When its just been we can say cool only 3 quarters 5. Arteries are possible to save more food for the plate and create less whilst. Giving up. Now do you have anything for us to harvest today sure theres always some lettuce left in the usual patch as im sure there is on. Let me go for a quick round and i can show us what we can take. Once a week nicole klasky comes to hina fresh organic mom. Is here to rescue vegetables that have been. Left in the field during harvesting because theyre 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 for when you can pick the green chard not the colored water 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 final 2 games twice as is the angle fans have when i 1st started looking into supermarket garbage contain is it was of course somewhat different just sitting in a Lawyer Office by some rights but. 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 i. On one of the hands palm about 40 percent of the harvest remains on used the reason being that retailers and customers dont want to have produce with any blemishes for appliances often markers 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 checked my own behavior but of mine for i rarely buy anything and i did exactly the same despite my own background and experience. Previously hina and had simply left the good but im saleable produce oakum past a date on for 6 years now hes been giving it away. As everyone loves this potato as i do think there 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 shes not the only one who wants to benefit from this 8. Years its this one looks quite normal ok theres a tiny place but apart from that there isnt anything else you can see. Its important what were doing because its all about the value of things which were now putting back into circulation. So a family can equal see happening and to have food on the table. And i dont think there is a better taste tastier potato than this and i think theyre really great but its also important for us to raise the awareness about the issue of. Fish when. For 6 years now nicole has been fighting against excess 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 Gases which is why for nicole 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 dont get any fresher than this its really great also the potatoes im really happy about that weve got a lot of. We dont just learn that we shouldnt throw food away we learn Everything Else as well like how the vegetables actually grow the limbs not to touch and its important to know because only then can we appreciate the food and do something to conserve resources. Otherwise were pretty much driving our environment into a brick wall you dan. 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 times an enormous amount of waste yet there are many ways we can reduce it. Before tonne truck delivers food to the outskirts of amsterdam. They are destined for some ascetic the 30 year old used to work for a large 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 will elect there will then but im quite amazed also to see that yeah were scaling it up and then we can like rescue a lot more. Supported by supermarkets summerside you cant 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 all bags of fruit and vegetables in which only one piece in the packet is off. We thought only for you working in a store is that it is quite a pity because if you look at a product like this this is a dutch face so 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 more in bio gas plants its better than landing in the garbage but not as good as landing on peoples plants many of the foods that are so. Did here hundreds of pillows a day go to a specific restaurant its called in star somerset it founded it in 2014 together with franca phantom vega and bought a hotel out of the morning meeting bay planned the days left overs menu they need to succeed in getting their guests excited about dishes that were originally intended for the trash. I think most people way you talk about food waste you dont think oh i would like to eat food waste right so were really trying to change the Association People have with food waste because it is not expired its not more that its just surplus its really imperfect for the vegetables delivery for the evening in stock only uses products whose Expiration Date has not expired. And actually its the same food safety rules apply as in normal restaurants board of beers. Apart from that things are different here. Yes 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 and other restaurants with a fixed menu then they have exactly the same thing year after year and are improving it so that means that this chef 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 saved food stuffs are good he also has to make sure that he wastes as little as possible when cooking as theres this healthy in stock principle works. Were going to get you see a lot of projects go to waste and i feel responsible for using whatever i can so when the started off or like yeah thats thats fantastic i need to be a part of it basically so yeah 6 pm the evening gas its all right can some 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 a tele from the us i hear for the 1st time. Perfect thank you so much you anything else to do just what i think im curious if it will be i think itll be very its a great cause so were were behind it today the menu features cap and a sicilian oberstein speciality with fish tomtom made from the end pieces of card the fish they are using arrives fresh from the whole saida when processing fish fillets the end pieces are usually thrown away because they dont look appetizing enough. You want to save everything that you can and what we do is we dont want ice or things 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 on to do it like that minister on a suit that we do now we used. This was a pos to make chips so those appeals and we use those to make the new york isa we use entire project there as well so yeah thats how we try and save as much as. A cold fish tomtom with ponson and cream and potato skin and chips made from Fresh Produce that was destined for the garbage. Bag or. Backpack. And that that you and effects are is made with fish. Out of the gas find the food. Its really got it yeah its a lot of really great labors and throughout a state the concept works so well in fact that such a contact colleagues have opened to further restaurants in the hague and in who trashed since 2014 by have saved over 580000 kilograms of food and set a kind her team have long since come up with further ideas to combat the throwaway mentality towards food have had to significantly extend the shelf life of some foods they brew especial beer. More and more people regularly eat out like here at the Atlantic Hotel sound city in plame a half an hour a lot of food and stop in the trash gregg arriving on an tolson farm boy was told from the Nonprofit Organization united against waste on for a change this advise canteen kitchen song cruise. Ships hospitals and hometowns because thats where a lot of ways to pass 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 er phase forbidden from being used again for hygiene he agrees and then on guns he that weve done a lot of wasted research in the hotels on them i stopped most of it comes from over production so as i believe theres simply too much being produced effect of which ends up being put on the bus fare and then goes into the bit thats the biggest problem forcibly and thats where we have to start to develop ways of reducing the amount of food this is it goes a bit up for a little bit see and could. Have sustainability managers tossed in for boston and craig or im on came here a few months ago and suggested changes for example the transparent buy spins now and they are back and checking to see how that works in practice chef Dominique Plattner is responsible for the implementation of the changes. We get that its got a lot to do the transparent container sharpen the awareness a bit of yes definitely nobody dares throw anything away or everyones asking can you still use it when she has it. As well at 1st it was all a bit a new complete strangers would make remarks like dave the bowl in your breakfast buffet could be smaller with plans to make changes so the reactions are in line a lot of what we wanted. To work out how much garbage is produced from which areas different bins where sat up for example for plate or towns or overproduction they are not just there some left over from the breakfast buffet project to fail for shipping are ok. Chef let now has to weigh then after overs later and document the results improvements in the kitchen are often about small details having to give facts. Here. The voyage in the old days we made large rolls but now we pick smaller ones yet this is the big one this is what we have no 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 rolling leftover that i dont like. The slices of cold cuts were also reduced in size and were trying to send the display for a place to cater to everything is one size smaller the idea behind it is planters add fresh foods as required by the cast and to leave them too long in a book bag. And important side effects if you use food i. E. Resources if you dont throw food away you save money. For daily waste analysis is pending this way the kitchen team can check whether less food has been disposed off. I am excited if im just passing on the embers i havent seen the graph yet im curious did is british but. Finally the evaluation of. How much food could have been saved in the buffet and area. When comparing the 1st with the 2nd analysis of waste from as i could see that we could save 32. 00 and a half percent in the breakfast area alone. Attend school where disease expanded over a year based means about 2000 kilos less waste in one hotel and over 7000 euros less cost just for the perfect discontinue other institutions such as a hospital that delivers a 1000 meals if they reduce their waste by 30 percent it would be possible to say 4250000 euro. 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 to fix the vegetables from hina hannans farm arrive in their shop the good food and she offers expired bought edible supermarket goods all rolls from the day before or in exchange for donations the customers pay what they feel the goods are worth to their 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 wed had a successful stand on the fence that the full hand was and we werent sure whether people would come around the corner into the shop but it all worked out a mess at the cafe. Meanwhile the shops turnover is big enough so that she can work their full time. The crayon towel is mixed. Physiotherapist philip mc i 80 and 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 that are always out of the possibility and when i am very happy about that well of course the food isnt thrown away to do so its a win win situation so to speak of about 70 volunteers helping out the Cash Register with a harvesting or in a nearby storeroom. Food saving expert sam acetic is meeting yard lots mark a brewery owner in order to make use of even more excess. Food she suggested they experiment a bit by brewing beer from left overs. In this branch there is currently being made from potato chips. We tried about 4 or 5 smaller batches sure 1st 2 of them were actually awful. And when once we started primed the bigger recipe the 1st one came out brownish like. Wallpaper glue it was ugly so it was a complete fail but while we endure learn eventually they succeeded using precooked potatoes from the catering hole soundtrack. They are particularly suited for brewing beer. Cedric and wants mom was so convinced with the result that i decided to produce another savior beer from bread. In advance at least for our 100000. Throughout the whole thing and this specific threat was supposed to go to the market because there is really focus on the basis that this was maybe just a little bit too much. In this band the branch replaces about 25 percent of the brewing song to. Date some acetic and a team have produced over 250000 bottles of beer from discounted food. Of course it would be preferable to prevent over production directly but recycling existing food is also a way of reducing blanks. It is possible if you are prepared to utilize. Its natures selflessness to make a change. And thats what our team fiesinger thought hes 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. Of any there are roads here lined with thousands of apple trees and nobody cares about that in the art of it the fruit for us and the people are annoyed they have to drive through them in their nice clean cars or that a right pair might fall in the windshield we believe these are apples lets use them. All in fiesinger has to deliver an apple cider 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. Fiesinger heads towards an apple tree alley near the village of zanskar 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. At the apple tree avenue the owner of the fruit press business meets his friend constantine short a fruit tree gardener. All good yes lot less traffic for trees everythings good and shining on. This renishaw Orchard Apple tree looks promising. Its apples are considered to be particularly good for the production of cider. To. Your right you and lots of apples. Theres still so many left here its amazing on both. The shaking technique doesnt harm the tree and its effective. With a lot of. That if it. Doesnt know how things go from 50 thats approximately 50 kilos in wooden leg i wonder because on 10 minutes thats how much we collected thats really really good you can hardly lift it and cut it. Off. In total for to harvest over 300. 00 kilos of apples from 2 trees in 2 hours throw out 2018 fiesinger connected about 10 tons of st apples and made about 6000 liters of juice from them most of the apples would have rotted by the roadside. You go klasky has inspired others with her vision she receives visitors from munster. Theres an i can buy and her companions have brought a whole truck full of sesame balls and she has chips. That ive been saving feed personally for some time now and i always had the crazy idea that i ought to move spanton style shop somehow but then i thought it probably wont work to net these ideas to work anyway and they want to know that i saw a beautiful Facebook Post all the. In cologne after that and i thought great somebody is actually doing it with laughter and with the pay what its worth to your concept so 2 or 3 days later i drove straight here and visited 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 towns passed from a social institution that had an excess of them here theyre exchanging the goods for popcorn and baking mixtures from the west house of the good food cooperation instead of competition im so thrilled because this is very generous and very mixed record 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 theyre looking for a permanent shock but as an author rescued food following the same idea as nicole classic heres an example if im sad every im glad that we can say that even more food on death row that ive inspired people to open a similar shop and have an aftermarket pioneers like nicole klasky have demonstrated that everyone can do something it is important to appreciate food again even if it doesnt look past picked 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. Cutler. Describe this as it seeks. To understand the world better we need to take a closer. Experience knowledge tomorrow just. To touch. The old mind bridge is the