e away ♪ you may pay as little as $10 per prescription. ask your healthcare provider about rybelsus® today. i like meat. grilled chicken. >> burgers. >> reporter: this is a show about diets. not the kind that gets you ready for swimsuit season. >> lobster's the best. >> but the nutritional wants and needs of over 7 billion people. what all those meals are doing to our bodies, and our little, blue marvel in space. when covid-19 shut down life, as we knew it, it made a lot of folks rethink food. where it comes from. who provides it?

and the incredibly complicated system that gets it into our bellies or doesn't. and it turns out, that system grows all kinds of problems. invisible gases, that can cook the planet and burn a lot more than dinner. business models that lay waste to wild spaces, fill dumped with wasted food, and take shortcuts that can shorten your life. so, as the world re-opens, will we go back to the same, old buffet of unintended consequences? or can information and innovation bring balance, both, to our diets and our world? this is "eating planet earth: the future of your food." what would be your last supper? >> steak and lobster surf and

turf. >> filet mignon steak. >> fried chicken. >> you got one meal left. >> yeah. >> what would be your last meal? >> whoo, man, i make a vegan nacho [ bleep ] crazy. >> reporter: what was your first feast coming out of a global pandemic? >> burger. hotdogs. >> reporter: for those fortunate enough to choose, a favorite food is an emotional choice. while i have been lucky enough to fill my belly around the world, and whether it is falafel in egypt, seafood in galapagos. or a greek salad on a greek island. >> i am supposed to drink this whole thing? i just drank a half a coconut cup of somebody else's spit. >> reporter: chances are, that craving was passed down through generations.

>> more often, it has to do with memories. like, burgers. my dad would grill on fourth of july. or the roasted chicken my grandmother would make, whenever we would visit her. those are really valuable memories, for me. >> reporter: it's love, on a plate. >> it is love on a plate. that having been said, are there other ways to offer love on a plate? i think there are. >> reporter: jonathan is best known as a best-selling novelist. but his nonfiction "eating animals" and "we are the weather" are the voice of a worried father in the age of climate change. >> our families and friends inspire us to try harder. and i -- i found that that's the case with my kids but i didn't know what trying harder would even mean. did i have to go buy a tesla? did i have to stop flying? i just -- i just didn't know. >> so he looked around at our choices and realized from an almond latte to a vegas buffet, everything we consume comes with a cost, not often reflected in the price. and according to science, the foods that cost more land,

water, and pollution, than any other come from the humboldt cow. and by cutting those products from breakfast and lunch, he suggests that humanity can start saving itself and our home. >> i believe in science. >> yeah. >> and i believe in science when 97% of scientists say climate change is happening. i believe in the united nations, when they say that animal agriculture is one of the top two or three causes of every significant environmental problem on the planet, locally and globally. from air pollution, to water pollution, to deforestation, to greenhouse-gas emissions. does that mean that we all have to become radical? no. does it mean we all have to become vegetarian? no. we just have to respond to it. >> reporter: in the 10,000 years since man and what is now iran tamed a small herd of wild oxen, the global herd of cows has exploded to around 1.4 billion.

a big reason, livestock, now, outweighs all the wild birds and animals on land by a factor of ten. while taking more and more wild spaces, as that herd grows. a and their 5.6 billion stomachs are burping out a massive existential threat we cannot see. unless you have a special-infrared camera, like this. which can turn a texas-bluebird sky into this. and this is methane. a greenhouse gas, 80-times more potent than carbon dioxide. if co2 is a blanket of average thickness, methane is a blanket as thick as lebron james is tall. while the oil fields of texas and new mexico leak enough natural gas to heat 2 million homes a year, american cows and livestock release 6% more. and then, there's the 12 million acres of carbon-capturing forests that are cleared around the world, each year, to feed

them. add it all up, and if cows were a country, they would be third behind china and the u.s., in the creation of planet-cooking pollution. what is the national cattlemen's beef association, where do you stand on manmade climate change and your industry's role in it? >> we represent over 250,000 family-owned farms and ranches across the u.s. and we are committed to being part of the climate solution. beef is a safe, affordable, and nutritious product that consumers love, and it's one they can feel good about eating. >> the fact is this is the most destructive industry on earth. >> reporter: but according to the gentleman in the no cows t-shirt, that is impossible. >> the greatest threat that humans have ever faced is primarily due to the use of animals as a food technology. >> reporter: pat brown was a professor at stanford medical school, until he realized that a big part of the climate story is a food story.

so in typical silicon valley fashion, he rounded up the smartest scientists he knew and set out to disrupt big meat. >> this is what we call a bench scale fermenter. >> reporter: including john, who once studied vampire bats. >> we basically took the beef product. we deconstructed it. found out what made it beefy. >> reporter: what makes beef beefy is called heme short for hemoglobin. but what we associate with animal blood is also created by all kinds of plants, and it is the secret sauce at impossible foods. >> going to do a classic paddy melt. we are going to show you some meatballs for the beef. and then, the pork variety, we are going to do some buns, as well as some pork bolognese. >> oh, beautiful. all of this will be made with hem-flavored plants and in five years, a guy with no experience

in food or business took impossible from one restaurant to over 30,000, including burger king and starbucks and 20,000 stores. >> here we go. the moment of truth. lots of burger. >> oh, yeah. >> mid-rare to medium. >> they are? >> absolutely. >> okay. >> you ever heard of a burger taste? this is what we do. we taste the burger. >> cheers. >> wow. that's really good. >> got to go in for seconds. >> reporter: and since everything is political, these days, don't take my word for it. get a load of conservative fire brand and ranch owner, glen beck. >> i would say a is a -- that's meat. >> is meat. >> b is the fake burger. >> b is the real burger. a is the impossible burger. >> that is insane.

>> reporter: impossible isn't even the biggest player in this game. they are third in the meat-replacement market share, behind kellogg's morning star farms and beyond, which has been on a rocket ride since going public in 2019. >> the first mechanized vehicle lost a race to a horse but it was never going to lose, again. and that technology gets better, every day. and that's the situation we're in. cows are not getting any better at what they are doing. they haven't -- seriously, they are not even trying. so, it's -- it's game over. they just don't know it, yet. >> reporter: while meat sales ticked up, slightly, during the pandemic. some analysts predict that alternatives will take 60% of big meat's business, in less than 20 years. including a fascinating, new player that doesn't use plants or animals. >> oh, that's it, huh? that's the magic? >> from this fridge, we can literally feed the world.

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but his diabetes made food a mystery. everything felt like a “no.” but then paul went from no to know. with freestyle libre 14 day, now he knows how food affects his glucose. and he knows when to make different choices. take the mystery out of your glucose levels - and lower your a1c. now you know. try it for free. visit freestylelibre.us ♪ in the 40 years after the civil war, around 400 million cows, hogs, and sheep were butchered in the few-hundred acres of chicago's union

stockyards. my, how times changed. >> when we were doing the construction, we found this meat hook. >> oh, that's a meat hook. >> reporter: but now, in 2021, just a few blocks from mcdonald's headquarters, a startup ceo named thomas jonas has hooked me with a most-amazing story. >> i was president of a large multinational packaging company. everything from the chanel number five to the palms in windex. i started to realize what i have been doing was putting plastic in the ocean. >> reporter: amid a mid-career crisis, he decided to start a company to help the planet. by tricking our carnivorous taste buds in a way that has never been tried, before. >> really interested in this ground beef. wow. that's impressive. if you never heard of nature's find, i bet you a fake burger, you'll never guess what kind of protein is in all of these dishes.

here's a hint. does it need sunlight? >> it doesn't need sunlight. >> can grow it in the dark. >> it can grow in complete dark. it's not a plant. it's not an animal. >> reporter: still stumped? i will give you another hint. this new miracle meat was discovered out west in yellowstone national park. america's first-best idea. a natural wonderland formed by a supervolcano. and protected as a glimpse of what the american west looked like, before white people and their cows showed up. and no, they are not cloning buffalo. the answer is over here. because there is something in the water. >> it's just perfect, right? >> yeah. >> amazing. >> this is a really active part of yellowstone, too. there is a lot of seismic activity here, and things are changing quite a bit. >> reporter: nature's find really started when a scientist at montana state named mark

began a nasa-funded study to look for life in the most unfriendly environments. like, the boiling, acidic hot springs of porcelain basin. >> there is enormous amount of these chemical gradients happening and organisms are using things belike arsenic and sulfur and iron as their energy source. >> reporter: and the life mark discovered? a fungus microbe that grows incredibly fast and clean, and as they showed me back in chicago, has the natural texture of a chicken breast. and, they claim, all the digestible protein and amino acid of a prime cut of meat. they call it fy, spelled fy. and amazingly, that first sample is they will ever need. do you have to come back here to get more fy? >> never. >> never? >> so we're not going to put factories here.

we never have to come back. >> the sample we took was no more than that much. so that's kind of like a bread starter. >> oh, that's it, huh? that's the magic? >> an example. >> wow. >> and so, from this fridge, we can literally feed the world. >> reporter: with the backing of billionaires, like bill gates and jeff bezos, they've built a huge system to grow, steam, shape, and flavor fy, on an industrial scale. >> we made about 1% of greenhouse gas compared to a cow. so it's -- it's a much gentler way to make protein. and also, you can grow it closer to the consumer. so here, we are in chicago. so you don't have to move things around the country. there is no blood on the floor, that's for sure. we will be able, when we produce, to live stream this and people will be able to check how their food is being made. >> that's interesting because i

can't get a camera into a s slaughterhouse in this country. and you are going the other way. you are letting people in. >> we completely transparent. >> reporter: but what they will see is raw fy that kind of looks like wet laundry. so, the trillion-dollar question is not only will they eat it? but will they love it? but remember, it was a brave man who ate the first oyster and lobster and drank the first squirt of milk. but once they did, we never stopped. nature's find is not the only one betting that tastes will evolve. there are around 60 startups around the world hoping to take a few cells from animals, and grow them in buyioreactors. a company called eat just, just got approval in singapore to sell the world's first lab-grown chicken nuggets. others have tried to exploit the over 2,000 different kinds of edible insects.

>> this is not a technology or a science question, anymore. it's a cultural one. >> yes. >> and so, there is probably a lot of dairy farmers. i'm from wisconsin. lot of cattle ranchers in colorado watching this going, wait a minute. is he coming for us? like, what -- what do you think the future diet will look like? >> what i would say is what your mother told you, or what you probably tell your kid. it's don't say it's bad, until you've tried it. you cannot say you don't like it, until you tried it. and it is -- it is a tough question because if -- if meat consumption is reduced, in the coming years, there -- there -- this is going to have an impact on these people's life. and it matters and there is no good guy or bad guy. there is no cartoon villains. you know? there is no, oh, the rancher is the bad guy. the scientist is the bad -- that's not -- that's -- we need to walk away from these simplified stories. and -- and we really need to work together on building of the solution so that our kids have a chance. that is why we are all doing

what we're doing here. >> reporter: but old habits die hard. coming up. the effort to engineer a more climate-friendly cow in a way that might just give new meaning to surf and turf. what if you could have the perspective to see more? at morgan stanley, a global collective of thought leaders offers investors a broader view. ♪ we see companies protecting the bottom line by putting people first.

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growing up in wisconsin, every time we'd drive past a herd of pungent cows, the go-to dad joke was, smell that derriere. but on the gorgeous-california coast, north of san francisco, there is a farm where cow poop smells like money. normally, i'm not that excited about manure lagoons. but -- >> reporter: albert strauss's dad started this place with 23 cows while his mom formed america's first agricultural land trust with the hope of preserving a working wilderness like this forever. and to pull that off, he has what feels like a giant waterbed full of [ bleep ]. >> so you are standing on the liquid but -- but this bubble is all methane gas. >> okay. >> so the bacteria digest the manure and give off the gas. >> right. >> and you take the -- oh, you okay? >> whoops. that was my producer/director julian finding out that working with a huge-methane digester

does have its challenges. i am so happy you didn't go through it. >> yes. >> but worth it because strauss says this contraption captures enough of the planet-cooking gas coming out of his cows to fuel his farm. >> the cows are, essentially, powering the truck that feeds them so it's closing a loop. >> reporter: he says it took him eight years to convert his old-diesel truck to electric. and with the help of bmw, it is one of the first all-electric feeder trucks in the world. >> why isn't this on every farm? what has to change policy wise? mentality? >> actually, proposals in the biden administration around having each farm in the united states have a carbon-farm plan. >> reporter: unlike drillers and frackers, farmers don't need retraining to become allies in the climate fight. by growing a lot of different forms of life, instead of just one, big crop, carbon dioxide gets sucked from the sky and locked in the ground. but before we can pay a family to do this, you have to be able

to measure how much greenhouse gas goes down and how much goes up. in europe, they're experimenting with methane-catching cow masks. tough to provide for over a billion cows. but one of the ideas strauss is most excited about would cut the amount of methane burping out of his herd, by feeding them seaweed. >> cows eat 45 pounds, per day. so, you feed one-to-three ounces of this material, of this red seaweed, and you can get 80 to 90% reduction in the methane production. >> reporter: one hitch. this red seaweed only grows in the pacific. but what if the rest of the world's kelp could do the same? well, on america's opposite coast, in the gorgeous gulf of maine, that is exactly what they're trying to find out. >> in here are the bottles that we're measuring our methane production in. >> those are your tiny cows? >> those are the tiny cows and it actually is fluid from a cow's stomach. >> reporter: nicole price used

to study coral reefs. but that got really depressing. then, she thought, what if seaweed farms could help heal underwater life, the way trees do on land? and draw down carbon. and create new jobs. and make less-gassy cows and better meat and milk. >> the solution can't only be about suppressing methane. it's, also, got to be something that will increase milk productions or -- and yields -- or the quality. the butterfat content, for instance, in order for it to be a really viable solution. >> the been end of this study is happening at a place called wolf's neck. pretty much, the exact opposite of a factory farm. so this is the seaweed feeder, huh? >> this is the green feed machine. this is where the -- we're taking methane readings from them when the cows come up. and every-30 seconds, they're getting another, little treat up in there. and while they're hanging out in the -- up in there and

breathing, that's when we are getting that methane read. >> so are these stoney field cows? or what's -- what's the relationship? >> the milk from these cows comes straight to stoney field and right to our yogurt. >> always sort of at the forefront of conservation and sustainability. as i am making this hour, i am meeting a lot of people who think this is no such thing as sustainable dairy. what do you say to that? >> well, first of all, look around, right? these cows are doing a service that we couldn't be doing with vegetables. they are taking sunlight and grass, and turning that into nutritious milk. they are building carbon in the soil, in the way that wolfe's neck moves their cows around through the pasture allows them to improve pasture health. and build soil, at the same time. >> reporter: but can this model of relaxed seaside cows scale up to feed almost 8 billion people when most of the meat and dairy in your grocery store comes from

places, like this? well, if it can, we're going to need a bigger boat full of seaweed. as of now, this is the tractor of an american-kelp farmer and if it looks just like a lobster boat, that's because it is. >> so this is a really big one. this one's a female. >> right. >> so that one has eggs. >> look at all those eggs. wow, wow, wow. >> we'll cut a notch. now, anybody else that catches this will know that it's an egg-breeding female and they won't be able to keep it and they wills to it back. >> reporter: the sustainable ethics of his pull and prey are just one reason why maine has the reputation as one of the best managed lobster fisheries, anywhere. too bad they can't say the same for cod or salmon, which were both overfished to the brink because people believe there is such a thing as an endless-seafood buffet. but as an example of being in the right place, at the wrong

time, the warming oceans have driven these critters north out of new york and massachusetts, and right into the gulf of maine. because the water is colder here, for now. but scientists say, our oceans absorb as much manmade heat as five hiroshima-sized atomic bombs, every second, of every day. so without some kind of miracle, these record-lobster hauls cannot last forever. and that's a worry that gave brie warner an idea. >> and everyone was kind of looking around trying to figure out what's going on. like, why is this guy landing like giant bags of seaweed? >> reporter: she took over atlantic sea farms in hopes of creating a kelp market not just for cow food but people food. >> and he brought the check down to the end of the dock and said, look, boys. this, here, is the future. >> it's a reminder that diversity, biodiversity, is truly the measuring stick. >> that's right. >> it's the same, whether it's a farmer who just grows corn to

feed cows and has a bad corn year, is screwed in the same -- in the water. >> it's no different. i think the big difference is how adaptable this industry is. >> yeah. >> we have this tremendous opportunity here, on the coast. where fishermen can diversify in ways that most terrestrial farmers never could. >> reporter: since they already have the gear and knowledge, she convinced lobstermen that farming kelp in the winter is a win/win. >> it's great for the water quality. neutralizes our carbon footprint. and -- and sell it, make a little bit of money, and people get to eat it. >> reporter: but there are some who argue that it is too late to save the oceans. and to slow the demise of marine life, we must stop eating seafood, entirely, immediately. coming up. >> we hear a lot about blood diamonds. this is blood shrimp. >> reporter: a documentary

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a little preparation will make you and your family safer in an emergency. a week's worth of food and water, radio, flashlight, batteries and first aid kit are a good start to learn more, visit safetyactioncenter.pge.com the documentary "seaspiracy" reveals horrifying abuses of the

ocean's people, animals, and ecosystems by corporations and countries all around the world. when superstar quarterback, tom brady, tagged it as a must watch. and one of the kardashians said the film made her stop eating fish. the film jumped into the netflix-top ten and sparked an ethical debate over seafood. >> i have a long career, mainly in the tropics. but also, in canada. looking at global fisheries. >> reporter: daniel poly is a marine biologist at the university of british columbia. he agrees there are plenty of bad guys driven by greed on the high seas. but at least half of the global catch comes from little guys. who eat or sell what they catch, just to survive. >> i have no problem with people not eating fish or not eating meat. but it is not a solution to a

problem, like overfishing. >> there are hundreds of millions of people in bangladesh who don't have the luxury of thinking about going vegan. >> yeah. >> so, you end up with an audience that was privileged. >> reporter: he argues that the only fix is to force governments and corporations to police their waters and supply chains. >> the most fisheries, they are the ones that can mix up in the high seas, stolen fish. slave fish that are being caught by people that are working on slave-like commission. legal fish. they mix. and then, do not know what it is. you have no idea. >> reporter: and he says the best move for a healthy conscience and planet is to get to know your fishermen. when is possible, in places like maine.

where most of the nearly-4,800 lobster licenses are owner operated. by people extremely motivated to protect these waters. >> any, given moment, we can tell you exactly where your lobster's coming from or your crab or your shrimp, given that we are in control of it, from point of origin, from where the fisherman caught it through, to the customer. >> reporter: long before luke's lobster had dozens of shacks around the world, back when luke's dad, jeff, was fishing the gulf of maine. the location of traps was secret. but now, it is a point of pride as a growing number of people demand to know exactly where their food comes from. whether it is lobster, today. or these seaweed salads of tomorrow. >> i will say that in my grandchildren's lifespan, we will grow more food in the water than we do on land. >> wow. >> and that's how efficient it

is. it's about 20% more efficient than growing food on land because they don't have to regulate and they don't fight gravity. so 20% efficiency plus, right off the bat. >> reporter: maybe it's time to completely reimagine what a farm can be. and maybe, it's time to realize the ideal farm we imagine is an endangered species. >> that's the barn. i was just playing a puzzle with my little boy. and it's barnyard friends. it's the pastoral picture of the cow and the chicken. and that's not what farming is, anymore, is it? >> no, and it's unfortunate because there's a reason why that image is perpetuated because it's a good image. i really have nothing but respect for traditional and small farmers. the problem is they barely exist, anymore. since corporate efficiency means doing more, with less

people, commodity markets and government subsidies encourage the average-american farmer to go big or get out. so, instead of storybook farms filled with all kinds of different plants and animals, we have mile after mile of corn to make chips and soda. or soybeans to feed pigs in china, that will become sausages at costco. and this system, with its relentless need for synthetic fertilizer and pesticide, is killing the land. by some estimates, we have 60 years of good soil left on earth. >> we're creating a habitat where there wasn't one, before. >> yeah, amazing. >> put you to work. >> reporter: but you can, still, find farmers showing us the way it used to be. and the way it could be.

at your most diverse, how many different crops are you growing? >> i have counted up to 70. i don't know if you like to eat 'em raw but they're delicious. you know about 'em? >> sure. >> reporter: peter martinelli grows a bounty of organic biodiversity and it all starts by staying in balance with the old-growth forest around him using natural mulch to fertilize. >> there is not a lot of it but it's precious. >> reporter: and natural predators to kill pests. >> they showed up this year. i love having them here. >> wow. >> sort of engage nature and work with it, rather than just try to sterilize everything and push it away because it's still going to creep in and afflict you, either way. >> reporter: but martinelli can afford to focus on quality, over quantity, because he farms for one special customer. a chef named michael tusk who, along with his wife lindsay owned three-hit restaurants in san francisco, including the michelin three star called

quince. during the pandemic, he was forced to change farm to table to table to farm bringing customers to eat in martinelli's fields. what is it, you think, most americans b americans miss about their connection with food? and what do you wish you could share from this bounty with them? >> it's a great question. i'd say, just the -- the immediacy of like the taste of something that's harvested and it's eaten, directly after it's harvest. >> let me ask you, peter, do you think this is scalable? can we feed 7 billion people on this planet, doing it your way? >> i think we can, and i -- i think it's a matter of, you know, we have these huge wa waste streams that are just now being recognized. you know, all the food waste that can be turned into compost. and get away from the monocultures and get a little

more diversity in what we're growing. i think it's possible. >> reporter: but in a land of food deserts, connecting average folks with good-fresh food will take innovation. and on that front, there is a bounty of hope and good ideas. >> if people don't believe that they have the right to be healthy, they're never going to try to be healthy.

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you got to show people that you -- you actually not only can do better but you deserve it. >> you deserve to be healthy. >> yeah, you deserve it, man. >> reporter: meet john lewis, aka, the bad-ass vegan. growing up amid the struggles of ferguson, missouri, he had to figure out who he was, the hard way. >> so, my mother was actually a crack addict. >> wow. >> so, my -- my grandmother stepped in and took over. she didn't have a lot of time to cook, like, home-based meals and by the time i was 13, i found

myself at 315 pounds. >> reporter: he says he had three aunts, who weighed over 400 pounds. there were amputations due to diabetes and while he was in grad school, his mother got colon cancer. so, the former butcher and barbecue fanatic tried veganism. and he found a new calling. chef and plant evangelist. and he discovered a new universe in places, like planta, built by the acclaimed restauranteur, steve sull, who once saw a documentary about food so disturbing, he changed his diet and blew up his business model. >> if i had to rely on exclusively vegans to fill our restaurant, we'd be out of business, day one. my job is to make you love it. and -- and if i can convince you, as somebody that identifies themselves a carnivore. that doing this, one day a week, one meal period a day, whatever it may be, then -- then i've won because the way in which we've

shaped society to think it's okay to have eggs for breakfast. and grilled-chicken caesar for lunch and a steak for dinner is sustainable. is insane. >> and he is not the only one who thinks the future is all about veggies. this is 11 madison park. one of the best-reviewed, most-revered restaurants in the world where a dinner for two can set you back about a thousand bucks and they just went vegan. while all this plays out at the fancy end of the food chain, there are a disturbing number of food deserts in this country where good groceries, good food, is a luxury. and oftentimes, they're in the same neighborhoods of color suffering the worst effects of pollution and climate change. >> put disease in the communities. put food in the communities. >> reporter: food justice is the subject of his new film "they're trying to kill us." which also lifts up hip-hop stars as vegan role models. >> it feels like you joined a club, right? >> yeah.

yeah. not a cult, a club. >> it's definitely starting to feel more clubby than -- >> yeah, yeah, yeah. i think, back in the day, it did have that cult feel, maybe. you know what i'm saying? because it was so -- it was a lot of people that were like, you're not a vegan? no, i can't -- i can't talk to you. and i think, now, people are starting to realize, like, we got to be more accepting and we have to be the ones to show them how amazing this life is. it's like, if -- if vegan, you can't be angry and dismissive. that's going to counter -- that doesn't work. >> the breaking old systems and habits will take new thinking and new ways of bringing fresh nutrition into all those dry food deserts, no matter where they are. >> so these are our micro grains.

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show me the olympics. [ "bugler's dream" playing ]

♪ ♪ ♪ ♪ ♪ ♪ when man started exploring the he the heavens, we had no idea the technology we would enjoy as a byproduct from velcro to gps but there is another space race helping perfect the farming of the future, and that race is led

by marijuana. yes, since legalization, the hydro ponic techniques to grow weed in a basement have come a long way. >> the question everybody asks, will you include cannabis in your portfolio of crops? this is about food and feeding communities. we're really excited about what the cannabis industry afforded. >> they make people hungry and you feed them. >> yeah. >> the harvest started as a brain child between an architect looking to bring fresh food to the winterly ski town of jackson, wyoming and a social worker looking to employ folks with disabilities. together, they may have stumbled on a food fix for deserts and expanding to four cities. >> the lettuce is a four-week

grow. they grow anywhere from one week to three weeks, and they are being looked at in terms of preventive health right now. they're 40 times the nutritional equivalent of their adult counterpart. >> wow. >> what is really exciting about it, we can look at it as alternative sources of protein. this is the willy wonky part of our tour. >> the water usage, are you able to recycle this water? >> we are. 90% recirculated. that's another benefit. on a tenth of an acre here, we grow 10 acres worth of farm. >> what would you like for breakfast? >> we may not have "jetson" style food delivery yet but in the golden age of logistics, shouldn't be it easier to connect with a good farmer and buy good food? >> i placed on order on this fridge for my breakfast. i punch in that code that is on the fridge.

>> okay. look at that. >> like magic. >> berries and granola greek yogurt. >> break what the mental model is for a vending machine. make it something you can buy a fresh meal from. >> luke saunders, came up with the idea for a farmer's fridge on the road is a hungry traveling salesman. >> i would leave the food manufacturing plant and i would go to the fast food restaurant down the street and there was just such a big disconnect. >> so you can see right now they're running our greek salad. >> right. >> we've cooked these noodles. we've chopped the vegetables. we've made this sauce. >> oh my god. >> it's great, right? >> so good. >> yeah. >> it feels like i justed washed the berries, cut the fruit. >> it's a perfect representation of what we mean when we say we're using fresh produce at scale. that item, 40% of people that

buy it, buy it again. >> that's really good. >> a new report by worldwide life fund and the grocery giant tesco finds 2.5 billion tons of food is wasted each year, way more than previously thought. >> as an entrepreneur when you hear 40% waste and realize there is a way to create iot technology and connect the process directly to your customers and create this marketplace for fresh products, this is a totally solvable problem. >> but while the prescription for healthier world demands a gentler more personal relationship with food, just a hand full of giant corporations produce 80% of the groceries on your shelf. three companies can almost 85% of the tuneup. four companies process half the nation's meat. >> we're going to continue investing to improve our production practices, to improve

our sustainability, resource intensity and a safe, affordable and nutricius product consumers love. >> sure, how many of your members are really engaged on this? >> that's a really good question. in terms of the number of our producers how to quantify who is involved, we're still trying to gather good data about baseline because there have been so many early adopters of good conservation practices. >> guess it's up to we the people then to find and support those doing their best and demand more of the same from those in power and we might just find a new choice of last meal along the way. >> as we change our habits and practices to ask for things that are better for the envienvironm corporations will be incentivize to make them and a cycle.

i'm cautiously hopeful. >> you accidently gave us hope there. >> that's the last thing i would ever want to do. [ laughter ] ♪ ♪ thanks for joining us, everyone. this is "done lemon tonight." did you think this would happen? did you think we'd have miracle vaccines, the envy of the entire world and so many of us would refuse to just roll up our sleeves and get the shot? we have all vaccines that we could ever need, some states may actually need to start getting rid of unused doses because there is just not enough interest. the waste of human life and life saving doses. no other way to describe it. really sickening. literally. the cdc saying the daily average of people getting full