the more to it than just a crazy idea. this one i think looks good two minutes one three four the fourth one is on the 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. did you see that we got the human now off to remove the tower and. yet because we list it from a friend who was forty five so 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 raft of course provide lights provide some humidity we have to provide some nutrients. for. a three pm it's pitch dark outside. benjamin vid burns worried he will be able to supply all his customers his capacities are strictly limited and demand is growing. spitzbergen rise 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 surf. some greens for you. to. talk to go to shows who also. received him and this is probably good to

see you have been for sure you know. it's amazing to have this for sure. given collects the leftover plant material for composting thank you everybody should take care you can just 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 high. travelers here for an adventure holiday. because of the cold independence and imports long europeans environmental footprint is disproportionately large benjamin hopes to reduce it. hello my name is benjamin vidmar are doing this tour with you today we will visit a little bit about what i do here what i grow also the lab in the dome and then after we will go inside of the gallery there's like a kitchen and we have

a place where we can eat and like a workshop so we will prepare some food together tomato and some fresh local base 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 complains to minus twenty degrees celsius in the dome but in spring things begin to change. we have some days you know over the in the midnight sun there's 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 only 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. now visitors come to see and taste that freshness and feel the abrupt change from arctic wilderness to greenhouse. we can take some of this base so today for the tomatoes we have a bit of green here we have some solid 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 his customers nothing goes to waste. so here we have the worms. and i use them to make compost here and i basically compost the waste that i get back from the hotels and restaurants. the 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 regions to optic spitzbergen isn't the words of course you have to take our shoes off. to people on the warm food and to 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 chief of the other things you just send it in cold water. ok. you.

know. 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 the. typical meal is reindeer meat with vegetables and with potatoes and. only homegrown ingredients. it's highly unlikely wine 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 unlike 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 some kosher begins from israel. and that was a good tour because they wanted like they didn't want you know we had to have all

new have the by 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 i learned a lot that looks beautiful guests enjoy delicious meals here but what do they think of active gardening. think it's wonderful. you know now what happened with the name . and i'm going to do something. yeah right basically yeah i think so reluctant to 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. the

school everything is just so perfect. to the benjamins children have left the island and communicate via internet from the mainland. benjamin may feel completely at home and spitzbergen now but not quite yet and mainstream norwegian society and have people like me know it's the first marriage and the rest i'm so nervous i don't know if you want it it's. not 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. at seven pm benjamin's work day is far from over he's still got enough to deliver i think it was better when we used the picture once have you seen the oh yeah yeah yeah yeah if you say are you serious yes much easier we're running out of. that one they're fun of a student from germany help so the seats for chris parsley and basil.

yes it's do you see it six how the press is only six days old it's relatively fast that's what's good about it you can purchase quite a lot he. commented 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 discipline so i think it's a very good idea to try growing arm plants here. standing here lifetimes of plants . benjamin has enough to keep them busy even through the dark winter noble it a quieter time of year. actually enjoy the season but so

how do we cope with the light season and that's the challenge part season is 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 that you've. mentioned 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 the main big restaurant. because there's little it's really. on the menu will be very original especially for spitzbergen. we want to have more of like an arctic fusion menu and we don't want to have any burgers or any pizza sol we want to do 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 technique that we developed here can be used to grow food in this inner city commuters 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 do it and. i am.

thinking. nobody can escape there's. no magic bullet. out body clocks. recent lab studies have shown a sense of time is routine and see. what happens if we just kept. this week's edition is devoted to the upcoming switch to daylight savings time. to today. thirty minutes on the deduction.

we make up of a week watches over half of that kind of budget we ought to be seven seven percent . they want to shape the continent's future to. be part of it and join africa numb stares as they share their stories their dreams and their challenges. the seventy seven percent of the platform for africa is charted. her first day at school in the. first clinton listen and then the doors grand moment around and join the arena tang on her journey to freedom in our interactive documentary tura entering it and returns home. birth.

home to millions of species a home worth saving. and those are big changes and most start with small steps global ideas tell stories of creative people and innovative projects around the world like to use the term the climate boost to green energy solutions and reforestation. they come into counteractive content teaching the next generation about environmental protection and we're determined to build something here for the next generation cold blooded dia's the multimedia environment series on t w.

that's according to a summary. complete. exoneration. no. wrong this report does not amount to a total exoneration. to interpret the findings and demand to see the full report.