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(SLOW, MYSTICAL MUSIC)

JOOST BAKKER: The most
destructive thing

we humans do is eat...

..which is madness.

And it's because we've
got this stupid system

that doesn't
respect and value waste.

(MUSIC DRAMATISES)

We've spent the last
hundred years

removing ourselves
from our food system

and I think we need to spend
the next hundred years

living in our food system
like we've done

for millions of years.

The World Bank say

that between 30 and 40% of the

food that's actually grown today

is wasted.

Nature doesn't have waste.

A tree that falls down
in this forest,

it actually creates
all these resources

for so many other species
to get started again.

It's a perfect example
of a closed loop system.

I don't see why a house should
be any different to this.

I've always had this dream
that our homes

can be a place that provides us
with everything that we need.

Imagine if our houses
grew our food.

Imagine our cities as
ecosystems feeding themselves.

Imagine if we could
green our homes

and every family
could feed themselves.

(MARKER SCRIBBLING)

It's an occupational hazard,
picking these,

with all the bees.

Dad used to love these.

This is Sedum,
it's a succulent actually.

We are from a little place
called Obdum,

which is about 20 minutes
north of Amsterdam,

well known for growing tulips,

and that's what my family
did there,

my grandfather,
my great grandfather,

and it's really interesting that

my dad started doing it here.

These flowers,
I use them when they're green,

I use them at this stage.

Obviously,

they're at their best right now,

but they're also
really beautiful

when they completely
darken off.

I still use them then.

And I actually suspend them,

so people walk underneath
clouds of Sedum.

I've got this from my dad,

I personally don't believe
in talking about doing stuff.

I'm a big believer
in doing stuff.

When people see a physical,
living, breathing example

of an idea,

it's much more powerful
than verbalising that idea.

There's something very powerful
about smelling it,

seeing it, hearing it,
touching it.

You walk away and it
leaves you with something

and it kind of makes you want
to change the way you live.

(CAR RUMBLES)

(RHYTHMIC DRUMMING)

I'm an artist and I understand
that, if it's not desirable,

if it's not
aesthetically pleasing,

if people don't love it
and don't want it,

it won't become an idea
that's mainstream.

So, I understand it's
critical that it's appealing.

Ten years ago, florists were
not really into using natives

and now,
I think it's been really good

to have, like,
an outsider's perspective

of how incredible and beautiful

these amazing plants really are.

I think I need to put
more water in that.

Everything that we waste

in our society and
in our culture today,

to me is a resource.

My work has always been
about utilising waste,

and that led into doing
interiors of restaurants

and using wasted materials

and ultimately doing
much larger installations

again with wasted materials

and it ultimately
led to restaurants.

At the end of 2012,
I opened Silo,

which was the world's first

completely zero-waste
restaurant.

And it led to restaurants
all over the world

implementing change,

change that really saves an
unbelievable amount of waste,

even from McDonald's through to some of the
world's best restaurants.

(PULSATING POP TRACK PLAYS)

(APPLAUSE)

Imagine your house growing food
on the roof, on the walls.

JEREMY McLEOD: I think
the thing about Joost

is that he's so idealistic

and he's so fearless

and it's kind of like this,
you know, crazy naivete,

you know, where he just says,
here's the vision,

and it's this
massive, bold vision,

and then he gets to work on it.

JOOST: So, I wanna prove
that we can live zero waste

and, to achieve that,
you need to solve waste

where most of it is generated
and that's our homes.

My goal is to build a house
like no-one's ever seen before,

a house that's inspired
by nature, really,

a house that doesn't
generate any waste,

is its own closed system.

To me, the rules
are really simple.

If you can't recycle it or if
it's toxic, we can't use it.

And that rules out about
95% of building materials

you can normally use.

And at the end of
the building's life,

that the whole thing can be
just be easily recycled,

composted or biodegraded.

This design, this system,
this building,

I think it could be a place

that provides us with everything

that we need if we do it right.

Let's change our urban areas,

our cities, our houses, our
buildings to food systems.

JEREMY: I think the incredible
thing about Joost

is he's a florist,
not an architect.

He thinks like an artist,
not an architect.

And so he's not
making architecture,

he's building a system
to live within.

And he calls it
future food systems.

(TRUCK BEEPING)

JOOST: There's so much waste
generated by

actually getting a site
prepared for a building.

And there's so much energy
and cost

that's goes into
the foundations.

So, I started playing
around with the idea of,

what about if you build a house
that doesn't need foundations,

and you can plough that money
into a rooftop garden.

JEREMY: The way that houses

have always been
built historically

is that you put them on stumps

or on a concrete slab
on the ground.

But, for every kilogram
of concrete you make,

you make a kilogram of carbon.

The incredible thing
about the Greenhouse

is that it doesn't use
concrete footings.

Instead, it uses
soil on the roof,

to weigh the building down.

This system can be built
in a factory, taken to site,

the soil can then be loaded on,
and the building is there.

This is a great solution for
a rapidly urbanising society.

JOOST: From an engineering
point of view,

we can't start putting in
windows or cladding it

because the building
becomes like a sail

without the soil on the roof

because it's part
of the engineering.

That's why that garden
needs to go on immediately.

(TRUCK RUMBLES)

How amazing is that
view through there?

You get to see the MCG
and everything.

So, the soil is
going on the roof.

And... so today's
the most exciting day

of the whole project,
pretty much, for me, anyway.

And that's what
we plan to garden.

It'll grow some amazing food.

As well, the black barrels
are made from recycled plastic,

so I like using them.

So, this is a 44-gallon drum.

So, I've got this thing
about 44-gallon drums -

the last 100 years
were about oil,

the next 100 years
are about soil.

So, I call them
44-gallon soil drums.

And people say to me
all the time,

how can you have black barrels
in the middle of summer

and everything grows so well?

Because the plants constantly
have access to water.

And so you don't lose nutrients

and you don't lose water,

so the ultimate
zero-waste design.

(CHALK MARKS OFF)

You can see how there's
a real science to this.

(JIGSAW WHIRRING)

Please put this
in your recycling.

It's polypropylene,
it gets recycled,

and there's a huge shortage
of it in Australia.

This goes in like that.

Basically, force this in.

You've got to make sure that
something goes all the way down

to the bottom, so that
it's always sitting in water.

And the water will wick out,

but it can't be synthetic
because it won't wick.

So if you want... let's say
you're growing watercress,

you have it all the way
up there,

you want the water
as high as possible.

And the water level doesn't
stay like that all the time,

it's just when you're watering

and then the plants
start pulling water out.

And I love that, before
we put any windows in

or any cladding on or anything,

the first thing we do

is put the soil on the roof
and put the garden up.

I dream that one day
every house is built that way.

- Yeah, that's good.
- Yep, perfect.

You can't suddenly
walk up the street

and throw a little bit
of rubbish in the bin

because once you do that
you compromise the whole idea,

and so I think you've got
to have a purist approach.

Because, once people
see you compromise,

then they compromise,

and then suddenly it becomes
a slippery slope.

All transport companies
want their pallets wrapped.

Oh, I might go on this side.

I hate wrap because
you can't recycle it,

it just ends up in the bin.

And so someone told me not
that long ago about a guy,

who is a winemaker,

he hated that his wine,
his organic wines

were getting wrapped
in this plastic

that just ended up
in landfill.

And so he invented a plastic
wrap made from food waste.

So, we get to wrap this garden

in stuff that we can then
compost which is really cool.

We don't need to be generating
any waste is my philosophy,

so there's always an
alternative, always a solution.

No, I'd rather... No.

But it starts with the soil,
it's all about the soil.

I know how good the soil is

so I know stuff will grow
really well.

I've put really coarse material,

but also really fine material,

and I can put my hand into this,

there's a scrub worm.

These can go down up to two
and a half, three metres deep.

I actually reckon this is
probably the most important

living organism on earth.

My dad used to say that lots
of worms means happy people.

I've been mucking around
with soil for about 30 years,

um, and just copying what's
in the natural environment.

I always try and have something
from the ocean in it,

so these are scallop shells
that have been ground up

and composted and, of course,
worms, you can see here.

Just a few, eh?

This is bintje,
my favourite potato.

The most success I've had
is 34 kilos of potatoes

from one square metre.

I's remarkable how much
this will yield.

And I love this because
the soil's made from waste

and the barrels
are made from waste.

(AIRY MUSIC)

You know, I think everybody

should have vertical gardens
in their house.

I think everybody should be
growing a little bit of food

even if it's a square metre.

And that's what I hope
will become normal.

Because, once you start
planting something,

and you grow something,

you're connected to the outside
world like never before

because you start worrying

about whether
it's going to rain.

Do I need to water that plant?

Have we got rain coming
tonight? I better harvest it.

Time to plant some veggies.

Suddenly, you're connected

and then that becomes
the stepping stone.

(THUNDER RUMBLES)

Awesome.

(GENTLE MUSIC)

Whatever this tree is,

there's a deciduous tree
here that's dropping leaves

and it reminds me of
my childhood in Holland.

We must have had
a similar tree growing.

What's so exciting about today

is that everyone's holding
a phone in their hands

and everyone can
follow the project.

Have a look at this one.

That bird sounds so cool,
doesn't it?

So, as frustrating as it is
for us

to kind of be building while
these lockdowns are going on,

people sitting at home,
stuck at home were able to,

through social media,

follow the build, watch the
wicking beds being made

and the soil getting made.

Saffron cap.

This is probably
the one that's easiest

for people to identify but
it's also the most delicious.

We needed to radically change
everything before COVID

and I think that people
are more open to it now

because they've realised
that we can suddenly

stop going to work, we can
quickly change what we do.

And that fills me with hope.

This is a very, very good day.

That's it, you've just picked
the most perfect one.

Actually, I like it
when they've got little...

looks like an artwork.

So, this is the south
of the building,

that's why there's no windows,
so there's no sun.

And, yeah, we've made a ramp
so we can get disability access

and all that sort of stuff
like that,

used complete waste
for the ramp.

So, this is all form ply
that's been

used many, many times
by concreters.

You can see some of them might
have been used 15 or 20 times.

- Yeah.
- We used that form ply...

Getting things done on time

has proven to be impossible,
constant lockdowns,

and it's quite
a stressful situation,

especially because
I've got two friends

that have left their jobs
ready to move into this place.

- Yep, alright?
- Yeah.

Lean it in. Alright?

And, you know,
because of the lockdowns,

we weren't allowed to start
early, either, you know,

there were very limited hours
that we could work.

And, then, of course,
it just made it worse

so the anxiety and the costs
and the blowouts

and, you know,
all that sort of stuff.

And, really, you know,
there's only four of us

working on this
most of the time.

So, the join on the one behind
is here.

- Oh, yeah.

And so luckily for us it's only
a relatively small house.

JEREMY: Australian houses
have been getting bigger

and bigger and bigger,

so, in the last hundred years,

our houses have got four times
bigger than they used to be.

You know, these houses
are over 200 square metres.

Joost's Greenhouse is under
90 square metres,

so it's less than half the size
of that,

and the single biggest
carbon emitter on this planet

is buildings,
is the built environment.

It gives us a carbon problem
at construction,

and it gives us a carbon problem

for, you know, the operational
life of the building.

You know, it's time
that we all just, uh,

used a little less space and

build a little bit more quality.

JOOST: This is the last straw.

COLLEAGUE: This Joost at, what
is it, a quarter past seven,

more hay in his hair
than there is hair.

I love this stuff.

(LAUGHTER)

What can I say?

Well, I'm a bit of a sucker
for straw.

All my past projects
have used straw

just bailed the way
that farmers sell it.

But, in the new project,

I use a compressed panel that's
made in Bendigo since 1952.

This panel was very popular
in the '60s and '70s

and then it became, like,
this hippy product

and people started
designing it out.

And I'm trying to
resurrect the product

and bring it back
and make it more popular

so that every building
is made with it

because it's really
easily recycled.

And it's completely
made from waste.

(UPLIFTING MUSIC)

So, for every kilo of oats,
rice, wheat, barley,

we produce a kilo of straw,

and there's a hundred million
farmers

that produce it every year.

more than enough material to
make all of our toilet paper,

copy paper, cardboard.

And yet we're cutting
down trees for toilet paper.

27,000 trees are cut down every
day just to make toilet paper.

And at the same time farmers

are burning straw
to get rid of it.

Private farmers are sitting
on an untapped resource,

in my opinion.

There's huge potential
industry here

to use agricultural waste

that could go into paper
and particle board.

We use straw on the walls,
there's straw on the ceiling,

so you get this
beautifully insulated wall

that is made with the material
that's most wasted on earth

and, best of all,
when it's tight and compact,

the straw in itself
is very fire resistant

which makes it
even more amazing.

(JIGSAW WHIRRS)

And, of course,
any waste can just be

either composted or biodegraded.

- Is this barley?

JOOST: Oats.
- Oats.

A bit late
but they'll still be fine.

The most important element
in soil is air.

Soil life is no different to us,

the number one thing
that they need is air.

- Wow!

- You watch...
- It looks so healthy!

Once you've got air,

then all of the
microflora and bacteria

can thrive.

And then the goal, the magic...

And carbon, charcoal, is a
permanent home for microflora.

This is biochar and I always
mix this into the soil,

this is carbon
and it stays in the soil

for hundreds and hundreds
of years,

and just mix it all through.

RUSSELL BURNETT:
Biochar is highly porous.

Its surface area is huge.

If you've got a gram of
just ordinary biochar

from a woody material,

it will have the surface area
of a tennis court, it's huge.

And, because it's so porous,

it's like a housing complex
for soil microbes.

We'll use anything

that's basically a dry, organic
material - wood chips,

shells, nuts, grape marc,
residue from the hemp industry,

if it's a dry,
considered a waste material,

which you'd normally
burn, shred it,

put it through a continuous
pyrolysis process like this.

Beautiful, it's win-win.

JOOST: What happens
with biochar is

you're burning without oxygen,

so there's no smoke,
there's no emissions.

If you burnt it in a fire,
it would turn to ash,

and you'd lose it,
but when you're turning it

into charcoal, it's a great way
to store carbon.

We know of charcoal
that's thousands of years old

from fires from
2 or 3 thousand years ago,

so it stays in the soil
for a long time.

RUSSELL: When we make
our biochar,

we leave a few little goodies
in there.

We don't cook the crap
out of it.

It's got some of these
pyroligneous compounds,

these acids and foods for soil
microbes and plants, as well.

Once it goes in the soil
and the biology sees

this wonderful housing complex,
bingo, they explode.

- Wow.

- There you go.
- Yeah.

RUSSELL: Because it's based
around this beautiful

complex fixed carbon matrix,
it's like compost for life.

You get the same wonderful
effect you get from compost

but it's never-ending
and it just gets better.

PHOTOGRAPHER: Five, four,
three, two, one.

JOOST: Welcome to
our first livestream,

FutureFoodSystem livestream.

I'm really excited
to have Jeremy here,

who's a real architect,
unlike me,

and we're going to
take you through

all the different elements

that have made this building
what it is today.

We've got a tiny little roof
up the top,

which is... I've calculated
is enough for drinking water

for a year, so all the water
off the solar panels

on the roof will be used
for drinking and cooking

and that sort of thing

and that's what this
stainless steel tank is for.

JEREMY: So, it seems like
your whole frame is all steel,

no concrete,so I guess the goal is at
the end of all this, Joost,

that you can recycle
the entire building,

the whole frame, everything.

- Yep.
- Yep. Zero waste.

JOOST: Well, as you know,
I'm obsessed with zero waste,

so, if you can't recycle it,
I don't want it.

- Yeah.

This building, what most people
say when they walk in,

they go, "It doesn't smell
like a house at all."

And that's because we haven't
used any glues, resins,

coatings, paints,
any synthetic materials,

it's just all natural materials.

JEREMY: It smells
like Apollo Bay,

that's what it smells like.

The cypress macrocarpa.

JOOST: Well, I'm really proud
of the fact

that there's not one stick of
FSC timber in this building,

so everything's come
from a farm.

So, FSC,

it's Forest
Stewardship Council.

You'll find it on copy paper,

toilet paper, on everything
that's made from wood chips.

It's a body that was set up

to give us confidence in knowing

that it's sustainable timber.

20 years ago, Jenny, my wife,
and I went into the Amazon,

and, flying over the Amazon,

we saw the clearing and the
logging that was going on,

which was so disappointing

because we went deep
into the Amazon

and we saw how diverse
and beautiful it was.

I noticed a place
that was cutting timber

and it was obvious that
the timber came from

an old-growth forest,

and every piece of timber
had an FSC stamp on it.

And that made me think,
"Hang on,

"isn't that supposed to be
sustainable timber,

"isn't that supposed to be
coming from a non-wild source?"

So, I can't support wild forest
getting turned into FSC timber.

(TENSE MUSIC)

Everyone talks about
monoculture forest,

plantation timber.

It's clearly a beautiful setting

but this is possibly the worst
form of locking up land.

This is the most profitable
form of forestry,

planting the same species
the same distance apart,

all the same age, en masse.

What it does is it
basically wipes out

any chance of competition,
they grow really quickly,

they're really uniform,

they're all planted
the same distance apart,

they're all the same age
and there's no chance

for an understory.

You can see there's nothing
growing underneath here.

There's no plants, there's no
wildlife, there's no insects,

there's no birds, there's nothing that lives
in this monoculture.

(BIRD CALLS)

We've walked through
an old-growth forest

and the biodiversity just
under your feet is incredible.

The amount of different species

of fungus and ferns and grasses.

None of that exists here.

In my eyes, this is dead.

There's no life here and, sadly,

this is the most common form
of forestry globally.

We don't need to be doing this,

we could be getting our timber
from farmers.

FARMER: That... I planted
that tree, this thing here.

I've harvested it,
it's all in furniture.

That was only 25 years old.

JOOST: A lot of people have
heard the term agroforestry,

and that basically means
that farmers,

who normally farm sheep or

grain or other crops,
plant trees.

And those trees are actually
planted for harvesting

but those trees also provide
shade and wind protection

for livestock

or they'll stop erosion
in waterways,

and agroforestry is
about planting trees

to stop that erosion but then,
also, ultimately, for profit

so that you do get to
harvest those trees.

It's estimated that most farms
have between 15-20%

of their land
that's unproductive

and is able to have trees.

FARMER: This is what
we got out of it.

You can see the colour
of the timber, beautiful.

JOOST: I believe that we
need to support farmers

in planting trees but don't
just pay them to plant trees,

we need to pay them ongoing
to maintain that tree

so that, over the next 10 years,

we build a really sustainable
timber industry.

We've got a huge land mass
and we've got the potential

to grow billions of trees

and create habitat and
restore the environment

at the same time.

So, it's a win-win.

Every single bit of timber
has come from a farm.

Nothing has come from
a monoculture.

Hey, Andrew,
the kitchen's too big, mate.

- Really?

Nah, it's unreal.

Unreal.

Everything was really, I
suppose, a lot more considered

and it probably wasn't as rough.

62 plus 70.
So, that'll be fine...

Like, all my other work was
made from recycled materials

so you'd bang, you know, sheets
of ply from a packing crate

from caterpillar on the wall

or, you know, everything was
made from recycled materials.

This is the first project

where everything is made
from new materials.

Because I wanted it
to be an idea

that was available
to the masses.

So, my approach was
make it from materials

that are ubiquitous,
anyone can access,

anywhere in the world,

but create a paradigm shift,

you know, the whole using straw,

not using PVC,
not using toxic glues,

not using monoculture timber.

- So I need a table that's...
- A long bench?

And because the projects
that I do are open source,

it makes it very easy
to collaborate

and people feel
really comfortable

putting their ideas forward.

- It all works.

- At least you can just put a

few other timber chopping boards

on that and use it as a... And that's always been
my approach and so it becomes

like this creative project
where it constantly evolves.

(UPBEAT MUSIC)

MATT STONE:
Yeah, it's all very well

to talk about
these sort of things,

but, if you can't use the
produce that we're talking

about growing sustainably,
producing sustainably,

it sort of doesn't really
back up the values

that we try to spread,

so I think it's important
to practice what we preach.

I've known Joost for
at least 10 years

since we did the
Greenhouse project in Perth,

and every restaurant-based
installation he's done

since then I've been the
foolish guy to help execute it.

Which has been a really
interesting journey

and through that time,

I think there's been
a lot of learnings,

a lot of trial and error.

JO: I like the challenge
to find something new

and, even though
we're in the world

of hospitality and cooking,

and that's what we do
on a daily basis,

I think we've come to a time,

like, a realisation for everyone

that something has to change.

MATT: We're leaving
the restaurant world

for a little bit,
I generally love it,

so I'll be back at some stage,

but we're just gonna
build this house,

getting to know
how it's all come together,

troubleshooting as we go,

then grow some food,
then move in

and just make
a modern urban cuisine

out of food that's grown on a

house in the middle of the city.

JO: I think living in it

and really figuring out how
to get it to work properly

for people is important

and we're interested
in learning, as well.

MATT: We're taking, you know,

near 20 years of
culinary experience

working across Australia
and around the world

into this tiny, little, unique
new concept.

It's not very often
you get that opportunity

as a chef to do something

that's truly new
and truly unique.

If we were asked what our
dream situation would be

in our careers, this is
pretty much it, it's exciting,

it's new, it's got meaning

and it's going to be delicious,
you know,

I'm really confident we're

gonna create some delicious food

that people will go, "Wow,"
full of flavour and delicious,

and it came from here,
this tiny little box

in the middle of, you know,
Federation Square,

like, that's just so exciting,
that's so cool.

- Alright. We'll...

We might just move this one.

(LIVELY MUSIC)

JOOST: So, we've got
this insane system

that harvests fish out of
the ocean, grinds them up,

pelletises them and then sends
them all around the world

to fish farms.

That to me is beyond belief.

So, I'm a big believer
that our urban environment

can easily provide us
with more than enough fish.

So, a city like Melbourne,

I believe, could have over a
million micro aquaponic systems

producing more fish
than we can possibly eat.

- Beautiful-looking fish,
aren't they?

- Yeah.

- Oh, they look so happy.
- Yeah.

So, that's how it is,
have a look underneath there.

Beautiful blue yabbies.

The way we've set it up,

we've added another element
which is yabbies,

which sit in a separate tank

because the fish and the yabbies

will often eat each other,
so we've got them separated.

JO: You know when they came in,

and one had its arm,
like, its claw missing?

Do they become territorial?

- They do, yeah,
they're really territorial.

JO: I didn't expect to
learn as much as I have

around aquaponics.

It's something that Matt and I
have done before

but this was a lot bigger.

So, with this one, right,
in here,

so this is called
an auto siphon,

so what it does is...

Matt Stone, Matt Stone,
you should listen to this.

MATT: Yeah.
(CHUCKLES)

- And that air...

JOOST: Jo, she's a sponge
and, like, she doesn't sleep.

She just will Google stuff,
research stuff, buys books

and then, within a very short
time, she knows more about it

than I do. It's awesome, you know,
and that's a real joy

when you're working with
someone like that,

who's so passionate about it.

JO: I love when it's
something so simple.

Yeah, so basically fish poo
with turn into plant food.

So, this bit of rock,
compared to a bit of bluestone

or whatever that you would see,

this has got, like, ten times
the surface area.

Because it's got all those
little nooks and crannies,

those little holes, so
the bacteria live in there

and they convert the ammonia
into plant food.

(MARKER SCRIBBLING)

All those little holes
are full of bacteria.

- So it's full of life.
- Correct, yep, exactly.

It's just living like the soil.

JO: Isn't it amazing? Like,
it's always the same concept.

No matter if it's, like,
a wicking bed or soil or...

- Yeah, yeah.

Yeah, it's really cool.

JOOST: The aquaponic system
is really mimicking nature.

The fish generate waste.

That waste gets fed
to the plants,

and then it also
filters the water

and cleans it out again.

That's why the plants in an
aquaponic system look so lush

and green, because the fish thrive
and make that system thrive.

But we can't have a million
micro aquaponic systems

in Melbourne if we're reliant
on ocean-harvested fish

to feed them.

We met a marine biologist

who had done a study on fish
food and she just said to me,

"I don't know if you realise

"but worms are the most
perfect food for fish,

"they contain everything
a fish needs to thrive."

And so that was a game-changer,
I just went,

well, that makes so much sense,
we just put our organic waste

that we have left over at
the end, feed it to worms,

and then we harvest the worms
and feed them to the fish.

It's the ultimate closed system.

(WATER CASCADING)

JO: I was really looking

forward to just
launching into it,

like, moving in, cooking,
and Joost kept saying,

"We're two weeks away, we're
two weeks away moving in,"

and then it's not.

We've got beans, we've
got zucchini, rocket.

Many, many oats.

We already had started
harvesting beans

because the garden was
kinda producing food

before the house was finished.

So it's kind of frustrating,
we wanted to use that stuff.

(JO AND MATT LAUGH)

So, you know, all these
exciting things

you just want to
take advantage of,

but it's not finished
to be able to do it.

Everything is just
Joost pioneering

and trying to do things
the correct way

and, like, who knew that
doing the correct thing

would actually be so difficult?

MATT: It was just frustrating

because we just can't get in,
so we just want to get rolling

and get cooking and
work with the space

because its's a very intimate,
small, unique space to work in

so, after cooking
in large kitchens

with a large team
for so many years,

to adapt what you think
might work and might not work.

JO: I love this.

I know, it's insane, isn't it?

JOOST: Matt and Jo
have left their jobs

so they're really reliant on
this project getting finished

and we are now at least
eight weeks behind,

and so we've decided
have it as a building site,

get some people through,
have our first event.

MATT: Sick.

WOMAN: Today still doesn't
quite feel real.

MATT: I feel nervous
for no reason,

like, I'm not cooking
or anything,

we're just using the space,
but it's the first time...

I mean, we've had
friends through and stuff

but it's the first time,

like, hospo crew are going
to see it and come through.

It's obviously
nowhere near finished.

And, like, we're funding it
all so we need to make money.

Like, if we're doing it,
you know...

It's the first time
I haven't had a full-time job

in a long time, it's scary.

We'll have power
in five minutes.

- We were, like, fully planning
to be finished and built...

- What were you doing?

- Well, we couldn't have
any builders here,

that was the problem, and all of our supplies
took forever

because no-one was working
and it's just blown out,

like, it should've
been finished ages,

like, months ago.

JOOST: I'm still hoping
to achieve being open

by the end of this year but

it's a crazy situation but yeah.

One of the things that I love
the most about the building

is that you walk in
and you can smell it,

it's a combination
of the plants growing,

the water trickling and
the fish are at the very top

and you could just smell
that ecosystem coming down

which is very reminiscent
of walking into a forest

and walking along a creek.

JO: Our solar panels
weren't connected at the time

and power was shorting out
quite often.

We thought we were on top
of everything,

and we weren't staying here,
there was no bed.

The bedrooms weren't even
finished.

So, the fish looked like
they would be OK,

the water was pumping again
and we went home.

I walked in and I could smell

there was something out of
balance, it wasn't right,

so I ran upstairs and I saw
that some fish had died.

JO: It was very emotional,

and I felt very riddled with
guilt that we had introduced

animals into this home and we'd
killed them for no reason.

And I guess part of this

project is to share
those troubles

but we weren't living here so
I don't know if we were ready.

I was very hesitant to bring
back fish so we decided

that we wouldn't do anything
for a couple of weeks

and then Joost was like,

no, we've just gotta get fish
back in here.

JOOST: It just shows that
that ecosystem

is reliant on human tenants

as much as nature is reliant
on all the different elements

that make that work.

JEREMY: So this is
your battery wall?

JOOST: Batteries are a disaster
when it comes to recycling,

they're difficult to recycle,

so I've just been researching
and researching

and then I came across
nickel ion batteries.

- So, OK, I've bought these
in a scrap metal yard,

a dollar apiece sort of thing,

brought them home, my father
used to do a bit of solar panel

installation, he didn't think
they would suit a solar panel,

so I never put solar panels in
until after he'd died

and then after he'd died,
I thought, well,

I just started doing
my own homework

and couldn't see why they
wouldn't work,

so I bought a panel.

- Yeah. And it's worked for you?

- It worked perfectly
so I thought, right,

so I just started buying more.

- Wow.

- And they were fitted to

submarines during the
Second World War.

I believe they were incredibly
expensive at the time

and that's why no-one else
could do anything with them

as far as
alternative power goes.

JOOST: Love it, it's awesome.

I just can't believe
that these batteries

are from World War 2 and
you're still using them today.

- Oh, yes.

- Oh, I reckon it's
a game-changer.

- They're very rough
and crude looking.

This is all salt building up
around the hinges,

- Yeah.

- See, there's one
that's very stiff.

- Yeah.

They've been like that for 30
years and it doesn't matter.

- That is insane.
- Yes.

- And still functioning the way

that they were
originally designed.

JOOST: The thing
that inspires me

and excites me
is this constant connection

with brilliant people.

- It's minimalist.
- Yeah.

And that's what projects
like this have always done.

- They're magnets.
- Mm.

You know, I didn't...

Most of the crazy ideas
just come about

because you're just a magnet

for a whole bunch
of crazy people.

And then you're just like,
"why don't we do it that way?"

This battery here
is 100 years old

and still works, as good
as the day that it was made.

This is a battery
that can be recycled

but it probably never will be.

Like, my grandchildren will have

these batteries in their houses.

JEREMY: Incredible.

And so tell us how
you charge these,

like, have you got solar?

- Yeah, just solar, so South
Australian-made solar panels.

- So Australian-made solar.

JEREMY: So, we've got
climate change,

we've got a warming planet,

we've also got
an urbanising planet.

The big thing is
this thing called

the urban heat island effect.

And what that means is that,
when you have lots of asphalt,

which is black,
lots of concrete,

and then the sun is
beating down on that,

it absorbs that heat
and it retains the heat.

And so, for Joost, basically,

instead of having a black roof
which absorbs heat,

he's got solar panels,

which take the sun and
converts it to electricity,

and then he's got plants,
and plants help cool the house

and plants absorb the sun
and, through photosynthesis,

turn it into food
for the occupants,

so it's a solution

that, in dense cities, we're
all going to have to look to.

(TOOLS WHIRRING)

JOHN FORD:
So, you've got air in.

You're gonna sort the air out,

so, as I say,
draw it from the base

'cause carbon dioxide
will sink to the bottom.

You want a continual flow, you
want moving air all the time.

I think that's the first mistake

that a lot of people make

with mushrooms because they
think they grow in caves,

they grow in the dark
with no air movement

and they do their thing,

but most of the mushrooms
don't want to do that.

They don't grow in caves,
they grow in forests

and they want to find the light,

they want to find
that fresh air, right?

So, that's where
they want to go.

So, the most... Yeah, as I say,

the two things
we're talking about today

and trying to get right is
air flow,

because we need
lots of fresh air,

and we need humidity.

Right, and so
that's the next step.

- OK, let's talk about
humidity, then.

- Absolutely, let's do it.

- Take this off.

JOHN: So, basically, this is
going to fill with water

to a certain amount and then
underneath here is a big fan,

a big plastic fan, and
a really strong motor in there.

It basically creates
a sucking action,

it sucks the water up
through here.

So, basically,
little, tiny, droplets of water

will shoot out from here.

So, the issue with it
being on the ground

is will it reach high enough
to get humidity to the top?

JO: Is that where the shower
could come into play?

- Absolutely.

(MARKER SCRIBBLING)

JOOST: This is going to look
so cool, I can't wait.

Hey, John, do you want to put
the first mushroom in?

- Love to.

Am I in these guys' way?

White oyster, white oyster
going in, the mushroom wall.

- OK, Jo, you need to go
and have to shower

to make sure
they've got enough steam.

(LAUGHTER)

- Thanks, mate.
- Absolute pleasure.

I cannot wait to see
this full of mushrooms.

(UPLIFTING MUSIC)

JOOST: Let's see how long it
takes for this one to go in.

I can't believe
they're already popping out.

- Yeah.

JEREMY: The whole goal, right,
is that you've built a house

that is essentially
food-positive,

that it's enough
for Matt and Jo

to live here, to get enough
water, to have enough energy,

to have enough food here,
and also they like entertaining

so they're going to
have friends over,

so it's actually going
to be more than enough

food for them to be able to...

- That's my goal.
- Yeah.

So, do you think that it's
going to work, like, you know?

- Yeah.
- Yeah. I think...

I wouldn't be doing it if...

I don't know how well...

Like, I'm not saying
that this...

everything we do here is the
way that it needs to be done,

I just want people
to get inspired and go,

"He's doing it like that.

"Well, what about if
we do it like that?"

I just want it to be a catalyst.

JEREMY: I've never seen a house
do what this house does.

This is... this is something
that's come from pure creation.

This has been the evolution
of 20 years of thinking

about the environment, our food
systems, our housing systems.

And, you know, he doesn't need
people to do every part of it,

they can just take the bits
that they want.

But everyone can learn
something from what he's done.

And I think that
the big thing is that

it's so ambitious and such
a simple, clear idea.

"I'm going to make a house

"that grows enough food for
the people that live there."

Like, what a simple,
beautiful idea.

JOOST: We were kind of ready
to go but we couldn't occupy

the building, so for a lot of
January it just sat there.

Uh, I probably should've

waited to install the batteries,

because nickel ion batteries
need to be used,

otherwise they go to sleep.

And once they go to sleep
you've gotta wake them back up

which can take up to six weeks.

So, delay after delay
after delay,

and we just struggled
to get them connected

and eventually
we did get them connected

but they were sitting still for
too long and not being used.

They'd gone to sleep and
we didn't have enough time

to resurrect the batteries
and charge them properly.

I've now installed another
Australian-designed battery

which doesn't have as long
a life as what nickel ion does

but it's still a brilliant
battery that they have actually

put a lot of energy into making
sure that they can be recycled.

In hindsight, we should've just

run all of the electrical
equipment, the batteries,

all of the tools should've been
charging off those batteries

so it's my fault,

I got too excited, I should've
installed them later.

JO: Welcome to
FutureFoodSystem,

this is the entry.

I thought I'd take you
on a little tour.

So this is one of two aquaponic
systems we have in the house.

Currently, we've got
golden barramundi

and regular barramundi.

That's our bedroom,
with a grow bed.

We've got plants growing in the
top, that's designed by Joost.

They're our solar panels
out there

and they wrap around the house
like that.

We'll head up to
the biggest module,

which is the kitchen
and dining room.

There's Pippies, hey, Pippy.

This is our MCG,
our cricket farm,

so we use crickets as a source
of vitamin K2 and protein.

(DOG GROWLS)

Dog verse crickets.

Then we've got our flow hive,

our beehive,
you can just tap the honey,

so this comes up.

And then in here
we have our bees,

so there's not much honey
in there at the moment.

(DOG BARKS AND GROWLS)

Finally, got the batteries
installed

that were meant to be
at Fed Square.

Pretty excited.

Just in the last two weeks,
they've really already woken up

again and fully charged,
and hopefully

these will be in our family for

quite a few generations to come.

(BLOWS KISS)

JO: We're not serving any
guests but we're still here.

There's some more bit and bobs
from the garden.

We've harvested over 40kg
of pumpkin.

That's been pretty cool.

And there's the view
from the kitchen window.

That is a good parsnip.

Having a garden
is really important

to the way that Matt and I cook

because we just
let the garden guide

what we're actually cooking,
it's not the other way around.

It's really about
coming out here

and seeing what's growing
and what is the best

and then just picking that
and cooking something with it.

I mean, you might eat snow peas
for a week

but they're probably
the best snow peas

you're ever going to eat. And then you learn how to serve
snow peas ten different ways.

And then, the next week,
cavolo nero is ready

and then you cook cavolo nero
five different ways.

So, I feel like we're really
pushing ourselves

with our cooking.

(EXCITING MUSIC)

MATT: We'll document
all our recipes as we go

and photograph as we go.

JOOST: Matt and I want to know
if anyone's got any questions.

- Ask us, food, building,
materials, whatever.

There's no hiding
any of the ideas here

with the building, with the
food, it's gotta be out there

and that's how you can inspire

people to do this stuff, really.

JOOST: So, we used 400 grams
of tiger nuts

and got a litre of milk.

(LAUGHTER)

Got enough for me?
Come on, mate.

- Sure.

JO: Be interesting... Oh, yeah.

Isn't that mental?
Tiger nuts! It's so cool!

So, that's two blades - one,
two, three, four, five, six.

Seven.

Mm! Tiger nut milk
and we're gonna milk it.

JOOST: Jo, what are you making?

- Tiger nut ice-cream.

It's really starchy
and really sweet,

and then this nut meal.

Use it for stuffing or put it
in the tiger nut cake

as a bit of moisture.

And then the chickens love it.

I've never used tiger nuts
before until this house.

But they have been
a real lifesaver

when you have to have something
to produce sweetness,

you know, we're not
growing any wheat,

so to use it as flour
is awesome, as well.

And I like that challenge,
the challenge

has kind of introduced me to

something that I never imagined.

And then to be making things
that are nut free, dairy free,

gluten free, sugar free, all
from this magical little tuber.

And that is the crazy tiger nut.

Like, I feel like every country

must have their version
of something like this.

For Australia,
I think it's bunya nuts.

So silky.

Liquid gold.

Mm!

Magma, yum.

I love cooking.

I love everything about it.

- Look, there's ice-cream.
- Wait, is that ice cream?

- Yeah.
- Oh! I thought...

- Look at the bowl,

it's frozen. Does
that feel cold?

- Oh!

JO: Ice-cream.

You know what blows my mind?
It's three ingredients.

That's all it is.

Double scoop.

JOOST: I was hoping to see
some babies in there today.

Jeez, look how much darker
they are.

JO: Oh, wow!

- They've got to be
close to hatching.

- Yeah. Wow.

- That's so cool.

(PLAYFUL MUSIC)

JO: That's my finger for scale.

JOOST: We thought that this
project would be successful

through social media

but we never expected it
to be as successful.

So, we've got people all over

the world following the project.

MAN: If you told people

that mealworms eat polystyrene,
they wouldn't believe it.

JO: People don't believe it.
Oh, it's just incredible.

So much polystyrene
goes into restaurants.

JOOST: Jo posted a video,
it had 40,000 people saw it,

on mealworms.

JO: Wow! - And I think that that's what
shocked Federation Square,

as well, the reach that we have
had globally is phenomenal.

It's a little bit
like a butterfly?

- Yeah.

So then do they just fly out
of there when they're...?

- I don't know, we haven't
worked that bit out yet.

(LAUGHTER)

Possums or the birds?

No, I think it's possums that
have actually beaten us to it.

MATT: Had a little nibble?

JO: We are doing a dish at
the moment which is a cake,

that we're layering with apples

and its served with
a tiger nut ice-cream.

I did a video of how
to make those cakes

and surprisingly a lot of people

have sourced tiger nuts on
their own and have made them.

And, I mean, that dish
only has four ingredients

and all of the ingredients
are coming from the house -

eggs, honey, tiger nuts, apples.

It's kind of a no-brainer

that things could be that

simple but you're
not missing out.

Yeah.

MATT: This is so unique,

and it's already becoming
the catalyst for change.

WOMAN: That's pumpkins,
we've got zucchinis,

pumpkins, tomatoes in that bed,
in the middle.

We have some tall,
skinny tomatoes.

MATT: The way people are looking

at their homes, the way they eat

food, how they prepare food,

the waste that is
generated by food.

WOMAN: I have gone zero waste
at home

by doing a few simple things.

Everything gets put into
a Bokashi bin

or into the worm farm.

MATT: Nothing's too small,
I think, be it

growing some parsley
on their balconies,

but the upside of it
is it's always more delicious,

so, you know, we're proving
this is possible.

MAN: All the scraps and that

went straight in
the top of that.

MATT: If people want to
make changes at home,

just little things,
nothing is too small,

and, once you start to
do one or two things,

it just becomes infectious
and you just do the next thing

and, you know,
in a short matter of time,

you can actually be making
a big difference.

And, with some small changes,
we didn't produce any waste.

Imagine a world without waste.

(GENTLE MUSIC)

(BIRD CALLS)

(INSECTS BUZZ)

JOOST: I'm walking up there,
up the stairs

and I'm looking in the sky

and I just see
these really, really big flies,

like, they're huge.

Then I ran back up the stairs
and the whole solar panel

was covered with a blanket
of dead bees.

There's no bees in there,
what the hell?

What it was is the bees
were dragging dead bees

out of the hive
and dropping them.

MATT: It's like a massacre
JOOST: I know.

We worked out somebody was

using a chemical
to get rid of a pest.

The bees had obviously...
were attracted to it,

had taken it back to the hive.

(SOMBRE MUSIC)

(BEES BUZZING)

Luckily, the bees were
smart enough to work out,

don't go back to that spot,

and within a week the hive
was back to full strength.

We couldn't believe
how resilient.

Oh, I was shocked,

I really thought
that I'd lost that hive.

JOOST: Juicy, juicy,
juiciest nashis.

- Sorry, what?
- It's been a big day.

- It's been a big six months.

JO: What are you doing?

(PLAYFUL MUSIC)

(JO LAUGHS WICKEDLY)

I'll get ya, I'll get ya.

JO: What are you guys
doing here?

(LAUGHTER)

Stunning, right?
FutureFoodSystem.

- You guys can do the mushrooms,

I'm going to do the barramundi.

(SHOCKED SQUEAL)

JOOST: You going to go
fishing, Matt?

- Oh, I don't know if I'm
going to be able to get one.

- That's not the attitude, mate.

- It's going to be really
hard to get one, Joost.

The water's so high.

JO: Out of everything
in this house,

I think the rainbow trout
are my favourite.

They were the yabbies,

but we've been growing these
fingerlings for months now,

they were tiny,
and now they're at full size

and ready to harvest and
we actually have to harvest

before it gets too hot.

Sorry, fishy!

It's actually really hard
to catch them...

Ooh!
..using a net.

You'd think in a small container

you could just reach in and
grab 'em but they're so tricky.

- Oh! Oh, shit, sorry.
- No, that's alright.

It's hard,
we've been living with them

and we're going to
have to kill 'em,

which, yeah, I know is part of
being a chef and eating food

but it doesn't make it
any easier.

MATT: Do you want me to,
like, poke something one way,

just to get 'em
to go towards you?

- Yeah.

- Maybe I could use the Go-Pro.

If we poke them under there,
they can swim out?

- Yeah, we can do that.

Oh, it's really murky.

JO: They're so quick.

(MATT SIGHS)

JO: Did it go in?

- Oi, beauty!
- There you go.

JO: Oh, it's slippery.

MATT: It's got a lot of fat
in it, it's really healthy.

JO: We always have the
connection with the food

of where it comes from and
that you have to kill something

if you're going to eat meat.

And when it's in your house
and they're really beautiful

and you feed them every day
or they're there,

you have to use all of it
because you're killing it.

Matt: That, that and that,
that'll be roasted for a sauce.

The guts we save up
till we've got enough

to make a batch of fish sauce,

and then, the fillets, they
could be roasted or pan seared

or baked in the oven,
however you like.

JO: To have this fish and have
to kill it, gut it, scale it

and then prepare

and then feed it to people and
I hope that they realise that,

you know, you actually go

through probably a bit of trauma

when you kill something.

- I don't know I don't have
that connection so much,

I'm more like
it wouldn't be here

without us growing it to eat,

so, I don't know, I think it
makes me much more respectful.

For sure, like,
you have to make sure

everything is being utilised,
you definitely wouldn't

waste anything, so I think
that's a really big motivator

but for me I don't have an
issue with that side of things.

- Far out.

It was just alive
six minutes ago.

- Now it's in pieces.

JO: Because we've grown the
fish, you see how much effort

goes into every part of it,
feeding them every day

and making sure
the water's clean.

It's got, like, really nice fat
around its stomach.

- It's really healthy.

- Then, when we go to use it,

really give justice to the whole

animal and not waste anything.

Like the swim bladder,

so we can clean it up,
dry it and then deep fry it

and get a cracker.

And then same with the eyes,

you can make
crackers out of those,

as well, the skin, as well.

And then the bones
will go into compost,

which then goes
back into the soil

so it's just a complete
closed loop.

Things like organic waste
and water

and cardboard and
all these things

actually get used on site.

So, this system, this building,
uses all those materials

as a valuable resource

and recombines it
back into the building.

So, cardboard gets ground up

and turned into food
for mycelium,

then we harvest the mushrooms
and then

that compost that's generated
by the mushrooms

then goes back into the
gardens, and things like

organic waste goes
into a biodigester,

like a big stomach.

So, we inoculate this tank
with cow manure.

JO: I thought you were going
to put your hand in there.

Oh!

JOOST: Hang on, I just washed
this shirt.

Put your flowers in there.

Done.

JO: And then that just
goes into the base?

JOOST: Yeah, the bacteria
from the cow's stomach

will break down
all of our organic waste

and turn it into gas
and amazing fertiliser.

(MARKER SCRIBBLING)

MATT: We're still
kind of measuring

how much we get out of it
but, um,

you know, we don't have
that much waste

but, when it breaks down
and when the gas is created,

it's actually quite a lot.

So, there's I think maybe
four hours a day, at least,

of cooking gas coming from this.

So, just add a little bit, poke
it in, add another little bit.

JEREMY: I was struggling with

the aesthetic of the biodigester

to be totally honest,

how do I get clients
to engage with human

waste as a resource, as well as
their food waste as a resource?

I think that sort of technology
in an urban environment

should be handled at a civic
scale, at a grid scale,

but I think it's incredible
and I think it's great

in remote locations.

(TRAMS TRUNDLE)

(SERENE MUSIC)

So, there's been
lots of action here

but no-one, really,
in the house to enjoy it,

so it's just been us, so it's been very quiet
for the last six,

what is it now,
three months almost, longer?

- Yeah, three months.

Yeah, so we're pretty excited to

get some people into the house.

And the garden's out of control
so it's perfect.

Dumplings and fish
are both downstairs,

so we need to check them.

JO: It's been funny because
we've only ever really been

in the kitchen and now doing
all front-of-house stuff,

getting all the plates ready and

polishing cutlery and glasses.

This is the beauty about having
solar panels on the ground.

JOOST: If you, at the start of
this project said to someone,

"Look, I think we can grow food
where we live,"

everyone would assume
it's a salad.

"Do I eat a salad for
breakfast, lunch and dinner?"

And what we've proven is

the food that we've generated
over the last six months,

the diversity and difference

and it's all delicious, as well.

LOU: The crickets will be out
soon, we'll fry some up.

But we're going to
season the crickets

with the cricket salt, as well.

- Imagine it like a dukkah.

- Yeah, pretty much.

- So, you would put nuts and
different things in a dukkah,

but we're doing different seeds
and different crickets.

(BOTH LAUGH)

Bit nervous, we haven't
cooked for anyone in so long.

LOU: Kind of looks like
a garlic salt,

about a quarter roast cricket.

JO: Smells a bit like
ginger beer to me.

Can you smell it? Smell-evision.

LOU: Has a pretty nice pop.

JO: It's like having
people over for dinner,

so it's not, like,
a typical dining experience.

So, it's just... Like you would
have a dinner party at home,

it's just having people over
for dinner.

The only difference is we
just don't know who's coming.

(JO CHUCKLES)

Hello.

- Hi.
- Welcome.

- Hello!
- G'day.

- I'm Jo.
- G'day, Jo.

Come on in.

Yeah. Cheers.

- It smells so...

Cheers. And feel free
to wander up.

So, the water from the fish

tanks cycles across the growbeds

and then we've got
sweet potatoes and snow peas.

- Ah, hello.
- How are you?

Welcome. Hello.

(INDISTINCT CHATTER)

MATT: Alrighty, everyone,
welcome to lunch.

So, there's some
different shoots,

some different veggies.

Everything you can see
is completely edible,

the flowers and even
the crickets on top.

So there's some fried crickets
in there.

It's very casual, it's like
dinner at home, right?

And the idea is to
just grab some leaves,

put it through the dip and
just eat it with your hands.

- Lovely.
- Cool, thank you.

- Try the cricket.

(CHUCKLES)
Yeah.

- Beautiful.
- How's your cricket?

The next little bite we have

is a cannoli that's filled
with smoked and cured trout,

rainbow trout
that is growing up here.

It's encased in
a sorghum tostada,

so similar to making a corn

chip but we made
it with sorghum,

which is a grain
that we've grown here.

(CHATTER AND LAUGHTER)

- Bon appetit.
- Thank you.

(TRANQUIL MUSIC)

JO: These are cured,
then smoked egg yolks.

And then we dry them
and then we grate them.

MATT: Sorry to interrupt
again, guys.

We have a kind of pasta
that's not pasta.

It's made from celeriac we've
just really lightly blanched.

It's like a gluten-free,
dairy-free carbonara, kind of.

Mm!

- Looks delish! Thank you.

(LAUGHTER)

It's fun to be cooking again
and running around,

and feel like we
have a bit of a meaning.

I think the guests have got
into it, they ate the crickets

and had some things that are
familiar and not familiar

and mixed it up.

JO: Yeah, not being able
to cook for people

has been hard and
not having people

being able to go out and dine,

so I think there's a really
nice feeling in the air

that finally we can
be around each other.

Yeah, really nice.

Kind of worried that we
couldn't remember how to cook,

but clearly that's not a thing.

(MARKER SCRIBBLING)

(EXCITED CHATTER)

JOOST: That's called recycling.
Bring your own bucket.

MATT: Something like this
is so special,

to put it into a public space,
to share it with people

is really important.

JOOST: So, there's huge
potential for us to turn

our urban areas into the most
biodiverse places on earth,

which they already are,

but what about if we
actually grow food?

Hi! It's Yvie Jones
from Studio 10.

JO: Straight lines, Costa.

I would blanch them, definitely,

and I would not have them
squeaky.

- OK.

A lot of our colleagues
are saying

it must be so nice to only
cook for 14 people a night

and it is,

but we're also
picking the vegetables,

trying to preserve them,

managing all of
the fermentations, the sauces,

the pastes, all of that flavour,

you know, important stuff.

Wow. It smells amazing. There's
so much flavour in there.

JO: It's a multi-course dinner,

so we're cooking, serving,
washing the dishes.

Usually by 10:30,
we've finished cooking food.

- And then clean up again.
- And then we clean up.

Vacuum, mop, finish the dishes

and then we're
usually in bed by 1,

1:30, and then do it again.

MATT: But, you know,
Joost reminds me all the time,

like, there's nothing like this,

it's never been done and, if
we don't do it, no-one will.

JO: It's very fulfilling,
being here.

Beans galore.

Being a part of a system that
you know is reliant on you,

and you're giving back to it
and it gives to you,

and being able to cook and
be a part of that, as well,

so you kind of close the loop

by showing that thing respect,
as well,

so it's a very fulfilling
project.

JOOST: I view the building
like a dandelion.

We've planted a dandelion

and, when it flowers,
its seeds go everywhere.

That's how I see it.

(TRANQUIL PIANO MUSIC)

JOOST: Yeah, so I'm still
a little bit in shock,

but I'm also excited

because I've just been asked to
design a zero-waste supermarket

that implements
many of the ideas

that FutureFoodSystem is about.

Where's Sam? This could be catalyst for
change in the whole country.

Tree-free packaging and no

plastic and reusable containers.

So it's pretty exciting,

I can't believe that
this has happened.

I love the idea

that a supermarket could
be completely zero waste.

So, the organic waste
that we generate

will get fed into
a biodigester,

and then the biodigester will
create heat and energy and gas,

and from that gas we use that
for hot water,

but, also, we'll have every

second pane of glass on the roof

will be a solar panel.

So, the idea is that
it's a productive building,

but on a massive scale, it's
actually like a large version

of FutureFoodSystem really,

it's a Greenhouse
on a massive scale.

So, every single element
allows for the production

of food, but also for the
utilisation of waste on site.

And so everything
is designed to be

a circular system
and then, all the packaging,

so we'll have a washing plant
on site, so people can bring

their packaging back
to the supermarket

and it'll get reused.

There's no stickers on jars,
there's no stickers on fruit,

there's no stickers
on vegetables,

because they are the
enemy of recycling.

So, the rooftop garden,

so, as you're walking
up the aisles,

you'll actually look up
and see the plants growing

above the aisle,

so it'll be
a double-storey glasshouse

which allows you to have
productivity above,

but it also shades the
glasshouse underneath,

so we'll be able to create
a really amazing environment

for people walking
in the supermarket,

it's like a natural
air conditioner.

It'll use a lot less energy than

a conventional supermarket.

I'm a big believer in that
a vision can be realised.

I think, if you can think it,
you can realise it.

It's not easy
but I think you can do it.

It's not a compromise
to do things sustainably,

we can do everything
that we want

and have a much better life.

It doesn't matter how big
the dream

is, you can actually
make it real.

And that's really what
Greenhouse is about.

Captioned by Ai-Media
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