♪♪ ♪♪ ♪♪ ♪♪ ♪♪ [distant traffic noise] [quiet voices] Jen >> I don't thinkwe're foodies.
I think we're morelike food fans.
You know at parties I'm alwaysthe one who's hovering over the snack table.
And even when I was a kid I remember going tomy friends' houses and just like opening their fridge andtaking food out of there.
Grant >> As a kid I hada problem with rationing than anything.
And you can see that even thoughI've got my own candy I'm looking at his going, “That'd be nice.
” My mom thinks I'm looking atmy brother, admiring my brother but I know for sure thatI'm admiring his candy in this photo.
I've read a coupleof news articles now that we're wasting40 percent of our food.
My question is if thatmuch food is being wasted, how much of it is still goodand can I eat it? Dana >> I was looking atvarious metrics for sustainable agriculture in the fruitand vegetable industry.
And I started comingacross these numbers about how much was being wasted.
And here we were trying to getfarmers to be just a little bit more efficient with their wateror just a little bit more efficient with theirfertilizer use.
And yet on the other hand40 percent of the food was not actually being eaten.
And I just thought, how isnobody talking about this? Jonathan >> So 40 percentof everything raised or grown is not in fact eaten.
And then globally about one third of all thefood produced is not consumed.
Dana >> It's veryscattered throughout the system and it makes it hardto point a finger and it also makesit harder to see.
Tristram >> If we're wasting athird of the world's food supply and we need to increase foodavailability where it's needed, cutting food waste is one reallyquite simple place to start.
♪♪ Jen >> Tomorrow we startliving off discarded food so tonight for our last supperwe're having all-you-can-eat.
It's appropriateto eat here because it says “wasted food subjectto extra charge”.
Okay, so anything expiredor already wasted.
Grant >> Yup.
>> Meaning if they've put it.
♪♪ Oh my goodness, if I forgetmy lunch, do I have to go to like dumpster drivingon my lunch break, that's not cool.
[laughs] Grant >> You won'tforget your lunch.
I can just picture your bossseeing you, “Jenny? Is everything okay?” ♪♪ Grant >> We are super lucky, my brother is moving, he's clearing out his fridge and it looks like we'regetting our first food score.
Jen >> Oh my goodness.
Nick >> Yeah.
>> Why weren't you guys eatingthis in the last couple of days? Nick >> Because we've beenat Linda's parents'.
We're going totake some of it.
Jen >> Oh yeah, you should take most ofit.
Grant >> No, we'll just take what you think you'renot going to want.
Nick >> Okay.
Probably won't have it, you have it.
>> Oh, it's fine.
>> That will keep.
No, no, no.
Jen >> Really?>> Yeah, smell.
Jen >> Are you sure?>> Yes! It's been there forever.
The sour cream we don't want.
♪♪ You can have that.
I hate this.
Don't want that.
That's probably done.
Potato salad, garbage.
Black beans from theother day, do you want those? Jen >> You wantto keep them, right? >> Oh, and a nice red onion.
This one's fine, you can have that one.
You want some cream?It's either chili or spaghetti sauce.
Chili? You can probably take this one.
Look at all this.
Thanks for shoppingat Nick and Linda's fridge.
When you go shopping and you'rebusy you forget what you have.
It's a chore, right?You have to go in your fridge find what you have andthen figure out what you need to make a meal off thatand go shopping.
And the reality is you'reout shopping and busy and you're like what shouldwe have for dinner? Let's get this, do-do-do, fill it up, right? And you just keep piling upthis, this collection of stuff in the fridge.
And some of it it's like”I don't want that, ” “Do I really want leftoversfrom last night?” Nothing wrong with food, probably going to taste okay, but I had it last night andso I have to have to have it again tonight but we'vegot enough money to buy a whole brand new meal, right? So that's part of it, it's just a wealthy society.
Grant >> Thanks, Nick.
Nick >> Not bad.
This is a small one.
That would have been.
It's usually like a fullSanta bag so good job, guys.
♪♪ Jonathan >> We fillour refrigerators to the point that we couldn't possibly useeverything before it goes bad.
There was a study in New York, they looked at all the food waste inone county, and the most waste came from households, more than from restaurants, more than from supermarkets, more than from farms.
>> In our householdswe're wasting somewhere between 15 and 25 percentof the food that we're buying.
You know that's expensive.
I mean imagine walking out of a grocery store withfour bags of groceries, dropping one in the parkinglot and just not bothering to pick it up.
And that's essentially what we're doingin our homes today.
♪♪ ♪♪ Delaney >> Seven dollars.
Customer >> Okay, thank you.
Delaney >> Thank you, have a good day.
Grant >> What do you havefor culls right now? Delaney >> So this.
>> So this one I knew itwouldn't sell when I put it out.
It has this little bulgebecause it rained hard.
They get an abnormalformation when it rains and I knew it wouldn't sellas soon as I put it out.
I should have just composted it.
That's why I'm goingto give it to you.
You guys can totally takeall this and take all the chard.
Grant >> Well, you'll use one, right? Delaney >> No, I won't.
Like I can't use any ofthis stuff for the weekend.
>> This is alot of greens, okay, let's stop.
I'm going to giveyou ten bucks.
Delaney >> Sure.
That's probably too much.
Delaney >> My wife and Ioperate Ice Cap Organics.
We're a market garden farm.
We sell mostly to farmers'markets and the local CSA.
We've been doing itfor five years.
We're all vegetables andthat's what we do for a living.
>> Hey, dude.
How's it going? Customer >> Good, man.
>> If this was what I hadand there was an hour left in the market, that one bunchof chard would sit there, and no one would buy it.
But if I had 30 bunches of chard all bursting out I'd probablysell 25 bunches of chard.
So what does that say? People are totallyimpulse shopping and they think ifthere is one left that there is somethingwrong with it.
People are always lookinga lot for value and for aesthetic appeal.
And I think a lot of ithas to do with people just kind of assuming that whatlooks better, tastes better.
The farmers' market has morepeople that are open to trying things that look differentand that's kind of nice but still overall there can bea lot of a good crop at a market that won't get sold if ithas just a slight blemish or something is wrongwith it aesthetically.
Dana >> Not every applegrows perfectly red and perfectly round on a tree.
And so when we expect thatgoing into the store we're driving wasteup the system.
♪♪ Stores are very carefulto have their produce sections look beautiful.
And they don't want to ruintheir image by having something like a bargain shelf or productsthat don't look perfect.
>> I went to a banana plantationand after one day of harvest on a single plantationthere was a truck load of bananas being wasted.
And those were being wastedsolely on the basis of cosmetic standards.
The banana plantationsgrowing bananas for European supermarkets.
Supermarkets tell you what diameter, length, curvature, all of those parametershave to be exactly right for that supermarket sobananas basically look the same.
It is deeply shockingwhen you see mountains, concentrated mountainsof food being wasted.
It's something that every timeI see I still get shocked by it.
♪♪ Harold >> We're a very largeoperation for our commodity which are peaches, plums and nectarines.
To put it in perspectiveI probably produce, for peaches, about a third as many peachesas the State of Georgia does.
>> We have ladiesgrading the fruit.
They're graders andthey sort out the fruit that is not goingto go into a box.
You know they're lookingfor scars like this.
That you and I could cut that off right there and eat it but unfortunately they don't want it in the box.
A lot of it is about appearance.
This is edible but it's notedible to the supermarkets.
Harold >> They havestate standards.
They have the USDA or FederalState Standards for product but the retailer standardsfar exceed that which is placedon us by the state.
The amount of fruit that'sleft either in the field or is discarded after itgets in the packing house, I've seen it as highas 70 percent.
The least I have seenis 20 percent that gets thrown awayfor a lot of times no reason that a consumerwould think would be practical.
♪♪ >> I'll call up thefood bank and say I can get you an extra load this weekbecause we're throwing away perfectly good fruitwith nothing wrong with it.
There is just no market for it.
Harold >> We donate a lot offruit to the Northern California Food Bank but they do nothave the capacity or the infrastructureto manage the amount fruit that we couldpossibly give them.
A jam and jelly companywill take a little bit of it but there is so much of itthat gets thrown away.
>> As a grower, that's heartbreaking.
When you grow the fruit andthere is nothing wrong with it and you can't sell it, that bothers me.
[fruit thumps, clatters] >> So here's a, here's a whole celery plant.
So on the heart machine, the heart machine will cut the heart to lengthmore or less like that and then the crewswill drop that.
And there's your heart.
Look at all this.
We have to peel a certain amount of stalks off so theycan fit in the bag.
You know, you saw me, that's one square foot.
And I got probably two poundsof product right there.
With a little bit ofpeanut butter and some raisins you've got ants on a log, right? They're perfectly good stalks.
None of us are fansof the waste that we get because obviously there'sa lot of good stuff here you could dice upand put in soups.
We've tried, it just didn'teven pay for the labour that it cost to pick it up so obviously it wasn't feasible.
[murmur] Dana >> We have thisculture of abundance.
Part of being a good host ishaving more than plenty of food available for someone.
>> If you've ever been inthat situation where you've had people over andcompletely run out of food at the end of the mealthere's this odd sense that you have failed as a host.
[murmur, clatter] Dana H.
>> Basic general ruleof thumb when you're a chef and you're working in a kitchen, don't ever run out of food ever.
Some guests really likethat bountiful, plentifulness of a buffet whereas wehave guests that come and stay at our hotel and dine withus quite frequently that tell us not to have a lot of food.
They want us to be very selective in whatwe're putting out and making sure thatwe're managing the foods because they don't wantto see that waste.
Jen >> Part of my job at workis to organize events.
And we always have catering.
And I've become so conscious of the food waste.
We had this event todayand it was so frustrating.
We were working withanother organization and it was a big event.
There was like 200 people.
Usually we order 75 percentof what there is going to be but they were so paranoidabout not having enough food.
Like they said that would be themost embarrassing thing possible if we didn't have enough food.
And I felt so peer pressured.
We ended up ordering foodfor 190 people when we thoughtwe would have 200.
And we had an unbelievableamount of leftovers.
She actually even usedthe analogy when we were discussing this.
She was like, “It's like when you serve someone at your house, if you had just enough food thatwould be really embarrassing.
” And I was like, “But I don'tthink that would be embarrassing I think that would be awesome.
” ♪♪ Grant >> Things are goingto get harder now because I just realized we'rerunning low on cooking oil.
We've still got some flour.
We're out of sugar.
We're out of honey, any sort of sweetener.
>> I'm fatiguedwith this project.
I don't want to doit anymore.
It's not that fun.
Grant >> Well the pointof the project is not about maintaining a certainhappiness or comfort level.
It's about proving thatthere's food being thrown away.
Jen >> Yeah, but.
Grant >> This is not a lifestyle that I want to continue.
Jen >> Well neither do I, so let's stop.
>> I don't want to stop becausewe haven't proved anything yet.
Jen >> One month, threemonths, six months like okay, so it's more impressive thanif you do it for ten years.
Why don't you just to do itfor ten years then? >> Don't be.
Jen >> Because it's ridiculous.
[distant traffic hum.
] [rustling] >> Let's see what's here.
[rustling, clatter] Dollar ninety-nine! This is organic here.
Grant >> So the last timeI came to this place I was in there and I wasrooting around the bin and the owner wasclosing up I guess and threw some garbageon top of me.
And he's like, “Oh, I'm sorry.
” I was like “Oh.
“He goes, “So.
” That was like the lowestof the low.
[Jen quietly chuckles] Jen >> Younever told me that.
>> I know.
I just felt really embarrassedthat I was in his bin and then he felt really sadfor me probably like, “Oh, I just threwgarbage on a bum.
” ♪♪ That was the lowest point.
♪♪ You know I didn't get anythinggood that night either.
♪♪ Jonathan >> To meit's sort of funny that wasting food is not taboo.
It's one of the lastthings you can do, one of the last environmentalills that you can just get away with.
You know if you are walking downthe street and had a can of soda you couldn't find the trash can, you were just goingto throw it on the ground.
I mean that is the ultimate sinin many places, littering, and you could actuallybe fined for doing that.
Same thing with not recycling.
It is something that in manyplaces could get you in trouble but throwing away foodis perfectly fine.
Wasting food is not onlywidespread but it's condoned.
♪♪ So the last time we wereasked to not waste food was during World War II.
And there was this sense that we had to sacrificefor the good of the country, for the war effort.
>> Now here we have an ordinaryloaf of home-made bread.
[whiz][applause] >> Imagine that, a wholeloaf of bread disappearing before our very eyes.
>> Watch this.
[poof]There, madam, is the amount of bread that you causeto disappear every week.
>> You must be crazy.
There isn't that much bread in the world.
Presenter >> There is that much less bread in the world everyweek through household waste.
Yes, ladies and gentleman, itis horrifying fact that waste.
Dana >> And there wereposters like “food is a weapon, don't waste it” and allsorts of other propaganda to really encourage the publicnot to waste food.
Jonathan >> And since thattime it's been the opposite.
Dana >> Food reallybecame more plentiful.
All of a sudden we did startto see much more abundant and cheaper food.
Jonathan >> Our notion ofwhat's a reasonable amount of food to eat has changed.
This idea of larger portionsis seeping into our households and now we're servingour friends and families too much food.
The Joy of Cooking isthat venerable cookbook that's been around for agesand many of the recipes have stayed the samebut the number of people that it serves has changed.
And so you'll have the samerecipe from 20 or 30 years ago and in the current version, it's only feeding two people instead of four or maybeit's four people instead of six.
♪♪ >> The average cookiehas quadrupled in calories since the mid '80s.
And we're looking at larger portions inalmost everything we're eating.
Jonathan >> It happensall the time at restaurants where we're oftengiven so much food that we can either overeator waste food.
And in some cases youcan actually do both.
♪♪ [projector clatter] Grant >> My granddadnever wasted anything.
He obviously grew up throughthat time where people were more considerate throughWorld War II and whatnot.
And we used to kindof laugh behind his back because he would alwaysreuse his teabag.
I swear that he woulduse it for days on end.
♪♪ And at the time I thoughtthat that was really.
I thought that was ridiculouslike, get a new teabag.
And he was pretty muchlike that with everything.
If he had any leftovers even ifit was like two spoonfuls left and he couldn't finish it hewould put that in the container in the fridge.
And he would eat it.
You know he wasn't just puttinghis leftovers in the fridge and leaving them there.
He would finish them.
♪♪ What I used to think wasfunny about what he did I now find it sort of inspiring.
♪♪ [spoon clinks] Grant >> We've had almostno luck finding food behind grocery stores.
>> It's locked.
Grant >> There are almost always locked bins orthey are compactors.
>> It's locked.
Everything is locked.
Grant >> Now we've beenlooking a little bit further up the supply chainin wholesale areas a little furtherout of the city.
Holy cow! There's so much granola.
Lots of salsa.
Jen >> Hurry up.
Grant >> Fudge Walnut Treat, I think it's fascinating.
I, I, I'm startingto enjoy this.
I've seen people do thisin videos and I've seen photos and stuff but I didn't actuallybelieve that this is how much one could find.
I thought we weregoing to be struggling.
♪♪ ♪♪ Grant >> Hi, Mum.
Mother >> So you're not starving by the sound of it.
>> We're not starving.
It's always a lot of one or twothings and there is never.
You never sort ofhave a variety.
Mother >> Let's put thisin the kitchen.
Jen >> Like we're over hereto see family and I don't want to spend my whole time likedriving around looking for food, it's ridiculous.
Grant >> We're not spending the whole time.
>> And the other thing is your mom just asked usto pick up two litres of milk so I'm going to pick uptwo litres of milk for her.
Grant >> Yeah, but it's for her, we're not going to eat it.
Jen >> We said that if wego over to someone's house we can eat their foodso that we can alleviate that kind of stress of makingeverybody feel uncomfortable but we didn't take intoaccount like when we go away for an entire weekend.
We can't just like go to someone's house and thenjust eat everything they have.
We can't drive around a strangecity and try to find some food.
I mean we're trying to do it now and it's not workingout very well.
No way there is evenanything in there.
Is there any way thatI could look at the stuff you culled todayand buy some of it? Clerk >> Oh, possibly.
This is some of salads that we pulled off today.
>> Oh that's great.
Clerk >> They're just dated and we have pull them offthree days before.
>> Should we get two salads?Grant >> Yeah.
>> Okay, awesome, thanks.
Clerk >> You're welcome.
Jen >> Oh!Grant >> Are those culls? Ask him.
[laughs] Is that culled stuff?Clerk >> What, right there? Jen >> The bottom of therack.
Clerk >> We're not allowed to sell that stuff, no.
>> Why not? Clerk >> It's policy.
Because we're known for the highest quality.
Jen >> But those bananaslook totally good.
Clerk >> Just tryingto do my job.
>> I know, you totally are.
Can I buy those bananas? Clerk >> Yes, you wantto buy the bananas, sure.
>> Yeah, that looks perfect.
Clerk >> Those ones are okay.
Jen >> Awesome.
I'm not going to ask for a deal.
I'd rather just notdraw attention to it.
And the food isperfectly good anyway.
Cashier >> Hi, need a bag?Jen >> No, thank you.
♪♪ [mingled voices.
] ♪♪ >> It's from a pizza chain.
Oh my god, look at it.
Oh my god, it's a motherlode! Okay, my buddy is working ona photo shoot for a pizza chain and so they're shootingall these bits of food.
Uh, let's see what it says, pre-cooked bags of bacon, chicken, sausage, mushrooms.
Ahh, chicken! Okay, let's go.
What's going on? >> If you go down thereand to the left, you keep going straight you'regoing to find a green dumpster.
So uh, go and check out whatit's got in store for you.
I don't even know whatyour game is with this.
Grant >> We're trying to surviveoff of food waste right now.
>> Really?Well, you're going to hit the jackpot pretty soon here.
Friend >> So, it was inthe fridge all weekend.
Grant >> Oh, okay.
Friend >> Food styling isreally interesting because anytime you see a picture offood in an ad or in a commercial somebody has spent hourspreparing it and making it look just right andchoosing the right tomatoes and the right piece of meatand the right pepperoni to make it lookreally appetizing.
♪♪ >> That's a lot of chicken.
You want to take all of it? Grant >> Yeah, we'llput it in the freezer.
Jen >> What are you going todo with these many bacon bits? It's gross.
We don't even eat bacon, hardly.
Grant >> Well, we'lladd it to everything.
Jen >> We don't haveanywhere to put it.
You get these tomatoes they onlyhave a couple of days on them, then you get some lettuce andit only has a couple of days.
And everything in our fridgeonly has a couple of days.
Our whole fridgeis full of stuff that needs to be eaten tomorrow.
I started making a list on the chalkboard of things thatmust be eaten in the next day and it's way more foodthan we can possibly eat.
Tristram >> When we grow foodwe start with the soil and some sunlight.
The plants grow, we harvest the produce.
We take it into thepackhouse.
We'll sort the ones that fit the standardsof the supermarkets that it's providing.
And a lot of that foodis wasted at that stage.
Then through distribution, it will have to survive a long journeyto wherever the shop is.
It might sit on a shelfand some of the food might be wasted there.
>> And then the consumers comein and pick their favourites.
And you know, there is your winner! It makes it home, but whoknows what happens to it then.
♪♪ ♪ Hey, hey, hey, hey ♪ ♪ Ooh, ooh, ohh ♪ ♪ Whoaaa ♪ ♪♪ ♪ Won't you come see about me? ♪ ♪ I'll be alone, ♪ ♪ dancing you know it, baby ♪ ♪ Tell me your troublesand doubts ♪ ♪ Given everythinginside and out ♪ ♪ I'm going to take you apart ♪ ♪ I'll put us back togetherat heart, baby ♪ ♪ Don't you forget about me ♪ ♪♪ ♪ As you walk on by ♪ ♪ Will you call my name? ♪ ♪ As you walk on by ♪ ♪ Will you call my name? ♪ ♪ Will you walk away? ♪ ♪♪ ♪ Will you call my name? ♪ ♪♪ ♪ I say la la la la ♪ ♪ La la la la ♪ ♪ La la la la la ♪ ♪ La la la la ♪ ♪ La la la la la ♪ Tristram >> When we failto eat it what we have failedis an entire system which is in itselfalready wasteful.
And all of the embodied energyand the resources in that piece of food, all of thathas been wasted.
It's been in vain.
♪♪ Grant >> This ismy favourite day of the project.
I found some chocolate.
And I found quite a bit of it.
Jen >> Is it expiredor something? Grant >> Not for a year.
Jen >> What? ♪♪ Microwave.
Not on the list.
Not even expired.
So if they weren't onthe federal recall list and they're not past date then I think they're thrownout because they don't have French writing on them, French labeling.
[sizzle] Jen >> So, at the beginningwe had four eggs, two for Grant and two for me.
And of course he ate hisright away, but I've been rationing mine becauseI didn't know when we were going to find eggs again.
I'm saving them in case I need to bakesomething special.
I've been going to the grocerystore and looking in all the cartons trying to findthe ones with the cracked eggs.
Nobody wants to buythe cracked ones.
So I'm willing to buy the onesthat are imperfect and I haven't foundany yet though.
But as of today I'd saywe don't have to ration anymore.
Grant found tons of eggsin a wholesale dumpster and they still havea few weeks on the date.
Actually I think we're going tohave the opposite problem now.
Now we have so many eggs it'slike a race to eat the eggs.
We've putting them in a glassof water to make sure that they sink because thatmeans the eggs are good to eat.
But it's still a lotof eggs for two people.
♪♪ ♪♪ Delaney >> Our farm and allthe farms that are like ours, when we have a lot of stuffleft over or if a crop doesn't work out it'snot such a big deal.
It's a loss of time and money but it's not wasteas such because we still use it.
We compost it and we actuallyput it back into the dirt and it's really valuable for us.
It's to the point wherewe actually buy compost.
Having compost on the farmis also really valuable.
Zucchini is alwaysa good example because it, it produces so much atits peak production time that in the shoulderseasons it's barely keeping up to demand and then onceit really ramps up and starts producingthe maximum amount it triples the amount of demand.
If we grew less zucchini thenwe'd have less zucchini waste but then we wouldn't be able tomeet demand in the early summer and spring and then in the latersummer when things cool down.
We sell right to the peoplethat are eating the food.
So there is actuallyvery little opportunity for the food to go bad.
We harvest on Friday.
We sell it on Saturday.
Well, it's going to lastfor two weeks in your crisper.
So you're going to havea lot more opportunity to use that vegetable.
♪♪ It tends to be14 to 16 hours a day, seven days a weekduring the harvest season.
Our harvest season is condensedin this part of the world so we really have to gofor it when things are yielding to put enough awayfor the winter to survive.
♪♪ ♪♪ [wind howls, birds chirp] Tristram >> Abundanceis the success story of the human species.
You look back to thecreation of agriculture 10, 000 to 12, 000 years ago, that was all aboutcreating surplus, creating more food than youneed in any individual moment.
That allows you to storefood over the winter.
It allows you to store foodin case there is a bad harvest.
It allows you to trade food, to have feasts which is a really importantpart of human society.
Those are all wonderful things.
And in the past if youhad even more surplus than you could possibly use, maybe it didn't matter so much.
The problem is now that allrich countries in the world in North America andNorthern Europe have between 150 and 200 percent of thefood that they actually need.
♪♪ People think that environmentalproblems are about smoke stacks, about roads, about factories, about cities and concrete and for sure thoseare significant.
But if you look at the earthfrom the sky what you see is fields.
And it is there that we havehad the biggest impact.
Wasting a third of the landand all of that energy that we currently use by wastingthe food that we've produced is one of the most gratuitousaspects of human culture as it stands today.
♪♪ ♪♪ ♪♪ ♪♪ At the moment we aretrashing our land to grow food that no one eats.
>> I really seepreventing food waste as a parallelto energy efficiency.
If you think aboutboth energy and food they're resourceintensive industries facing an increase in demandas population grows and as the world populationincreases in affluence.
♪♪ Jonathan >> From an energyperspective there's an estimate that about four percent ofall U.
energy consumption is embedded in the foodthat we ultimately toss.
So four percent of allthe energy we're using is being thrown away.
♪♪ It's difficult to thinkof water as a precious commodity especially for many peoplewho don't live in desert or drought-ridden communitiesbut the water that is embedded in the food we throw outcould meet the household needs of 500 million people.
♪♪ ♪♪ Tristram >> One of the problemswhen food waste started being picked up by governments andthey started doing studies on where food was beingwasted and what kind of food was being wasted it immediatelybecame apparent that by tonnage fruit and vegetableswere being wasted the most.
And so a lot of campaigningwent into focusing on fruit and vegetable waste.
And that's not a bad thing.
I mean of course we need to not chuck away a wholeload of carrots just because they're not straight, but although the tonnages for meat and dairy productsbeing wasted are much smaller, the resource use representedby that waste of meat and dairy productsis far greater.
You use vastly more landand other resources to produce your meatand dairy products than you do yourvegetable products.
Dana >> Just last nightI was at a barbecue and there were allthese extra hamburgers.
For each one of those hamburgersthe water that went into producing it is equivalentto taking a 90 minute shower.
♪♪ Tristram >> We have to useour land in a sensitive way, to plan and to manage itin a way that ensures that people are fed andensures the long term health of the ecosystems thatwe depend on for our survival.
Jen >> Okay, let's go.
It's a lot differentthan I thought.
I thought we were really goingto be scrounging for food.
But instead it's, it's more like mass quantitiesof certain foods.
The scale of the stuffthat we've seen so far is pretty shocking andI think we've only seen like the littlest bit.
Grant >> It's been impossibleto track how much we found.
Often when we find a pileof food we're just looking at the top few inchesand it's eight feet deep.
So we don't even knowwhat's down there.
♪♪ It's been challengingenough trying to log everything that we've actually taken.
♪♪ Grant >> 225 grams.
And a mandarin orange.
Jen >> I've been tryingto track how much food we find.
And in the first month alonewe brought home 1, 127 dollars of food.
And even we're trying to payfor it we only ended up spending 33 dollars.
And then after that it justkind of got out of control and I couldn't evenmonitor it anymore.
♪♪ Grant >> I'm just startingto lose the excitement of finding tonsof food like this.
But ultimately it's the factthat what we're doing it's not reducingthe amount of waste.
Somebody is losing money onthis when it gets thrown out.
Jen >> I mean, on the one hand I'm happy because we found foodand it's really exciting.
And then on the other handI feel so guilty for even feeling excitedbecause it's such a shame that so much foodis going to waste.
And it's, it's reallydepressing actually.
♪♪ Grant >> Highs and lowsof the project, you know.
Highs and lows.
Mmm, this is a high point.
Jen >> I'm pretty surethat people think that we're eating food scraps, scrapings off people'splates or something because when I tell themabout the project they just get this weird look.
I mean if they could see thequality of the food that we find and the amount, we've been eating pretty well.
♪♪ [camera clicks.
] ♪♪ ♪♪ Grant >> You're welcometo grocery shop at our house.
Take you need, we have too much.
Friend >> Where'd you find this? Grant >> It's allin the dumpster, man.
>> It's all.
In the dumpster? Sweet!Sweet, organic free-range.
That looks good.
Are you sure you can part with all this or?Jen >> Oh yeah.
>> Yeah? ♪♪ So none of this is open, it's like perfectly.
There is nothing wrongwith any of this.
♪♪ ♪♪ Jonathan >> Disking in foodor ploughing it under is certainly helpfulto the soil.
It gets the nutrientsback to the soil and helps the soilbecome more fertile but when you think aboutthe resources that go into producing our food, if we areto rescue those foods and channel themto people who need it that's a much better use ofthe resources and nutrients than just simplyploughing it under.
♪♪ ♪ Any day nowAny day now ♪ ♪ Any day nowAny day now ♪ ♪ Any day nowAny day ♪ Jonathan >> Gleaning isthe practice of going out into fields where therehave been harvests already and recovering goodsthat otherwise would be ploughed under.
I go gleaning becauseit's a nice way to practice what I preach and to actually do somethingto recover food and get it to peoplewho need it.
It's a little moreparticipatory and active than just writing booksand giving talks.
So we're headed toa sweet potato field.
The Society of Saint Andrewruns this gleaning outing.
And they run most gleaningoutings in this state.
Hmm, if you guys wantto stick around until 7:00 pm, we can go to the turkey shoot, the Barber Town turkey shoot.
I've heard good things.
Woman >> I've been goodSo glad you could come.
Picker >> They're perfectlygood sweet potatoes and we put them to very good use.
And when we deliver them they'll literallybe on somebody's table tonight.
Jonathan >> Wow, that's great.
>> Which is a cool thing.
♪♪ ♪ Any day nowAny day now ♪ ♪ Any day nowAny day now ♪ ♪ Any day nowAny day ♪ ♪♪ ♪ Any day nowAny day now ♪ ♪ Any day nowAny day now ♪ ♪ Any day nowAny day ♪ Jonathan >>Now the term gleaning dates back to the Old Testament.
And it used to refer to the practice of thehungry folks going to the fields and picking whathad been left behind.
And many farmers would notharvest certain parts of the field but obviouslythere have been some changes since that time and now gleaninglooks a little bit different where it's essentiallyvolunteers harvesting food for the hungry.
♪ Any day nowAny day now ♪ ♪ Any day nowAny day now ♪ ♪ Any day nowAny day ♪ ♪♪ ♪ Any day nowAny day now ♪ ♪ Any day nowAny day now ♪ ♪ Any day nowAny day ♪ Jonathan >> There'sa secondary motivation in that it's a whole lot of fun.
It's really neat to get out into the fieldsand get your hands dirty and really play a rolein our food system.
and also connect to whereyour food comes from.
♪ Well I've worked so hard ♪ ♪ Pushed my fingersto the bone ♪ Woman >> Oh, that's good.
[indistinct voice] Where did they come from? Jonathan >> Just a farmerwho wasn't going to use them and he was nice enoughto let volunteers come glean.
Woman >> This is good for me.
You got more!>> Yeah.
>> They sure look good.
Jonathan >> BeforeI started gleaning I hadn't grown my own food.
I didn't really know what a broccoli plant looked like.
I didn't know what collardgreens looked like in the field.
And I certainly didn'tknow how hard it was to pick sweet potatoes.
♪♪ [birds chirp] >> I've gained ten pounds.
You can see it.
There's definitely a curvature an extra.
I think it's a combinationof more processed food but also just stuffing myself when we've got copiousamounts of one thing.
You know, I don'teven like yogurt.
I think there's probably about maybe nine or ten yogurtsin the fridge right now.
This size if not bigger.
♪♪ The race is nottrying to find food it's like tryingnot waste it again.
Jane >> But you don't have totake so much, that's the thing.
You don't needto get ten yogurts.
>> I can't see.
it's justdisheartening knowing that that if we don't take thatfood that's there right now, it's gone.
It's going to landfillnext morning.
Oh! Grant >> Since the beginningof the project, Jen um, has beenmissing one food and that's feta cheese.
and the coolest thingis the 'best by' date isn't from a year from now.
Well it's not coolit's thrown out but it's cool for Jen.
It's a bit of a surprise.
You can come in now.
[laughs]I got you something.
[laughs]>> What is it? [laughs]Grant >> Open it up.
>> Oh, it's feta cheese.
[laughs] Thank you, that's awesome.
It's what I've been craving.
Doesn't expire untilDecember next year.
We have more than a year on it.
Wow, I didn't know thatfeta lasts that long.
Dana >> About 60 percent ofconsumers are throwing food away prematurely becausethey don't understand what the dates are telling them.
>> It's been shown thata million tons just in the U.
of food are wasted in people'shomes because of date labels.
Dana >> There's two bucketsof dates out there.
There's your 'sell by' datesthat are really a communication between the manufacturerand the store saying, “Hey, if you sell thisproduct by this date, I promise thatwhen your consumer gets it home it will still havea shelf life left.
” Tristram >> That dateshouldn't appear visibly, it should be encodedso that only staff understand it because it confuses people.
They see 'display until', they see a date they think, “Ew, can't eat it after that date.
” >> Then there's this wholeother bucket of dates which consumers are meantto see and that's 'use by', 'best by', 'enjoy by', and 'guaranteed fresh by' and those dates are indicatorsof quality and not safety.
Daniel >> There isno regulation that prevents them from selling it afterthe 'best before' date because there is no safetyconcern with that product.
>> I've talked to manufacturersof pies for example and their 'use by' date, isn't the date that they think that is going to becomedangerous in that scenario.
They think it's the datethat they think the pastry will stop being perfectly crisp.
♪♪ Jonathan >> Dates oftencreate this sense that we can't possibly use an itemone minute after midnight on the day of the stampon the package.
The only thing requiredby federal law in the U.
to have an expiration date labelon it is infant formula.
>> Other than that there'sreally no other food product that has a federal regulation.
♪♪ Grant >> Last night I wentout looking for food in a place that I've gone a few timesand found a few things, but I came around the cornerand they had brought in a special dumpster and it was the sizeof a small swimming pool and it was completelyfilled with hummus.
♪♪ It's unlike anythingwe'd seen so far.
And initially I thoughtoh, it must have all gone bad, they are throwing it out.
But when I looked at it, ithad three and a half weeks left on the 'best before' date.
I took three or four home.
You can only eat so much hummus.
When we started the projectI expected to find some waste and I really had preparedmyself to see it, but when youare actually standing in front of something like that, it was totally different.
♪♪ Jonathan >> There isthis misconception that simply throwingsomething away isn't a big deal because food is biodegradable.
Yes, that's true.
If you were to throw an apple core just out intothe woods, it's not a big deal.
The problem comes when allthat waste is aggregated and it decomposeswithout air in a landfill.
That anaerobic conditionis what creates methane which is a greenhouse gasthat's more than 20 times as potent as CO2at trapping heat.
So essentially we arecreating climate change from our kitchen waste bins.
Dana >> Putting food intolandfill is just a huge waste of resourcesif nothing else.
I mean those are nutrients thatwe can be capturing and reusing.
Jonathan >> So there's thishierarchy of uses for our food.
Obviously at the topwould be feeding people.
That might not be justfeeding your family, maybe it's donating food andthe applies to restaurants and supermarkets as well.
If we can't feed people thenwe should try to feed animals.
Feeding livestock or chickensor whatever it may be is certainly an age old solutionto the scraps and food waste that we have on hand.
If you can't do that thencreating energy from it is the next best thing.
Then composting, get theresources back into the soil.
Only if we can't doany of the above should we be landfillingor incinerating or sending our food to the wastewater treatment plant.
In real life it's flippedaround and the majority of our food wastes does end upgoing to the landfill.
In the U.
it's about97 percent of all the food waste that's created ends up ina landfill or an incinerator.
♪♪ Tristram >> You needa robust system for ensuring that food waste can be recycled, can be feed to livestock and turned back into a resourcethat we can use.
♪♪ ♪♪ Janet >> Our cityis built on excess, everything.
We realize it must be though, to bring the people here.
♪♪ We are taking a source thatmost people would throw away and we are feeding itto livestock.
It's naturally makingprotein for humans.
It's the best sourcefor the food scraps.
Humans are first.
We are about seven milesto the heart of Las Vegas.
[rooster crows] Pig farming is our way of life.
I started working forthe RC Farms in about 1969 and I was secretaryfor many, many years and then I ended upbeing boss of RC Farms because I married Bob.
Bob >> If you believein your product, you ought to advertise it.
My father and mother, they brought me up on a scrap feeding farmin San Diego.
[rooster crows] But then my dad found Las Vegas and they had an abundant supply.
Here's some of the food scraps.
Food that you didn'teat, leftover from your plate we'll turn it backinto a wholesome protein.
We process to a boil, this kills all the pathogens and the pigs love it.
Thirty tons a day, thousand tons a month, some of it's never been touched.
Look at all that, the pigs are running.
[laughs] My standard inventory nowis around 2, 500 swine on the ranch.
[pigs munch] You can hear them.
Can you hear them eating? Can you hear them chomping? That sounds likea nice brook over rocks to me.
[laughs] [munches, slops] Janet >> He loves itand I think it's just kind of in his blood.
He would go out in114 degree weather and been a hard workerall of his life.
Never seen him slack at all.
Bob >> Overhere is bread, returned bread.
♪♪ Cakes and so on.
Yeah, this would be every week.
♪♪ Janet >> We've had numerousoffers to sell this property and offer us many, manymillions of dollars and go off on cruises.
That's not our lifestyle.
We like our old farmhouse.
We like our work.
And he'll more than likelywill die with his boots on feeding food scraps to pigs.
♪♪ [water trickles, rain patter] Jen >> Good, they look good.
We've been savingall of this chocolate because we want togive it out to people so at Halloween we thoughtit was a perfect opportunity and we're going to handit out to the kids.
There's nothing wrongwith that or anything.
So we're going to give outthese full size chocolate bars.
Like when I was a kid thatwould have been the ultimate.
Grant >> Oh hey, guys.
Children >> Trick or treat! Grant >> Nice pirate.
Pick a bar.
♪♪ Dad >> What do you say?Child >> Thank you! Jen >> Oh you got it, right on! Dad >> Holy cow!Jen >> Happy Halloween.
Woman >> Trick or treat.
Dad >> These guys give big chocolate bars.
You've got to come back.
Mom >> Mama will sharethat one with you.
Child >> Happy Halloween!Jen >> Happy Halloween, guys.
I'm kind of worried because Ithink people are going to think we're reallyrich or something.
My goodness! Grant >> Two bars.
Jen >> We're getting generous at this point in the night.
Children >> Thank you! Jen >> .
One second, I've gotta get more.
Boy >> Holy smoky nolly! They're handing outfull bars of chocolate! Girls >> Happy Halloween!Jen >> You too! ♪♪ Female >> It was okay, but after all that build-up we're like “Oh, we ought to savethe chocolate for Halloween” and we only got 19 kids.
♪♪ Jen >> It's like the exactopposite of what you usually look for.
I'm usually looking for the newest stuff.
I don't even usuallylook at dates at all.
>> Oh, no, it's still good.
This is all still good.
Right, here we go.
Do you have anything that'sclose dated or any culls? Clerk >> No, we can't do that.
Grant >> You can't? Clerk >> No, it'sa food health and safety issue.
>> It's a safety, and you can't.
Do you guys donateit then or? You don't donate? Clerk >> No, it goesstraight into the garbage can.
Grant >> It goes straightinto the garbage.
Clerk >> We do that becausewe get too many lawsuits.
>> There's too many lawsuits?Have you guys been sued before? Clerk >> I don't know, to tell you the truth but it's a health and safety issue.
If it's post dated, if it's with withintwo days, out the door it goes.
Grant >> What aboutany ugly vegetables? Clerk >> Ugly vegetables, same thing.
Culls are culls whatever.
Tristram >> I don't know thesingle instance where a company has been sued by somebodywho has been the recipient of free, donated food.
So I think very often they'reusing the fear of being sued to cover their shame.
♪♪ Jonathan >> So in the U.
anyone who wants to donate food can do so free of fearfor being sued.
There's a federal shield lawcalled the Good Samaritan Act that protects people who givefood that they deem to be in good shape.
♪♪ From my perspective it'sa completely unfounded fear.
Tristram >> Ithink that companies are morally responsible for ensuringthat the food in their custody gets to people who need itand doesn't end up in the bin.
And we, the public, have a responsibility to demand that that takes place.
Jen >> I felt like I'dbeen reading about food waste but I hadn't actually beendoing anything about it.
So I've been volunteering once aweek at the Quest grocery store.
If you're low income oryou feel like you're in need you can apply to shop at Quest.
And they stock the whole storewith donated food so they can sell it ata really reasonable rate and it's a really good bridgein between the food bank and the regular grocery store.
It's great to see that thereare grocery stores that donate.
I used to be a cashier.
I really liked it actually.
When I was in universityI was a cashier.
No, it's good.
It's like a nice break.
At my job job, I like sitin front a computer, right.
So it's a nice break tocome here one afternoon a week and do something whereI get to like move around and move boxes and do somethingwith my body, you know.
Ken >> Quest saves roughly fourmillion dollars a year in food.
We only have a littlepeanut butter.
[laughs]Everywhere you look.
My name is Ken March.
I'm a warehousesupervisor at Quest.
Nobody can walk in offthe street and shop at Quest.
You have to be designatedbecause the goal is to help those in needand not those that have.
What we've got is things likecoconut milk, cranberry sauce, candy, chocolate, spritzers, tomato basil soup, rice crackers, cereals, organic cereals, repack raisins, risotto, butter beans, sun dried tomatoes, peanut butter, peanut butterand more peanut butter.
If we didn't salvage this, all of this food would either end up in the landfillor be destroyed in some way.
I've worked in the trucking, warehousing and packaging field for more than 30 years.
You wouldn't want to knowhow much product we would dispose of.
♪♪ You imagine that thereare warehouses that are a million square feetof food products.
So something happensto that product whether it wouldbe dated, damaged or whatever, the easiest, most convenientthing to do with it is dump it.
♪♪ And a large part of dumpingis simple economics.
♪♪ Ken >> I really likethe concept of Quest.
It's something I neverwould have known.
In all the years that I haveturfed goods out the door I wish I would have known.
And that's a big thing, knowingthat you can get rid of stuff comfortably andpeople can use it.
♪♪ Tristram >> What we need isto believe that wasting food is not acceptable.
It comes down to citizen morals.
It comes down to culturalattitudes essentially.
>> There are all sortsof changes we can make in our own personal livesto just start chipping away at how much food we are wasting.
First of all useour freezers more.
You can freeze almost anythingand it's a really great last minute thing to doif you think you're not going to get aroundto eating something.
>> If you're someone wholikes to just shop once a week then it's really importantto plan out meals and make a detailed shopping list andthen really stick to that list in the store, or it mightmake sense to have smaller more frequent tripsand just buy what you need.
>> I think we can startmaking dinner by thinking of what we have and less aboutwhat we're in the mood for.
>> It doesn't requirea complete revolution in terms of the waywe treat food.
It's just tweaking it slightlyand usually in delicious ways.
♪♪ Grant >> So we're having 20or so friends over tonight to celebrate the endof the project and everything on the menuis rescued food.
Jen >> I'm so excitedto be near the end and I bet we'll still eata lot of the same food.
I think I'll still try to buyfood that's imperfect and look for those itemsthat I think the other people wouldn't buy.
Honestly, the best part aboutthis project is that Grant took such an interestin the kitchen.
He used tolook in the fridge and be like, “There's nothing to eat, I'm going to go out for sushi, ” and there'd still be tonsof food in there but it just had to be prepared andhe wasn't willing to do that.
You're so happy.
>> I made a crumble.
I've never madea crumble before.
In the end, of everything thatI learned through this project, my new sense of value for food is what's going to stickwith me the most.
Jen >> He actually even maderecently this little bin and it says “eat me first”on it.
We put all the food that's theleftovers like the half onions and things that need to beused first into that bin and then he'll go there firstand make a lunch out of that.
♪♪ [mingled voices] ♪♪ [clinks on glass] >> Thank you for comingand helping us finish off all this food thatwe needed to get rid of.
[laughter]And I guess this is the end.
Guest >> To Grant, Jenny, and dumpsters! [cheers, applause] ♪♪ Grant >> I definitely won't misshaving to go in search of food.
That's going to be great.
But I'm probably going to stillhave a peek from time to time.
I mean how can you not? ♪♪ ♪♪ ♪♪ Dana >> Just by beingaware of it, you almost automatically make a differencebecause you can't help it because all of a suddenyou start to see it everywhere you go.
Food waste we can handle.
You know, it's something we canactually do something about, we can do somethingabout it now.