Restaurants and the food industry are the most wasteful industries we have in the world. Working at a restaurant over the summer, I was able to experience this first hand. People rarely finish their large proportioned meals; entire glasses of soda, water, and alcohol are emptied into the sink. In a world where resources are limited and people are starving, witnessing the way restaurants waste food, is an abomination. Which begs the question, is there a better way we can run our restaurants to make them more sustainable? Perhaps Arthur Dawson of England has the answer. Dawson has created a series of very sustainable restaurants that eliminate the amount of waste it produces. There are several ways in which he goes about doing this. First, all of the furniture, construction materials, and dishes are made from recyclable material and can also be recycled. Any of the food that is not eaten goes into a compost pile, which eventually helps grow the roof garden that produces many of the fruits and vegetables served at the restaurant. The staff even live close by, with the chef literally living 10 feet from the restaurant in a canal boat living totally off the grid. Amongst many other techniques Dawson uses at his restaurant, he is on a mission to create the most sustainable restaurant in the world. Can restaurants follow his lead, and will it benefit or hurt them financially? I guess they’ll never know unless they dine at the table of sustainability for themselves.