Quotes of the Day

In our quest for a greener planet, the smallest details can make a big difference. It's not just how the food we eat is grown that matters, but how it's packaged, how it gets to our plates, even what we do with the leftovers. Just ask chef Arthur Potts Dawson. In 2006, he and business partner Jamie Grainger-Smith launched Acorn House and declared it London's first truly eco-friendly restaurant. Two years on, the award-winning team has pushed the city's eco-friendly standards to the next level with Water House Restaurant on the Regent's Canal.

"We're sort of a green petri dish," says Potts Dawson of his latest venture. "We're learning every step of the way." They use the ambient temperature of the canal water, via a high-tech pump, to heat and cool the Water House. Roof-mounted solar panels provide the hot water, a wormery reduces food waste, and the restaurant filters its own "premium" bottled water on site. The menu, of course, is seasonal, all-organic and sourced as 
 locally as possible; dishes include ravioli of sustainable salt cod with truffle oil, and roast rabbit with saffron couscous and honey.

But are fine diners really ready to swap their foie gras for eco-ethics? "Everything comes with a price," says Potts Dawson, who wants to lead by example. "Consumption is at a level now where restaurants need to stand up and be counted." Sure, ethical dining might leave a dent in your wallet, but it could ease the burden on your conscience. www.waterhouserestaurant.co.uk

• YASMIN HUDA
• Are fine diners really ready to swap their foie gras for eco-ethics?