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: 構築環保餐廳

Filmed:
938,666 views

如果你參觀過餐廳的廚房,你就會知道那裡會浪費掉多少的食物、水和能源。Arthur Potts Dawson這位廚師告訴我們他的夢想,就是要大量減少餐廳與超市的資源浪費,希望能夠將廢棄物回收利用、堆肥,提供永續的環保動能(以及美味的食物)。
- 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
Restaurants餐館 and the food餐飲 industry行業 in general一般
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餐廳和食品業
00:19
are pretty漂亮 much the most wasteful浪費 industry行業
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大概是世界上
00:21
in the world世界.
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最浪費資源的產業。
00:23
For every一切 calorie卡路里 of food餐飲 that we consume消耗 here in Britain英國 today今天,
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現在我們在英國所吃掉的每一份熱量,
00:26
10 calories卡路里 are taken採取 to produce生產 it.
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就需要耗用十倍的熱量來生產,
00:28
That's a lot.
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真的很多。
00:30
I want to take something rather humble謙卑
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我想要來談談一些
00:32
to discuss討論.
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較為簡樸的作法。
00:34
I found發現 this in the farmers'農民 market市場 today今天,
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這是我今天在農夫市場找到的,
00:36
and if anybody任何人 wants to take it home and mash糊狀物 it later後來, you're very welcome歡迎 to.
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如果有誰想要帶回家搗成泥,就請便吧。
00:39
The humble謙卑 potato土豆 --
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這只是個馬鈴薯,
00:41
and I've spent花費 a long time, 25 years年份, preparing準備 these.
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我花了很長的時間,大約25年,才想出這個道理。
00:43
And it pretty漂亮 much goes through通過
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在它的生命裡,
00:45
eight different不同 forms形式 in its lifetime一生.
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大約會歷經八個不同的型式。
00:48
First of all, it's planted種植的, and that takes energy能源.
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首先,我們要栽種,這就耗掉不少能源,
00:51
It grows成長 and is nurtured培育.
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馬鈴薯會成長,也會吸收養份,
00:54
It's then harvested收穫.
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我們才能收成。
00:56
It's then distributed分散式,
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接下來則是配銷,
00:58
and distribution分配 is a massive大規模的 issue問題.
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配銷牽扯到的問題很多。
01:00
It's then sold出售 and bought,
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再過來則是買賣過程,
01:02
and it's then delivered交付 to me.
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送到了我的手上,
01:04
I basically基本上 take it, prepare準備 it,
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我則是準備拿來烹調,
01:06
and then people consume消耗 it -- hopefully希望 they enjoy請享用 it.
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讓人們吃下肚,希望大家都能滿意。
01:09
The last stage階段 is basically基本上 waste浪費,
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最後的階段則是廢棄物處理,
01:11
and this is is pretty漂亮 much where everybody每個人 disregards無視 it.
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這也是大家最為忽略的階段。
01:14
There are different不同 types類型 of waste浪費.
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浪費可分為幾種型態,
01:16
There's a waste浪費 of time; there's a waste浪費 of space空間; there's a waste浪費 of energy能源;
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有人浪費時間、有人浪費空間、有人浪費能源,
01:19
and there's a waste浪費 of waste浪費.
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也有人浪費廢棄物。
01:21
And every一切 business商業 I've been working加工 on
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我在過去五年
01:23
over the past過去 five years年份,
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所參與過的每一項工作裡,
01:25
I'm trying to lower降低 each one of these elements分子.
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都致力於降低浪費。
01:28
Okay, so you ask what a sustainable可持續發展 restaurant餐廳 looks容貌 like.
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好,你會問到底注重環保的餐廳長什麼樣子?
01:31
Basically基本上 a restaurant餐廳 just like any other.
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其實這種餐廳和別的沒有什麼不同,
01:33
This is the restaurant餐廳, Acorn橡子 House.
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就是個餐廳,這間叫做「橡實屋」,
01:35
Front面前 and back.
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正面和背面的照片。
01:37
So let me run you through通過 a few少數 ideas思路.
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我來說明幾個觀念:
01:40
Floor地板: sustainable可持續發展, recyclable可回收.
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地板:耐磨、可回收利用。
01:42
Chairs椅子: recycled回收 and recyclable可回收.
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椅子:回收製作,且可再回收利用。
01:45
Tables: Forestry林業 Commission佣金.
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桌子:契約林地生產製造。
01:47
This is Norwegian挪威 Forestry林業 Commission佣金 wood.
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這是用挪威契約林地生產的木材所製造,
01:49
This bench長凳, although雖然 it was uncomfortable不舒服 for my mom媽媽 --
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這張長椅,我媽坐上去很不舒服,
01:52
she didn't like sitting坐在 on it,
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她很不喜歡坐在上頭,
01:54
so she went and bought these cushions靠墊 for me from a local本地 jumble混亂 sale拍賣 --
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但她跑到當地的雜貨拍賣店買了些椅墊,
01:57
reusing重用, a job工作 that was pretty漂亮 good.
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全是回收再製作的,手工還不賴。
01:59
I hate討厭 waste浪費, especially特別 walls牆壁.
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我討厭浪費,尤其是牆壁,
02:01
If they're not working加工, put a shelf on it, which哪一個 I did,
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如果空著沒用,就放個架子上去,我就是這麼做的,
02:04
and that shows節目 all the customers顧客 my products製品.
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還可以向顧客展示我的產品。
02:07
The whole整個 business商業 is run on sustainable可持續發展 energy能源.
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整間餐廳都是使用永續能源,
02:09
This is powered動力 by wind. All of the lights燈火 are daylight陽光 bulbs燈泡.
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像是利用風力發電,裡面的燈泡也全都改成白光燈泡,
02:12
Paint塗料 is all low-volume小聲 chemical化學,
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油漆則是選用化學成份最低的品牌,
02:14
which哪一個 is very important重要 when you're working加工 in the room房間 all the time.
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這對全天都在餐廳裡工作的人來說是很重要的。
02:16
I was experimenting試驗 with these -- I don't know if you can see it --
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我一直在實驗這個,我不知道你們是否看得出來,
02:18
but there's a work surface表面 there.
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但我在這表面還多漆了一層,
02:20
And that's a plastic塑料 polymer聚合物.
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那是塑化聚合物。
02:22
And I was thinking思維, well I'm trying to think nature性質, nature性質, nature性質.
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我一直在想著要用自然的東西,
02:24
But I thought, no, no, experiment實驗 with resins樹脂,
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但我想也可以用合成樹脂來做些實驗,
02:26
experiment實驗 with polymers聚合物.
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用聚合物做些實驗。
02:28
Will they outlive活得比 me? They probably大概 might威力.
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這些東西會比我長壽嗎?或許會哦。
02:30
Right, here's這裡的 a reconditioned翻新 coffee咖啡 machine.
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這是一台重新調整過的咖啡機,
02:32
It actually其實 looks容貌 better than a brand new one -- so looking good there.
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看起來比一台新的還要好,擺在這裡真好。
02:35
Now reusing重用 is vital重要.
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重新回收利用資源是很重要的,
02:38
And we filter過濾 our own擁有 water.
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我們還過濾自己要喝的水,
02:40
We put them in bottles瓶子, refrigerate冷藏 them,
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把水裝進瓶子裡,放進冰箱,
02:42
and then we reuse重用 that bottle瓶子 again and again and again.
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一再地重覆使用同一個瓶子。
02:44
Here's這裡的 a great little example.
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這裡還有一個很棒的小例子,
02:46
If you can see this orange橙子 tree, it's actually其實 growing生長 in a car汽車 tire,
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看看這株橘子樹,它其實是被種在一個汽車輪胎裡,
02:48
which哪一個 has been turned轉身 inside out and sewn縫製 up.
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我們把車胎內面翻出來,再縫起來而已。
02:50
It's got my compost堆肥 in it, which哪一個 is growing生長 an orange橙子 tree, which哪一個 is great.
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我還放了些堆肥在裡頭,就長出了這株橘子樹,很棒吧!
02:53
This is the kitchen廚房, which哪一個 is in the same相同 room房間.
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這是廚房,就在同一個房間裡。
02:55
I basically基本上 created創建 a menu菜單 that allowed允許 people
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我把菜單設計成不只有價錢而已,
02:57
to choose選擇 the amount and volume of food餐飲
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還可以挑選食物的份量,
02:59
that they wanted to consume消耗.
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這樣大家就可以各取所需,
03:01
Rather than me putting a dish down,
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而不是每次都由我端出相同份量的菜餚,
03:03
they were allowed允許 to help themselves他們自己 to as much or as little as they wanted.
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我要讓顧客自己決定自己要吃多少份量。
03:06
Okay, it's a small kitchen廚房. It's about five square廣場 meters.
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好,這個廚房不大,大約只有五平方公尺而已,
03:09
It serves供應 220 people a day.
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但一天卻可以供應220人用餐。
03:11
We generate生成 quite相當 a lot of waste浪費.
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我們每天會製造出許多廢物,
03:13
This is the waste浪費 room房間.
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就堆在這個廢棄物室。
03:15
You can't get rid擺脫 of waste浪費.
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人們不可能不製造廢棄物,
03:17
But this story's故事的 not about eliminating消除 it, it's about minimizing減少 it.
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但我要說的不是去消滅廢棄物,而是儘量減少廢棄物的產生。
03:20
In here, I have produce生產 and boxes盒子
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我會產出廢棄物,還得處理廢棄物,
03:23
that are unavoidable不免.
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這都是免不了的工作。
03:25
I put my food餐飲 waste浪費 into this dehydrating脫水, desiccating乾燥劑 macerator浸漬 --
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我把廚餘放進乾燥脫水機裡,
03:28
turns food餐飲 into an inner material材料,
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把它們變成乾燥的狀態,
03:31
which哪一個 I can store商店 and then compost堆肥 later後來.
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我就可以先儲存著,日後再來做堆肥。
03:33
I compost堆肥 it in this garden花園.
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我在院子裡製作堆肥,
03:36
All of the soil you can see there is basically基本上 my food餐飲,
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你在院子裡看到的所有土壤,其實都是食物殘渣,
03:39
which哪一個 is generated產生 by the restaurant餐廳,
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是餐廳裡的廚餘,
03:41
and it's growing生長 in these tubs浴缸, which哪一個 I made製作 out of storm-felled風暴刮倒 trees樹木
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我把廚餘放進這些管子裡,我用漂流木
03:43
and wine紅酒 casks木桶 and all kinds of things.
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和酒桶這類東西做出這些管子。
03:46
Three compost堆肥 bins垃圾箱 --
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三個堆肥箱子...
03:48
go through通過 about 70 kilos公斤 of raw生的 vegetable蔬菜 waste浪費 a week --
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每週要處理大約70公斤的蔬菜廚餘,
03:50
really good, makes品牌 fantastic奇妙 compost堆肥.
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真的很棒,是很棒的堆肥,
03:52
A couple一對 of wormerieswormeries in there too.
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也有很多蟲子住在裡頭。
03:54
And actually其實 one of the wormerieswormeries
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其中有一種蟲子真的很大,
03:56
was a big wormerywormery. I had a lot of worms蠕蟲 in it.
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各種蟲子都有,
03:58
And I tried試著 taking服用 the dried food餐飲 waste浪費,
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有一次我還把一片乾燥的廚餘,
04:00
putting it to the worms蠕蟲, going, "There you go, dinner晚餐."
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拿到蟲子前面說:「給你當晚餐。」
04:02
It was like vegetable蔬菜 jerky生澀的,
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可能是那片乾燥蔬菜有問題吧...
04:04
and killed殺害 all of them.
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蟲子全都死了。
04:06
I don't know how many許多 worms蠕蟲 [were] in there,
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我不知道裡頭到底有多少蟲,
04:08
but I've got some heavy karma因果報應 coming未來, I tell you.
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但我想我會有很嚴重的報應吧!
04:11
(Laughter笑聲)
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(笑聲)
04:13
What you're seeing眼看 here is a water filtration過濾 system系統.
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你現在看到的是濾水系統,
04:16
This takes the water out of the restaurant餐廳,
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水會從這裡流到餐廳外面,
04:18
runs運行 it through通過 these stone beds -- this is going to be mint薄荷 in there --
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流過這一層石頭來過濾,這裡應該有種些薄荷才對,
04:21
and I sort分類 of water the garden花園 with it.
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我會用過濾過的水來澆花。
04:23
And I ultimately最終 want to recycle回收 that, put it back into the loos洛斯,
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我還想更進一步來回收利用這些水,
04:25
maybe wash hands with it, I don't know.
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或許用來洗手吧,我不知道。
04:27
So, water is a very important重要 aspect方面.
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水是很重要的一環,
04:30
I started開始 meditating沉思 on that
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我深入研究之後,
04:32
and created創建 a restaurant餐廳 called Waterhouse沃特豪斯.
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開了一家叫做「水世界」的餐廳。
04:35
If I could get Waterhouse沃特豪斯 to be a no-carbon無碳 restaurant餐廳
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如果我能把水世界打造成一個沒有碳排放的餐廳,
04:37
that is consuming消費 no gas加油站 to start開始 with, that would be great.
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就從不要用瓦斯開始,那一定很棒!
04:40
I managed管理 to do it.
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我一定會想辦法做到的!
04:42
This restaurant餐廳 looks容貌 a little bit like Acorn橡子 House --
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這家餐廳看起來有點像橡實屋,
04:44
same相同 chairs椅子, same相同 tables.
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同樣的桌椅,
04:46
They're all English英語 and a little bit more sustainable可持續發展.
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全都是英國製造,而且很耐用,
04:49
But this is an electrical電動 restaurant餐廳.
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但這間餐廳是間電氣餐廳,
04:51
The whole整個 thing is electric電動, the restaurant餐廳 and the kitchen廚房.
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全部只使用電,包含餐廳和廚房,
04:53
And it's run on hydroelectricity水電,
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全都是靠水力發電,
04:55
so I've gone走了 from air空氣 to water.
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所以我已經用過風力和水力發電了。
04:57
Now it's important重要 to understand理解
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各位要瞭解一點,
05:00
that this room房間
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這很重要,
05:02
is cooled冷卻 by water, heated加熱 by water,
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這個房間是靠水來降溫,也靠水來供應暖氣,
05:04
filters過濾器 its own擁有 water,
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回收的水會再過濾,
05:06
and it's powered動力 by water.
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運用水來發電,
05:08
It literally按照字面 is Waterhouse沃特豪斯.
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名符其實的水世界。
05:10
The air空氣 handling處理 system系統 inside it --
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裡頭的排風系統,
05:12
I got rid擺脫 of air-conditioning空調
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我沒有使用冷氣機,
05:14
because I thought there was too much consumption消費 going on there.
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因為我覺得太耗能源了,
05:16
This is basically基本上 air-handling空氣處理.
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所以只簡單使用這種排風系統,
05:18
I'm taking服用 the temperature溫度 of the canal運河 outside,
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我把外面河道的溫度引進來,
05:20
pumping it through通過 the heat exchange交換 mechanism機制,
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利用熱能交換的機制把它抽進來,
05:22
it's turning車削 through通過 these amazing驚人 sails on the roof屋頂,
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靠屋頂上那些令人驚歎的帆轉動,
05:24
and that, in turn, is falling落下 softly輕輕的 onto the people in the restaurant餐廳,
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讓風緩緩地降在餐廳客人身上,
05:27
cooling冷卻 them, or heating加熱 them, as the need may可能 be.
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讓他們感受到涼風,或是熱風,隨季節而定。
05:30
And this is an English英語 willow air空氣 diffuser擴散器,
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這是英國製的柳條風扇,
05:32
and that's softly輕輕的 moving移動
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它緩慢地轉動,
05:34
that air空氣 current當前 through通過 the room房間.
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讓氣流在房間裡流動。
05:36
Very advanced高級, no air-conditioning空調 -- I love it.
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很先進吧?完全沒有使用冷氣機,我愛死這個了!
05:39
In the canal運河, which哪一個 is just outside the restaurant餐廳,
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在餐廳外面有一條河,
05:41
there is hundreds數以百計 of meters of coil piping管道.
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我們架設了數百公尺的管線,
05:43
This takes the temperature溫度 of the canal運河
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把河道上的溫度
05:45
and turns it into this four-degrees四度 of heat exchange交換.
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和室內溫度交換,大約有4度的溫差。
05:48
I have no idea理念 how it works作品, but I paid支付 a lot of money for it.
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我不知道這個原理是什麼,但我花了一大筆錢做這個。
05:51
(Laughter笑聲)
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(笑聲)
05:53
And what's great is one of the chefs廚師 who works作品 in that restaurant餐廳
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最棒的是,有一個在餐廳裡工作的廚師,
05:55
lives生活 on this boat -- it's off-grid離網; it generates生成 all its own擁有 power功率.
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就住在船上,完全不使用電,而是自行發電,
05:58
He's growing生長 all his own擁有 fruit水果, and that's fantastic奇妙.
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他種植他自己所需的水果,真是太棒了!
06:01
There's no accident事故 in names of these restaurants餐館.
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這些餐廳的命名是有意義的,
06:03
Acorn橡子 House is the element元件 of wood; Waterhouse沃特豪斯 is the element元件 of water;
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橡實屋的主題是木材,水世界的主題是水,
06:06
and I'm thinking思維, well, I'm going to be making製造
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我在想,我想要有
06:09
five restaurants餐館 based基於
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五間餐廳,
06:11
on the five Chinese中文 medicine醫學 acupuncture針刺 specialities特色.
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要以中國的五行為主題,
06:15
I've got water and wood. I'm just about to do fire.
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我已經有水和木了,我還要開一間火餐廳,
06:18
I've got metal金屬 and earth地球 to come.
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還有以金和土為主題的餐廳。
06:20
So you've got to watch your space空間 for that.
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各位等著瞧吧!
06:23
Okay. So this is my next下一個 project項目.
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好,這是我的下一個計畫,
06:25
Five weeks old,
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我想了五個星期了,
06:27
it's my baby寶寶, and it's hurting傷害 real真實 bad.
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我正在構想,真的很不好做,
06:30
The People's人們 Supermarket超級市場.
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我要開一間「平民超市」。
06:32
So basically基本上, the restaurants餐館 only really hit擊中
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基本上,我開的餐廳
06:34
people who believed相信 in what I was doing anyway無論如何.
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只能吸引那些與我志同道合的顧客,
06:36
What I needed需要 to do was get food餐飲 out
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但我想要把我的食物
06:38
to a broader更廣泛 spectrum光譜 of people.
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推廣給更多人。
06:40
So people -- i.e., perhaps也許, more working-class工人階級 --
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我的目標是藍領階級,
06:43
or perhaps也許 people who actually其實 believe in a cooperative合作社.
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或是那些相信互相合作的人,
06:45
This is a social社會 enterprise企業,
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這是一個社會主義企業,
06:47
not-for-profit不以營利為目的 cooperative合作社 supermarket超級市場.
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不以營利為目的的超市。
06:50
It really is about the social社會 disconnect斷開
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我們在這裡只談食物
06:52
between之間 food餐飲, communities社區
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和都市社區間的
06:54
in urban城市的 settings設置
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社會聯繫,
06:56
and their relationship關係 to rural鄉村 growers種植者 --
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以及社區和農夫間的關係,
06:58
connecting communities社區 in London倫敦 to rural鄉村 growers種植者.
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我們要把倫敦社區和農夫的關係重新建立起來,
07:00
Really important重要.
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這真的很重要。
07:02
So I'm committing提交 to potatoes土豆; I'm committing提交 to milk牛奶;
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我要賣馬鈴薯,我要賣牛奶,
07:04
I'm committing提交 to leeks韭菜 and broccoli西蘭花 -- all very important重要 stuff東東.
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我要賣葱和甘藍菜,全都是很重要的食物。
07:07
I've kept不停 the tiles瓷磚; I've kept不停 the floors地板;
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我已經鋪好地磚,整理好地板,
07:09
I've kept不停 the trunking線槽; I've got in some recycled回收 fridges冰箱;
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準備好箱子,也準備了一些回收再利用的冰箱,
07:11
I've got some recycled回收 tills冰磧; I've got some recycled回收 trolleys手推車.
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還有回收再利用的收銀機和手推車。
07:14
I mean, the whole整個 thing is is super-sustainable超級可持續.
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這整個計畫簡直是超極環保的,
07:16
In fact事實, I'm trying and I'm going to make this
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我想要把這間超市
07:18
the most sustainable可持續發展 supermarket超級市場 in the world世界.
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打造成全世界最環保的超市。
07:21
That's zero food餐飲 waste浪費.
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完全沒有食物會被浪費,
07:23
And no one's那些 doing that just yet然而.
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還沒有人這麼做過。
07:25
In fact事實, Sainsbury's塞恩斯伯里, if you're watching觀看,
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如果你關心這類議題的話,
07:27
let's have a go. Try it on.
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目前只有聖貝瑞超市在這麼做,
07:29
I'm going to get there before you.
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我會比他們更早做到!
07:31
So nature性質 doesn't create創建 waste浪費
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自然就不會有浪費,
07:34
doesn't create創建 waste浪費 as such這樣.
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不會出現這麼浪費的情形。
07:36
Everything in nature性質 is used up in a closed關閉 continuous連續 cycle週期
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自然界的一切都是在一個封閉的循環裡流動,
07:39
with waste浪費 being存在 the end結束 of the beginning開始,
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廢棄物會是終點也是起點,
07:42
and that's been something that's been nurturing培育 me for some time,
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終有一天我們也會受益於這些廢棄物,
07:45
and it's an important重要 statement聲明 to understand理解.
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這是我們必須瞭解的重要觀念。
07:48
If we don't stand up
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如果我們不挺身而出,
07:50
and make a difference區別
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為世界做出一些改變,
07:52
and think about sustainable可持續發展 food餐飲,
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如果我們不去思考食物的永續,
07:55
think about the sustainable可持續發展 nature性質 of it,
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不去思考大自然的永續,
07:57
then we may可能 fail失敗.
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我們終有一天會滅亡。
07:59
But, I wanted to get up and show顯示 you
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我要身先士卒,讓各位知道,
08:01
that we can do it if we're more responsible主管.
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我們只要多負擔一些責任就可以做到,
08:03
Environmentally環保 conscious意識 businesses企業 are doable可行.
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有環保意識的企業是可行的,
08:06
They're here. You can see I've doneDONE three so far;
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這種公司是存在的,我就已經有三家這樣的公司了,
08:09
I've got a few少數 more to go.
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我還會繼續做下去。
08:12
The idea理念 is embryonic胚胎.
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這個觀念還在胚胎階段,
08:14
I think it's important重要.
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但我認為還是很重要,
08:16
I think that if we reduce減少, reuse重用, refuse垃圾
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我們要做到減量、重覆使用、拒絕浪費、
08:19
and recycle回收 -- right at the end結束 there --
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回收利用,就寫在這下面。
08:21
recycling回收 is the last point I want to make;
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回收再利用是我要強調的最後一個重點,
08:24
but it's the four R's的r, rather than the three R's的r --
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所以總共有四個重點,而不只是三個而已。
08:27
then I think we're going to be on our way.
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這麼做就可以讓我們達成目標,
08:29
So these three are not perfect完善 -- they're ideas思路.
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這三家公司還不是很完美,只是起頭而已。
08:32
I think that there are many許多 problems問題 to come,
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我認為我們會遇到許多困難,
08:35
but with help, I'm sure I'm going to find solutions解決方案.
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但只有靠別人的協助,我相信一定能找到解決之道,
08:38
And I hope希望 you all take part部分.
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我希望各位都能參與。
08:40
Thank you very much. (Applause掌聲)
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謝謝各位!
Translated by Marie Wu
Reviewed by Shelley Krishna R. TSANG

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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