The London chef is expanding the idea of what it means to be a green restaurant.

English entrepreneur Arthur Potts Dawson, who we covered a few months back for his People’s Supermarket project, recently spoke at TEDGlobal 2010 about sustainability and his ambition of becoming one of the world’s first “green chefs”.

Its not a far-fetched dream for Dawson whose two restaurants in London, the Acorn House and the Waterhouse, already run on a minimize-waste principle. The Acorn House has recycled wood-made tables and chairs and uses wind power to generate electricity for the lights. No water is allowed to go waste; it is trickled through a filtration system to water the plants.

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