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Sustainable Kitchens

September 25, 2012

Sustainable Kitchens are possible.
Food Strategy was invited by the Queensland Government (Eco Biz - Department of Environment & Heritage Protection) to join other industry leaders in a forum on the powerful topic of sustainability in food businesses.  Upcoming blogs will include information about sustainable design, equipment and processes for your food business. 
In the meantime, watch this video of chef Arthur Potts explaining his vision and success with sustainable food businesses. If you can't see a video below, click here.
Information courtesy of TED

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.

Thanks to fellow FCSI member Norman Cescut in Italy for bringing this to our attention.
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