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Jen >> I don't think
we're foodies.

I think we're more
like food fans.

You know at parties I'm always
the one who's hovering over

the snack table.
And even when I was a kid

I remember going to
my friends' houses and just like

opening their fridge and
taking food out of there.

Grant >> As a kid I had
a problem with rationing

than anything.

And you can see that even though
I've got my own candy

I'm looking at his going,
"That'd be nice."

My mom thinks I'm looking at
my brother, admiring my brother

but I know for sure that
I'm admiring his candy

in this photo.

I've read a couple
of news articles now

that we're wasting
40 percent of our food.

My question is if that
much food is being wasted,

how much of it is still good
and can I eat it?

Dana >> I was looking at
various metrics for sustainable

agriculture in the fruit
and vegetable industry.

And I started coming
across these numbers

about how much was being wasted.

And here we were trying to get
farmers to be just a little bit

more efficient with their water
or just a little bit more

efficient with their
fertilizer use.

And yet on the other hand
40 percent of the food

was not actually being eaten.

And I just thought, how is
nobody talking about this?

Jonathan >> So 40 percent
of everything raised or grown

is not in fact eaten.
And then globally

about one third of all the
food produced is not consumed.

Dana >> It's very
scattered throughout the system

and it makes it hard
to point a finger

and it also makes
it harder to see.

Tristram >> If we're wasting a
third of the world's food supply

and we need to increase food
availability where it's needed,

cutting food waste is one really
quite simple place to start.

**

Jen >> Tomorrow we start
living off discarded food

so tonight for our last supper
we're having all-you-can-eat.

It's appropriate
to eat here because it says

"wasted food subject
to extra charge".

Okay, so anything expired
or already wasted.

Grant >> Yup.
>> Meaning if they've put it...

**

Oh my goodness, if I forget
my lunch, do I have to go

to like dumpster driving
on my lunch break,

that's not cool.

Grant >> You won't
forget your lunch.

I can just picture your boss
seeing you, "Jenny?

Is everything okay?"

**

Grant >> We are super lucky,

my brother is moving,
he's clearing out his fridge

and it looks like we're
getting our first food score.

Jen >> Oh my goodness.
Nick >> Yeah.

>> Why weren't you guys eating
this in the last couple of days?

Nick >> Because we've been
at Linda's parents'.

We're going to
take some of it. Jen >> Oh yeah,

you should take most of
it. Grant >> No, we'll just take

what you think you're
not going to want.

Nick >> Okay.
Probably won't have it,

you have it.
>> Oh, it's fine.

>> That will keep.

No, no, no.

Jen >> Really?
>> Yeah, smell.

Jen >> Are you sure?
>> Yes!

It's been there forever.

The sour cream we don't want.

**

You can have that.

I hate this.
Don't want that.

That's probably done.
Potato salad, garbage.

Black beans from the
other day, do you want those?

Jen >> You want
to keep them, right?

>> Oh, and a nice red onion.

This one's fine,
you can have that one.

You want some cream?
It's either chili

or spaghetti sauce.
Chili?

You can probably take this one.

Look at all this.

Thanks for shopping
at Nick and Linda's fridge.

When you go shopping and you're
busy you forget what you have.

It's a chore, right?
You have to go in your fridge

find what you have and
then figure out what you need

to make a meal off that
and go shopping.

And the reality is you're
out shopping and busy

and you're like what should
we have for dinner?

Let's get this, do-do-do,
fill it up, right?

And you just keep piling up
this, this collection of stuff

in the fridge.

And some of it it's like
"I don't want that,"

"Do I really want leftovers
from last night?"

Nothing wrong with food,
probably going to taste okay,

but I had it last night and
so I have to have to have it

again tonight but we've
got enough money to buy

a whole brand new meal,
right? So that's part of it,

it's just a wealthy society.

Grant >> Thanks, Nick.
Nick >> Not bad.

This is a small one.
That's good.

That would have been...

It's usually like a full
Santa bag so good job, guys.

**

Jonathan >> We fill
our refrigerators to the point

that we couldn't possibly use
everything before it goes bad.

There was a study in New York,
they looked at all

the food waste in
one county, and the most waste

came from households,
more than from restaurants,

more than from supermarkets,
more than from farms.

>> In our households
we're wasting somewhere between

15 and 25 percent
of the food that we're buying.

You know that's expensive.
I mean imagine walking out

of a grocery store with
four bags of groceries,

dropping one in the parking
lot and just not bothering

to pick it up.
And that's essentially

what we're doing
in our homes today.

**

**

Delaney >> Seven dollars.
Customer >> Okay, thank you.

Delaney >> Thank you,
have a good day.

Grant >> What do you have
for culls right now?

Delaney >> So this.
>> Okay.

>> So this one I knew it
wouldn't sell when I put it out.

It has this little bulge
because it rained hard.

They get an abnormal
formation when it rains

and I knew it wouldn't sell
as soon as I put it out.

I should have just composted it.

That's why I'm going
to give it to you.

You guys can totally take
all this and take all the chard.

Grant >> Well,
you'll use one, right?

Delaney >> No, I won't.

Like I can't use any of
this stuff for the weekend.

>> This is a
lot of greens, okay, let's stop.

I'm going to give
you ten bucks. Delaney >> Sure.

That's probably too much.

Delaney >> My wife and I
operate Ice Cap Organics.

We're a market garden farm.

We sell mostly to farmers'
markets and the local CSA.

We've been doing it
for five years.

We're all vegetables and
that's what we do for a living.

>> Hey, dude.
How's it going?

Customer >> Good, man.

>> If this was what I had
and there was an hour left

in the market, that one bunch
of chard would sit there,

and no one would buy it.
But if I had 30 bunches of chard

all bursting out I'd probably
sell 25 bunches of chard.

So what does that say?

People are totally
impulse shopping

and they think if
there is one left

that there is something
wrong with it.

People are always looking
a lot for value

and for aesthetic appeal.

And I think a lot of it
has to do with people just

kind of assuming that what
looks better, tastes better.

The farmers' market has more
people that are open to trying

things that look different
and that's kind of nice

but still overall there can be
a lot of a good crop at a market

that won't get sold if it
has just a slight blemish

or something is wrong
with it aesthetically.

Dana >> Not every apple
grows perfectly red

and perfectly round on a tree.

And so when we expect that
going into the store

we're driving waste
up the system.

**

Stores are very careful
to have their produce sections

look beautiful.

And they don't want to ruin
their image by having something

like a bargain shelf or products
that don't look perfect.

>> I went to a banana plantation
and after one day of harvest

on a single plantation
there was a truck load

of bananas being wasted.

And those were being wasted
solely on the basis

of cosmetic standards.

The banana plantations
growing bananas

for European supermarkets.
Supermarkets tell you

what diameter,
length, curvature,

all of those parameters
have to be exactly right

for that supermarket so
bananas basically look the same.

It is deeply shocking
when you see mountains,

concentrated mountains
of food being wasted.

It's something that every time
I see I still get shocked by it.

**

Harold >> We're a very large
operation for our commodity

which are peaches,
plums and nectarines.

To put it in perspective
I probably produce, for peaches,

about a third as many peaches
as the State of Georgia does.

>> We have ladies
grading the fruit.

They're graders and
they sort out the fruit

that is not going
to go into a box.

You know they're looking
for scars like this.

That you and I could cut

that off right there and eat it

but unfortunately they don't

want it in the box.
A lot of it is about appearance.

This is edible but it's not
edible to the supermarkets.

Harold >> They have
state standards.

They have the USDA or Federal
State Standards for product

but the retailer standards
far exceed

that which is placed
on us by the state.

The amount of fruit that's
left either in the field

or is discarded after it
gets in the packing house,

I've seen it as high
as 70 percent.

The least I have seen
is 20 percent

that gets thrown away
for a lot of times

no reason that a consumer
would think would be practical.

**

>> I'll call up the
food bank and say I can get you

an extra load this week
because we're throwing away

perfectly good fruit
with nothing wrong with it.

There is just no market for it.

Harold >> We donate a lot of
fruit to the Northern California

Food Bank but they do not
have the capacity

or the infrastructure
to manage the amount fruit

that we could
possibly give them.

A jam and jelly company
will take a little bit of it

but there is so much of it
that gets thrown away.

>> As a grower,
that's heartbreaking.

When you grow the fruit and
there is nothing wrong with it

and you can't sell it,
that bothers me.

>> So here's a,
here's a whole celery plant.

So on the heart machine,
the heart machine will cut

the heart to length
more or less like that

and then the crews
will drop that.

And there's your heart.

Look at all this.
We have to peel a certain amount

of stalks off so they
can fit in the bag.

You know, you saw me,
that's one square foot.

And I got probably two pounds
of product right there.

With a little bit of
peanut butter and some raisins

you've got ants on a log, right?

They're perfectly good stalks.

None of us are fans
of the waste that we get

because obviously there's
a lot of good stuff here

you could dice up
and put in soups.

We've tried, it just didn't
even pay for the labour

that it cost to pick it up

so obviously it wasn't feasible.

Dana >> We have this
culture of abundance.

Part of being a good host is
having more than plenty of food

available for someone.

>> If you've ever been in
that situation where you've

had people over and
completely run out of food

at the end of the meal
there's this odd sense

that you have failed as a host.

Dana H. >> Basic general rule
of thumb when you're a chef

and you're working in a kitchen,

don't ever run out of food ever.

Some guests really like
that bountiful, plentifulness

of a buffet whereas we
have guests that come and stay

at our hotel and dine with
us quite frequently that tell us

not to have a lot of food.
They want us to be

very selective in what
we're putting out

and making sure that
we're managing the foods

because they don't want
to see that waste.

Jen >> Part of my job at work
is to organize events.

And we always have catering.
And I've become so conscious

of the food waste.

We had this event today
and it was so frustrating.

We were working with
another organization

and it was a big event.
There was like 200 people.

Usually we order 75 percent
of what there is going to be

but they were so paranoid
about not having enough food.

Like they said that would be the
most embarrassing thing possible

if we didn't have enough food.

And I felt so peer pressured.

We ended up ordering food
for 190 people

when we thought
we would have 200.

And we had an unbelievable
amount of leftovers.

She actually even used
the analogy when we were

discussing this.
She was like, "It's like when

you serve someone at your house,
if you had just enough food

that
would be really embarrassing."

And I was like, "But I don't
think that would be embarrassing

I think that would be awesome."

**

Grant >> Things are going
to get harder now

because I just realized we're
running low on cooking oil.

We've still got some flour.
We're out of sugar.

We're out of honey,
any sort of sweetener.

>> I'm fatigued
with this project.

I don't want to do
it anymore. It's not that fun.

Grant >> Well the point
of the project is not about

maintaining a certain
happiness or comfort level.

It's about proving that
there's food being thrown away.

Jen >> Yeah, but...
Grant >> This is not a lifestyle

that I want to continue.
Jen >> Well neither do I,

so let's stop.
>> I don't want to stop

because
we haven't proved anything yet.

Jen >> One month, three
months, six months like okay,

so it's more impressive than
if you do it for ten years.

Why don't you just to do it
for ten years then?

>> Don't be...
Jen >> Because it's ridiculous.

>> Let's see what's here.

Dollar ninety-nine!

This is organic here.

Grant >> So the last time
I came to this place

I was in there and I was
rooting around the bin

and the owner was
closing up I guess

and threw some garbage
on top of me.

And he's like, "Oh, I'm sorry."

I was like "Oh."
He goes, "So..."

That was like the lowest
of the low.

Jen >> You
never told me that. >> I know.

I just felt really embarrassed
that I was in his bin

and then he felt really sad
for me probably like,

"Oh, I just threw
garbage on a bum."

**

That was the lowest point.

**

You know I didn't get anything
good that night either.

**

Jonathan >> To me
it's sort of funny

that wasting food is not taboo.

It's one of the last
things you can do,

one of the last environmental
ills that you can just

get away with.

You know if you are walking down
the street and had a can of soda

you couldn't find the trash can,

you were just going
to throw it on the ground.

I mean that is the ultimate sin
in many places, littering,

and you could actually
be fined for doing that.

Same thing with not recycling.

It is something that in many
places could get you in trouble

but throwing away food
is perfectly fine.

Wasting food is not only
widespread but it's condoned.

**

So the last time we were
asked to not waste food

was during World War II.
And there was this sense

that we had to sacrifice
for the good of the country,

for the war effort.

>> Now here we have an ordinary
loaf of home-made bread.

Watch closely.

>> Imagine that, a whole
loaf of bread disappearing

before our very eyes.
>> Watch this.

There, madam, is the amount

of bread that you cause
to disappear every week.

>> You must be crazy.
There isn't that much bread

in the world.
Presenter >> There is that much

less bread in the world every
week through household waste.

Yes, ladies and gentleman, it
is horrifying fact that waste...

Dana >> And there were
posters like "food is a weapon,

don't waste it" and all
sorts of other propaganda

to really encourage the public
not to waste food.

Jonathan >> And since that
time it's been the opposite.

Dana >> Food really
became more plentiful.

All of a sudden we did start
to see much more abundant

and cheaper food.

Jonathan >> Our notion of
what's a reasonable amount

of food to eat has changed.

This idea of larger portions
is seeping into our households

and now we're serving
our friends and families

too much food.

The Joy of Cooking is
that venerable cookbook

that's been around for ages
and many of the recipes

have stayed the same
but the number of people

that it serves has changed.

And so you'll have the same
recipe from 20 or 30 years ago

and in the current version,
it's only feeding two people

instead of four or maybe
it's four people instead of six.

**

>> The average cookie
has quadrupled in calories

since the mid '80s.
And we're looking at

larger portions in
almost everything we're eating.

Jonathan >> It happens
all the time at restaurants

where we're often
given so much food

that we can either overeat
or waste food.

And in some cases you
can actually do both.

**

Grant >> My granddad
never wasted anything.

He obviously grew up through
that time where people

were more considerate through
World War II and whatnot.

And we used to kind
of laugh behind his back

because he would always
reuse his teabag.

I swear that he would
use it for days on end.

**

And at the time I thought
that that was really...

I thought that was ridiculous
like, get a new teabag.

And he was pretty much
like that with everything.

If he had any leftovers even if
it was like two spoonfuls left

and he couldn't finish it he
would put that in the container

in the fridge.
And he would eat it.

You know he wasn't just putting
his leftovers in the fridge

and leaving them there.
He would finish them.

**

What I used to think was
funny about what he did

I now find it sort of inspiring.

**

Grant >> We've had almost
no luck finding food

behind grocery stores.

>> It's locked.
Grant >> There are almost always

locked bins or
they are compactors.

>> It's locked.

Everything is locked.

Grant >> Now we've been
looking a little bit further

up the supply chain
in wholesale areas

a little further
out of the city.

Holy cow!

There's so much granola.

Lots of salsa.

Jen >> Hurry up.

Grant >> Fudge Walnut Treat,

I think it's fascinating.

I, I, I'm starting
to enjoy this.

I've seen people do this
in videos and I've seen photos

and stuff but I didn't actually
believe that this is how much

one could find.

I thought we were
going to be struggling.

**

**

Grant >> Hi, Mum.
Mother >> So you're not starving

by the sound of it.
>> We're not starving.

It's always a lot of one or two
things and there is never...

You never sort of
have a variety.

Mother >> Let's put this
in the kitchen.

Jen >> Like we're over here
to see family and I don't want

to spend my whole time like
driving around looking for food,

it's ridiculous.
Grant >> We're not spending

the whole time.
>> And the other thing

is your mom just asked us
to pick up two litres of milk

so I'm going to pick up
two litres of milk for her.

Grant >> Yeah, but it's for her,
we're not going to eat it.

Jen >> We said that if we
go over to someone's house

we can eat their food
so that we can alleviate

that kind of stress of making
everybody feel uncomfortable

but we didn't take into
account like when we go away

for an entire weekend.
We can't just like go

to someone's house and then
just eat everything they have.

We can't drive around a strange
city and try to find some food.

I mean we're trying to do it now

and it's not working
out very well.

No way there is even
anything in there.

Is there any way that
I could look at the stuff

you culled today
and buy some of it?

Clerk >> Oh, possibly.
This is some of salads

that we pulled off today.
>> Oh that's great.

Sweet, okay.
Clerk >> They're just dated

and we have pull them off
three days before.

>> Should we get two salads?
Grant >> Yeah.

>> Okay, awesome, thanks.
Clerk >> You're welcome.

Jen >> Oh!
Grant >> Are those culls?

Ask him.

Is that culled stuff?
Clerk >> What, right there?

Jen >> The bottom of the
rack. Clerk >> We're not allowed

to sell that stuff, no.
>> Why not?

Clerk >> It's policy.
Because we're known

for the highest quality.

Jen >> But those bananas
look totally good.

Clerk >> Just trying
to do my job.

>> I know, you totally are.
Can I buy those bananas?

Clerk >> Yes, you want
to buy the bananas, sure.

>> Yeah, that looks perfect.
Clerk >> Those ones are okay.

Jen >> Awesome.
I'm not going to ask for a deal.

I'd rather just not
draw attention to it.

And the food is
perfectly good anyway.

Cashier >> Hi, need a bag?
Jen >> No, thank you.

**

**

>> It's from a pizza chain.
Oh my god, look at it.

Oh my god, it's a motherlode!

Okay, my buddy is working on
a photo shoot for a pizza chain

and so they're shooting
all these bits of food.

Uh, let's see what it says,
pre-cooked bags of bacon,

chicken, sausage, mushrooms.

Ahh, chicken!

Okay, let's go.

What's going on?

>> If you go down there
and to the left,

you keep going straight you're
going to find a green dumpster.

So uh, go and check out what
it's got in store for you.

I don't even know what
your game is with this.

Grant >> We're trying to survive
off of food waste right now.

>> Really?
Well, you're going to hit

the jackpot pretty soon here.

Friend >> So, it was in
the fridge all weekend.

Grant >> Oh, okay.

Friend >> Food styling is
really interesting because

anytime you see a picture of
food in an ad or in a commercial

somebody has spent hours
preparing it and making it

look just right and
choosing the right tomatoes

and the right piece of meat
and the right pepperoni

to make it look
really appetizing.

**

>> That's a lot of chicken.

You want to take all of it?

Grant >> Yeah, we'll
put it in the freezer.

Jen >> What are you going to
do with these many bacon bits?

It's gross.
We don't even eat bacon, hardly.

Grant >> Well, we'll
add it to everything.

Jen >> We don't have
anywhere to put it.

You get these tomatoes they only
have a couple of days on them,

then you get some lettuce and
it only has a couple of days.

And everything in our fridge
only has a couple of days.

Our whole fridge
is full of stuff

that needs to be eaten tomorrow.
I started making a list

on the chalkboard of things that
must be eaten in the next day

and it's way more food
than we can possibly eat.

Tristram >> When we grow food
we start with the soil

and some sunlight.

The plants grow,
we harvest the produce.

We take it into the
packhouse. We'll sort the ones

that fit the standards
of the supermarkets

that it's providing.

And a lot of that food
is wasted at that stage.

Then through distribution,
it will have to survive

a long journey
to wherever the shop is.

It might sit on a shelf
and some of the food

might be wasted there.

>> And then the consumers come
in and pick their favourites.

And you know,
there is your winner!

It makes it home, but who
knows what happens to it then.

**

* Hey, hey, hey, hey

* Ooh, ooh, ohh

* Whoaaa

**

* Won't you come see about me?

* I'll be alone,

* dancing you know it, baby

* Tell me your troubles
and doubts *

* Given everything
inside and out *

* I'm going to take you apart

* I'll put us back together
at heart, baby *

* Don't you forget about me

**

* As you walk on by

* Will you call my name?

* As you walk on by

* Will you call my name?

* Will you walk away?

**

* Will you call my name?

**

* I say la la la la

* La la la la

* La la la la la

* La la la la

* La la la la la

Tristram >> When we fail
to eat it

what we have failed
is an entire system

which is in itself
already wasteful.

And all of the embodied energy
and the resources in that

piece of food, all of that
has been wasted.

It's been in vain.

**

Grant >> This is
my favourite day of the project.

I found some chocolate.

And I found quite a bit of it.

Jen >> Is it expired
or something?

Grant >> Not for a year.
Jen >> What?

**

Microwave.
Barbeques.

Not on the list.

Not even expired.

So if they weren't on
the federal recall list

and they're not past date

then I think they're thrown
out because they don't have

French writing on them,
French labeling.

Jen >> So, at the beginning
we had four eggs,

two for Grant and two for me.

And of course he ate his
right away, but I've been

rationing mine because
I didn't know when we were going

to find eggs again.
I'm saving them in case

I need to bake
something special.

I've been going to the grocery
store and looking in all

the cartons trying to find
the ones with the cracked eggs.

Nobody wants to buy
the cracked ones.

So I'm willing to buy the ones
that are imperfect

and I haven't found
any yet though.

But as of today I'd say
we don't have to ration anymore.

Grant found tons of eggs
in a wholesale dumpster

and they still have
a few weeks on the date.

Actually I think we're going to
have the opposite problem now.

Now we have so many eggs it's
like a race to eat the eggs.

We've putting them in a glass
of water to make sure

that they sink because that
means the eggs are good to eat.

But it's still a lot
of eggs for two people.

**

**

Delaney >> Our farm and all
the farms that are like ours,

when we have a lot of stuff
left over or if a crop

doesn't work out it's
not such a big deal.

It's a loss of time and money

but it's not waste
as such because we still use it.

We compost it and we actually
put it back into the dirt

and it's really valuable for us.

It's to the point where
we actually buy compost.

Having compost on the farm
is also really valuable.

Zucchini is always
a good example because it,

it produces so much at
its peak production time

that in the shoulder
seasons it's barely keeping up

to demand and then once
it really ramps up

and starts producing
the maximum amount

it triples the amount of demand.

If we grew less zucchini then
we'd have less zucchini waste

but then we wouldn't be able to
meet demand in the early summer

and spring and then in the later
summer when things cool down.

We sell right to the people
that are eating the food.

So there is actually
very little opportunity

for the food to go bad.

We harvest on Friday.

We sell it on Saturday.

Well, it's going to last
for two weeks in your crisper.

So you're going to have
a lot more opportunity

to use that vegetable.

**

It tends to be
14 to 16 hours a day,

seven days a week
during the harvest season.

Our harvest season is condensed
in this part of the world

so we really have to go
for it when things are yielding

to put enough away
for the winter to survive.

**

**

Tristram >> Abundance
is the success story

of the human species.

You look back to the
creation of agriculture

10,000 to 12,000 years ago,

that was all about
creating surplus,

creating more food than you
need in any individual moment.

That allows you to store
food over the winter.

It allows you to store food
in case there is a bad harvest.

It allows you to trade food,
to have feasts

which is a really important
part of human society.

Those are all wonderful things.

And in the past if you
had even more surplus

than you could possibly use,
maybe it didn't matter so much.

The problem is now that all
rich countries in the world

in North America and
Northern Europe have between

150 and 200 percent of the
food that they actually need.

**

People think that environmental
problems are about smoke stacks,

about roads, about factories,
about cities and concrete

and for sure those
are significant.

But if you look at the earth
from the sky

what you see is fields.

And it is there that we have
had the biggest impact.

Wasting a third of the land
and all of that energy

that we currently use by wasting
the food that we've produced

is one of the most gratuitous
aspects of human culture

as it stands today.

**

**

**

**

At the moment we are
trashing our land

to grow food that no one eats.

>> I really see
preventing food waste

as a parallel
to energy efficiency.

If you think about
both energy and food

they're resource
intensive industries

facing an increase in demand
as population grows

and as the world population
increases in affluence.

**

Jonathan >> From an energy
perspective there's an estimate

that about four percent of
all U.S. energy consumption

is embedded in the food
that we ultimately toss.

So four percent of all
the energy we're using

is being thrown away.

**

It's difficult to think
of water as a precious commodity

especially for many people
who don't live in desert

or drought-ridden communities
but the water that is embedded

in the food we throw out
could meet the household needs

of 500 million people.

**

**

Tristram >> One of the problems
when food waste started being

picked up by governments and
they started doing studies

on where food was being
wasted and what kind of food

was being wasted it immediately
became apparent that by tonnage

fruit and vegetables
were being wasted the most.

And so a lot of campaigning
went into focusing

on fruit and vegetable waste.

And that's not a bad thing.
I mean of course we need

to not chuck away a whole
load of carrots just because

they're not straight,
but although the tonnages

for meat and dairy products
being wasted are much smaller,

the resource use represented
by that waste of meat

and dairy products
is far greater.

You use vastly more land
and other resources

to produce your meat
and dairy products

than you do your
vegetable products.

Dana >> Just last night
I was at a barbecue

and there were all
these extra hamburgers.

For each one of those hamburgers
the water that went into

producing it is equivalent
to taking a 90 minute shower.

**

Tristram >> We have to use
our land in a sensitive way,

to plan and to manage it
in a way that ensures

that people are fed and
ensures the long term health

of the ecosystems that
we depend on for our survival.

Jen >> Okay, let's go.

It's a lot different
than I thought.

I thought we were really going
to be scrounging for food.

But instead it's,
it's more like

mass quantities
of certain foods.

The scale of the stuff
that we've seen so far

is pretty shocking and
I think we've only seen

like the littlest bit.

Grant >> It's been impossible
to track how much we found.

Often when we find a pile
of food we're just looking

at the top few inches
and it's eight feet deep.

So we don't even know
what's down there.

**

It's been challenging
enough trying to log everything

that we've actually taken.

**

Grant >> 225 grams.
Two limes.

And a mandarin orange.

Jen >> I've been trying
to track how much food we find.

And in the first month alone
we brought home

1,127 dollars of food.

And even we're trying to pay
for it we only ended up

spending 33 dollars.

And then after that it just
kind of got out of control

and I couldn't even
monitor it anymore.

**

Grant >> I'm just starting
to lose the excitement

of finding tons
of food like this.

But ultimately it's the fact
that what we're doing

it's not reducing
the amount of waste.

Somebody is losing money on
this when it gets thrown out.

Jen >> I mean,
on the one hand I'm happy

because we found food
and it's really exciting.

And then on the other hand
I feel so guilty

for even feeling excited
because it's such a shame

that so much food
is going to waste.

And it's, it's really
depressing actually.

**

Grant >> Highs and lows
of the project, you know.

Highs and lows.

Mmm, this is a high point.

Jen >> I'm pretty sure
that people think

that we're eating food scraps,

scrapings off people's
plates or something

because when I tell them
about the project

they just get this weird look.

I mean if they could see the
quality of the food that we find

and the amount,
we've been eating pretty well.

**

**

**

Grant >> You're welcome
to grocery shop at our house.

Take you need, we have too much.
Friend >> Where'd you find this?

Grant >> It's all
in the dumpster, man.

>> It's all...
In the dumpster?

Sweet!
Sweet, organic free-range.

Cheese, okay.

Sure.
That looks good.

Sweet.
Are you sure you can part

with all this or?
Jen >> Oh yeah.

>> Yeah?

**

So none of this is open,
it's like perfectly...

There is nothing wrong
with any of this.

Cool.
Cheers, man.

**

**

Jonathan >> Disking in food
or ploughing it under

is certainly helpful
to the soil.

It gets the nutrients
back to the soil

and helps the soil
become more fertile

but when you think about
the resources that go into

producing our food, if we are
to rescue those foods

and channel them
to people who need it

that's a much better use of
the resources and nutrients

than just simply
ploughing it under.

**

* Any day now
Any day now *

* Any day now
Any day now *

* Any day now
Any day *

Jonathan >> Gleaning is
the practice of going out

into fields where there
have been harvests already

and recovering goods
that otherwise

would be ploughed under.

I go gleaning because
it's a nice way

to practice what I preach

and to actually do something
to recover food

and get it to people
who need it.

It's a little more
participatory and active

than just writing books
and giving talks.

So we're headed to
a sweet potato field.

The Society of Saint Andrew
runs this gleaning outing.

And they run most gleaning
outings in this state.

Hmm, if you guys want
to stick around until 7:00 pm,

we can go to the turkey shoot,

the Barber Town turkey shoot.

I've heard good things.

Woman >> I've been good
So glad you could come.

Picker >> They're perfectly
good sweet potatoes and we

put them to very good use.
And when we deliver them

they'll literally
be on somebody's table tonight.

Jonathan >> Wow, that's great.
>> Which is a cool thing.

**

* Any day now
Any day now *

* Any day now
Any day now *

* Any day now
Any day *

**

* Any day now
Any day now *

* Any day now
Any day now *

* Any day now
Any day *

Jonathan >>
Now the term gleaning dates back

to the Old Testament.
And it used to refer

to the practice of the
hungry folks going to the fields

and picking what
had been left behind.

And many farmers would not
harvest certain parts

of the field but obviously
there have been some changes

since that time and now gleaning
looks a little bit different

where it's essentially
volunteers harvesting food

for the hungry.

* Any day now
Any day now *

* Any day now
Any day now *

* Any day now
Any day *

**

* Any day now
Any day now *

* Any day now
Any day now *

* Any day now
Any day *

Jonathan >> There's
a secondary motivation in that

it's a whole lot of fun.
It's really neat

to get out into the fields
and get your hands dirty

and really play a role
in our food system.

and also connect to where
your food comes from.

* Well I've worked so hard

* Pushed my fingers
to the bone *

Woman >> Oh, that's good.

Where did they come from?

Jonathan >> Just a farmer
who wasn't going to use them

and he was nice enough
to let volunteers come glean.

Woman >> This is good for me.

You got more!
>> Yeah.

>> They sure look good.

Jonathan >> Before
I started gleaning

I hadn't grown my own food.
I didn't really know what

a broccoli plant looked like.

I didn't know what collard
greens looked like in the field.

And I certainly didn't
know how hard it was

to pick sweet potatoes.

**

>> I've gained ten pounds.

You can see it.

There's definitely a curvature

an extra...

I think it's a combination
of more processed food

but also just stuffing myself

when we've got copious
amounts of one thing.

You know, I don't
even like yogurt.

I think there's probably about

maybe nine or ten yogurts
in the fridge right now.

This size if not bigger.

**

The race is not
trying to find food

it's like trying
not waste it again.

Jane >> But you don't have to
take so much, that's the thing.

You don't need
to get ten yogurts.

>> I can't see...it's just
disheartening knowing that

that if we don't take that
food that's there right now,

it's gone.

It's going to landfill
next morning.

Oh!

Grant >> Since the beginning
of the project,

Jen um, has been
missing one food

and that's feta cheese.

and the coolest thing
is the 'best by' date

isn't from a year from now.

Well it's not cool
it's thrown out

but it's cool for Jen.

It's a bit of a surprise.

You can come in now.

I got you something.

>> What is it?

Grant >> Open it up.

>> Oh, it's feta cheese.

Thank you, that's awesome.

It's what I've been craving.

Doesn't expire until
December next year.

We have more than a year on it.

Wow, I didn't know that
feta lasts that long.

That's amazing.

Dana >> About 60 percent of
consumers are throwing food away

prematurely because
they don't understand

what the dates are telling them.

>> It's been shown that
a million tons just in the U.K.

of food are wasted in people's
homes because of date labels.

Dana >> There's two buckets
of dates out there.

There's your 'sell by' dates
that are really a communication

between the manufacturer
and the store saying,

"Hey, if you sell this
product by this date,

I promise that
when your consumer gets it home

it will still have
a shelf life left."

Tristram >> That date
shouldn't appear visibly,

it should be encoded
so that only staff understand it

because it confuses people.
They see 'display until',

they see a date they think, "Ew,
can't eat it after that date."

>> Then there's this whole
other bucket of dates

which consumers are meant
to see and that's 'use by',

'best by', 'enjoy by',
and 'guaranteed fresh by'

and those dates are indicators
of quality and not safety.

Daniel >> There is
no regulation that prevents them

from selling it after
the 'best before' date

because there is no safety
concern with that product.

>> I've talked to manufacturers
of pies for example

and their 'use by' date,
isn't the date that they think

that is going to become
dangerous in that scenario.

They think it's the date
that they think the pastry

will stop being perfectly crisp.

**

Jonathan >> Dates often
create this sense that we can't

possibly use an item
one minute after midnight

on the day of the stamp
on the package.

The only thing required
by federal law in the U.S.

to have an expiration date label
on it is infant formula.

>> Other than that there's
really no other food product

that has a federal regulation.

**

Grant >> Last night I went
out looking for food in a place

that I've gone a few times
and found a few things,

but I came around the corner
and they had brought in

a special dumpster

and it was the size
of a small swimming pool

and it was completely
filled with hummus.

**

It's unlike anything
we'd seen so far.

And initially I thought
oh, it must have all gone bad,

they are throwing it out.

But when I looked at it, it
had three and a half weeks left

on the 'best before' date.

I took three or four home.
You can only eat so much hummus.

I mean...

When we started the project
I expected to find some waste

and I really had prepared
myself to see it,

but when you
are actually standing in front

of something like that,

it was totally different.

**

Jonathan >> There is
this misconception

that simply throwing
something away isn't a big deal

because food is biodegradable.

Yes, that's true.
If you were to throw

an apple core just out into
the woods, it's not a big deal.

The problem comes when all
that waste is aggregated

and it decomposes
without air in a landfill.

That anaerobic condition
is what creates methane

which is a greenhouse gas
that's more than 20 times

as potent as CO2
at trapping heat.

So essentially we are
creating climate change

from our kitchen waste bins.

Dana >> Putting food into
landfill is just a huge

waste of resources
if nothing else.

I mean those are nutrients that
we can be capturing and reusing.

Jonathan >> So there's this
hierarchy of uses for our food.

Obviously at the top
would be feeding people.

That might not be just
feeding your family,

maybe it's donating food and
the applies to restaurants

and supermarkets as well.

If we can't feed people then
we should try to feed animals.

Feeding livestock or chickens
or whatever it may be

is certainly an age old solution
to the scraps and food waste

that we have on hand.

If you can't do that then
creating energy from it

is the next best thing.

Then composting, get the
resources back into the soil.

Only if we can't do
any of the above

should we be landfilling
or incinerating or sending

our food to the waste
water treatment plant.

In real life it's flipped
around and the majority

of our food wastes does end up
going to the landfill.

In the U.S. it's about
97 percent of all the food waste

that's created ends up in
a landfill or an incinerator.

**

Tristram >> You need
a robust system for ensuring

that food waste can be recycled,
can be feed to livestock

and turned back into a resource
that we can use.

**

**

Janet >> Our city
is built on excess,

everything.

We realize it must be though,

to bring the people here.

**

We are taking a source that
most people would throw away

and we are feeding it
to livestock.

It's naturally making
protein for humans.

It's the best source
for the food scraps.

Humans are first.

We are about seven miles
to the heart of Las Vegas.

Pig farming is our way of life.

I started working for
the RC Farms in about 1969

and I was secretary
for many, many years

and then I ended up
being boss of RC Farms

because I married Bob.

Bob >> If you believe
in your product,

you ought to advertise it.

My father and mother,
they brought me up

on a scrap feeding farm
in San Diego.

But then my dad found Las Vegas

and they had an abundant supply.

Here's some of the food scraps.

Food that you didn't
eat, leftover from your plate

we'll turn it back
into a wholesome protein.

We process to a boil,
this kills all the pathogens

and the pigs love it.

Thirty tons a day,

thousand tons a month,

some of it's never been touched.

Look at all that,
the pigs are running.

My standard inventory now
is around 2,500 swine

on the ranch.

You can hear them.
Can you hear them eating?

Can you hear them chomping?

That sounds like
a nice brook over rocks to me.

It's beautiful.

Janet >> He loves it
and I think

it's just kind of in his blood.

He would go out in
114 degree weather

and been a hard worker
all of his life.

Never seen him slack at all.

Bob >> Over
here is bread, returned bread.

**

Cakes and so on.

Yeah, this would be every week.

**

Janet >> We've had numerous
offers to sell this property

and offer us many, many
millions of dollars

and go off on cruises.

That's not our lifestyle.

We like our old farmhouse.

We like our work.

And he'll more than likely
will die with his boots on

feeding food scraps to pigs.

**

Jen >> Good, they look good.

We've been saving
all of this chocolate

because we want to
give it out to people

so at Halloween we thought
it was a perfect opportunity

and we're going to hand
it out to the kids.

There's nothing wrong
with that or anything.

So we're going to give out
these full size chocolate bars.

Like when I was a kid that
would have been the ultimate.

Grant >> Oh hey, guys.
Children >> Trick or treat!

Grant >> Nice pirate.
Pick a bar.

**

Dad >> What do you say?
Child >> Thank you!

Jen >> Oh you got it, right on!

Dad >> Holy cow!
Jen >> Happy Halloween.

Woman >> Trick or treat.
Dad >> These guys give

big chocolate bars.
You've got to come back.

Mom >> Mama will share
that one with you.

Child >> Happy Halloween!
Jen >> Happy Halloween, guys.

I'm kind of worried because I
think people are going to think

we're really
rich or something. My goodness!

Grant >> Two bars.
Jen >> We're getting generous

at this point in the night.
Children >> Thank you!

Jen >> ...three, four.
One second, I've gotta get more.

Boy >> Holy smoky nolly!

They're handing out
full bars of chocolate!

Girls >> Happy Halloween!
Jen >> You too!

**

Female >> It was okay,
but after all that build-up

we're like "Oh, we ought to save
the chocolate for Halloween"

and we only got 19 kids.

**

Jen >> It's like the exact
opposite of what you usually

look for.
I'm usually looking

for the newest stuff.

I don't even usually
look at dates at all.

>> Oh, no, it's still good.

This is all still good.

No bread.

Right, here we go.

Do you have anything that's
close dated or any culls?

Clerk >> No, we can't do that.
Grant >> You can't?

Clerk >> No, it's
a food health and safety issue.

>> It's a safety,
and you can't...

Do you guys donate
it then or

Clerk >> No, it goes
straight into the garbage can.

Grant >> It goes straight
into the garbage.

Clerk >> We do that because
we get too many lawsuits.

>> There's too many lawsuits?
Have you guys been sued before?

Clerk >> I don't know,
to tell you the truth but

it's a health and safety issue.
If it's post dated,

if it's with within
two days, out the door it goes.

Grant >> What about
any ugly vegetables?

Clerk >> Ugly vegetables,
same thing.

Culls are culls whatever.
Same thing.

Tristram >> I don't know the
single instance where a company

has been sued by somebody
who has been the recipient

of free, donated food.

So I think very often they're
using the fear of being sued

to cover their shame.

**

Jonathan >> So in the U.S.
anyone who wants to donate food

can do so free of fear
for being sued.

There's a federal shield law
called the Good Samaritan Act

that protects people who give
food that they deem to be

in good shape.

**

From my perspective it's
a completely unfounded fear.

Tristram >> I
think that companies are morally

responsible for ensuring
that the food in their custody

gets to people who need it
and doesn't end up in the bin.

And we, the public,
have a responsibility

to demand that that takes place.

Jen >> I felt like I'd
been reading about food waste

but I hadn't actually been
doing anything about it.

So I've been volunteering once a
week at the Quest grocery store.

If you're low income or
you feel like you're in need

you can apply to shop at Quest.

And they stock the whole store
with donated food

so they can sell it at
a really reasonable rate

and it's a really good bridge
in between the food bank

and the regular grocery store.

It's great to see that there
are grocery stores that donate.

I used to be a cashier.

I really liked it actually.

When I was in university
I was a cashier.

No, it's good.
It's like a nice break.

At my job job, I like sit
in front a computer, right.

So it's a nice break to
come here one afternoon a week

and do something where
I get to like move around

and move boxes and do something
with my body, you know.

Ken >> Quest saves roughly four
million dollars a year in food.

We only have a little
peanut butter.

Everywhere you look.

My name is Ken March.

I'm a warehouse
supervisor at Quest.

Nobody can walk in off
the street and shop at Quest.

You have to be designated
because the goal

is to help those in need
and not those that have.

What we've got is things like
coconut milk, cranberry sauce,

candy, chocolate, spritzers,

tomato basil soup,
rice crackers,

cereals, organic cereals,

repack raisins,
risotto,

butter beans,
sun dried tomatoes,

peanut butter, peanut butter
and more peanut butter.

If we didn't salvage this,
all of this food would either

end up in the landfill
or be destroyed in some way.

I've worked in the trucking,
warehousing and packaging field

for more than 30 years.

You wouldn't want to know
how much product

we would dispose of.

**

You imagine that there
are warehouses that are

a million square feet
of food products.

So something happens
to that product

whether it would
be dated, damaged or whatever,

the easiest, most convenient
thing to do with it is dump it.

**

And a large part of dumping
is simple economics.

**

Ken >> I really like
the concept of Quest.

It's something I never
would have known.

In all the years that I have
turfed goods out the door

I wish I would have known.

And that's a big thing, knowing
that you can get rid of stuff

comfortably and
people can use it.

**

Tristram >> What we need is
to believe that wasting food

is not acceptable.

It comes down to citizen morals.

It comes down to cultural
attitudes essentially.

>> There are all sorts
of changes we can make

in our own personal lives
to just start chipping away

at how much food we are wasting.

First of all use
our freezers more.

You can freeze almost anything
and it's a really great

last minute thing to do
if you think you're not

going to get around
to eating something.

>> If you're someone who
likes to just shop once a week

then it's really important
to plan out meals and make

a detailed shopping list and
then really stick to that list

in the store, or it might
make sense to have smaller

more frequent trips
and just buy what you need.

>> I think we can start
making dinner by thinking

of what we have and less about
what we're in the mood for.

>> It doesn't require
a complete revolution

in terms of the way
we treat food.

It's just tweaking it slightly
and usually in delicious ways.

**

Grant >> So we're having 20
or so friends over tonight

to celebrate the end
of the project

and everything on the menu
is rescued food.

Jen >> I'm so excited
to be near the end

and I bet we'll still eat
a lot of the same food.

I think I'll still try to buy
food that's imperfect

and look for those items
that I think the other people

wouldn't buy.

Honestly, the best part about
this project is that Grant

took such an interest
in the kitchen.

He used to
look in the fridge and be like,

"There's nothing to eat,
I'm going to go out for sushi,"

and there'd still be tons
of food in there but it just

had to be prepared and
he wasn't willing to do that.

You're so happy.
>> I made a crumble.

I've never made
a crumble before.

In the end, of everything that
I learned through this project,

my new sense of value for food

is what's going to stick
with me the most.

Jen >> He actually even made
recently this little bin

and it says "eat me first"
on it.

We put all the food that's the
leftovers like the half onions

and things that need to be
used first into that bin

and then he'll go there first
and make a lunch out of that.

**

**

>> Thank you for coming
and helping us finish off

all this food that
we needed to get rid of.

And I guess this is the end.

Guest >> To Grant, Jenny,
and dumpsters!

**

Grant >> I definitely won't miss
having to go in search of food.

That's going to be great.

But I'm probably going to still
have a peek from time to time.

I mean how can you not?

**

**

**

Dana >> Just by being
aware of it, you almost

automatically make a difference
because you can't help it

because all of a sudden
you start to see it

everywhere you go.

Food waste we can handle.

You know, it's something we can
actually do something about,

we can do something
about it now.