you know. that's all for g.w. news stay tune coming up next reporter growing greens in the arctic member you can always catch all the latest news on our web site that's dot com thanks for joining us. climate change. the state. environmental projects. globalization the face biodiversity species conservation exploitation quality. human rights displacement. the global current local action. global three thousand. what

secrets lie behind these mosques. find out in an immersive experience and explore fascinating world cultural heritage sites. w world heritage three sixty get the. 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 is permafrost. long year bunions fall but no way is the world's northernmost town of any real size here one man who grows herds in vegetables benjamin vidmar a chef from florida. is there more to it than just

a crazy idea. this one thing it's good for two minutes one three. for the fourth one is on three of us benjamin vidmar and his employee haig iska 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 it is see that we got the human now off to remove the tower and. yet because we lift 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 lights provide some humidity with us provide some nutrients. to three pm it's pitch dark out. benjamin vid burns worries he will 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 fellow said. there are some deals for you. to. talk to go to shows also on the receipt in this problem could you.

give in to make sure you know. it's amazing to have this for sure what you give them all in china collects the leftover plant material for composting thank you everybody should take care of this thank you. for about half the year it's freezing cold and dark and long years 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 independence on imports long europeans environmental footprint is disproportionately large benjamin hopes to reduce it. hello my name is benjamin vin mar and doing this tour with you today we will visit a little bit about what i do here what i grow also a bit in the dong and then after we will go inside of the gallery there's. 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 rigidly from florida benjamin worked as a ship's cook and came to spitzbergen ten years ago during the arctic 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 the doma sticks out like a rock from the snow drifts all around. you have to understand it's very simple this don't 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 only i didn't started to save the world i didn't start it 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 greenhouse. and. 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 it receives all the leftover vegetable matter he collects from its 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. the purple he uses a bit of homegrown basil for the meal he'll be preparing with his visitors the highlight of the steak for the mainland little to arctic spitzbergen isn't 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 we need five sheets of the other thing you just send it in cold water. ok. and.

then. 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 percent it's 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 chopping vegetables. suggest 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 or as i had thought kosher really did this from israel. and that was a good thing or because they wanted like they didn't want you know. we had to have

all new had to by cutting boards have been my thoughts 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 i learned a lot that looks beautiful scarce enjoyed delicious meals here but what do they think of arctic gardening i. think it's wonderful. you know i know what happened with the nature and. i'm going on so we have to do something. yeah basically do you think so because of the face american i think. 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 in 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 people like you know it's the first marriage and the rest i'm so nervous i don't know if you notice. this is the first marriage and 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 but he's still got enough to deliver i think it was better when we used the bigger ones have you seen the oh yeah yeah yeah. yes much easier we're running out of. that one there. a student from germany hope so the seats for chris parsley and basil.

yes it's 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 and kind of had a can actually feel. funny as well aware that spitzbergen has a dismal carbon footprint she takes a strictly objective view of her work here. it's been physically stand minus personally i don't see spitzbergen as a place where people should be living 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 on plants here. standing here plus i'm supplants. benjamin has enough to keep them busy even through the dark winter noble it a quieter 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 the challenge is you don't know how to start it all but for me the dark season is just taking you. mention 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 in here and the main big restaurant. because there's been this 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 read reindeer. 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 technique that we developed here commuters to grow food in this inner city 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 play.

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