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 su u celini najveći rasipnici na svetu. Za svaku kaloriju koju konzumiramo u Britaniji danas, potrebno je deset da je stvore. To je mnogo. Voleo bih da razgovaramo o nečem skromnijem. Našao sam ovo danas na pijaci. Ako neko želi da to odnese kući i da ga zgnječi, slobodno. Skromni krompir. Proveo sam 25 godina pripremajući ovo. I manje više prolazi kroz osam različitih oblika u svom životnom veku. Prvo se posadi, a to zahteva energiju. Raste i biva negovan. Onda se pobere. Zatim se distribuira, a to je masovni problem. Onda se prodaje i kupuje, i tako stiže do mene. Ja ga uzmem, pripremim i ljudi ga onda konzumiraju - nadam se da i uživaju. Poslednji korak je zapravo otpad. A to je tačka koju uglavnom svi zanemaruju. Postoje različite vrste otpada koji nastaje gubljenjem vremena, gubljenjem prostora, traćenjem energije, a i traćenjem otpada. I u svakom poslu u kojem sam bio u prethodnih pet godina, probao sam da smanjim svaki od navedenih 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.
U redu. Pitate se kako izgleda održivi restoran. Zapravo je kao i svi ostali. Ovo je restoran Ejkorn Haus (Acorn House). Ispred i od pozadi. Dozvolite da vas provedem kroz par ideja. Pod: održiv, može da se reciklira. Stolice: reciklirane, pogodne za reciklažu. Stolovi: Napravelji od materijla dobijenog iz Organizacija za zaštitu šuma. To je norveška Forestri Komišn organizacija. Ova klupa, iako je mojoj mami bila neudobna - nije volela da sedi na njoj, i otišla je na tu ogromnu lokalnu rasprodaju i kupila ove jastuke - za ponovnu upotrebu, prilično dobar posao. Ja mrzim beskorisne stvari, naročito zidove. Ako nemaju funkciju, stavite police, kao što sam ja. A na njima su svi moji proizvodi dostupni kupcima. Čitav biznis je zasnovan na održivoj energiji. Ovo pokreće snaga vetra. Svetlost je prirodna. Boja na zidovima ima nizak procenat hemikalija, što je vrlo važno kada sve vreme radite u prostoriji. Eksperimentisao sam sa ovim - ne znam da li vidite - ali tamo je radna površina. To je plastični polimer. I pomislio sam kako pokušavam da sve bude prirodno. A onda sam sebi rekao, ne, eksperimentiši sa smolom, eksperimentiši sa polimerima. Hoće li me nadživeti? Verovatno hoće. U redu, ovo je obnovljeni aparat za kafu. Zapravo izgleda bolje od novog - dobro izgleda. Ponovno korišćenje je ključno. Sami filtriramo vodu koju koristimo. Napunimo boce, stavimo ih u frižider, i iznova i iznova koristimo te boce. Evo jednog sjajanog eksperimenta. Ako možete da vidite ovo drvo narandže, ono raste u automobilskoj gumi, koja je izvrnuta i zašivena. Tu se nalazi moj kompost iz kojeg raste drvo narandže.
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, što je ustvari ista soba. U osnovi sam kreirao jelovnik koji dozvoljava ljudima da izaberu količinu hrane koju žele da pojedu; umesto da im ja lično odredim količinu, dozvoljeno im je da izaberu koliko god žele. Da, jeste mala kuhinja. Ima oko pet kvadratnih metara. Posluži oko 220 ljudi dnevno. Proizvodimo prilično mnogo otpada. Ovo je soba za otpad. Ne možete da se rešite otpada. Ali ovde se ne radi o eliminaciji, već o smanjenju otpada. Ovde imam povrće i kutije koje su neizbežne. Ostatke hrane stavim u ovu pumpu za isušivanje, koja pretvara hranu na sastavne delove, koje mogu da sklonim i kasnije kompostiram.
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.
Kompostiram u ovoj bašti. Sva zemlja koju ovde vidite je ustvari moja hrana, proizvedena u restoranu, odagajana u ovim kadicama, napravljenim od drveća uništenog olujom i vinskim buradima i sličnim stvarima. Tri kante za kompost - obradi se oko 70 kilograma otpada sirovog povrća nedeljno - zaista dobro, pravi sjajan kompost. Tu je i nekoliko crvinjaka. I zapravo jedan od njih je bio zaista veliki; imao je mnogo crva. Pokušao sam da crvima dam sušenu hranu, govoreći: " Evo večera.": Bilo je poput povrćne pečenice, koja ih je sve pobila. Ne znam koliko je crva tamo bilo, ali će me stići teška karma, kažem vam. ( smeh ) Ovo što vidite je sistem za prečišćavanje vode. On uzima vodu iz restorana, provlači je kroz ove kamene krevete - ovo je nana - i daje mi vodu sa kojom zalivam baštu. Konačno, želim da i tu vodu recikliram i vratim je u toalete, da možda perem ruke sa tim, ko zna.
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 vrlo bitna stavka. Meditirao sam na tu temu i stvorio restoran nazvan Voterhaus (Vodena kuća). Ako bih uspeo u tome da ovaj restoran bude nezavisan od ugljenika, da za početak ne koristi gas, to bi bilo sjajno. Uspeo sam u tome. Ovaj restoran liči pomalo na Ejkorn Haus - iste stolice i stolovi. One su u potpunosti iz Engleske i malo su više održive. Ali ovo je električni restoran. Čitava stvar je električna, restoran i kuhinja. Radi na principu hidroelektrane, tako da sam sa vazduha prešao na vodu. Važno je razumeti da se ova soba hladi i greje pomoću vode, sama čisti svoju vodu, i koristi snagu vode. U bukvalnom smislu je Voterhaus (Vodena kuća). Sistem za hlađenje - uklonio sam klima uređaje, jer mislim da koriste previše energije. Radi se o "upravljanju" vazduhom. Temperatura kanala koji se nalazi spolja se pumpa kroz mehanizam za razmenu toplote, prolazi kroz ova sjajna jedra na krovu, i onda, nežno pada na ljude u restoranu, hladeći ih, ili grejući ih,u zavisnosti od potrebe. Ovo je engleska vrba koja služi za cirkulaciju vazduha. I to polako pomera strujanje vazduha kroz sobu. Vrlo napredno, bez klime - obožavam to. U kanalu, odmah ispred restorana, postoji na stotine metara cevovoda. To uzima temperaturu kanala i pretvara se u ovu četvorostepenu razmenu toplote. Nemam pojma kako radi, ali sam mnogo platio za to. ( smeh ) I ono što je sjajno jeste da jedan od kuvara koji radi u restoranu živi na ovom brodu - van električne mreže, sam stvara svoju energiju - sam uzgaja svoje voće, i to je fenomenalno.
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.
Nema slučajnosti u nazivima ovih restorana. Ejkorn Haus je element drveta, Voterhaus je element vode, i razmišljam, zapravo praviću, pet restorana zasnovanih na pet specijalizacija kineske akupunkture. Imam vodu i drvo. Samo što nisam završio vatru. I još metal i zemlja treba da se urade. Morate da nađete svoje mesto za to. U redu. Ovo je moj sledeći projekt. Star je pet nedelja, moja beba, koja mnogo boli. "Pipls Supermarket." Generalno, restorani su privukli one ljude koji su i onako verovali u ono što radim. Ono što sam morao da uradim jeste da hranu približim većem broju ljudi. Ljudima koji su na primer, možda više radnička klasa - ili ljudima koji zaista veruju u zadrugu. Ovo je društveno preduzeće, supermarket bez profita. Radi se o socijalnoj nepovezanosti između hrane, zajednica u urbanim delovima i njihovom odnosu prema ruralnim uzgajivačima - povezivanje zajednica u Londonu sa ruralnim uzgajivačima Zaista važno. Dakle, obavezujem se krompiru, mleku, praziluku i brokoliju - sve vrlo važne stvari. Zadržao sam pločice, podove, zadržao sam kanale, imam neke reciklirane frižidere, nabavio sam recikirane kase, reciklirana kolica. Mislim, čitava stvar je super održiva. Ustvari, pokušavam i uspeću da napravim ovo najodrživijim supermarketom na svetu. Tu nema otpada od hrane. I to još uvek niko ne čini. Ustvari, Sejnburis (supemarket), ako pratite pokušajte. Uspeću pre 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 ne na taj način. Sve u prirodi se koristi u neprestanom kružnom ciklusu gde je otpad kraj početka. I to je nešto što me hrani već neko vreme. I važno je da razumemo to. Ukoliko se ne suprotstavimo i ne dovedemo do promene i ne razmišljamo o održivoj hrani, o održivoj prirodi hrane, moguće je da ćemo propasti. Ali - hteo sam da izađem i da vam pokažem da to možemo ukoliko smo odgovorniji. Firme sa ekološkom svešću su moguće. Postoje. Vidite da sam otvorio već tri. Imam još nekoliko. Ideja je tek u začetku. Mislim da je važna. Mislim da ako smanjimo, ponovo koristimo, odbijemo i recikliramo - na kraju. Reciklaža je poslednja tačka kojom želim da se bavim. Ali to su četiri pojma u totalu, a ne samo tri. U tom slučaju, mislim da smo na pravom putu. Dakle, ova tri nisu savršena - to su ideje. Verujem da su pred nama mnogi problemi, ali uz pomoć, siguran sam da ću naći rešenja. I nadam se da ćete svi učestvovati.
Thank you very much. (Applause)
Mnogo vam hvala.