kao suho meso od povrća
04:04
and killedubijen all of them.
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i sve ih je pobilo.
04:06
I don't know how manymnogi wormscrvi [were] in there,
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Ne znam koliko je unutra bilo crva,
04:08
but I've got some heavyteško karmaKarma comingdolazak, I tell you.
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no vjerojatno mi slijedi neka teška karma.
04:11
(LaughterSmijeh)
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(Smijeh)
04:13
What you're seeingvidim here is a watervoda filtrationfiltracija systemsistem.
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Ovdje vidite sustav filtracije vode.
04:16
This takes the watervoda out of the restaurantrestoran,
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Ovuda prolazi voda iz restorana,
04:18
runsradi it throughkroz these stonekamen bedsležaja -- this is going to be mintmente in there --
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teče kroz ove posude sa šljunkom -- ono tamo će biti metvica --
04:21
and I sortvrsta of watervoda the gardenvrt with it.
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i tom vodom zaljevam vrt.
04:23
And I ultimatelyna kraju want to recyclepreraditi that, put it back into the loosLoos,
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No ja i to želim reciklirati, vratiti vodu natrag u zahode,
04:25
maybe washpranje handsruke with it, I don't know.
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možda za pranje ruku, ne znam.
04:27
So, watervoda is a very importantvažno aspectaspekt.
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Dakle, voda je jako važan aspekt.
04:30
I startedpočeo meditatingRazmatrajući on that
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Meditirao sam o tome
04:32
and createdstvorio a restaurantrestoran calledzvao WaterhouseWaterhouse.
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i stvorio restoran "Vodena kuća."
04:35
If I could get WaterhouseWaterhouse to be a no-carbonNe-ugljik restaurantrestoran
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Kada bi "Vodena kuća" mogla biti restoran bez emisije ugljika,
04:37
that is consumingkonzumiranje no gasplin to startpočetak with, that would be great.
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odnosno bez potrošnje plina za početak, to bi bilo sjajno.
04:40
I managedupravlja to do it.
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Uspio sam to napraviti.
04:42
This restaurantrestoran looksizgled a little bitbit like AcornŽir Housekuća --
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Ovaj restoran sličan je "Kući žireva" --
04:44
sameisti chairsstolice, sameisti tablesstolovi.
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iste stolice, isti stolovi.
04:46
They're all Englishengleski and a little bitbit more sustainableodrživ.
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Sve je englesko i malo više održivo.
04:49
But this is an electricalelektrična restaurantrestoran.
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Ali ovo je električni restoran.
04:51
The wholečitav thing is electricelektrični, the restaurantrestoran and the kitchenkuhinja.
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Sve je na struju, restoran i kuhinja.
04:53
And it's runtrčanje on hydroelectricityhidroelektrane,
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Napaja ga struja proizvedena u hidroelektrani,
04:55
so I've goneotišao from airzrak to watervoda.
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dakle, prešao sam sa zraka na vodu.
04:57
Now it's importantvažno to understandrazumjeti
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Važno je shvatiti
05:00
that this roomsoba
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da ovu prostoriju
05:02
is cooledhlađeni by watervoda, heatedgrijani by watervoda,
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hlađimo pomoću vode, grijemo pomoću vode,
05:04
filtersfilteri its ownvlastiti watervoda,
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da filtrira svoju vlastitu vodu,
05:06
and it's poweredpogon by watervoda.
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i da je napaja struja nastala od vode.
05:08
It literallydoslovce is WaterhouseWaterhouse.
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Doslovno jest "Vodena kuća".
05:10
The airzrak handlingrukovanje systemsistem insideiznutra it --
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Ovdje je sustav ventilacije --
05:12
I got ridosloboditi of air-conditioningklimatizacija
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izbacio sam klima uređaj
05:14
because I thought there was too much consumptionpotrošnja going on there.
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jer sam zaključio da je potrošnja prevelika.
05:16
This is basicallyu osnovi air-handlingklima.
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To je zapravo provjetravanje.
05:18
I'm takinguzimanje the temperaturetemperatura of the canalkanal outsideizvan,
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Uzimam temperaturu kanala vani,
05:20
pumpingcrpna it throughkroz the heattoplina exchangerazmjena mechanismmehanizam,
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pumpam je preko izmjenjivača topline,
05:22
it's turningtokarenje throughkroz these amazingnevjerojatan sailsjedra on the roofkrov,
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koji zatim prolazi kroz ta prekrasna jedra na krovu,
05:24
and that, in turnskretanje, is fallingkoji pada softlynježno ontona the people in the restaurantrestoran,
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i onda se, opet, nježno spušta na goste u restoranu,
05:27
coolinghlađenje them, or heatinggrijanje them, as the need maysvibanj be.
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hladeći ih, ili grijući ih, prema potrebi.
05:30
And this is an Englishengleski willowVrba airzrak diffuserdifuzor,
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A ovo je difuzor zraka od engleske vrbe.
05:32
and that's softlynježno movingkreće
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Njime nježno usmjeravamo
05:34
that airzrak currentstruja throughkroz the roomsoba.
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strujanje zraka po prostoriji.
05:36
Very advancednapredan, no air-conditioningklimatizacija -- I love it.
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Vrlo napredno, bez klima uređaja -- volim to.
05:39
In the canalkanal, whichkoji is just outsideizvan the restaurantrestoran,
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U kanalu, koji se nalazi odmah uz restoran,
05:41
there is hundredsstotine of metersmetara of coilnamotaj pipingcijevi.
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nalazi se stotine metara zavojnica od cijevi.
05:43
This takes the temperaturetemperatura of the canalkanal
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Tu uzimamo temperaturu kanala
05:45
and turnsokreti it into this four-degreesčetiri stupnja of heattoplina exchangerazmjena.
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i prenosimo je u četverostupanjski izmjenjivač topline.
05:48
I have no ideaideja how it worksdjela, but I paidplaćen a lot of moneynovac for it.
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Nemam pojma kako to radi, ali puno me je koštao.
05:51
(LaughterSmijeh)
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(Smijeh)
05:53
And what's great is one of the chefskuhari who worksdjela in that restaurantrestoran
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Ono što je super jest da jedan od kuhara koji radi u tom restoranu
05:55
livesživot on this boatčamac -- it's off-gridvan mreže; it generatesgenerira all its ownvlastiti powervlast.
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živi na tom brodu -- nije priključen na mrežu, svu energiju generira sam.
05:58
He's growingrastući all his ownvlastiti fruitvoće, and that's fantasticfantastičan.
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Uzgaja svoje vlastito voće, i to je fantastično.
06:01
There's no accidentnesreća in namesimena of these restaurantsrestorani.
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Nazivi tih restorana nisu slučajno izabrani.
06:03
AcornŽir Housekuća is the elementelement of wooddrvo; WaterhouseWaterhouse is the elementelement of watervoda;
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"Kuća žireva" je element drva, "Vodena kuća" je element vode,
06:06
and I'm thinkingmišljenje, well, I'm going to be makingizrađivanje
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planiram napraviti
06:09
fivepet restaurantsrestorani basedzasnovan
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pet restorana prema
06:11
on the fivepet Chinesekineski medicinelijek acupunctureAkupunktura specialitiesspecijaliteti.
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pet elemenata iz kineske akupunkture.
06:15
I've got watervoda and wooddrvo. I'm just about to do firevatra.
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Napravio sam vodu i drvo. Upravo završavam vatru.
06:18
I've got metalmetal and earthZemlja to come.
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Preostaju mi metal i zemlja.
06:20
So you've got to watch your spaceprostor for that.
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Za to morate promatrati svoje okruženje.
06:23
Okay. So this is my nextSljedeći projectprojekt.
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Ovo je moj sljedeći projekt.
06:25
FivePet weeksTjedni oldstar,
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Ima samo pet tjedana,
06:27
it's my babydijete, and it's hurtingranjavanje realstvaran badloše.
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to je moja beba, i jako boli.
06:30
The People'sLjudi SupermarketSupermarketa.
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"Narodni supermarket."
06:32
So basicallyu osnovi, the restaurantsrestorani only really hithit
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U stvari, ti restorani su nešto značili
06:34
people who believedvjerovao in what I was doing anywayu svakom slučaju.
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onima koji su ionako vjerovali u to što radim.
06:36
What I neededpotreban to do was get foodhrana out
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A ja sam želio hranu ponuditi
06:38
to a broaderšire spectrumspektar of people.
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širem spektru ljudi.
06:40
So people -- i.e., perhapsmožda, more working-classradnička klasa --
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Dakle narodu -- npr. možda, više radničkoj klasi --
06:43
or perhapsmožda people who actuallyzapravo believe in a cooperativezadruga.
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ili onima koji zaista vjeruju u zadruge.
06:45
This is a socialsocijalni enterprisepoduzeće,
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To je socijalno poduzeće,
06:47
not-for-profitNe-za-dobit cooperativezadruga supermarketsupermarket.
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neprofitni, zadružni supermarket.
06:50
It really is about the socialsocijalni disconnectprekinuti vezu
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Problem je u socijalnoj nepovezanosti
06:52
betweenizmeđu foodhrana, communitieszajednice
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između hrane i zajednica
06:54
in urbanurbani settingspostavke
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u urbanim sredinama
06:56
and theirnjihov relationshipodnos to ruralruralna growersuzgajivači --
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i njihovog odnosa s ruralnim uzgajivačima --
06:58
connectingspojni communitieszajednice in LondonLondon to ruralruralna growersuzgajivači.
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povezivanju zajednica u Londonu s ruralnim uzgajivačima.
07:00
Really importantvažno.
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Veoma važno.
07:02
So I'm committingizvršenje to potatoeskrumpir; I'm committingizvršenje to milkmlijeko;
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Stoga sam posvećen krumpiru; posvećen sam mlijeku;
07:04
I'm committingizvršenje to leeksporiluk and broccoliBrokula -- all very importantvažno stuffstvari.
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posvećen sam poriluku i brokuli -- sve je to jako važno.
07:07
I've keptčuva the tilespločice; I've keptčuva the floorspodovi;
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Zadržao sam pločice, zadržao sam podove,
07:09
I've keptčuva the trunkingkanali; I've got in some recycledrecikliran fridgeshladnjaci;
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zadržao sam police, imam nekoliko recikliranih hladnjaka,
07:11
I've got some recycledrecikliran tillsbrda; I've got some recycledrecikliran trolleyskolica.
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imam nešto recikliranih blagajni, imam nešto recikliranih kolica.
07:14
I mean, the wholečitav thing is is super-sustainableSuper-održivog.
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Mislim, cijela stvar je super održiva.
07:16
In factčinjenica, I'm tryingtežak and I'm going to make this
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Zapravo, nastojim i učinit ću to
07:18
the mostnajviše sustainableodrživ supermarketsupermarket in the worldsvijet.
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najodrživijim supermarketom na svijetu.
07:21
That's zeronula foodhrana wastegubljenje.
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To znači bez otpadne hrane.
07:23
And no one'sjedan je doing that just yetjoš.
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To još uvijek nitko nije napravio.
07:25
In factčinjenica, Sainsbury'sSainsbury, if you're watchinggledanje,
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Zapravo, ukoliko ovo gleda netko iz Sainbury's-a,
07:27
let's have a go. Try it on.
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idemo se natjecati. Pokušajte i vi.
07:29
I'm going to get there before you.
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Stići ću na cilj prije vas.
07:31
So naturepriroda doesn't createstvoriti wastegubljenje
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Priroda ne stvara otpad
07:34
doesn't createstvoriti wastegubljenje as suchtakav.
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kao takav.
07:36
Everything in naturepriroda is used up in a closedzatvoreno continuousstalan cycleciklus
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U prirodi je sve iskorišteno u zatvorenom kontinuiranom krugu
07:39
with wastegubljenje beingbiće the endkraj of the beginningpočetak,
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gdje je otpad kraj početka.
07:42
and that's been something that's been nurturingnjegovanje me for some time,
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A to je nešto što me već neko vrijeme motivira.
07:45
and it's an importantvažno statementizjava to understandrazumjeti.
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Jako je važno shvatiti tu izjavu.
07:48
If we don't standstajati up
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Ukoliko se ne pokrenemo
07:50
and make a differencerazlika
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i napravimo promjene
07:52
and think about sustainableodrživ foodhrana,
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i razmislimo o održivoj hrani,
07:55
think about the sustainableodrživ naturepriroda of it,
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razmislimo o održivosti naše prehrane,
07:57
then we maysvibanj failiznevjeriti.
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mogli bismo propasti.
07:59
But, I wanted to get up and showpokazati you
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No htio sam doći i pokazati vam
08:01
that we can do it if we're more responsibleodgovoran.
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da to možemo učiniti ako smo odgovorniji.
08:03
EnvironmentallyEkološki conscioussvjestan businessespoduzeća are doableizvedivo.
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Ekološki osviještena poduzeća su izvediva.
08:06
They're here. You can see I've doneučinio threetri so fardaleko;
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Tu su. Vidite da sam sam do sada napravio tri,
08:09
I've got a fewnekoliko more to go.
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a napravit ću ih još nekoliko.
08:12
The ideaideja is embryonicembrionski.
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Ideja je u embrijskoj fazi.
08:14
I think it's importantvažno.
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Mislim da je to važna ideja.
08:16
I think that if we reducesmanjiti, reuseponovo upotrijebiti, refuseodbiti
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Mislim da ako smanjimo, ponovno upotrijebimo, ne koristimo
08:19
and recyclepreraditi -- right at the endkraj there --
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i recikliramo -- tek na kraju recikliramo
08:21
recyclingrecikliranje is the last pointtočka I want to make;
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i to je moja zadnja poanta;
08:24
but it's the fourčetiri R'sR je, ratherradije than the threetri R'sR je --
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jer to su četiri slova R, a ne samo tri R --
08:27
then I think we're going to be on our way.
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mislim da ćemo tada biti na putu ka našem cilju.
08:29
So these threetri are not perfectsavršen -- they're ideasideje.
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Dakle, ova tri poduzeća nisu savršena -- već ideje.
08:32
I think that there are manymnogi problemsproblemi to come,
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Mislim će biti još puno problema,
08:35
but with help, I'm sure I'm going to find solutionsrješenja.
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ali uz pomoć, uvjeren sam da ću pronaći rješenja.
08:38
And I hopenada you all take partdio.
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I nadam se da ćete svi biti dio toga.
08:40
Thank you very much. (ApplausePljesak)
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Puno vam hvala.

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ABOUT THE SPEAKER
Arthur Potts Dawson - Green chef
Arthur Potts Dawson wants us to take responsibility not just for the food we eat, but how we shop for and even dispose of it. And he's showing the way -- with impeccable taste.

Why you should listen

Which came first, epicure or eco-warrior? For 23 years, Arthur Potts Dawson has worked alongside Britain's most respected chefs, including Hugh Fearnley-Whittingstall and Jamie Oliver. But his interest in food began during childhood, on a Dorset farm. "There was never much money around when I was growing up," he says. "We learned to turn lights off, put a jumper on instead of the heating."

This thrifty sensibility found expression in his acclaimed London restaurants Acorn House and Water House, opened in 2006. From rooftop gardens to low-energy refrigerators and wormeries that turn food waste into compost, these restaurants prove the profitability of an eco-friendly approach -- and serve as training grounds for the next generation of green chefs. Potts Dawson is now taking his crusade to kitchen tables, launching The People's Supermarket, a member-run cooperative supporting British farms, and cooking for Mrs Paisley's Lashings, a supper club whose profits fund urban gardens in London schools.

More profile about the speaker
Arthur Potts Dawson | Speaker | TED.com