Friday, April 1, 2011

A Vision for Sustainable Restaurants

The chairs, floor, and tables are recyclable, the restaurant is powered by wind energy, and the appliances are reconditioned.  Arthur Potts Dawson’s obsessive eye leaves no stone un-recycled. The restaurant’s waste gets processed in its own dehydrating desiccating macerator which in turn composts to the garden out back.  The restaurant also houses its own water filtration system which takes the water out of the restaurant, filters it through layered rock beds, and waters the garden.

 


"Nature Doesn't Create Waste"

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