All language subtitles for Wasted ! The Story Of Food Waste (2017)

Okay?
Okay.

We are rolling.
Speeding?

Speeding,
you're speeding?

Yep.
Great.

Okay, when you were
first approached

about this project
what did you think?

Was there a--?
Eh...

I hated the whole idea
of this movie.

Why?
It's so serious.

I don't even know that
we deserve to live, honestly.

You know, the super radical
environmentalists,

you know, figure,
"Look, the sooner

"we choke ourselves off
out of existence,

"the sooner the human race
has disappeared,

"you know, all those furry
happy animals

will regenerate
so much more quickly."

Um, look,
I don't like the idea

of being an advocate,
you know?

I-- I shrink from, you know,

even the appearance
of a hashtag, uh, upsets me.

But as a culinary student,
as a young cook,

I came up in
an old school system

that abhorred waste
as a fundamental principle.

Meaning, the whole enterprise
was based

on the idea
of use everything.

So, along with picking up
a knife

for the first time
and learning how to use it,

how to scramble an egg,
to do all of those basic things,

that principle was pounded
deep into my tissue.

Use everything.
Waste nothing

In the United States,

40% of the food that we produce
is going to waste.

When we look at a world that
will have 9 billion people

in a relatively few years

and we've got people
that are going to bed hungry,

the idea of wasting food...
there's something wrong.

We need to harness
the significance

of people's obsession with food
right now,

and understand that waste
is sinful, criminal,

as well
as financially foolish.

Food production is the single
biggest cause of deforestation,

the single biggest cause
of water extraction,

the single biggest cause
of habitat loss

and biodiversity loss.

One-third of all of that impact
is going on

to produce food
that ends up being wasted.

Numbers are numbers.

800 million people
are starving.

1.3 billion tons of food
is waste every year.

So, we don't need
to produce more.

We need to act
different.

I really think people who
are connected with their food

learn to respect it.

And there's something
sacrilegious

about destroying
or wasting something

that you consider valuable
and consider important.

Everything that's left over from
one part of a process

becomes food for another
part of the process,

and I think modern agriculture
could take a lesson from nature.

All right, so first thing is,
you should taste the stems.

Like any pursuit,
artistic or otherwise,

the lack of choices
in one's repertoire

usually, uh,
inspire a kind of creativity

that you're forced into.

These guys have
the most potential.

It's the new baby zucchini.

For myself, it's very hard

to be creative in a way
that's inspired

and original when
your choices are limitless

and that's what I love
about waste because

you really have to look
at your farm

and your purveyors

and your kitchen
in a different light.

Dan Barber is the chef
and co-owner

of Blue Hill
in New York City

and Blue Hill at Stone Barns
in the Hudson Valley.

You want
the black pepper?

Yeah, yeah, well, yeah,

perfect like that.
Perfect, perfect, perfect.

In the relentless pursuit
of flavor,

Barber challenges not only
the farm-to-table movement

but the entire food system
in America.

What would a truly sustainable
plate of food look like?

Is there such a thing
as nose-to-tail farming?

And why does this emmer wheat
taste so damn good?

For Barber, all roads lead

to an expanded definition
of what waste is.

I think we got it.
I mean, we're close.

Every cuisine that
has lasted generations,

they all have dishes that
would be called wasted,

but in fact
are iconic...

cultural dishes,
like Bouillabaisse.

Fishermen's wives took
the damaged

and unsellable fish
and they created

a big stew of all
this reject fish

and called it
a Bouillabaisse.

Prosciutto di Parma.

That pig is
a waste-fed pig,

but you don't call it
waste pork.

That's why these dishes
become so important

because they're not sold
as waste.

They're sold as what they are,
which is delicious dishes.

It may help to take
a step back...

to look at the food system
as a whole,

to identify where waste
is actually occurring.

We waste food at every link
in the supply chain.

If you start on farms,

entire fields of crops
are sometimes being wasted

just because
the supermarket has said

that it doesn't
look perfect.

Bring it down to restaurants,
where, very often,

plates are piled
so high with food

that even humans with
the biggest appetite

you can imagine
cannot eat it all.

Okay, so there is excess food,

from farms, from restaurants,
from supermarkets.

Now what?

The Environmental Protection
Agency has developed

a "Food Waste Pyramid"
to help us upcycle waste

and keep it out
of landfills.

Obviously, the first
priority with any food

is to ensure that
it does actually

reach humans
for consumption.

The next best option
we say is

to at least feed it
to livestock,

so that they can
turn it back into food.

If food scraps cannot be
upcycled to feed people,

cannot be used
to feed livestock,

it can be used
to generate energy

through a process called
anaerobic digestion.

If food scraps can't
be used for energy,

they can be used to create
nutrient-rich soil,

and that's composting.

The thing that
we should never be doing

is sending food waste
into landfill.

In landfills,
food waste decomposes

in the absence
of oxygen.

It produces methane,

which is 23 times more
powerful as a greenhouse gas

than carbon dioxide.

And yet,
in the United States,

over 90% of all food scraps
are going into landfill.

That is crazy!

Unfortunately,
we tend to think

about food waste
in like

what's left on
a supermarket shelf,

what's ugly and not able
to be sold,

what's left on
a diner's plate.

And while those-- those ideas
are critical...

they are the small ideas
compared to the larger ideas

of a whole system
of agriculture

that has at its core
wastefulness in our diets

and in how food
is produced.

There's a surprising
amount of waste

created on
the farm level.

Currently, we are growing
too much of the wrong product.

The right product
is not getting

to as many people
as it needs to get to.

Particularly in
the developing world,

they simply don't have

the storage capacity,
the transport capacity,

to grow and maintain food
that can get to market.

In the old days,

the farmer
didn't even know

if he was gonna get
a crop,

so they were out there
tasting everything

and trying to, you know,
better themselves

every step
of the way.

In modern agriculture,

there is little time to stop
and taste for flavor.

But for Dan Barber
and his farmers and purveyors,

it's about looking deeper
and using

more parts of the animals
and vegetables they grow.

The cauliflower
is a perfect example

of a food where
there is a lot of waste

because of the size
of the leaves.

None of this typically
gets consumed.

That should be very,
very delicious.

Yeah.
Wow.

So the biomass of a...
of a cauliflower plant

is actually 40% cauliflower
and 60% leaf?

Something close
to that.

You'd think they would have
engineered that differently.

So this, in general,
gets wasted.

Look at that.

That is impressive.

And the farm is full
of this kind of stuff.

Why are we only
consuming these plants

in this one small phase
of growth,

and also this one
small part of the plant?

You're talking about giving
the farmer more money

for something that
they're already growing

and keeping it out
of the landfill.

There just is no downside
to this.

So, now we're looking
for some of

the immature
delicata squash.

This will never actually
reach maturity.

This stage, to me,

smacks of being very,
very delicious.

This is so great.

Oh, shit.

Nobody ever thinks of
a fall squash

as this ...

Not yet.
Not yet.

My first job as a chef is
to cook tasty food.

My second job as a chef
is to introduce diners

to exciting new tastes
because that's what diners

increasingly are demanding.

The actual stems are
a delicacy in Mexico.

See, a delicacy in Mexico.
I didn't even know that.

We can stuff these, too.

Actually what we should do
is to serve this

alongside a pasta
stuffed with zucchini.

Yeah.

It's the zucchini's
fuck you to the wheat.

And so when you look
at a whole vegetable,

a whole plant
and cook with parts

of the plant that you otherwise
wouldn't cook with,

that's exciting.

So it's...
it's interesting

just in terms of, like,
the waste aspect,

what we're really
talking about is,

we gotta get 'em
at this size.

'Cause this...
this is gonna end up

being composted, right?
Right.

Man, I think of,
you know, myself as like,

you know,
a farm-to-table chef

who gets celebrated actually
for taking

about, you know,
50% of your crop

and turning my back on
the other 50% of the biomass

and the economic return
for you.

That's not...

that's not something
to celebrate actually.

All right,
so now to garnish

we have preserved
immature egg

that would otherwise
be thrown away

when the chicken
is slaughtered.

We think of nose-to-tail
for an animal

and we celebrate utilization
of all the animal's parts

out of respect
for the animal.

But rarely do we think
in that same analog

for a farm ...
and why wouldn't we?

Why wouldn't we have the same
respect for a landscape?

And why wouldn't we utilize
the entirety of the landscape

in the same way
that we utilize

the entirety of a carcass
of a chicken

or the entirety of
a carcass of a lamb?

Same idea.

If you want to start talking
about food waste,

you're talking
about probably

the most productive
farmland in the world,

the heartland of
the United States,

that is growing crops
that are all essentially

either not being
turned into food

or being turned
into bad food.

If we were to say "How should
our food system look?",

our food system should
grow the right food,

respects the people
who are growing the food,

stewards the land that is
being used to grow the food,

and does this in
a way that produces

good food for as many
people as possible.

After we've done our best
to reduce waste

on the source level,
the next step

in the food waste pyramid
is to feed people.

You can fight against

food waste
for several reasons.

For me, the most important one
is feeding the...

the hungry people.

The food that's wasted,
that 1.3 billion tons,

could feed all
of those people.

Now, I'm not saying

that the solution
to this problem is for us

to send our leftovers
to sub-Saharan Africa.

Of course not.

But now, it...
it really is the case

that we have
a global food system

and when we buy food
on the world market

and throw it away,
we are literally

taking food off
the shelves

of the global
food marketplace,

and we are taking food out
of the mouths of the hungry.

I think food waste has become

an incredibly important
subject

for the simple reason
that it's inconceivable

that one in five children
in America

doesn't have enough to eat.

In the richest time of
the richest country's history.

And I think Americans don't even
see the face of hunger.

And I think that
the face of hunger is the face

of people who work
their asses off

to try to put enough food
on the table

for their family
and aren't very successful.

Can you hold these?

Good job, great job.

And you should get napkins
which are in...

I'm already getting...
Your sister's
passing 'em to you.

Teamwork, right?
Here you go.

We have lived
in Dorchester and Roxbury.

There wasn't
any supermarket

like right in that area,
or any kind of shopping area.

A lot of it
was just fast food.

I'm thinking about when
I was a little girl.

Me and my cousins,
we would always go to KFC

and get
the barbecue wings,

go to McDonald's and get
a milkshake and fries,

or go to the corner store
and get chips.

And, now that
I'm an adult

and seeing what
it did to my body,

it'd be cooler
to have something more,

like,
healthy and cheaper.

Hi!
I'm Doug.

Bryce.
Hey, Bryce!

Nice to meet you.
Good to meet you!

Having worked in
the food industry

for 35 years,
knowing that

throughout the system,
top to bottom,

there's a lot of food
that's being wasted.

If you walk into
a supermarket or something,

this is not stuff
you'd see on the counter,

but it has
the same exact taste.

Then on the other hand,

one in six Americans
are food insecure.

They can't buy what
they should be buying.

So the idea here was,

what can we do to try
to use one problem

to solve
the other problem?

Daily Table is a non-profit
grocery store

on a mission to sell
healthy food at prices

low enough to actually compete
with fast food.

All right, so what
do you need, George?

I need cabbage.
You need cabbage?

Cabbage, corn.

These organic
corn tortillas

we'll probably turn into,
like, a Mexican lasagna

with some of these
vegetables.

Daily Table recovers food

from supermarkets, wholesalers,
and growers

that would otherwise
end up in the dumpster,

including locally grown fruits
and vegetables

from nearby farms
and farmer's markets.

Having Daily Table
there now,

I feel like
it gives them an option

to have healthier food,

other than
the fast food restaurants

and the pizza shops
and the sub shops.

It's cheaper.
It's convenient.

It's on the bus line
for people who don't drive.

They have a way
to get there.

So, Daily Table is

a major, um,
asset to the community.

In case it's not obvious,

this is not the way
most supermarkets operate.

The supermarkets are
the apex of power

in our food system.

They control the vast
majority of grocery sales

that happen in most
rich countries.

And they use
the power they have

to trigger your impulse
to buy,

to encourage you
to buy stuff

even if
you don't need it.

They put more food
on the shelves

than they even think
they're ever gonna sell

because what they're doing
is creating

that image
of infinite abundance.

I'd gone to speak
to supermarkets

about their food waste.

They didn't even want
to show me.

They were locking it
in dumpsters

and sending it off
for landfill.

They didn't want anyone
to know about

this hidden, dirty secret

around the back
of their stores.

A lot of the foods that end up

in the dumpster at a supermarket
are shelf-stable items.

These products have
"Use by" and "Best by" dates

that are created by
the manufacturers

and largely misunderstood
by consumers.

All of these quote
"expiration codes"

are one of the most
confusing things

about the food
industry.

There's "Best by,"
"Sell by," "Best before."

And people assume that
that's indicating

that the food is unsafe to eat
after that period of time,

and it turns out
that's just not true.

Raw meat, raw chicken,
things like that,

you have to pay
a lot of attention

to "Use by"
or code dates.

But even water bottles
nowadays have a "Best by."

Honey has a "Best by,"
and honey's good forever.

So, we've gotten
carried away

and we've forgotten
that as customers

that this is really
for stores to rotate product.

Until people start
to trust themselves

and do the smell test,
which is really the best way

of telling whether something
is safe or not,

we're going
to continue to waste

an immense amount
of food.

Supermarkets have...

the greatest amount
of power.

They could solve
a lot of the world's

food waste problems
pretty much overnight.

Uh, uh, uh, uh.

What's that?
Mango!

Mangoes.
Who likes mangoes?

We hit the jackpot!

We hit the jackpot.

I usually go
to the Daily Table.

I try to go to at least
once a week.

If I can get there twice
a week, that's good.

There's, you know,
the typical stuff--

I know I can get
my milk.

I know I can get eggs.
I know I can get cheese.

But I like to go
to see what they do--

what they are gonna
have that week.

I'm kinda excited like, oh,
what are they gonna have.

Like, you know,
just to be surprised

about what's on
the shelves.

What we got over here?
Anything look good?

I'm thinking
about the chili.

You thinking about
the chili?

Yeah.
All right.

We'll get more chili.

I love that
prepared area,

because it helps me to grab
a couple of things extra

for someone
like him who,

when I come home from work,

he really wants
to eat right now.

He's been in school
all day.

He's been in
after school all day,

and he's hungry again.

So, your total
is 39.71.

39.71?
Mm-hmm.

Take this out.
Yup.

Thank you so much.

You're welcome.
Have a good day.

Have a nice day.

All right, how many bags
did we get?

One, two, three,
four, five...

six!
Six!

You're gonna help me cook
when we get home?

Sure.

Or are you gonna leave it
all up to me?

I'll try and help.

Did you guys get
a lot of stuff?

We got some good stuff
today, actually.

Did you guys
get some for me?

See, if you want
something,

you gotta go shopping
with us to get it.

I'm taking that bag.

As a single mom,
you...

you wanna make sure
that your kids have food.

You wanna make sure you got
food in your refrigerator

and Daily Table
makes it--

it make--
that's attainable.

So, give me your plates

and I can start
making plates.

I think for me,
I want my children

to know how
to eat healthy.

God is great,
God is good.

Let us thank him
for our food.

By his hand
we all are fed.

Give us Lord,
our daily bread.

Amen.
Amen.
Amen.

It's very important
for me

to make sure that
my children know how

to shop
for healthy food,

how to cook
healthy food,

what healthy food
looks like,

um, that healthy food
can taste good.

I need my children
to know that

so that
they can continue this,

so they can prolong
their life.

Food waste is not unique
to the U.S.

And all around the world,

what's the food type
we all love to waste?

Grain.

In industrialized Asia,
rice dominates grain waste,

but in Europe, it's wheat
that's wasted the most...

Which should come
as no surprise,

considering what was once dubbed

Britain's "biggest contribution
to gastronomy."

The sandwich gets its name

from the 18th century
Earl of Sandwich.

He was famous
for asking his valet

to put a piece of meat
between two slices of bread,

so he could carry on
playing cards

without getting
his hands greasy.

In the Middle Ages,

if you were lucky enough
to afford it,

a really good meal
was served on a trencher.

A trencher was like a loaf
of quite dry bread,

into which you would spoon
stew or meat.

And it would get drenched
with the gravy.

I guess the trencher is
a little bit like

what we now call
an open-faced sandwich.

In 1840, America was introduced

to the sandwich by Englishwoman
Elizabeth Leslie.

In her cookbook,
"Directions for Cookery,"

she included a recipe

for a new main dish called
"the ham sandwich."

Back then, every time
you wanted a slice of bread,

you had to cut it by hand,

unless you had a servant around
to do it for you.

But all that changed
in the 1920s,

when Otto Rohwedder
of Iowa

invented a bread-slicing machine.

Whole loaves of bread
were loaded

into a torture chamber
of steel blades

and were spit out
the other end

as neat, uniform slices,
literally becoming

the greatest thing...
sliced bread.

Sandwiches are ubiquitous
in Britain.

Grab it, go.

Make it at home,
take it in your satchel.

Eat it at school.
Eat it in your office.

We love them.

The sandwich-crazy Brits eat
a billion sandwiches a month.

That's 364 sandwiches
every second.

The part that doesn't get used,
the end crusts,

those usually
get chucked in the bin.

Oh, if only there was something
delicious and nutritious

we could do with
the crusts of bread.

Oh, I know something ...
beer.

See? It's very sweet.

It's really sweet.
Mmm.

It's full of biscuity,
malty goodness.

That's it!
That's exactly what, I mean,

it feels like food.

Tristram Stuart is considered

the global authority
on food waste.

Passionate about stopping
environmental destruction,

he founded Toast Ale,
which produces

a beer that funds
the anti-waste movement.

I've been campaigning
on food waste for years,

and bread waste in particular
has always bothered me.

You can imagine
how excited I was

when I met
a Brussels brewer,

the Brussels Beer Project,

making beer
out of waste bread.

Couple of sacks in,
crushed or whole?

Um, go with the slices
to start with.

The slices.

I said to them, "Look...

"how about
we globalize

"this solution
to bread waste,

"build awareness
about the scandal

"of food waste generally,

"find local sources
of waste bread,

"tap into the amazing

"collaborative
craft brewing movement

"around the world,
generate some profits

"for charities
that are doing

"great work
in this space,

and make this
really cool?"

Tackling food waste doesn't
need to be depressing.

It's delicious.
You can have a party

whilst drinking your way
out of this problem.

I don't really understand.
How can bread make beer?

The malted barley,
it gives the beer

one, its color,
and two, the malty-ness,

the backbone flavor
of the beer.
Yeah.

What we're doing in this brew
is we're replacing

a portion of
that malted barley

with the toast.
Yeah.

We have this big rumor
going that if

you eat the crust
it gives you curly hair,

so I'm kind of hoping that
this might give me curly hair.

And we are basically

reviving a really
ancient tradition.

You know the ancient
Mesopotamians,

they invented beer
to do this job

of using up old grains,
old breads.

The basic process of beer is,

boil some grains and make
a mash, kind of like oatmeal,

extracting all the sugars.

Strain the mash,
add some hops and yeast.

Let it ferment and voila,
beer.

Refreshing.

You wouldn't really
be able to tell

it was made
out of old bread.

So a lot of people think
surely, the only bread

that's wasted
is stale, moldy bread.

And, of course,
these guys are wasting

the crust when
it's day fresh.

I mean, I haven't even
had breakfast yet actually.

You still hungry?

Really, really cool
that they're trying

to fight food waste.
It's really yummy.

The yeast has just foamed.

A little bit of
a light color to it,

which means
it's good yeast.

So the yeast is,
essentially,

what stops bread
from being wasted

and let's us
be wasted instead.

Yes, absolutely right.

Since we launched Toast Ale,
there has been

a nonstop flow of people
getting in touch,

from Austria,
from Iceland,

from Peru, from the U.S.,
wanting to replicate this,

to create this incredible
collaboration between

food waste warriors
on the one hand

and craft beer makers
and drinkers on the other.

I don't know what to say
because I don't--

I don't really drink--
I don't drink beer.

To be honest,
I don't really care

that much what
it's made out of.

If it tastes nice,
then it tastes nice.

Can I take this
with me?

Yeah, heck, yeah.
Wicked.

But even the brewing process
has waste,

in the form of spent grain.

Since this can't be used
to feed people,

Toast Ale does
the next best thing

and uses the waste
to feed animals.

Stuff that we don't necessarily
want to be eating,

can be fed
to livestock.

Pigs can eat any kind
of food scrap that you have.

Right?
They don't need

to just be eating
corn and soy.

The United Nations estimated
that if we fed waste

to pigs instead of using
the corn-soy mix,

we could liberate
enough food globally

to feed 3 billion people.

Throughout history,
humans have used pigs

and chickens for
the explicit purpose

of recycling leftover food
back into edible food.

it's a tiny island
with loads of people on it.

The Japanese government
realized

that they had
a massive problem

of importing
too much corn

and of running
out of landfill space.

They introduced
the Food Waste Recycling Laws

that said "Look,
we're going to prevent

"food waste
wherever possible

"but any food that can't
be fed to people,

we're gonna recycle it
into livestock feed."

Pig farmers all over Japan
are creating

"brand-name" labels of pork
by being selective and inventive

about what food waste
their pigs eat.

So, coming to Japan,
I knew there were

over 400 different
varieties of pork.

Learning that certain pigs
were fed, you know,

rice leftover from
the sake-making process,

or certain pigs were being
fed like matcha.

Certain pigs
were being fed

pineapple scraps,
tuna scraps.

The Japanese,
they're beginning

to feed specific things
to animals

and then tracking,
"What does that do

to the flavor profile
of that pig?"

What's that
going to taste like?

Danny Bowien is the chef and
founder of Mission Chinese Food

with restaurants in both
San Francisco and New York City.

He's built a cult following
by cooking whatever he wants--

Sichuan, Mexican, Vietnamese--

and always asking the question,
"What's next?"

I grew up in Oklahoma,
and even to this day,

some of my friends that live
in Oklahoma,

they won't eat chicken
unless it's, like, white meat.

A lot of people I know
won't eat chicken on the bone.

I think it's my responsibility
as a chef

to ask the question why.

You know, if something sounds
off-putting, how can I make that

something that people freak out
and want to have?

It's like rectum.
Wow.

It's the intestines,
last intestine.

Uh-huh. Wow.

This is crazy.

So crazy.

Oh my God.

Oh my...

This is experience.

I don't want it to end.

When he first visited me
in San Francisco,

I said,
"Dad, let's go eat tacos."

He's like, "okay."

He's like, "Just order me
what you want, whatever.

Just make sure you get me beef.
Don't get me anything weird."

I was like, okay.

So I got him beef, you know--
tongue-- I got him beef tongue.

And he was eating it,
I was like, "This is amazing."

He's like, "Yeah, this is like
the best thing I've ever had."

I said, "Oh, it's beef tongue,"
and he got so angry at me.

You know, he's like,
"Why would you do that to me?"

You know, and I said,
"Well, Dad, it's like--

is it delicious?"
And he's like, "Well, no.

It was delicious before I knew
what it was."

"Utinerus?"

Uterus.
Yeah, the pork uterus.

When I ate that,
had they not have told me

that's what it was--
just like my dad

when I didn't tell my dad
that the beef taco he ate

was a beef tongue taco--
it was just delicious.

It's so amazing.

And I think that's all
it really distills down to,

is what's delicious.

Boobs.

Oh, it's the-- the breast?

Breasts.
The... tits.

Wow, oh.
Oh, wow, wow.

Japan has a wealth of technique
and knowledge.

With the Japanese
approach to cooking,

it's kind of like this pursuit
of perfection.

This is like the best thing
I've ever had, ever.

This is insane, man.

I grew up rearing pigs

on food waste,
and the pork was delicious.

I have not tasted pork
like what I grew up on

until I went to Japan.

How long have you been farming?

Six years.

That one is so cute.

At the farm
I'm seeing, like, pigs

that are just kind of like
roaming freely.

It's kind of like a utopia.

When you came
and set up the farm,

were you planning on using
this type of feed?

At Tsukayama Farm,
pigs are fed eco-feed,

a pig swill
made from recovered food waste

that produces some of the most
delicious pork in all of Japan.

Should we feed the pigs?

Here?

All right.

You gotta hold it tight.

The pig farmers
that I've met in Japan

who are rearing their animals
on eco-feed,

they're saving 50%
of the costs of feed.

And that is around 30%
of the entire cost

of running a farm.

They're really hungry.

I put myself in these situations

because I'm curious and I want
to know, I have to know.

Japan as a food culture,
Japanese technique,

it just informs so much
of what I do as a chef.

To be able to come here
and be in it,

it's eye-opening
and it's very humbling.

So, in lieu of feeding
the animals, like, antibiotics,

they're feeding this
naturally-occurring bacteria

that occurs like, you know,
when you're making kimchi?

Yeah.
Amazing.

It's a whole new way
of cooking, right?

You're cooking before you even
get the product.

You're changing
the flavor profile,

the amount of fat,
the marbleization

based on what you're feeding
that animal.

Using waste for flavor,

that's something
that chefs go crazy about.

Wow, gosh!

So, this one is from
the farm we visited today.

Mm... oh, man.

It's a lot more buttery,
it's a lot more rich.

I thought it would taste
leaner because of the...

It's really buttery.

I was expecting it to taste

more like grass-fed beef
in the U.S.

And what I tasted
was the exact opposite.

It was like the kind of pork
that people

in the U.S. want to eat.

It was just that very rounded,
fatty, unctuous...

I was really taken aback
because it was so flavorful,

so delicious.

Today, I feel like I'm tasting
pork for the first time.

In a Western world,
we like pretty food.

We don't like bones,
we don't like heads,

we don't like skin.

I came up at a time
when if you tried to serve

a whole roasted fish
like they do

in much of the rest
of the world,

the customer
would be horrified.

It would come back with
an outraged complaint, "Ugh!"

They don't want their food
looking at them!

This creates a tremendous,
tremendous, tremendous

amount of waste.

People believe that
you're going to have shrimps

and fish for all of your life.
That is not true.

There are places in the world
where you can no longer fish

or have access to what
you used to,

because humans
have consumed it all.

You always read stories
about how when Europeans

first came to North America,
how you could walk

across the rivers
on the backs of the salmon.

But now salmon, wild Atlantic
salmon is close to extinct.

There's a lot
of different ways to fish.

The classic way is to take
a string, put a worm on it,

and drop it in the water
and wait for it to get bit.

Then, there's a net,
then there's a big net,

then there's a long line,
there's a big giant net,

then there's a trawl,
then there's a dredge.

Effectively, all of them work.

The further you get away
from the one string

with the one piece of bait,

the more stuff
you're likely to bring in

that you weren't looking for.

Where we catch and burn
most of the fish

is in the extra
or by-catch fish

of looking
for the primary fish.

All right.

So, we have porgy crudo,
sashimi style.

We have tartufo di mare,
blood clams.

And here, we have a little bit
of the skirt from the scallop.

Dave Pasternack is chef at Esca,

a seafood restaurant
in Manhattan

that's part
of the Mario Batali empire.

As a lifelong fisherman,

he knows firsthand
what comes out of the water,

what gets used, overused,
and what gets tossed.

So, in the large picture,

the biggest issue
is the fisherman.

They bring in a lot of catch
that they throw away.

How do you stop that?

You have to create the market.

They have to understand
that there is a value to it.

There's hardly anything
in the sea that we catch,

that if we're killing them,
we shouldn't be eating them.

So, Americans like basically
four categories of fish--

salmon, tuna, shrimp and cod.

And those are the ones that
they will recognize on a menu.

Trash fish is a word
that everyone uses

to say that this was the fish
that nobody

wanted to spend
a lot of money for.

I think that trash fish

diminishes the value
of trash fish,

because it makes it
seem like we're picking

through the garbage.

I think more like exotica,
or hard to find,

or rarely tasted fish
might be a way to go.

Lobster-- we used
to feed it to prisoners!

Toothfish got renamed
Chilean sea bass,

even though
it's not even a sea bass.

And that uni you're paying
through the nose for

at the sushi bar?

They used to call it
whore's eggs.

As chefs and as cooks,
we see how the same thing

that everybody told us
was shit last year

and wouldn't pay for it,
would turn their nose up,

suddenly, you know,
every man-bun neck-beard

in the world is paying,
you know, $29.95 for.

Tuna!
Remember when tuna--

you bring blue fish
into the dock

and the cat food buyers
were there.

People who cook food
and spend time with food,

they know what
the good stuff is.

Those dumbasses
out in the dining room

may not know, but we know.

We know.
We always knew.

All right, so these
are clearly ugly.

They're called blood clams
because they can't contain

the natural variety
of hemoglobin.

I mean, like that right there,
what is that piece?

That's its, uh,
it's the innards.

The flavor is amazing, right?

Fantastic.
Tastes like the sea.

Tastes a little bit more
intense than the sea.

How was the fishing?

It was good.

What-- what are we catching
these days?

Today, we got some nice
jumbo scup for ya.

Great.
Nice quality product.

Nice, look at the size
of that, huh?
Clean scales.

Beautiful.
Clean red gills, clear eyes.

Would you rather have that
right there

or a piece of salmon?
Come on, now.

I'd rather have that.
Exactly.

It's not even an argument.

Porgy.
It's the cheapest
catch fish of all time.

Is there a billion of them?
There's a billion of them.

Who eats them?
We do.

I know, but like,
you don't sell porgies

at the Four Seasons.

No, but they should.

I know, but like,
why don't they?

I mean,
this is fucking awesome.

I think people think
it's a garbage fish

and they don't really--
they don't really necessarily

understand its diversity.

How do you sell it?

I put it on the menu
as Orata Americana

'cause basically--
Orata Americana?

Yes.
So you lie,
you make up a name.

I don't call it lying.

I just call it
stretching the truth.

Really?

You should work
in Trump's office.

Often enough what you have to do

to entice someone
to try something new,

which will eventually reduce
all waste,

is give it to them.

I made a quick little brodo

with a fish that's like
a sea robin.

So, it's not even
a sea robin.

You're lying to me right now.

Now one of the tricky parts

of commerce is, is giving
someone something bad business?

And I just do a little...
And what's the brodo?

A little white wine?
A little white wine,

a little cherry tomato,
a little chili.

And in fact, as you can tell,

by dealing with any
of the people

who have ever invented
addictive drug sales,

like cocaine or crack,
the only way to get the kids

in the neighborhood to try it
is to give it to them first.

Nobody is jonesing for crack
until you give them some.

This is delicious.

I would buy the shit
out of this stuff.

Same with a good sardine
or some odd snail.

You give them one
the first time, the next time

they come in, they see
it's on the menu, are like,

"Can I have some
of those snails too?"

And you're like
"Yeah, of course you can.

Now they're 19 bucks,
motherfucker."

Taking fish out of the seas

without concern for how quickly

they're able to replenish
their numbers

is the same as taking
energy out of the Earth

without considering how much
is there to be taken out.

So, energy use
needs to be managed

and fisheries need
to be managed.

Wasted food is wasted money,

man hours, resources,
wasted water,

wasted transportation,
electricity, energy.

Today, more and more people

are concerned
about climate change.

And when they think about
their carbon footprint,

they think about biking to work
instead of taking their car.

What they're not thinking about

is that one of the biggest
contributors to greenhouse gases

is actually the food
that they're throwing away.

When food is breaking down

and it doesn't have access
to oxygen,

it releases methane.

Now, this methane,
if it's in a landfill area,

is going to be released
into the atmosphere.

It's going to harm
the environment.

But if it's captured
through anaerobic digesters,

that energy and that methane
could be powering our cities,

and powering our homes,
and powering our cars.

People do rely on electricity.

It's-- it is
a necessity of life.

When the power goes off,

people just don't know
what to do with themselves.

You know, we're so reliant

on that power
always being there.

In today's world, you know,

people are much more in tune
to the environment.

They really are looking
for those renewable resources,

to create the electricity from.

And you know,
here in Tennessee,

we don't have sun like you would
in California,

we don't have the winds
like you do across the Plains

but we do have a lot of waste.

With traditional yogurt,
one gallon of milk

makes one gallon of yogurt.

But with Greek,
it takes three gallons of milk

to make one gallon of yogurt.

And those other two gallons
become a waste stream

that we have to deal with.

So, our solution was to build
the anaerobic digester

and consume the whey on site.

The wasted whey leftover
from making Greek yogurt

gets pumped
into this giant tank.

Add some bacteria to consume
the whey and other milk solids,

and in the process,
methane gas is released.

Since it's a closed tank,
the methane can be captured,

compressed and contained.

It is then used
to run a generator

that creates electricity.

It's a closed loop system,

with the plant using
their own electricity

to power the filling
and packing machinery,

and as a result,
pulling much less electricity

off the Murfreesboro grid.

You know, when I tell people
that you can, you know,

take yogurt and turn it
into electricity,

they kinda give me that look
like, "How's that possible?

You know, what are they doing
out there?"

I'm trying to get
people to realize

that electricity
is so much more

than just turning on
that light switch.

You know,
the sky's the limit today

with what we can do
with the technology,

and I think that the digester
that General Mills is doing

is just the tipping point,
it's just the beginning of that.

You're taking a product
nobody wants

and you're turning it into
a product that everybody needs.

By far, the biggest
global impact of food waste

is the impact it has
on land use change.

40% of our Earth is now
being used to produce food.

With it comes the loss
of rainforests,

trees and animal species.

Humans have converted
the face of the Earth

from wild spaces like forests
into fields.

The current food system
necessitates

that certain farmers plant
the same commodity crop

on the same plot of land,
over and over and over again.

But that's not how nature works.

Nature requires
a crop rotation.

Every crop is going to take
something from the soil

and give something
back to the soil.

The chef of the future
would know more about soil

and the farmers of the future,

they would know more
about taste.

This is-- this is
something important.

This is what I consider
a very healthy soil.

Like a chef would look
at a chocolate cake

or a loaf of bread.

It's a rich earthy smell
called Geosmin.

I've heard that psychologists
actually tell us that that smell

and those gases
coming off healthy soil

make us feel happier,
and I've noticed

that my employees are happy
when they're in a good field

and they come back grumpy
when they're in a bad field.

We're in a field
of dark red kidney beans.

This field last year was corn.

This-- in March, we seeded
yellow mustard here,

and then we turned
the yellow mustard in

and planted the kidney beans
in June.

Now, this field
will be immediately followed

with spelt as a winter cover.

So, each crop makes the soil
a better place

for the one that follows it.

We've observed that when
you have a healthy soil system,

the food that grows in it
actually tastes better.

We can-- we can
tell the difference.

Healthy soil
equals healthy food.

Not a particularly new idea.

While using wasted food
for energy

may seem far off
for many people,

turning food waste into compost

is something literally everyone
can do to make a difference.

Composting really is,
in many ways,

facilitating the circle of life.

You are allowing that plant
to turn back into soil

that is going to fuel
the growing

of another new plant.

When we talk about
how bigger change could happen,

I think composting's
a real opportunity.

One! Two! One, two, three, and!

Tell 'em what vegetable
we're cutting up.

We're cutting up a...

Broccoli.
Broccoli.

This broccoli's pretty old.

It's been growing
for a while.

But we don't want
to throw it away.

So, instead of throwing it away,
what do we do with it?

Compost.
Reuse it.

Reuse it, compost it.

When we eat
something here, we eat,

and then we make sure
after we--

after we eat something,
do we throw it away?

No!
What do we do with it?

Compost.

Compost it, and instead
of throwing away nutrients,

let's feed those nutrients.

All right, feed it back
into the soil,

so the plants can have it.

Samuel J. Green is a Pre-K
through 8th grade school

with one of the best
garden education programs

in the country.

Eat.
Eat.

Compost.
Compost.

Rebuild.
Rebuild.

School kids are
of course notorious

for eating a few bites
of their lunch

and dumping
the rest in the trash,

creating a ridiculous amount
of food waste.

But at Green, they use
the waste to create more food.

We're gonna see some worms.

We're gonna see some worms
along the way, mm-hmm.

And you can check 'em out,
but make sure you're very gentle

and put them back
in their homes,

'cause they do
help make, what?

Soil.
Soil.

So, it starts in the cafeteria

where every table there
has that small green bucket.

And it starts with breakfast,
of kids having a banana

and putting that banana peel
into the bucket.

Kindergarteners wanted to just
put stuff in the bucket,

drop it out,
keep on moving.

Second grade wanted to put
something in the bucket,

bring it outside.

It was a no-brainer
for fifth graders.

They decided-- not me--
they decided to create

the compost captains,
where they wanted to come out

every single week and help
build the pile.

Compost pile only works
when you have heat,

water, food and air.

So when we're doing it correctly
and we're flipping it properly,

you'll smell a good smell,

because we're cooking
the vegetables.

Does anybody
remember the layering?

What do we start with?

We start with all
the crushed up fruit.

So, it can go fruits
and vegetables...

Then it's the coffee, right?

Coffee.

Then the sawdust.

And then it repeats
and repeats and repeats.

It's a layering.

Composting is the process
of breaking down organic matter,

transforming it
into nutrient-rich soil.

Carbon-rich material,
like wood shavings

or dry leaves,
and nitrogen-rich material,

like vegetable trimmings
or coffee grounds,

are turned and aerated
over and over again

to encourage
microbial activity.

With the addition
of a little water and some time,

what was once organic waste
destined for the landfill

is now nutrient-rich fertilizer.

This is what's considered
the 13th Ward.

It was highly impoverished
and this was a family school.

I went here, my mom went here,
grandma went here,

and it was kind of hard,
it was harsh.

It was not an inviting space.

In New Orleans after Katrina,
you know, it was destroyed,

and people saw it
as an opportunity

for people to come together
and build something

out of the destruction.

And this is one of the examples
of what they built.

A way to really
make people understand

the value of food product

is to actually labor at it
and grow at it.

And I think the Edible
Schoolyard is exactly that.

First of all,
it helps diminish kids say,

"I don't wanna eat that."

Of course you're gonna eat it,
you just grew it.

Would you like broccoli,
collard greens?

Would you like radish?

Before we had a garden,
it was mainly potato chips

that they were eating, and candy
and cold drinks.

They snacked horribly.

But if you give
a kid a seed,

then they plant their seed,
they'll take ownership of it.

It becomes their plant,
and when it's their plant,

they'll eat it,
and they'll eat a lot of it.

I want broccoli
and carrots.

Broccoli and carrots.
Broccoli and carrots.

You want it all!

For most of our students,
this is their first experience

of growing food, of ever seeing
an outdoor space

used to produce food.

Come back. Nice.

Whoa.
Whoaaaaaa!!!

Use your hand
and rinse off the soil.

When you've seen how much energy

the world, the planet itself,

the sun, the nutrients,
the water, the effort,

the weeding, all of that
goes into growing something.

And then to harvest it,
and then to clean it

and then to prep it,

that will make so--
people so disinclined

to throw anything away.

That-- that's one
of the future parts

of the educational program,
is to understand that.

For kids, it's understanding
the purpose of life,

that if I feed this life,
life will come back to me.

If I feed this Earth,

the Earth will come back
and take care of me.

So, it just looks--
when it's finished,

it just looks like soil, right?
We're gonna mix it in.

Who remembers how
we mix it in or turn it?

I know.
What do you do, Trey?

Our students will undoubtedly
have a better understanding

of what happens
after they finish their apple,

and they have an apple core
in their hand.

They understand
that the core in their hand,

the peel in their hand
has a value.

What we consider waste
actually has value,

and actually
can produce life again.

What color did I say
was in the middle?

Red!
Red.

They are spicy.

If you want more,
you can have more.

You don't just change a child,

you change a family,
which changes a community,

which changes a city.

Enough of cities could change
this nation,

and a nation
could change the planet.

You know, I've actually never
thought about what happens

to my food when I throw it away.

Think it's just going
into the landfills,

and I probably hope
in the back of my head

that it is biodegradable.

The thing
that we should never be doing

is sending food waste
into landfills.

In landfills,
food waste decomposes

in the absence of oxygen,
it produces methane,

which is 23 times more powerful
as a greenhouse gas

than carbon dioxide.

A head of lettuce
to decompose in the garbage,

I would say about...

Probably take a week
or two, yeah?

Maybe two to three weeks?

A month, maybe?
Maybe, you know, yeah.

It depends on the weather.

Six months.

Oh my God!

Stop it!

A head of lettuce?

Oh no.

Wow... that's insane.

There's no way for, like,
me to just know this information

because no one's telling us
this at all.

Ever.

We definitely need to come up
with a way to do better.

Keeping food waste
out of landfills

has become a top priority
in places like Germany,

Sweden and South Korea.

It really does come down
to culture now.

It comes down to what
are our values as a society.

In some cultures, wasting food
is quite literally a taboo.

With a landmass roughly
the size of the state of Indiana

and a population
that has doubled since 1960,

the South Korean government
had to figure out

what to do
with their food waste.

In 2013, they rolled out
a revolutionary new system.

Residents use electronic
ID cards

to open automated bins,
which weigh their food waste.

Like an electric bill,
a fee is charged

at the end of the month
based on how much food

a given household
has thrown away.

So, if you teach people,

"Take all your trash,
put it in the bag,

it goes to a landfill,"

and then after 100 years
of municipal trash pickup,

you teach people,
"Oh, actually, if you take

"the paper over here
and the bottles over here,

"and the cans over here,
we can make some progress

in reusing that stuff."

If then 20 or 30 years later,
you say to people,

"Oh, and by the way,
if we separate out our food,

"we can turn that food
into food for the soil,

and we can produce
renewable energy."

That's of course
a winning situation.

I think our biggest problem

is that we haven't used
one of our greatest assets,

the capitalist system,
to make this work.

In all industrialized countries,

the financial losses
due to food waste

are about 680 billion dollars.

That is more
than the net value

of Facebook and Google
put together.

And excitingly,
there's a lot of new startups

that are working in this space,
that are trying

to take food scraps
and turn it into something.

That's a colossal opportunity.

If I were a businessman,

I could be a billionaire
in years.

In South Korea,
private companies

have seen millions of dollars
in profit

by transforming food waste
into a wide variety of products,

like compost, fertilizer,
animal feed and biogas.

What does a chef do?
What does a cook do?

A cook transforms food.

They take something
that's ugly

and tough and not so great,

and by using skill
and techniques,

transform it
into something wonderful.

When peasants were figuring
this stuff out,

they were forced
into the kind of creativity

that to this day lives on

in different cultures
and cuisines.

Anybody can take the filet
and make it into something.

But who can use the second
third of the intestine

and render it tasty?

People think chefs
have it all figured out,

and actually, we're learning.

You know, we learn
from our past.

We learn
from that resourcefulness

of doing something
out of necessity.

So, what Lidia
was talking about,

sharing in 18 people,
one chicken,

cutting the chicken in so--
in very small pieces,

but with a lot of sauce,
based with onion, and tomato.

Once we didn't have anything.

And so, everything we had
was extremely good.

Chef Massimo Bottura
runs Osteria Francescana,

one of the best restaurants
in the world.

I think I am a chef

who compress into edible bites
my passion.

Music, art, food,

sitting on thousands of years
of history,

and everything filtered
by a contemporary mind.

By looking back to the past,

questioning what came before,

Massimo elevates food to art

and creates something
entirely new.

For Massimo, no dish
is too low in origin

or too humble
to be reinvented.

Culture, knowledge,
consciousness,

sense of responsibility.

What-- what-- what can I ask,
uh, to-- from my life?

I had everything
and I'm totally satisfied.

So, it's the time to give back.

In 2015, Massimo Bottura

created Refettorio Ambrosiano,

a new model of soup kitchen,
using the 15 tons of food waste

generated by the Milan Expo.

Massimo invited some
of the best chefs in the world

to cook alongside him
at the Refettorio

using their considerable talents
to transform food waste

into inspired dishes.

This whole project
about waste and fighting waste

came out from a reflection,
very simple.

I thought about my grandmother.

And I thought
about my favorite meal

going to bed in the night.

My favorite meal
was a warm cup of milk

with bread crumbs,
a little bit of sugar...

and it's just something
that is so symbolic.

And you go back
to your childhood.

How can I do that?

Involving the most influential
chefs in the world

and asking them
to transplant for one day

the brain and the acting
of my grandmother?

Refettorio Ambrosiano
is still running today

with Massimo and his team
recovering food

from markets across Milan.

They never know
what they're gonna collect,

and the menu changes daily.

After the universal exposition,

two of the major cuisine
in the world--

the France and Italy--
they change the law

and they passed
the law against waste.

It's something amazing.

There's been a lot of attention,

global attention to the laws
that have been passed in France,

and now also in Italy
to tackle food waste.

These laws are saying
our society

no longer regards wasting food
in this way as acceptable.

A lot of people in the U.S.
still believe that it's illegal

to donate food from restaurants
or from shops.

The fact is
The Good Samaritan Act

protects companies
from liability

in the case
that they donate food

and somebody gets sick.

The interesting other fact
related to that

is that there has not been
a single case of any company

being sued anywhere, ever,

for giving up food
to a charity.

Tonight, we're gonna
make passatelli.

We collect the bread
Tuesday, Wednesday,

and in two days we have
enough bread for everyone.

You have to ask to the product
the right question.

If you ask a piece of bread,
"What you can do for me?"

At the first day,
to revitalize the bread,

you can slice it and make it
crunchy on the grill,

and you make bruschetta!

But on the other side,
the third day,

you can grate it and bread
can be bread crumbs.

It's all about the life--

life of people,
life of...

Ingredients.
Ingredients.

And you have to--
to know that.

Today, the bread
will get new life

as passatelli in brodo--

the classic poor man's dish
of Emilia-Romagna--

pasta made with leftover bread,
eggs and cheese,

served in a broth
of everything.

So, my grandmother,
she was always making the broth

with parmigiano
reggiano crust.

She didn't know
anything about umami

or stuff like that.

But she knew that
the crust of parmigiano

with one finger of cheese in

was just good, that's it.

Massimo's Refettorio idea

spread first to other cities
in Italy,

then across the globe
to Rio de Janeiro in Brazil.

I think this is a core theme
with the Refettorio,

is taking something
that is apparently bruised,

damaged, ugly, abandoned,
that has no worth,

which could be food,
people, neighborhood,

and sort of demonstrate that
with a little bit of work,

a little bit of love,
with some good design,

and architecture,
and collaboration,

and very creative
and experienced chefs,

that you can turn that
into something

quite beautiful and magical.

I think the major point
of this project

is rebuild the dignity
of the people.

Treat them
like king and queens.

Around the table,
everything happens,

they create a family
around that table.

Massimo hopes
to take the Refettorio

all around the world.

He currently has plans
for Paris, London,

the Bronx,
Detroit and Los Angeles.

I want to show everyone
that impossible is nothing.

We can do it.

Yeah, why should you care?

Look, that's a really
hard question.

There's a lot of ugly shit
going on in this world

that people are asking you
to care about,

and I guess...

you know, you either
have empathy or you don't.

I guess-- I would guess
that the more you travel

and the more you've seen
of the world,

how people live, how hard
they fight every day to live,

what people are willing to do
to feed their families...

you know,
maybe it becomes more personal.

But the fact is we are in
a position to do something.

It will have a tangible
beneficial effect on the planet.

So it's not a lot to ask,
I think.

And one can enjoy
the smug self-satisfaction

of doing the right thing.

How often do you get
to do that?

Food waste is something
that each of us

can do something about
individually.

In the way we buy,

in thinking
before we throw things away.

You can't-- you can't
be for food waste.

I do think the first two rules
are eat real food,

and it's easy
to identify real food

'cause most of it
doesn't need a label.

The second is learning
how to cook.

Cooks tend not to waste food.

The question is,
where do the creative ideas

for solutions to food waste,
where are they gonna come from?

I mean, look at Greek yogurt,
look at quinoa, look at kale,

They start out with chefs,
because we found

all these things
different and delicious.

And yes, they got adopted
and they made their way

into mainstream culture,
actually very fast.

I think if people
are a little bit more open

with what they're eating,
that will definitely have

a direct effect on food waste.

If I can just continue
to be excited about food

and turn people on to things
I'm excited about,

hopefully that can help
with the problems that we face.

One of the things that
excites me most about food waste

is how accessible it is.

Everyone can participate.

It doesn't matter where you are,

it doesn't matter
how much money you have,

you can reduce the amount
of food waste.

What that means
is you can put more money

back into your own pocket.

What it means is you can reduce
your own carbon footprint.

The first step
in reducing food waste

for every single individual
is simply to buy less food.

Number two, care about food.

If we care,
we'll stop wasting it.

Number three,
be an active citizen,

because we collectively
have the power

to demand change
from the food industry.

Unless we shout about it,
they'll never change.

One of the most
important subjects

of this big cultural thing,

it's you, that you communicate
these kind of ideas,

because we have
to spread the words

and explain to the world
what we are doing.

I would have made
this movie a lot darker.

Would have really made people
just feel

just horrified and guilty,

and you know, the more people
who watch this film

and went immediately and hung
themselves in the shower

out of guilt,
the happier I'd be.

Just, I mean instinctively,

I don't actually want you
to go hang yourself.

I believe it's perfectly okay

to, you know, just scare
the living shit out of people.

Um... I'm much more of a scream
at the top of my lungs,

"We're fucking doomed.

"You got five more years,
people.

"You're gonna drown
in your own shit.

"You're gonna be chased
down the street

"with, like,
radioactive stray dogs

chewing on your nut sack if you
don't stop wasting chicken."

Maybe you should look
at it like this.

I'm a completely
self-interested aesthete

who's worked with expensive
ingredients their whole life,

who's traveled around the world,
who understands

what's delicious
and what's not so delicious.

And my entire argument
in participation in this film

is probably based on that.

I'm a terrible person,

but you should listen
to me anyway.

♪ Oh, I love trash ♪

♪ Anything dirty
or dingy or dusty ♪

♪ Anything ragged or rotten
or rusty ♪

♪ Yes, I love trash ♪

♪ If you really wanna see
something trashy, look at this ♪

♪ I have here a sneaker
that's tattered and worn ♪

♪ It's all full of holes
and the laces are torn ♪

♪ A gift from my mother
the day I was born ♪

♪ I love it
because it's trash ♪

♪ Oh, I love trash ♪

♪ Anything dirty
or dingy or dusty ♪

♪ Anything ragged or rotten
or rusty ♪

♪ Yes, I love trash ♪

♪ Here's some more
rotten stuff! ♪

♪ I have here some newspaper
13 months old ♪

♪ I've wrapped fish inside it,
it's smelly and old ♪

♪ But I wouldn't trade it
for a big pot of gold ♪

♪ I love it
because it's trash ♪

♪ Yes, I love trash ♪

♪ Anything dirty
or dingy or dusty ♪

♪ Anything ragged or rotten
or rusty ♪

♪ Yes, I love trash ♪

♪ Now, look at this--
rest of this junk ♪

♪ I've a clock that won't work
and an old telephone ♪

♪ A broken umbrella,
a rusty trombone ♪

♪ And I am delighted
to call 'em my own ♪

♪ I love 'em
because they're trash ♪

♪ Oh, I love trash ♪

♪ Anything dirty
or dingy or dusty ♪

♪ Anything ragged or rotten
or rusty ♪

♪ Yes, I love, I love ♪

♪ I... ♪

♪ Love trash *♪