greatest challenges for the future. with global demand for food said to increase by nearly 70% by twenty fifty. the culture is one of the most polluting and ecologically damaging industries. if we want

to keep food on the table without continuing to robert john not should environment. we need to completely rethink how all foods industries work. i'm russell bid in finland where one restaurant is championing a hyper local circular economy to create a revolutionary approach to dining unless necessary neo in a stable scientists of combating jellyfish blooms by taking. them out of the sea and onto a plate. in developed countries like finland it's hard to imagine that we're in the thick of a global food crisis. these helsinki shelves are stacked to the hilt with a wide variety of tasty treats. as salami. who was the true cost double is choice two are increasing the beleaguered planet reindeer spring roll. a global food system is

incredibly wasteful use huge amounts of energy water and land to grow food in flight thousands of miles around the world only for much of its remaining money it's an- incredibly inefficient and- balanced operation. quotable post i don't know if my pronunciation is quite right. well worth it. and gore vocals okay so i've been having to dig around to see if we can get some statistics about the amount of food that is wasted so if you much in this pool of bread is total food produced in a world. lost 10% during cultivation 7% is lost after the harvest 12% which is lost during processing or point of sale. another 11% is lost after he's been purchased i mean in total over a third of the food the jews were white is wasted just thrown away. alas such a shocking to me. a growing

movement of pioneers at taking steps to fix this global problem. this is all too much a five star restaurant aims to be the model of sustainability all the ingredients are local and all the processes are designed to do as little damage to the planet as possible. eliminating all the polluting effects of industrial agriculture. is the brainchild of chef henry allen. for the uninitiated can you explain a little bit but what i'll tonight is and why why you set sail it all started when me and my colleagues tell me guys. we were taking the beans out. and we were thinking like. how can i mean we make this month's waste how could we do with the things better. for the environment for the customer and that is our biggest ambition. one way to do that is by going hyper local in other words by grown ingredients right here in the restaurant i've seen a particle farm before but never in a restaurant i have to say this is great the main thing about

the system it's hydroponic water circulate. from up. here that plant takes all waste the water only from the rules okay it's a ninety five five persons less water than their conventional farming the best thing for me in this idea is that are we can cut the fresh herbs. just before the service of every day there is minimum wage. i know tasted it's very sweet i'm from the state. a fully grown in the system one week totally organic no pesticides snow fertilizers nothing too much is based on the principles of secular economics where waste is seen as a resource. this approach minimizes the need for transport water and energy and even farms livestock on site edible carbon neutral crickets. hello and the lights yes you know on may i kiss and the light. will to must serve up

over one thousand crickets each week in their five star dishes with cricket lobby. growing into fully grown adults within two months. this bigger hole well hello yes. the crickets so can you give us a sense of how these little critters fit into this notion of a circular economy we can use all the stems of the satellites all the peels of a cucumber if we feed them one week with basil leaves. they will taste most black basil now. and that's where we don't have to throw anything away because state east. almost anything henry's mission is fundamentally about changing our attitude to the food we eat at preparing us for future where it meets like beef may not be so readily available. one hundred gram of crickets it's a twenty two grams of sure propane. take 99% less water

ten rolling at b. sold their carbon footprint is it's like nothing henry's also trialling a protein rich i'll be. the idea is a so innovative they're being seen as the future of food production on this world and beyond this this course bob this is also the one thing that's not tough. is the interesting about nasa the space agency yeah well yeah this guy it's a potato some space age potatoes yeah it's. called aeroponic so is the growth in the air. hello yeah now that is something you don't see every day is it. is what it is it's in it's in the air but they still kept moist yes run but this way you don't really need to. and he saw the benefits of all this is it can produce ten times more. potatoes then traditional way. so this is this is for real for you guys this is not just a kind of a marketing stunt we don't have to be millionaires

we hope we just need to. you know ralph thanks for making. people think. we're talking about you know food security desertification climate change big issues they really care about this stuff and then. i'm on board i never even seen footage. later on henry's invitation i'll be cooking dinner here. but first i travel just one down the road to see if these principles of secular economics can work on a much larger industrial scale. it's okay so away but let's take this scooters screw fifth. farm in on skin is exactly yeah all right do you need a license for these is a break. here at robie's farm acted to inform a robot judas also has a vertical fun but this one is on another level. liz that jacket system different season and say it

isn't so it's like a herb safari will be go means bustle again some korea under i'd expected you to have a kind of a glass. so this is entirely electric led light yeah there's no no sunlight use that told the controlled environment create a more efficient growth and a much higher yield is a much waste from an operation like this we grow into a non biodegradable paul so we have no plastics inside the. the growth area anymore everything is biodegradable. roberts goal is to prove that these hyper sustainable techniques could one day be rolled out in every city and town in the world. transporting basil leaves sundays peter this for around the world is not that clever. it should always be produced locally and consume broke local well i love that rather than taking the food to the plate

you're taking a farm. to the to the club posted at a later. yeah yeah. you can see that they're constantly working on improving the efficiency of the whole operation even this isn't really wait. because it's gonna get composted in used on the farms that safe. there re conceptualizing the concept of weight. on my way back to ultima henry's asked me to pick up some supplies for tonight's dinner service. first of come to the right please. press hi. what do you do you know you were growing mushrooms. we're growing list of mushrooms on coffee wished finish people are crazy about mushrooms and they drink a lot of coffee. and i'm sitting just back there that is an absolute perfect space these are these are ready to harvest there will be harvested today. actually we don't hold you up but would love to give yeah. his team collects used coffee grounds from businesses right across helsinki. the grounds provide all the nutrients

mushrooms need to explode into light. look at that no that is amazing. you can just grab the whole cluster and then twisted until it comes off. there you go. we have the consumer products are we call it the hell see any grow kit. and this is basically you see it's the same as we have in our farm but this is so that people can grow it at home if your normal coffee drinker you can you can make do with your own coffee grounds. i can imagine being quite magical to watch these incredible kind of creatures emerging yeah here in finland there's now quite active. community of home growers. encouraging consumers to grow food at home is the kind of strategy that will reduce our dependence on industrial agriculture. crysis team of sold three thousand of the kids and even run workshops to teach people how to grow fantastic from the. all right so we've

done harvesting mushrooms back to a restaurant going to cook a lot. so what's the hands to go buy ready to pull. all the time. hi all my god what have you done. we got this salad greens and herbs which occurred over there yeah we got the crickets which grown up there. and the mushrooms which about half an hour with yeah i'm so it's pretty. local it's about as low causing that can get you know. i mean i'm gonna fish at one of these little guys. yeah mmhm. i can take the prickly little legs yeah but i tell you what.

i think it's super so it is the s. a really nice protein. yeah. yeah it is thank you thank you so much. these ideas can go mainstream which is what they want whether it's you know the circular economy or the hyper local production or just kind of general transparency of the operation. could start to see a globalized and that is it in. the world and reducing the environmental impact naps. some of the world's growing demand for food is pushing ever increasing pressure on natural resources. food waste campaign as believe on varmints maybe close to breaking point. food is the single biggest impact that humans have on nature we all deforest india to grow more food is by far the biggest user fresh water the single biggest source of carbon dioxide emissions and the biggest reason why we're in the middle of the mass. extinction upon the sick the planet earth has faced least a third of the world's fair it is currently being wasted we're talking about okay certain vegetables

on farms being wasted because they don't comply with cosmetics standards we're talking about huge heaving shopping lyles the food. which is just gonna end up in the supermarket bins and the reason why that that is because the supermarkets note that's what triggers all response of taking and filling up oscar even though. week after week on average people wasting 20% of the gross respect that buying in those stores it's a system with entrenched waste within it we do have the powers individuals to waste less shift away from most ecologically destructive practices that should give us hope that we can flip this enormous problem into one of the most delicious. tools to tackle compartmental mail. with over seven thousand

five hundred kilometers of coastline is lee has relied on the bounty of the sea for the thousands. but hidden beneath this is your water is. an environmental catastrophe maybe and a way. i'm a student for review. and i finish chef and food writer for nearly thirty years. italian cuisine is one of my passions so when i hide these fishing morse as well and it's right i chest to investigate. i'm here in seven a slave. what a tie ins are facing a raw the stinging problem. jellyfish numbers. a 100% in the last thirteen years alone with a tentacle terrace swamping the coastline and damaging the delicate marine ecosystem. but sometimes one problem can sell for that. i've come to lead you to find out how jellyfish could help alleviate the impending food crisis becoming an ingredient

in the italian kitchen. i met with marine biologist dr stephano proud. who is researching the rise in jellyfish number. there is scientific evidence that there are some increased as particularly in coastal areas subject to anthropogenic impact so human impacts on the on the calls to my pre user an announcement of. day frequency and the moon though some trying to fish. up to stephanos research suggests jellyfish numbers all blooming. due to a variety of man made fact. artificial waterways but the service canal which connects the red sea to the mediterranean are transporting new jelly fish species. changes enabling these newcomers to survive with them to see temperatures in the mad rising by one point one five degrees c. in the last three decades. how bad is the problem stephanie ecological impact of jellyfish is equivalent to two

lions from the salon they ought to open the doors so they can have an- impact on the functioning. of the marine ecosystem some cases so we have a large jelly fish which room so to reach densities life up to. three hundred or four hundred phone so bear square kilometers along the coastline so this would affect the particularly human activities like. swimming on along the call source fishery and even aquaculture plants may be affected because in some cases the venomous jellyfish can queue hundred thousands of fish in a few days. these rooms are hitting local fishing industries hard it's estimated that in the north a drastic they call see teigen fishing fleet eight point five million your as a yeah. steph know sent me notes to the aquarium of janet discover how the creatures unique reproductive pricing is really compounding the problem. babies. when they

they live maybe denny fisher. leave that hey you it's a quantity of farm and ag they fifty lies in the staff but we have a playing field lab. all these can go on the bottom of the sea he set it on the bottom and became an appointed each forty three lease the after the v. genre a very big number all done. this is the real but that advance saying they see. jellyfish also prolific breeding to single adults can lay up to forty five thousand x. today. these ancient invertebrate surf existed since before the dinosaurs and then have it every ocean on a.

jennifer swarms of decimated irish salmon fisheries. the tourist industry of australia but one beach so thirteen thousand basis get down get a single week. back in that chair i've heard that a research project is close to a breakthrough. it's cold go jelly. this is a lot of. internally anne and her colleagues aim to show food safety authorities. that jellyfish are safe plentiful food so. having always necessarily face makes me a little nervous well the whole safety no no we have to start the hsp system because it just please. good day the different stocks the compound. each jelly fish you will measure yes we measure and the way the if the doctor we proles them in league with the need to religion yeah

in order to the x. staff different then on days of jelly fish that could be left out for your mind and it it's just that they are really say. antoninus research shows that most mediterranean jelly fish are perfectly safe to eat with just a small number needing toxins are moved through freezing simply by washing it's giving me hope that this could be a genuine food for the future most of the other challenges that you face. in the europa jenny fishes considerate and noise and that they don't have a mantra this could be change of that either well west stopped is demonstrate the day the day yeah the lady power for launch rice also all the food. could be important for a local fisherman a local. restaurants the for local economies. highly

priced alternative to me. i mean i stock is responsible for up to fourteen point 5% of greenhouse gas emissions. eating jelly fish as a substitute could help produce the very global warming that causes that. already popular enough to the far east. right now they con la be sold as food anywhere in europe. so today has provided some jelly fish and sent me to go jenny's collaborating shall. be on a visa. please can we cook for the jedi face. okay so now cornell dental. yeah yeah. this is two different spaces all jelly fish this brown is perfect to its overall all

night mods there's only cold. to create the most tender jelly fish aims to cook it tony but first we wash it in an ice. amazing to ensure it doesn't lose the taste of the sea yeah i know of for you all seasoning low salt not that all the oil okay so we're cooking this through v. is in the water why did you decide to watch with go jelly your available. to children all get 5% lag may. yeah when the jellyfish comes out to be it's finished off in the office the panel had the vision for the future i mean that is truly truly exciting. using traditional italian cooking with striking martin ingredients fat biondo plans to set up the jelly fish with pets of campari gin and possibly on

the bed of italian. we have a date. it's not like it's you. it's time for me to taste for pianos creation i'm the coach and the team has joined us to see the results for themselves. get truly magnificent way. i love it like it loudly i love it. let's see what that. pianist jelly fish is delicious with a very light seafood taste the texture similar to calamari jedi finished okay to make it on to dinner plates across the world the public will have to full enough with it. was trying to. support the team. the school do you can find the- some of the things that people are looking now so no fat low calories. and also a good taste the soul you have all the ingredients of for the food to be appreciated by the customer.

i feel needs to fight dirty face. this has given me a taste of what the future might hold. if we all get on board. and try this new foods. then we might have a ton. of redressing the damage that we have done to ocean. food pine is around the world a planning the diets of the future. globally over quota of ice free land is used for grazing animals. causing enormous appetite damage. but the californian company may have a solution. the impossible but again. a soy based meat substitute that looks and tastes just like the real thing.

meanwhile in israel find bombing mediterranean fruit flies as a source of protein. using 99% left lands on the meeting just one seven two of the greenhouse gases generated when racing regular livestock. and in new zealand. produces a making insects small palatable to western tastes like hurting them in chocolate. time is running out to hold the food industry's environmental destruction. the challenge for us is whenever possible each with the planets in mind. and she chews on menus wisely to help prevent the decline of our natural while

>> welcome to "global 3000!" a web of lies. who is profiting from fake news about renewable energies? ♪ >> hope below the sand: why fortune seekers are heading to the mauritanian desert. and -- the doctors of the incas. how bolivia's traditional healers are seeking their place in the modern world. ♪ just under 200 years ago, french physicist and