tv Feeding The Billions Al Jazeera December 4, 2019 12:33pm-1:01pm +03
been abandoned places getting an education takes inspiration and determination to get out of the shadow of the federal live in the remote areas don't have electricity t.v. or computers. to short films show how a love of learning finds a way. on al-jazeera. sustainable food production is one of the greatest challenges for the future. with global demand for food set to increase by nearly 70 percent by 2050. agriculture is one of the most polluting and ecologically damaging industries.
if we want to keep food on the table without continuing to ravage our natural environments. we need to completely rethink how off to industries work. and russell beard in finland where one restaurant is championing a hyper local circular economy to create a revolutionary approach to dining i'm asked for in the end it's the scientists are contacting jellyfish films by taking them out of the sea and on top plates. 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 treat fare salami. the worst a true cost of all this choice to our increasingly beleaguered planet reindeer spring rolls. our global food system is incredibly wasteful we use huge amounts of
energy water and land to grow food and fly thousands of miles around the world only for much of it to remain in money it's an incredibly inefficient and balanced operation. of a post i don't know if my pronunciation is correct but whatever. it's called for cool stuff ok so you can have anything around to see if you can get some statistics about the amount of food that is wasted so if you imagine this pool of bread is total food produced in the world it's lost 10 percent during cultivation 7 percent is lost after the harvest 12 percent which is lost during processing or point of sale and i know their level percent is lost after it's been purchased i mean in total over a 3rd of the food the juice worldwide is wasted just thrown away and i guess that's something shocking to me. a growing movement of pioneers are
taking steps to fix this global problem. this is ultimately a 5 star restaurant aims to be the model of sustainability all the ingredients are local and all the process is 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 about what ultimate is and why why you set it up it all started when me and my colleagues. 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 a vertical farm 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 person decides fertilizer nothing. is based on the principles of circular economics where waste is seen as a resource this approach minimizes the need for transport water and energy and even farms lifestyle on slate edible carbon neutral crickets. yes you know the idea of light in baltimore serve up over $1000.00 crickets each week in
their 5 star dishes with cricket larvae growing into fully grown adults within 2 months. this is the bigger home. yes. so can you give us a sense of how to. create. this notion of a circular economy we can use all the stems of the selects or the peels of the cucumber if we feed them one week with basal leaves they will taste more basal and that's where we don't have to throw away thing away. almost any. mission is fundamentally about changing our attitude to the food to eat and preparing us for a future where meats like beef may not be so readily available. 100 gram of crickets. 22 grams of sure protein. it's a 99 percent less water and rolling beef. sold their carbon
footprint is it's like nothing henry's also trialing a protein rich. the idea is a so innovative being seen as the future of food production on this world and beyond this is cost of this is also the $1.00 thing that. is interesting about. this space agency yeah well you know this it's a potato space st. louis caldera point so is the growth in the air oh yeah now that is something you don't see every day is it is wet yes. they still can't moist yes but this way you don't really need any soil the benefits about this is it can produce 10 times more potatoes than a 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 just need to you know roll
things forward make people think. we're talking about. certification climate change. stuff. and. later on henry's invitation. the 1st to travel just want to down the road to see if these principles of circular economics can work on a much larger industrial scale. it's. exactly. breaks. here. actor turned farmer robert jordan also has a vertical farm but this one is another level. group jackets it's a different season in say disney. like herb safari would we go means beisel again
some coriander i need to speak to you to have kind of a glass that's just weird so this is entirely electric yes there's no no sunlight used to hold the wire meant a more efficient growth. of all your yield is a much waste from an operation like this we grow enough you know biodegradable so we have no plastics inside the growth area anymore everything is biodegradable. robots goal is to prove that these hyper sustainable take needs could one day be rolled out in every city and town in the world transporting. these 2 leaves these peat and just around the world it's not that clever it should always be produced locally and consumed locally i love that rather than taking the food to the plate it taking the farm to get it to the core of the book closed today if you
want to get. you can see that they're constantly working on improving the efficiency of the whole operation even this isn't truly waste because it's going to get composting been used on the farms that say they're reconceptualizing the concept of waste. my way back to ultimately henry's asked me to pick up some supplies for tonight's dinner service 1st 150 come to the right place 1st find. how you doing what you do you know you were growing mushrooms we're growing oyster mushrooms on coffee west finish people are crazy about mushrooms and they drink a lot of coffee and i've seen junk back then that is an absolute perfect specimen these are ready to harvest there will be harvested today actually we don't want to hold you up we love to give the. team clicks use coffee grounds from businesses spray. the ground. need to explode into light.
it's. amazing and you can just grab the whole cluster and then twist it until it comes off there you go. that's enough to eat. we have consumer product our we call it the health sandy grow kit and 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 you're a 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 peaches emerge and yet here in finland there is now quite active community of home growers encouraging consumers to groo food at home is the kind of strategy that will reduce our dependence on industrial agriculture. team officials 3000 of the kids and even run workshops to teach people how to grow fantastic funky. alright so we've done.
mushrooms back their restaurant going to cook a lot. so what's the hands ready to go i already. told i'm going to take the crickets. oh my god what are your. dreams and hopes which are good over there because the crickets are going up there and the mushrooms which i always thought so it's very local it's about as low as i can get you know. i mean i'm going to show one of these little guys yeah. i think it's a prickly little legs yeah well. i think it's. a really nice protein pretty
yeah yeah really thank you thank you so much is this a share that you can use these ideas can go mainstream just what they want whether it's you know the circular economy or the hyper local production or just the general transparency of the operation could start to see a group like piece of him that is feeding the world and reduce. you know i'm not an actor absent with. the world's growing demand for food is pushing ever increasing pressure on natural resources. food waste campaign as believe our environment may be close to breaking point food is the single biggest impact that humans have on nature we all deforesting the earth to grow more food is by far the biggest user freshwater the single biggest source of carbon dioxide emissions and the biggest reason why we're in the middle of the mass species extinction event the 6th the planet earth has faced at least a 3rd of the world's food is currently being wasted we're talking about ugly fruit
and vegetables on farms being waste because they don't comply with cosmetic standards we're talking about huge heaving shopping oils the food which is just going to end up in the supermarket bins and the reason why. is because the supermarkets know that's what triggers our response of taking and filling our basket even though week after week on average people are wasting 20 percent of the groceries that they're buying in those stores it's a system with entrenched waste within it we do have the power as individuals to waste less shift away from most ecologically destructive practices should give us hope that we can flick this enormous problem into one of the most delicious tools to tackle compartmental.
with over 7500 kilometers of coastline italy has relied on the bounty of the sea for thousands of years. but hidden beneath this is your boat and environmental catastrophe maybe and away. i'm a super furry neo and i finish shaphan food right for naming. 30 years. italian cuisine is one of my passions so when i heard it's these fishing waters were under threat i just had to investigate and here in southern mississippi where italians are facing a rather stinging problem. jellyfish numbers are up by 400 percent in the last 13 years alone with the tentacle terrace swamping the coastline and damaging the delicate marine ecosystem. but sometimes one problem can solve another. i've come to lead change to find out how jellyfish could help alleviate the impending food crisis becoming an ingredient in the italian kitchen.
first though i've met up with marine pilot just took to stefano pre-owned who is researching the rise in jellyfish numbers there is scientific evidence that there are some increases as particularly in causal arias subject to anthropogenic impacts human impacts on the cause may produce an announcement of the frequency and the bonus of charlie fish. dr stefanos research suggests jellyfish numbers are booming due to a variety of manmade fact. artificial waterways but the suez canal which connects the red sea to the mediterranean are transporting new jellyfish species. changes in a blink these newcomers to survive with some the sea temperatures in the mad rising by 1.15 degrees c. in the last 3 decades. how bad is the problem there ecological impact of jellyfish
is equivalent to 2 miles from the salon and they are the top or the doors so they can have an impact on the functioning of the marine ecosystem some cases so we have large eliphaz wish to reach dancers life up to 300 or 400 pounds a square cue. meters along the coastline so this would affect particularly human activities life swimming along the course or fishery and even our cultural plants may be affected because in some cases the venomous shellfish can kill hundreds or thousands of fish in a few days these booms are using local fishing industries and it's estimated that in the north rarity they cost italian fishing $8500000.00 euros a year steffen and sent me north to the aquarium of genoa to discover how the creek to its unique reproductive process is really compounding the problem babies found when live here visiting them every fish. curator sylvia lever on know is
breeding thousands of jellyfish. this little she doesn't know about these potent pulsing creatures. why are the jelly fish so efficient reproducing they are doing that relieve a huge a quantity of sperm and egg they fertilize in this that we have plenty of love all this can go on the bottom of this thing he said on the bottom and became a 4 leaf each fall if they're relieved after divisional not a very big number of jellyfish live in the room or that their fans saying they feel . jellyfish a so prolific appraising to single adult can lead up 245000 eggs a day these ancient invertebrates existed since before the dinosaurs and they inhabit every ocean and. jellyfish swarms that decimated irie salmon fisheries.
and hit the tourist industry off a strange one be $13000.00 bathers get stung in a single week. back in a i've heard that a research project is close to a breakthrough it's called go jelly. this is our love of. the internet and her colleagues aim to show food scene to. the jellyfish are a safe plentiful food source. but serving poisonous jelly fish makes me a little nervous are they all safe to eat it's not you know we're with the starving it just feels this because it just is this a different docs a compound so each jellyfish you will measure yes we measure the way after the frog and the liquid the need to origin in order to extract different venoms there is some jellyfish that could be left out for your man and jellyfish that are
released say and to netherlands research shows that most mediterranean jellyfish are perfectly safe to eat with just a small number needing toxins removed through freezing or simply by washing it's giving me hope that this could be a genuine food for the future but if it has the challenges that you face in the year of jellyfish just consider it an oyster and. this could be changed if for starve them or stray that they are very powerful or a source of food could be important for local fisherman local restaurants or for local economy is. if jelly fish meat goes mainstream here it could help prepare the marine ecosystems and read italian motions of this gelatinous minutes. and with 80 percent. protein and just
5 percent fat it could also become a highly prized opportunity to me. farming knife stock is responsible for up to 14.5 percent of greenhouse gas emissions. so eating jellyfish as a substitute could help reduce the very global warming that causes the blooms. already popular in much of the far east. but right now they can't legally be sold as food anywhere in europe. so antebellum has provided some jelly fish and sent me to go chinese collaborating share fabriano viva. please can we cook with us ok now all the no doubt i say i do yeah yeah. this is 2 different spaces of jellyfish this brothel is
perfect too if it's a row over night. there's all the coal to create the most tender jellyfish and aims to cook it slowly but 1st we wash it in an ice by raising the head to ensure it doesn't lose the taste of the sea for piano avoids all seasoning no salt no purple only or ok so looking this movie that is in the water about why did you decide to work with go telling me your will be good nor will i see that leg that made it here oh yes. when the jedi fish comes out of the suvi it's finished off in the oven the piano the vision for the future and for me that is truly truly exciting using traditional italian cooking with striking martin ingredients for beyond all plans to serve the jelly fish with spears of campari gin and parsley on
a bed of italian leaves we have a dish it looks like it's you. it's time for me to taste for pianos creation on the go jenny team has joined us to see the results for themselves. it truly magnificent. i love it i don't like it i love it still it's just it really is jelly fish is delicious with a very light seafood taste and the texture. jellyfish ok to make it on to dinner plates across the world the public will have to laugh with it which i had tried to . do you can find the some of the things that people are looking now so not low calorie and also a good taste so you have all the ingredients of all of the food to be appreciated
by the customer. i feel privileged certified jellyfish this has given me a taste of what the future might hold if we all get on board and find this new food then we might have a chance of progressing the damage that we have done to our. food pioneers around the world a planning the diets of the future. globally over a quarter of ice free land is used for grazing animals. causing enormous habitat damage. as a californian company may have a solution. the impossible. a soit based meat substitutes that looks and tastes just like the real thing. meanwhile in
israel scientists the farming mediterranean fruit flies as a source of protein. using 99 percent less land and emitting just $170.00 of the greenhouse gases generated when raising regular life stock. and in new zealand produce. so making insects more palatable to western tastes by coating them in chocolate it's. time is running out to halt the food industries environmental destruction the challenge for us all is wherever possible to eat with the planet in mind and to choose our menus wisely to help prevent the decline of our natural world.
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the phone. this is al-jazeera. hello and welcome i'm peter dhabi you're watching the al-jazeera news our live from our headquarters here in tow are coming up in the next 60 minutes aiming for a show of need to unity leaders gather for a summit overshadowed by bitter divisions about money and the very future of the alliance itself. china accuses the u.s. of a smear campaign after american politicians call for sanctions over the treatment of we go.