at this hour french authorities have banned yellow vests demonstrations in a large part of parents including around the. this comes in response to a looting rampage on the seans in the last week the anti-government protests are continuing for in one thousand three ken across france coming up next reporter this time about efforts to go greens in the arctic remember you can always get the latest news on our web site. thanks for joining us. secrets behind the. find out in an immersive experience and exploring fascinating world cultural heritage sites. w world heritage three sixty get.

to continue. to puzzling though there are still. close curves with because boeing stiffen. the curtain shut with musicians from around the world to. make grooves every week long t.w. . so if we can do it here it can be done anywhere this is the most challenging place to do. bards winters are dark with temperatures down to minus twenty five degrees celsius the ground this permafrost. long year bunions fall but no way is the. rules northernmost town of any real size here one

man who grows herb's in vegetables benjamin vidmar a chef from florida. is there more to it than just a crazy idea. this one i think looks good to the minutes one three four the fourth one is on the three of us benjamin vidmar and his employee higgins ska harvest the crops grown in the lab as he calls this room with its almost tropical climate in the midst of a frozen wilderness the chefs are waiting for his crescent puzzle. i think did you see that we got the human now off to remove the tower and. yet because we list it from twenty four to five yeah definitely.

they learned to farm by trial and error given the lack of experience to draw from what's obvious is that the greenhouses are of no use outside during the long arctic nights. in the dark season and we grow mostly endorse and we have to first provide the lights provide some humidity we have to provide some nutrients. to three pm it's pitch dark out. benjamin vid burns worries he won't be able to supply all his customers his capacities are strictly limited and demand is growing. spitzbergen lines over a thousand kilometers north of mainland norway all the provisions have to be flown in. benjamin vidmar is the only supplier of fresh local ingredients to the cooks and chefs here. this process. some greens for you.

to. talk to other chefs also on the receipt in this problem who do. you have been to check it out. it's amazing to have this for sure what you collects the leftover plant material for composting i think you're pretty sure take care of this thank you. for about half the year it's freezing cold and dark and long you're beyond just over two thousand people and three thousand polar bears live here the tourists mainly come to see the bears these are hardcore travelers here for an adventure holiday. because of the cold and dependence on imports long europeans environmental footprint is disproportionately large benjamin hopes to reduce it. hello my name is benjamin button mar and

during this tour with you we were visit a little bit about what i do here what i grow also the law in the dome and then after we will go inside of the gallery of this. the kitchen and we have a place where we can eat and like a workshop so we will prepare some food together there's tomato and some fresh local bay so that we've grown here we have a rich and from florida benjamin worth there's a ship's cook and came to spitzbergen ten years ago. to winter temperatures complan just to minus twenty degrees celsius in the dome but in spring things begin to change. we have some days you know with the in the midnight sun this sun in theory twenty four hours a day so it just moves around in the sky and it can get like twenty five thirty degrees in here i really like to do some root vegetables carrots potatoes would be nice but don't the sticks out like a rock from the snow drifts all around. you have to understand it's very simple

this dome but this i've been speaking about it for so long that people got so sick of hearing about it you know and you just have to think it was empty like this there was like nothing here and i said i want to greenhouse i want to greenhouse and it's because i was growing endorse we're going to go there next so for me growing endorse it didn't make sense to run the lights for eighteen hours a day when we have twenty four hours of light and pain electricity for nothing so i was trying to think of the smartest way to organize it so i said i have to get outside this all started as an experiment and it started for me wanting to have the freshest food possible that's the only way i didn't started to save the world i didn't started to i just said you know i wanted to have the freshest food possible . and now visitors come to see and taste that freshness and feel the abrupt change from arctic wilderness to green house. we can take some of this bay so today for the tomatoes we have

a bit of green here we have some solids and parsley we have chilies there are growing there we have some cute cumbers there is even experimenting with growing tomatoes here. they'd be the northernmost on earth right next to the northernmost compost heap that receives all the leftover vegetable matter he collects from us customers nothing goes to waste. so here we have the worms. and i use them to make compost here and basically compost the waste that i get back from the hotels and restaurants. and purple he uses a bit of homegrown puzzle for the meal he'll be preparing with his visitors the highlight of the stay for the mainland little we just two octaves spitzbergen isn't of the words of course you have to take our shoes off. so people on the warm food into people in the cold food i think it's good the most important thing is that we

need to start to desserts so i really five huge of the other thing you just send it in cold water. ok. that. it's not really possible to be one hundred percent self-sufficient here it would be very very expensive and difficult to grow everything that we need to survive so we don't even look at that we look at the growth percentage like a portion of that a typical meal is reindeer meets with vegetables and with potatoes and. only homegrown ingredients is possible. it's highly unlikely one will ever grow here it's imported from spain the ladies in cork the first bottle while the gents keep busy shopping vegetables for the guests actually do all of the course i'm like called. the majority of tourists don't come from norway good they come from all corners of the world to this norton tip the most difficult tour because i had so

kosher begins from israel. that was a good tour because they wanted like they didn't want you know we had to have all new they had to buy cutting boards have been my parts and i said oh that's not in the budget they say ok we buy so they bought everything and like we did it was fun like i learned a lot that looks bulis guess enjoyed delicious meals here but what do they think of active gardening. because one of. you know i know what happened with the name. and i'm going on. to something. yeah basically i do yeah i think so present facing america and. i'm here with my family and we really love it here and it's like we always want to go away but then soon as we go away we all miss it so. so then we run back here is

this i think it's such an easy life here it's like we live in a bubble you know it's like it's not a real world here everything we're just five minutes you can be everywhere. the school everything is just so perfect. to benjamin's children have left the island and communicate via the internet from the mainland. benjamin may feel completely at home and spitzbergen now but not quite yet in mainstream norwegian society and have . noticed the first no reason for the rest i'm so nervous i don't know if you want to. know that the first no reason so i'm very i'm very happy but i don't want to tell you how to do it no normally when other people come that i'm kind of like you know the one who's here the local one but. it's seven pm benjamin's work day is far from over he's still got another delivery i think it was better when we used the thicker ones have you seen the oh yeah yeah yeah he's out easiest yes much

easier we're running out of. that one very fun of a student from germany hope so the seeds for chris parsley and basil. yes students do you see the crest is only six days old it's relatively fast that's what's good about it you can purchase quite a lot here coming out of going to feel important see. them as well aware that spitzbergen has a dismal carbon footprint she takes a strictly objective view of her work here. it's been physically seminude us personally i don't see spitzbergen as a place where people should live and because it's got such an extreme climate and it's so unsustainable to live here but i will never come a time when people don't live here anymore or deception so i think it's a very good idea to try growing our plants here. and it's yeah i'm supplants.

benjamin has enough to keep him busy even through the dark winter noble it acquires or time of year. actually enjoy the dark season but so how do we cope with the light season and that's the challenge but even that's very relaxed don't have to do too much but when the light comes back we get very busy and you have to run all of the time so it's bad challenges you don't know how to shut it off but for me the dark season is just take it easy. tension vidmar isn't about to take it easy he's chasing a dream he's got plans to open his own restaurant after all he's a chef by trade but he wants to make sure that the restaurant doesn't produce any waste he's already got the financing and partners lined up for our kitchen counter for food here and i'm a big restaurant. because this is really. on the menu will be very original especially for spitzbergen. we want to

have more like an arctic fusion menu and we don't want to have any burgers or any pizza so we wanted to like for example ingredients that you find in the arctic cod salmon arctic char sea reed reindeer lamb and we want to do some different interpretations were there for example like a reindeer taco. benjamin intends to use only fresh vegetables if he hopes to prove that a closed loop recycling operation co-work even here in the world's northernmost tell. this techniques that we develop their careers to grow for them as inner city it can be used to grow food on different islands so it has many. applications to other places as well so if we can do it here it can be done anywhere this is the most challenging place to the.

next thirty years after the fulfillment of everything seems possible here. in one thousand nine hundred. ninety is where the peaceful revolution began. today it's a creative and driving the truck honest. so it's just the right time for a trip into the city's past and. mixed up with. the heart of a great chinese city stops beating. your body the last old neighborhood in the metropolis of chongqing. it's slated to be demolished on long island but the residents are holding out for as long as they can.

last days in shock in forty five minutes on the w. . thanks.