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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 ai-media.tv