Restaurants and the food industry in general are pretty much the most wasteful industry in the world. For every calorie of food that we consume here in Britain today, 10 calories are taken to produce it. That's a lot. I want to take something rather humble to discuss. I found this in the farmers' market today, and if anybody wants to take it home and mash it later, you're very welcome to. The humble potato -- and I've spent a long time, 25 years, preparing these. And it pretty much goes through eight different forms in its lifetime. First of all, it's planted, and that takes energy. It grows and is nurtured. It's then harvested. It's then distributed, and distribution is a massive issue. It's then sold and bought, and it's then delivered to me. I basically take it, prepare it, and then people consume it -- hopefully they enjoy it. The last stage is basically waste, and this is is pretty much where everybody disregards it. There are different types of waste. There's a waste of time; there's a waste of space; there's a waste of energy; and there's a waste of waste. And every business I've been working on over the past five years, I'm trying to lower each one of these elements.
Restorani i prehrambena industrija općenito vjerojatno su najrasipnije industrije na svijetu. Danas u Britaniji za svaku kaloriju hrane koju pojedemo, utrošimo deset kalorija. To je puno. Uzet ću kao temu nešto dosta skromno. Ovo sam danas kupio na tržnici, ako ga netko želi poslije uzeti za pire, samo dajte. Običan krumpir. Pripremam ga već dugo -- 25 godina. Tijekom životnog ciklusa prolazi otprilike kroz osam oblika ili faza. Najprije ga posade, i na to se troši energija. Raste i uzgajaju ga. Zatim ga beru. Onda ga distribuiraju, a distribucija je veliki problem. Zatim ga prodaju i kupuju, nakon čega ga isporučuju meni. Ja ga uzmem, pripremim, zatim ga gosti konzumiraju i pri tome uživaju, nadam se. U posljednjoj faza to je otpad, i to je faza koju gotovo svi zanemaruju. Postoje različite vrste otpada. Postoji gubljenje vremena, bespotrebno korištenje prostora, rasipanje energije, i postoji neiskorištavanje otpada. U svakom poduzeću na kojem sam radio u posljednjih pet godina, nastojim smanjiti svaki od tih elemenata.
Okay, so you ask what a sustainable restaurant looks like. Basically a restaurant just like any other. This is the restaurant, Acorn House. Front and back. So let me run you through a few ideas. Floor: sustainable, recyclable. Chairs: recycled and recyclable. Tables: Forestry Commission. This is Norwegian Forestry Commission wood. This bench, although it was uncomfortable for my mom -- she didn't like sitting on it, so she went and bought these cushions for me from a local jumble sale -- reusing, a job that was pretty good. I hate waste, especially walls. If they're not working, put a shelf on it, which I did, and that shows all the customers my products. The whole business is run on sustainable energy. This is powered by wind. All of the lights are daylight bulbs. Paint is all low-volume chemical, which is very important when you're working in the room all the time. I was experimenting with these -- I don't know if you can see it -- but there's a work surface there. And that's a plastic polymer. And I was thinking, well I'm trying to think nature, nature, nature. But I thought, no, no, experiment with resins, experiment with polymers. Will they outlive me? They probably might. Right, here's a reconditioned coffee machine. It actually looks better than a brand new one -- so looking good there. Now reusing is vital. And we filter our own water. We put them in bottles, refrigerate them, and then we reuse that bottle again and again and again. Here's a great little example. If you can see this orange tree, it's actually growing in a car tire, which has been turned inside out and sewn up. It's got my compost in it, which is growing an orange tree, which is great.
Ako se pitate kako izgleda održivi restoran. Zapravo je to restoran kao i svaki drugi. Ovo je restoran "Kuća žireva." Sprijeda i straga. Dustite mi da vam pokažem nekoliko ideja. Pod: održiv, može se reciklirati. Stolice: reciklirane i mogu se reciklirati. Stolovi: od certificirano održivog drva. Ovo je certificirala Norveške šumarska komisija. Ova klupa, iako je bila neudobna za moju mamu -- nije joj se svidjelo sjedenje na njoj, pa je kupila jastuke na lokalnoj rasprodaji svega i svačega -- ponovno korištenje, posao koji je dobro napravljen. Mrzim neiskorištavanje, posebno zidova. Ukoliko nisu u funkciji, stavim policu na njih, što sam i učinio. Tu gostima pokazujem svoje proizvode. Cijeli restoran napaja se održivom energijom. Ovaj napaja energija vjetra. Rasvjeta je od žarulja s dnevnim svjetlom. Sva boja sadrži niski udio kemikalija, što je jako važno kada cijelo vrijeme radite unutra. Eksperimentirao sam sa ovime -- ako možete vidjeti -- tamo se nalazi radna površina. To je od plastičnog polimera. Nastojim razmišljati: priroda, priroda, priroda... No pomislio sam: ne, ne, eksperimentiraj i sa smolama, eksperimentiraj s polimerima. Hoće li me nadživjeti? Vjerojatno. Ovo je obnovljeni aparat za kavu. Zapravo izgleda bolje nego novi -- odlično izgleda ovdje. Ponovno upotrebljavanje je ključno. Mi filtriramo našu vodu. Stavimo je u boce, ohladimo, a nakon toga ponovno koristimo tu bocu iznova i iznova. Ovo je odličan mali primjer. Ovo stablo naranče raste iz automobilske gume, koja je okrenuta iznutra prema van te zašivena. U njoj stablo raste na našem kompostu, što je odlično.
This is the kitchen, which is in the same room. I basically created a menu that allowed people to choose the amount and volume of food that they wanted to consume. Rather than me putting a dish down, they were allowed to help themselves to as much or as little as they wanted. Okay, it's a small kitchen. It's about five square meters. It serves 220 people a day. We generate quite a lot of waste. This is the waste room. You can't get rid of waste. But this story's not about eliminating it, it's about minimizing it. In here, I have produce and boxes that are unavoidable. I put my food waste into this dehydrating, desiccating macerator -- turns food into an inner material, which I can store and then compost later.
Ovo je kuhinja, u istoj je prostoriji. Napravio sam jelovnik koji gostima omogućava da sami odaberu količnu hrane koju žele konzumirati. Umjesto da ja stavljam jelo na stol, oni se mogu poslužiti s onoliko puno ili malo hrane koliko žele. Kuhinja je mala. Ima oko pet četvornih metara. Poslužuje 220 ljudi na dan. Stvaramo dosta otpada. Ovo je prostorija za otpad. Ne možete se riješiti otpada. Ali ovo nije priča o eliminiranju otpada, već o minimiziranju. Ovdje držim povrće i kutije, koje su neizbježne. Kuhinjski otpad ide u ovaj stroj za usitnjavanje i dehidraciju -- koji hranu pretvara u sirovinu moguje pohraniti i kasnije kompostirati.
I compost it in this garden. All of the soil you can see there is basically my food, which is generated by the restaurant, and it's growing in these tubs, which I made out of storm-felled trees and wine casks and all kinds of things. Three compost bins -- go through about 70 kilos of raw vegetable waste a week -- really good, makes fantastic compost. A couple of wormeries in there too. And actually one of the wormeries was a big wormery. I had a lot of worms in it. And I tried taking the dried food waste, putting it to the worms, going, "There you go, dinner." It was like vegetable jerky, and killed all of them. I don't know how many worms [were] in there, but I've got some heavy karma coming, I tell you. (Laughter) What you're seeing here is a water filtration system. This takes the water out of the restaurant, runs it through these stone beds -- this is going to be mint in there -- and I sort of water the garden with it. And I ultimately want to recycle that, put it back into the loos, maybe wash hands with it, I don't know.
Kompostiranje se odvija u ovom vrtu. Sva zemlja koju ovdje vidite zapravo je nastala od hrane koju smo skuhali u restoranu, sakupljamo je u ove sanduke, napravljeni su od stabala srušenih olujom, sanduka za vino i raznog drvenog otpada. Tri kompostera -- kroz njih prolazi oko 70 kilograma sirovog otpada povrća tjedno -- doista dobro, prave odličan kompost. Unutra je i nekoliko kolonija crva. I zapravo, jedna od kolonija crva je bila velika kolonija; u njoj je bilo puno crva. Pokušao sam uzeti otpad od sušene hrane, i dati ga crvima; rekoh "Evo, večera." Izgledalo je kao suho meso od povrća i sve ih je pobilo. Ne znam koliko je unutra bilo crva, no vjerojatno mi slijedi neka teška karma. (Smijeh) Ovdje vidite sustav filtracije vode. Ovuda prolazi voda iz restorana, teče kroz ove posude sa šljunkom -- ono tamo će biti metvica -- i tom vodom zaljevam vrt. No ja i to želim reciklirati, vratiti vodu natrag u zahode, možda za pranje ruku, ne znam.
So, water is a very important aspect. I started meditating on that and created a restaurant called Waterhouse. If I could get Waterhouse to be a no-carbon restaurant that is consuming no gas to start with, that would be great. I managed to do it. This restaurant looks a little bit like Acorn House -- same chairs, same tables. They're all English and a little bit more sustainable. But this is an electrical restaurant. The whole thing is electric, the restaurant and the kitchen. And it's run on hydroelectricity, so I've gone from air to water. Now it's important to understand that this room is cooled by water, heated by water, filters its own water, and it's powered by water. It literally is Waterhouse. The air handling system inside it -- I got rid of air-conditioning because I thought there was too much consumption going on there. This is basically air-handling. I'm taking the temperature of the canal outside, pumping it through the heat exchange mechanism, it's turning through these amazing sails on the roof, and that, in turn, is falling softly onto the people in the restaurant, cooling them, or heating them, as the need may be. And this is an English willow air diffuser, and that's softly moving that air current through the room. Very advanced, no air-conditioning -- I love it. In the canal, which is just outside the restaurant, there is hundreds of meters of coil piping. This takes the temperature of the canal and turns it into this four-degrees of heat exchange. I have no idea how it works, but I paid a lot of money for it. (Laughter) And what's great is one of the chefs who works in that restaurant lives on this boat -- it's off-grid; it generates all its own power. He's growing all his own fruit, and that's fantastic.
Dakle, voda je jako važan aspekt. Meditirao sam o tome i stvorio restoran "Vodena kuća." Kada bi "Vodena kuća" mogla biti restoran bez emisije ugljika, odnosno bez potrošnje plina za početak, to bi bilo sjajno. Uspio sam to napraviti. Ovaj restoran sličan je "Kući žireva" -- iste stolice, isti stolovi. Sve je englesko i malo više održivo. Ali ovo je električni restoran. Sve je na struju, restoran i kuhinja. Napaja ga struja proizvedena u hidroelektrani, dakle, prešao sam sa zraka na vodu. Važno je shvatiti da ovu prostoriju hlađimo pomoću vode, grijemo pomoću vode, da filtrira svoju vlastitu vodu, i da je napaja struja nastala od vode. Doslovno jest "Vodena kuća". Ovdje je sustav ventilacije -- izbacio sam klima uređaj jer sam zaključio da je potrošnja prevelika. To je zapravo provjetravanje. Uzimam temperaturu kanala vani, pumpam je preko izmjenjivača topline, koji zatim prolazi kroz ta prekrasna jedra na krovu, i onda se, opet, nježno spušta na goste u restoranu, hladeći ih, ili grijući ih, prema potrebi. A ovo je difuzor zraka od engleske vrbe. Njime nježno usmjeravamo strujanje zraka po prostoriji. Vrlo napredno, bez klima uređaja -- volim to. U kanalu, koji se nalazi odmah uz restoran, nalazi se stotine metara zavojnica od cijevi. Tu uzimamo temperaturu kanala i prenosimo je u četverostupanjski izmjenjivač topline. Nemam pojma kako to radi, ali puno me je koštao. (Smijeh) Ono što je super jest da jedan od kuhara koji radi u tom restoranu živi na tom brodu -- nije priključen na mrežu, svu energiju generira sam. Uzgaja svoje vlastito voće, i to je fantastično.
There's no accident in names of these restaurants. Acorn House is the element of wood; Waterhouse is the element of water; and I'm thinking, well, I'm going to be making five restaurants based on the five Chinese medicine acupuncture specialities. I've got water and wood. I'm just about to do fire. I've got metal and earth to come. So you've got to watch your space for that. Okay. So this is my next project. Five weeks old, it's my baby, and it's hurting real bad. The People's Supermarket. So basically, the restaurants only really hit people who believed in what I was doing anyway. What I needed to do was get food out to a broader spectrum of people. So people -- i.e., perhaps, more working-class -- or perhaps people who actually believe in a cooperative. This is a social enterprise, not-for-profit cooperative supermarket. It really is about the social disconnect between food, communities in urban settings and their relationship to rural growers -- connecting communities in London to rural growers. Really important. So I'm committing to potatoes; I'm committing to milk; I'm committing to leeks and broccoli -- all very important stuff. I've kept the tiles; I've kept the floors; I've kept the trunking; I've got in some recycled fridges; I've got some recycled tills; I've got some recycled trolleys. I mean, the whole thing is is super-sustainable. In fact, I'm trying and I'm going to make this the most sustainable supermarket in the world. That's zero food waste. And no one's doing that just yet. In fact, Sainsbury's, if you're watching, let's have a go. Try it on. I'm going to get there before you.
Nazivi tih restorana nisu slučajno izabrani. "Kuća žireva" je element drva, "Vodena kuća" je element vode, planiram napraviti pet restorana prema pet elemenata iz kineske akupunkture. Napravio sam vodu i drvo. Upravo završavam vatru. Preostaju mi metal i zemlja. Za to morate promatrati svoje okruženje. Ovo je moj sljedeći projekt. Ima samo pet tjedana, to je moja beba, i jako boli. "Narodni supermarket." U stvari, ti restorani su nešto značili onima koji su ionako vjerovali u to što radim. A ja sam želio hranu ponuditi širem spektru ljudi. Dakle narodu -- npr. možda, više radničkoj klasi -- ili onima koji zaista vjeruju u zadruge. To je socijalno poduzeće, neprofitni, zadružni supermarket. Problem je u socijalnoj nepovezanosti između hrane i zajednica u urbanim sredinama i njihovog odnosa s ruralnim uzgajivačima -- povezivanju zajednica u Londonu s ruralnim uzgajivačima. Veoma važno. Stoga sam posvećen krumpiru; posvećen sam mlijeku; posvećen sam poriluku i brokuli -- sve je to jako važno. Zadržao sam pločice, zadržao sam podove, zadržao sam police, imam nekoliko recikliranih hladnjaka, imam nešto recikliranih blagajni, imam nešto recikliranih kolica. Mislim, cijela stvar je super održiva. Zapravo, nastojim i učinit ću to najodrživijim supermarketom na svijetu. To znači bez otpadne hrane. To još uvijek nitko nije napravio. Zapravo, ukoliko ovo gleda netko iz Sainbury's-a, idemo se natjecati. Pokušajte i vi. Stići ću na cilj prije vas.
So nature doesn't create waste doesn't create waste as such. Everything in nature is used up in a closed continuous cycle with waste being the end of the beginning, and that's been something that's been nurturing me for some time, and it's an important statement to understand. If we don't stand up and make a difference and think about sustainable food, think about the sustainable nature of it, then we may fail. But, I wanted to get up and show you that we can do it if we're more responsible. Environmentally conscious businesses are doable. They're here. You can see I've done three so far; I've got a few more to go. The idea is embryonic. I think it's important. I think that if we reduce, reuse, refuse and recycle -- right at the end there -- recycling is the last point I want to make; but it's the four R's, rather than the three R's -- then I think we're going to be on our way. So these three are not perfect -- they're ideas. I think that there are many problems to come, but with help, I'm sure I'm going to find solutions. And I hope you all take part.
Priroda ne stvara otpad kao takav. U prirodi je sve iskorišteno u zatvorenom kontinuiranom krugu gdje je otpad kraj početka. A to je nešto što me već neko vrijeme motivira. Jako je važno shvatiti tu izjavu. Ukoliko se ne pokrenemo i napravimo promjene i razmislimo o održivoj hrani, razmislimo o održivosti naše prehrane, mogli bismo propasti. No htio sam doći i pokazati vam da to možemo učiniti ako smo odgovorniji. Ekološki osviještena poduzeća su izvediva. Tu su. Vidite da sam sam do sada napravio tri, a napravit ću ih još nekoliko. Ideja je u embrijskoj fazi. Mislim da je to važna ideja. Mislim da ako smanjimo, ponovno upotrijebimo, ne koristimo i recikliramo -- tek na kraju recikliramo i to je moja zadnja poanta; jer to su četiri slova R, a ne samo tri R -- mislim da ćemo tada biti na putu ka našem cilju. Dakle, ova tri poduzeća nisu savršena -- već ideje. Mislim će biti još puno problema, ali uz pomoć, uvjeren sam da ću pronaći rješenja. I nadam se da ćete svi biti dio toga.
Thank you very much. (Applause)
Puno vam hvala.