right now i am on. getting rid of pen. right here. our 2 part series the 3rd right the dog starts nov 12th on d w. in germany millions of tons of quality food ends up on the rubbish dump as opposed to on our plates. that are missing on going very angry about how much greatest right away and especially how much good food is thrown away that is rushed we don't want to throw away as little kitchen waste as possible i'm happy in the evenings when i check again and i can say cool only 3 quid for it is throwing away. his wish to

really want to throw away as little kitchen waste as possible i'm happy in the evenings when i check again and i can say cool only 3 quarters 5 that is what. art is it possible to save more food for the plate and create less whilst. how do you have anything for us to harvest today sure there's always some lettuce left in the usual patch as i'm sure there is on. let me go for a quick round and i can show us what we can take. once a week we call klasky comes to hina.

nichole passkey is here to rescue vegetables that have been left in the field during harvesting because they're either too small or crooked. here you can harvest the chart again up until the left side where the red chart starts autumn on got on and you can pick the green chard not the colored ones just the green ones. the 35 year old started collecting food from supermarket containers during her standards she has finished our law degree but since graduating has dedicated her life to the fight against waste i just an angle found how when i 1st started looking into supermarket garbage contain is it was of course somewhat different to sitting in a lawyer office. it was also necessary for my parents to understand and learn with how much good food is thrown away and that we need to do something. on having hands palm about 40 percent of the harvest remains on used the reason being that

retailers and customers don't want to have produced with any blemishes. for 20 years i had a stall of the weekly market personally in direct contact with the customers. and i observed that when i had carrots lying there the customers always chose the most beautiful ones so i check my own behavior but of mine for i rarely buy anything you know i did exactly the same despite my own background and experience. a few previously heiner a canon had simply left the good but on saleable produce oakum pastor date on for 6 years now he's been giving it away. you know potatoes that everyone loves these potatoes yeah they're really tasty but unfortunately they have these annoying holes which is why we sort them out what your mother. nicole klasky takes the potatoes to cologne she's not the only one who wants to benefit from this

8. years it's this one looks quite normal ok there's a tiny place but apart from that there isn't anything else you can see. very very much it's important what we're doing because it's all about the value of things which we're now putting back into circulation. so a family can eat this thing and have food on the table. and i don't think there is a better taste tastier potato than this. i think they're really great but it's also important for us to raise the awareness about the issue of. fast friend for 6 years now nicole has been fighting against accessed dumping she knows that wasting food also means wasting resources for example arable land water or energy used for the processing and transportation of food a huge amount of work with the end result often ending up on the opposition to.

the production and disposal of food also releases millions of tonnes of climate damaging greenhouse cancers which is why for nicole passkey every tomato counts no matter how small. so what was the yield after several hours of harvesting. yes the good earth yeah looks good we have some really nice lettuces and they don't get any fresher the less it's really great also the potatoes i'm really happy about that we've got a lot of. we don't just learn that we shouldn't throw food away we learn everything else as well like how the vegetables actually grow even limited had their plates marked and it's important to know because only then can we appreciate the freedom to act and do something to conserve resources. otherwise we're pretty much driving our environment into a brick wall event. nicole klasky and her helpers were able to collect around

$200.00 kilos of vegetables which they will now take to cologne in germany about $18000000.00 tons of food ends up in the garbage every year worldwide it is more than 1000000000 tons an enormous amount of waste yet there are many ways we can reduce it. before ton truck delivers food to the outskirts of amsterdam. they are destined for some ascetic the 30 year old used to work for a launch supermarket chain at some point she could no longer example how much food ended up in the trash every day together with colleagues she decided to do something about it. well it started small electrical then i'm quite amazed also to

see that yeah we're scaling it up and get that we can rescue a lot more food out. supported by supermarkets some acetic and her colleagues set up a foundation dedicated to the fight against food waste 160 supermarket branches now deliver goods to the foundation salting center it is mainly food from overproduction or bags of fruit and vegetables in which only one piece in the packet is off and. we thought always when you are working in a store is that it is quite a pity because if you look at a product like the. what we do here is we receive these and we take the time and effort to remove all the products and put them together carrots with the carrots and onions with the onions and in that way we can just rescue this otherwise it would have gone to waste in biochemist plants it's better than landing in the garbage but not as good as landing on people's plants many of the foods that are

sorted here hundreds of kilo's a day go to a specific restaurant it's in stock somerset it founded it in 2014 together with frank taaffe an invasion and bought a hotel out of the morning meeting very planned the day's leftovers menu they need to succeed in getting their guests excited about dishes that were originally intended for the trash. i think most people when you talk about food waste you don't think i would like to eat food waste right so we're really trying to change the association people have with food waste because it is not expired it's not more that it's just surplus it's really good for the vegetables delivery for the evening in stock only uses products whose expiration date has not expired. and. the same food safety rules apply as in normal restaurants are some sort of years. apart from that things are different here. it is essential that

we work with really good chefs because on the one hand they need to be a little bit more flexible than other chefs and also we usually spend less working time on creating a menu or creating a dish as other restaurants with a fixed menu then they have exactly the same thing year after year and are improving it so that means that the chefs that we work we work with need to be really high level that chavez has a challenging task ahead of him he has to convince the guests that his creative dishes from say. food stuffs are good he also has to make sure that he wastes as little as possible when cooking as this is healthy in stock principle works. be it we're going to get you see a lot of projects go to waste and i feel responsible for using whatever i can so when the start of our 4 like yeah that's that's fantastic i need to be about it basically so at 6 pm the evening guests arrive can sam acetic and her team inspire

them and at the same time make them aware about the topic of food waste by challis nyack andrew drop the talent from the us i hear for the 1st time. perfect thank you so much like you anything else to do just that i think i'm curious i think it will be i think it'll be variable or adding it's a great cause so we're we're behind it today the menu features cappa not a sicilian speciality with fish tom tom made from the end pieces of caught the fish they are using arrives fresh from the hose saida when processing fish fillets the end pieces are usually thrown away because they don't look appetizing enough. you want to save everything that you can and for we do is we don't do a serious thing so we try to make everything fresh every day we try to use the whole thing as well so that all the peels and the offcuts we use for example to

make a boy like the minister on it so that we do now we used. this potato peels to make chips so those are the peels and we use a toast to make the new york e so we use entire project there as well so yeah that's how we try to save as much as in. a cold fish tom-tom with past cream and potato skin chips made from fresh produce that was destined for the garbage. bag or. backpack. and it got that that field. and if that tire is made with fish. out of the gas find the food. it's really good yeah it's a lot of really great player is it through ok state the concept works so well in fact that such a contact colleagues have opened 2 further restaurants in the hague and in who trashed since 2014 by have saved over 580000 kilograms of food

and said you can her team have long since come up with further ideas to combat the throwaway mentality towards food that they are to significantly extend the shelf life of some foods they brew a special beer. wine. more and more people regularly eat out like here at the atlantic i'll tell sound city in play my half an hour a lot of food and stop in the trash regularized on and toss in former boss told from the nonprofit organization united against waste on for change there's my advise canteen kitchens on cruise ships hospitals and from towns because that's where a lot of whites took hours the main reason is the breakfast buffet with a huge spread of food like here where up to 200 guests are served daily anything

that made it to the buffet is forbidden from being used again for hygiene he agrees and. we've done a lot of wasted research in the hotels on them iced up most of it comes from over production so as i feel there is simply too much being produced afic of which ends up being put on the bus fare and then goes into the bit that's the biggest problem and that's where we have to start to develop ways of reducing the amount of food this is a closer look at it see and could be good if sustainability managers thorsten farm boss dole and craig or iman came here a few months ago and suggested changes. for example the transparent waste bins now and i are back and checking to see how that works in practice chef dominic is responsible for the implementation of the changes. because we get that it's got a lot to do the trick or container sharpen the awareness a bit yes definitely nobody really cares throw anything away or more everyone's

asking can you still use it can she use it. as a 1st it was all a bit a new complete strangers would make remarks like pave the bowl in your breakfast buffet a couple smaller plans to make changes so the reactions are in line a lot of what we wanted. to walk out how much garbage is produced from which areas different bins where sat up for example for plate or towns all over production. is there some left over from the breakfast prophetic rafale are shipped in are ok well . shaft platter now has to weigh the left overs later and document the results improvements in the kitchen are often about small details having bigger facts. here walter voyage in the old days we made large rolls but now we bake smaller ones yet this is the big one this is what we have now right bread rolls. you simply reduce the size of the bonus and everybody can eat 2

of the white or enjoy the variety that if you rarely use the top or bottom of the roll the leftover that i look at. the slices of cold cuts were also reduced in size and the trains and the display her placed here to everything is one sign smaller the idea behind it is planters add fresh foods as required by the guests and to leave them too long in a profound. and important side effects if you use food i.e. resources if you don't. throw food away you save money. the daily waste analysis is pending this way the kitchen team can check whether less food has been disposed off. i am excited it's just passing on the embers i haven't seen the graph yet i'm

curious if you experience but. finally the evaluation. of how much food could have been saved in the buffet area. when comparing the 1st with the 2nd analysis of waste as i could see that we could save $32.00 and a half percent in the breakfast area alone. but sent cool or diseased expanded over the year this means about 2000 kilos less waste in the hotel and over $7000.00 euros less cost just for the buffet just as good to other institutions such as a hospital that delivers a 1000 meals off if they reduce their waste by 30 percent it would be possible to save 425-0000 euros 5. it is easy to say food where kitchens cook for lots of people but there are also measures that individuals can take to help.

nicole klasky is also convinced of this the vegetables from hina hannan's farm arrive in their shop the good food and she offers expired edible supermarket goods all rolls from the day before all in exchange for donations the customers pay what they feel the goods are worth to them together with a friend klasky initially had a market stall she opened a shop in 2017. it was the 1st of its kind in germany was for us it was also a big risk because we'd had a successful stand on the fence that the full hand was and we weren't sure whether people would come around the corner into the shop but it all went down and i said. meanwhile the shops turnover is big enough so that she can work there after time.

the key on tile is mixed. physiotherapist phillip mckerrow adrian comes here regularly. so when i shop like this gives people who do not house so much money or who do not regularly have the possibility to buy good organic products and to always know that possibility and what i'm very happy about that well of course the food isn't thrown away it is so it's a win win situation so to speak of about 70 volunteers helping at the cash register with the harvesting or in a nearby storeroom. food saving expert sam acetic is meeting yard last month a brewery owner in order to make use of even more excess food she suggested to experiment a bit by brewing beer from leftovers. in his ranch beer is

currently being made from potatoes. which right about 4 or 5 smaller batches the 1st 2 of them are actually awful. and when once you started trying the bigger recipe the 1st one came out brownish like. wallpaper glue it was already so it will complete fill but wildly and you learn eventually they succeeded using pre-cooked potatoes from the catering hall soundtrack. they are particularly suited for brewing beer. sadek and were so convinced with the result that. i decided to produce another savior be there from bread. in the night and return our 100000 registered it throughout the whole society and its specific bread was supposed to go to the market because there is really focus on the this is it it was maybe just a little bit too much. in this being the brand replaces about 25

percent of the brewing salt. to date some ascetic and a team have produced over 250000 bottles of beer from discarded food. of course it would be preferable to prevent over production directly but recycling existing food is also a way of reducing lights. it is possible if you are prepared to utilize nature's selfless that is to make a change.

that's part of our theme fiesinger thought he's the owner of a small fruit press facility in brandenburg and presses juices from regional fruits to do this he uses among other things an almost forgotten food source the local apple tree avenues in the surrounding area. and if there are roads here lined with thousands of apple trees nobody cares about them in the art of it the fruit falls on the people are annoyed they have to drive through them in their nice clean cars or that a right pair might fall on the windshield we believe these are apples let's use them for the. parking fee singer has to deliver an apple signed order today and the 31 year old is still missing about $100.00 kilos of apples. which he takes directly from mother nature from a local avenir as the end of the harvest season is approaching will he find enough

fruit down. poteen fiesinger heads towards an apple tree alley near the village of zen square one of the many possibilities that offer good fruits in germany there are at least $50000.00 fruit trees and bushes which the public are allowed to harvest there is even an internet platform the documents how one can find the sites. of the apple tree avenue the owner of the fruit press business meets his friend constantine short a fruit tree gardner. all good yes lot less traffic for trees everything's good as and shining on. this renishaw orchard apple tree looks promising its apples are considered to be particularly. good for the production of cider.

your right you and lots of apples. there's still so many left here it's amazing aren't all. the shaking technique 1000 harm the tree and it's effective. with no matter. if it. doesn't know how things go either from thank you that's approximately 50 kilos in wooden leg i wonder because i'm 10 minutes that's how much we collected because that's really really good you can hardly lift it and counted. off. the face in total to harvest over $300.00 kilos of apples from 2 trees in 2 hours throughout 2018 fiesinger connected about 10 tonnes of st apples and made about 6000 liters of

juice from them most of the apples would have rotted by the roadside. he told klasky has inspired others with her vision she receives visitors from munster. there's an i campaign and her companions have brought a whole truck full of sesame balls and she had chips. that i've been saving feed personally for some time now and i always had the crazy idea that i could to move spanton style shop somehow but then i thought it probably won't work to net these ideas to work anyway and then one night i saw a beautiful facebook post all the good food in to learn how to get out and i thought great somebody is. actually doing it with laughter and with the pay what it's worth to your concept so $2.00 or 3 days later i drove straight here and is it

at the shop and that was all i needed to be able to say i really like to bring this to munster the women of munster received chips some town fast from a social institution that had an excess of them here they're exchanging the goods for popcorn and baking mixtures from the warehouse of the good food cooperation instead of competition i'm so thrilled because this is very generous and very mid-stroke we can really do something with us susanna camp and our colleagues have already offered foods to various people here and there in monster. now they're looking for a permanent shop but as an author rescued food following the same idea as nicole classic is example this time shadow i'm glad that we can save even more food on death and that i've inspired people to open a similar shop and have an up market pioneers like nicole klasky have demonstrated

that everyone can do something it is important to appreciate food again even if it doesn't look half it if a personal change and awareness can be established perhaps industry and politics will also become more active in the fight against overproduction and the unnecessary wasting of results is.

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the romance. the. slow internet connections are a growing problem. but back to the theme change with the help of a small army of hundreds of mini satellite data orbit the earth and send their data all over the world. the 1st sign of life have always been the town's high speed internet from. outer space. 75 minutes on d w. nicole because in germany to learn german to look beneath. why not learn with him d w z learning course because for. the new year me know years years

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everybody stays in the series so stay safe please instances. the bad. this is g w news live from berlin donald trump votes early in the u.s. presidential election. i voted for a guy named truck because. that's the last days of the campaign set to be dominated by america's horse enclosure 19 crisis will see how troubled and rival joe biden are confronting the issues also coming up well and i'm already afraid of the moment

we reach our limits and have to choose who we take and and who gets to be true.