the country, people don t have any income, any money, so they can t buy food in the street. so you imagine that s why you see a lot of guys here begging, you know, can you buy me some food? the biggest issue that we dealt with was trying to be, you know, the fly on the wall and going into a place and not having an effect, like this episode was a prime example of just trying to help, and it reared its ugly head. we have all this leftover food. tony is like let s just give it to the people here. you you know, they are hungry. of course, mayhem ensued. larger kids were just like throwing younger kids out of line. and it was a very ugly scenario.
martini. this is beer and pies. a brewery in britain has launched a new beer made from the uneaten crusts of pies. new beer made from the uneaten crusts of pies- crusts of pies. yeast? using that used? the crusts of pies. yeast? using that used? the old crusts of pies. yeast? using that used? the old pastry crusts of pies. yeast? using thatj used? the old pastry trimmings, breakin: used? the old pastry trimmings, breaking down used? the old pastry trimmings, breaking down into used? the old pastry trimmings, breaking down into sugar- used? the old pastry trimmings, breaking down into sugar and - used? the old pastry trimmings, - breaking down into sugar and alcohol and they are turning it into pies and they are turning it into pies and it is doing very well. is it and it is doing very well. is it nice? i don t and it is doing very well. is it nice? i don t know and it is doing very well. is it nice? i don t know but - and it is doing very well. is it nice? i don t know b
lastly, with all this food comes a lot of leftovers. food waste is responsible for 6% of total global greenhouse gas emissions, so to combat that, london is leading the way in the concept of zero waste. silo opened in 2011, inspired by an artist s simple idea of not having a bin. as well as minimising the food miles of its produce, the cakes and breads are made using flour from the restaurant s own mill, and even the butter is churned on site. to achieve absolutely zero waste, all the products are delivered to the restaurant in reusable vessels, and any leftover food is fed into an anaerobic digester, which can generate up to 60kg of compost in just 2a hours. instock in amsterdam cooks up odd looking fruit and veg from growers that would otherwise be thrown away. it also sells on any surplus,