Arthur Potts Dawson: ：可持续餐厅视野

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Arthur Potts Dawson: ：可持续餐厅视野
在一般的餐厅和食品工业是几乎世界上最浪费的产业。对于每一个我们所摄取的食物热量在英国今天在这里，10卡路里被带到生产。这是很多。我想利用一些比较谦虚讨论。我发现在农贸市场今日。如果有人想要把它带回家，并压碎后，你很欢迎。不起眼的马铃薯。而且我花了很长时间 - 25年 - 准备这些。而且它几乎贯穿其一生中八个不同的形式。首先，它的种植，这需要能量。它生长，是培养出来的。它当时的收获。它当时的分布，分配是一个巨大的问题。它当时的出售和购买，而且当时交给我。我基本上把它，准备它，那么人们消费它的 - 希望他们喜欢它。最后一个阶段基本上是浪费。这是相当多，每个人都无视它。有不同类别的废物。有一种浪费时间，有一个空间的浪费，有浪费能源，而且有一种浪费的浪费。而每一个企业我已经工作在过去的五年，我试图降低其中的每个元素之一。
好的。你问什么是可持续的餐厅模样。基本上一间餐厅，就像任何其他。这是餐馆，橡子府。正面和背面。因此，让我穿过你的一些想法。楼：可持续，可回收利用。主席：回收和循环再造。表：林业委员会。这是挪威林业委员会木材。这条长凳，虽然这是我的妈妈不舒服 - 她不喜欢坐在那上面，于是她买了从本地义卖这些垫子 - 重用，工作得不错。我讨厌浪费，尤其是墙壁。如果他们不工作，货架上放了，我做到了。这表明所有的客户我的产品。全业务是运行在可持续能源。这是由风。所有的灯都日光灯泡。油漆是所有低散装化学品，这是非常重要的当你在房间里工作的所有的时间。我尝试与这些 - 我不知道你是否能看到它 - 但有一个工作面上有。这是一个塑料聚合物。而我就在想，我正在想的性质，自然，自然。但我想，不，不，实验用树脂，与聚合物实验。他们会活得比我吗？他们可能会。对了，这里有一个翻新咖啡机。它实际上看起来比一个全新的更好 - 所以看起来不错那里。现在重用是至关重要的。而我们自己的过滤水。我们把这些瓶子，冷冻起来，然后我们再重复使用该瓶又一遍。下面是一个伟大的小例子。如果你能看到这个橘树，它实际上是生长在一个汽车轮胎，它已被打开里面出来，缝了。这是它得到了我的堆肥，这是一个橘树生长，这是伟大的。
这是厨房，这是在同一个房间里。我基本上建立了一个菜单，允许人们选择食物的数量和体积，他们希望消费。而不是我把一盘下来，他们被允许帮助自己多可少，因为他们想要的。好吧，这是一个小厨房。它的大约五平方米。它每天提供220人。我们产生相当大量的浪费。这是浪费空间。你无法摆脱的浪费。但这个故事不是关于消除它，它是关于减少了。在这里，我有生产和包装盒是不可避免的。我把我放到这个研磨机脱水干燥化我的食物浪费，变成了一个内部材料，我可以存储并堆肥后的食物。
余堆肥在这个花园里。土壤那里你可以看到基本上是我的食物，这是由餐厅产生的，它的增长在这些木桶，我出风暴砍伐的树木和葡萄酒木桶和各种东西制成。三堆肥箱 - 通过约70公斤的蔬菜废物原料一周去 - 真的很不错，让美妙的堆肥。一对夫妇的wormeries在那里了。而实际上是wormeries一个是大wormery，我里面有一个很大的蠕虫。我试着走干食物垃圾，把它的蠕虫，去，“有你去，吃晚饭。”它像蔬菜干，并杀死他们。我不知道有多少蠕虫在那里，但我有沉重的业力来了，我告诉你。 （众笑）你现在看到的是一个水过滤系统。这需要从水中出来的餐厅，贯穿这些石头病床 - 这将是在那里薄荷 - 水的那种，我与它的花园。而我最终要回收的是，投入洛斯回来，也许它洗的手，我不知道。
因此，水是非常重要的方面。我开始默想这一点，创建了一个名为Waterhouse的一家餐馆。如果我能获得沃特豪斯是一个无碳餐厅，消耗无气，开始时，那将是巨大的。我成功地做到这一点。这家餐厅看起来有点像橡子楼 - 同样的椅子，相同的表。他们的英语和一点点的可持续发展。但是，这是一个电气餐厅。整个事情是电动，餐厅和厨房。它的运行对水电，所以我从气水了。现在重要的是要明白，这个房间是由水加热水，冷却，过滤自己的水，它的水动力。它确实就是沃特豪斯。里面的空气处理系统，我摆脱了空调，因为我觉得有太多的消费对那里的一切。这基本上是空气处理。我走运河外界温度，通过热交换泵机制它，它的转向通过屋顶上的这些惊人的帆，而且，又是轻轻堕人在餐厅，它们冷却或加热其中，有需要而定。这是一个英文柳树空气扩散器。而这轻轻移动，空气穿过房间电流。很先进，没有空调 - 我很喜欢。在运河，这是外面的餐厅，有管道的线圈几百米。这是以运河温度并将其转换为这四度，热交换它。我不知道它是如何工作的，但我付出了很多钱。 （众笑），什么是伟大的厨师是谁在那家餐馆在这船上生活的作品之一 - 它的离网，它生成所有自己的力量 - 他自己的水果越来越多的趋势，这就是神奇。
有没有在这些餐馆的名字事故。橡子房子是木元素，沃特豪斯是水的元素，我想反正我将要制作，五基础上，五中医针灸专科餐厅。我有水和木材。我只是做火。我有金属和地球来。所以，你得看你的那个空间。好的。因此，这是我的下一个项目。 5周大，这是我的宝贝，它的伤害真正的坏。人民的超市。因此，基本上，只有真正的餐厅打人谁在我在做什么反正相信。我需要做的是获得食物出更广泛的人。所以人们 - 即也许，更工人阶级 - 或人究竟是谁在合作相信。这是一个社会企业，不以营利为目的的超市。这真的是关于城市环境的社会脱节，食品，社区和他们的关系，农村种植者 - 连接在伦敦向农村社区种植者。真正重要的。所以我犯到土豆，我犯牛奶，我犯到韭菜，西兰花 - 都是非常重要的东西。我已经把地砖，我已经把地板，我已经把中继，我有一些回收冰箱，我有一些回收冰碛物，我已经有了一些回收手推车。我的意思是，整个事情的是超级可持续的。事实上，我在努力，我要好好利用这个世界上最可持续的超市。这是零的食物浪费。没有人在做的只是还没有。事实上，Sainbury的，如果你看，试试。我要在你那里获得。
所以，自然不会产生废物不创建为这种浪费。在自然界的一切是用在一个封闭的连续循环与废物作为开端的结束。这就是被东西是被培育一段时间了。它是一个重要的声明理解。如果我们不站起来，发挥作用，并认为可持续食品，想想它的持续性，那么我们可能会失败。但是 - 我想站起来，告诉你，我们可以做到这一点，如果我们更负责任。环保意识的企业是可行的。他们在这里。你可以看到我已经做了三至今，我已经得到了几个去。这个想法是胚胎。我认为这很重要。我认为，如果我们减少，再利用，垃圾和回收 - 底有权利。回收利用是最后一点我想。但它的四个R的，而不是三个R的。其次，我认为我们将在我们的方式。因此，这三者是不完美的 - 他们的想法。我认为有很多问题来，但与帮助，我相信我会找到解决办法。我也希望大家参加。
非常感谢。

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Arthur Potts Dawson: A vision for sustainable restaurants
Restaurants and the food industry in general are pretty much the most wasteful industry in the world. For every calorie of food we consume here in Britain today, 10 calories are taken to produce it. That's a lot. I want to take something rather humble to discuss. I found this in the farmers' market today. If anybody wants to take it home and mash it later, you're very welcome to. The humble potato. And I've spent a long time -- 25 years -- preparing these. And it pretty much goes through eight different forms in its lifetime. First of all, it's planted, and that takes energy. It grows and is nurtured. It's then harvested. It's then distributed, and distribution is a massive issue. It's then sold and bought, and it's then delivered to me. I basically take it, prepare it, and then people consume it -- hopefully they enjoy it. The last stage is basically waste. And this is is pretty much where everybody disregards it. There are different types of waste. There's a waste of time, there's a waste of space, there's a waste of energy, and there's a waste of waste. And every business I've been working on over the past five years, I'm trying to lower each one of these elements.
Okay. You ask what a sustainable restaurant looks like. Basically a restaurant just like any other. This is the restaurant, Acorn House. Front and back. So let me run you through a few ideas. Floor: sustainable, recyclable. Chairs: recycled and recyclable. Tables: Forestry Commission. This is Norwegian Forestry Commission wood. This bench, although it was uncomfortable for my mom -- she didn't like sitting on it, so she went and bought these cushions from a local jumble sale -- reusing, a job that was pretty good. I hate waste, especially walls. If they're not working, put a shelf on it, which I did. And that shows all the customers my products. The whole business is run on sustainable energy. This is powered by wind. All of the lights are daylight bulbs. Paint is all low-volume chemical, which is very important when you're working in the room all the time. I was experimenting with these -- I don't know if you can see it -- but there's a work surface there. And that's a plastic polymer. And I was thinking, well I'm trying to think nature, nature, nature. But I thought, no, no, experiment with resins, experiment with polymers. Will they outlive me? They probably might. Right, here's a reconditioned coffee machine. It actually looks better than a brand new one -- so looking good there. Now reusing is vital. And we filter our own water. We put them in bottles, refrigerate them, and then we reuse that bottle again and again and again. Here's a great little example. If you can see this orange tree, it's actually growing in a car tire, which has been turned inside out and sewn up. It's got my compost in it, which is growing an orange tree, which is great.
This is the kitchen, which is in the same room. I basically created a menu that allowed people to choose the amount and volume of food that they wanted to consume. rather than me putting a dish down, they were allowed to help themselves to as much or as little as they wanted. Okay, it's a small kitchen. It's about five sq. meters. It serves 220 people a day. We generate quite a lot of waste. This is the waste room. You can't get rid of waste. But this story's not about eliminating it, it's about minimizing it. In here, I have produce and boxes that are unavoidable. I put my put my food waste into this dehydrating desiccating macerator, turns food into an inner material, which I can store and then compost later.
I compost it in this garden. All of the soil you can see there is basically my food, which is generated by the restaurant, and it's growing in these tubs, which I made out of storm-felled trees and wine casks and all sorts of things. Three compost bins -- go through about 70 kilos of raw vegetable waste a week -- really good, makes fantastic compost. A couple of wormeries in there too. And actually one of the wormeries was a big wormery; I had a lot of worms in it. And I tried taking the dried food waste, putting it to the worms, going, "There you go, dinner." It was like vegetable jerky, and killed all of them. I don't know how many worms in there, but I've got some heavy karma coming, I tell you. (Laughter) What you're seeing here is a water filtration system. This takes the water out of the restaurant, runs it through these stone beds -- this is going to be mint in there -- and I sort of water the garden with it. And I ultimately want to recycle that, put it back into the loos, maybe wash hands with it, I don't know.
So, water is a very important aspect. I started meditating on that and created a restaurant called Waterhouse. If I could get Waterhouse to be a no-carbon restaurant that is consuming no gas to start with, that would be great. I managed to do it. This restaurant looks a little bit like Acorn House -- same chairs, same tables. They're all English and a little bit more sustainable. But this is an electrical restaurant. The whole thing is electric, the restaurant and the kitchen. And it's run on hydroelectricity, so I've gone from air to water. Now it's important to understand that this room is cooled by water, heated by water, filters its own water, and it's powered by water. It literally is Waterhouse. The air handling system inside it, I got rid of air-conditioning, because I thought there was too much consumption going on there. This is basically air handling. I'm taking the temperature of the canal outside, pumping it through the heat exchange mechanism, it's turning through these amazing sails on the roof, and that, in turn, is falling softly onto the people in the restaurant, cooling them, or heating them, as the need may be. And this is an English willow air diffuser. And that's softly moving that air current through the room. Very advanced, no air-conditioning -- I love it. In the canal, which is just outside the restaurant, there is hundreds of meters of coil piping. This takes the temperature of the canal and turns it into this four-degrees heat exchange. I have no idea how it works, but I paid a lot of money for it. (Laughter) And what's great is one of the chefs who works in that restaurant lives on this boat -- it's off-grid, it generates all its own power -- he's growing all his own fruit, and that's fantastic.
There's no accident in names of these restaurants. Acorn House is the element of wood, Waterhouse is the element of water, and I'm thinking, well I'm going to be making, five restaurants based on the five Chinese medicine acupuncture specialities. I've got water and wood. I'm just about to do fire. I've got metal and earth to come. So you've got to watch your space for that. Okay. So this is my next project. Five weeks old, it's my baby, and it's hurting real bad. The People's Supermarket. So basically, the restaurants only really hit people who believed in what I was doing anyway. What I needed to do was get food out to a broader spectrum of people. So people -- i.e. perhaps, more working-class -- or people who actually believe in a cooperative. This is a social enterprise, not-for-profit supermarket. It really is about the social disconnect between food, communities in urban settings and their relationship to rural growers -- connecting communities in London to rural growers. Really important. So I'm committing to potatoes, I'm committing to milk, I'm committing to leeks and broccoli -- all very important stuff. I've kept the tiles, I've kept the floors, I've kept the trunking, I've got some recycled fridges, I've got some recycled tills, I've got some recycled trolleys. I mean, the whole thing is is super-sustainable. In fact, I'm trying and I'm going to make this the most sustainable supermarket in the world. That's zero food waste. And no one's doing that just yet. In fact, Sainbury's, if you're watching, try it on. I'm going to get there before you.
So nature doesn't create waste doesn't create waste as such. Everything in nature is used up in a closed continuous cycle with waste being the end of the beginning. And that's been something that's been nurturing me for some time. And it's an important statement to understand. If we don't stand up and make a difference and think about sustainable food, think about the sustainable nature of it, then we may fail. But -- I wanted to get up and show you that we can do it if we're more responsible. Environmentally-conscious businesses are doable. They're here. You can see I've done three so far; I've got a few more to go. The idea is embryonic. I think it's important. I think that if we reduce, reuse, refuse and recycle -- right at the end there. Recycling is the last point I want to make. But it's the four R's, rather than the three R's. Then I think we're going to be on our way. So these three are not perfect -- they're ideas. I think that there are many problems to come, but with help, I'm sure I'm going to find solutions. And I hope you all take part.
Thank you very much.