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 about what ultimate is and why what you've set up it's all started when me and my colleague. were taking the bins out and we were thinking like how can i mean we make this much waste how could we do the things better for the environment for the customer that is our biggest ambition one way to do that is by going hyper local in other words. right here in the restaurant i've seen. well far before but never in a restaurant i have to say this is great the main thing about the system it's hydroponic circulates from up here the plant makes always the water all it from the roots ok it's 95 less water than conventional farming and the best thing for me in this idea is that we can cut the fresh herbs just before the service of every day there is minimal waste. it's very sweet and from the seed to fully grown in this system one week totally organic no 1st decides no fertilizer nothing. is based on the principles of circular economics where waste