Arthur Potts Dawson
Food Forward isn’t an international show (yet), but when we do go global I want to talk to Arthur Potts Dawson, chef at Waterhouse and Acorn House, two of the greenest, most waste-averse restaurants in London. Arthur is way out in front. I like his slogan: Instead of just the three R’s (reduce, re-use and recycle) he adds a fourth R: refuse (an in refuse to use non-recyclable, wasteful materials). Check out his recent TED talk to see what makes him so food forward.
