Arthur Potts Dawson, executive chef and of London’s sustainable Acorn House and Water House restaurants, hates waste. He recently shared his vision for sustainable restaurants and supermarkets in a TED Talk.

A report was released earlier this month at the annual U.N. climate conference, and it’s contents are something of concern. There’s a belief that by the year 2050, global warming could double food prices. Creating less food waste is important for many environmental reasons, but if we’re headed for a food crisis, shouldn’t we be trying to curb that crisis by not wasting what is already grown?

Listen while Dawson shares how he takes his cues from nature when trying to create a food system that creates no waste. 

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