If you have been in a restaurant kitchen, you have seen how much food, water and energy can be wasted there. Chef Arthur Potts-Dawson shares his very personal vision for drastically reducing restaurant, and supermarket, waste - creating recycling, composting, sustainable engines for good.

Speaking at TED, Arthur Potts-Dawson stresses that it is important that we reduce, reuse, refuse and recycle.

"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 conscience businesses are doable," he said.

(Source: A vision for sustainable restaurants [TED])