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[somber music playing]
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[Zac] You're dreaming.
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[piano playing]
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[Zac] Now imagine
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this was your house.
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Every morning, you wake up
and tend to your crops.
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There are over 250
different species of plants,
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fungi, fish, insects, and other creatures
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all living in a perfectly
symbiotic relationship
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to create everything needed for
a completely self-contained biosphere
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for you and your housemates.
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Oh…
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And imagine you have a chicken.
Why not? It's a dream, isn't it?
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Does your house have solar panels?
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That's a given. Of course it does.
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But in this home, nothing goes to waste.
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Because even your waste
is converted into energy.
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It's an unbroken cycle.
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And those roommates you have,
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they're a few
of the best chefs in the country,
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spending their days
preparing gourmet meals
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out of the fresh ingredients
cultivated only within the confines
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of your home and your rooftop garden.
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In fact, in this dream,
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there's so much food, you run
a small-scale restaurant in your home.
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Just a few seats,
and nothing ever goes to waste.
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Can you imagine a world with no waste?
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All right, dream's over. Wake up.
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[seagulls cooing]
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[Zac] Waste.
It comes in almost unlimited forms
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and we create more
and more of it every day.
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We can waste everything
from money to time.
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But in this case, we're studying
the waste of natural resources,
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and the waste we leave behind
in the form of municipal solid waste,
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or its common term, garbage.
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The trash we create has to go somewhere.
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As landfills reach capacity,
the average American continues
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to create about
five pounds of trash each day.
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Why? What can we do to change that?
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We know the basics, the three Rs.
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Reduce, reuse, and recycle.
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But are we doing that?
What can we be doing better?
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Our continued talk with noted author,
historian, and farmer Bruce Pascoe
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naturally turned to the discussion
of waste as he talked about his experience
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working with the younger generation
of agriculture students
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at his farm here in Australia.
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It's funny on the farm,
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because I see myself
as a conservationist, you know.
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They're all younger than me.
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They're so savage on the plastics
and the recycling.
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And I thought I was good,
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but I get pulled up every day, you know.
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-[laughing]
-"What's that?" Um…
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[all laugh]
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[Bruce] And I kinda love it.
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A real indication of my generation
and their generation.
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-Their generation's gonna be better.
-That's fascinating.
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We're gonna have a better world
if we allow these kids to have their way.
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Knowing that creates hope.
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Like, massive hope.
And we need to change this.
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That's… That's, um,
a business opportunity to change things.
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Because in Melbourne about 20 years ago,
we had the best water in the world.
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But we then started drinking water
out of a plastic bottle.
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So now you go to a meeting,
and there's slabs and slabs and slabs
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of plastic wrapped
in plastic holding water
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which we used to get out of a tap.
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[Zac] Profit doesn't always go hand
in hand with good environmental practices.
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But many companies are finding success
in switching from their old ways
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to more sustainable methods.
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We as a crew have also tried
to reduce our footprint this season,
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decreasing our single-use plastic
and other waste as much as possible.
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On a typical summer day,
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a crew like ours can go through
50 to 70 bottles of water a day,
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and if those are single-use
plastic bottles, forget it.
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AB marker.
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[Zac] We found a way
to eliminate that waste:
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reusable water bottles
with built-in filters.
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Everyone from the crew gets one,
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so now there's no more need
for single-use plastic.
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[cheering, laughing]
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Let's do this!
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[vibrant music playing]
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[Zac] If change begins at home,
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here's an incredible example
of that philosophy.
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Builder and artist Joost Bakker
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has designed a completely
self-sustaining, zero-waste home
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as a living art installation
on display right here in Melbourne.
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-[Joost] G'day. Yo, Zac.
-[Zac] Hey, man. How's it going?
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-Nice to meet you.
-Good to meet you.
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-[Darin] What's up, brother?
-How are you, mate?
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[Darin] How are you?
Can't wait to see it.
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[Zac] I'm gonna warn you right now,
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walking into this place
is just sensory overload,
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in a very good way.
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The first thing you see
when you step inside is the mush room,
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a little closet designed
to grow a huge variety of edible fungi.
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-Mushroom action.
-No way!
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[Joost] This is insane, how quickly these
grow. So that will be that in two days.
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-[Zac] Really?
-[Darin] Two days?
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[Joost] Yeah.
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-This setup's unbelievable.
-A friend of mine found this bushwalking.
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It's an Australian native mushroom.
It's Lion's Mane, which is famous.
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[Darin] Neurological.
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[Zac] Beautiful.
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[Joost] We use that a lot here as food.
These'll do really well on coffee grounds.
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We pump steam from the shower.
When you shower, we collect it,
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but we also collect the condensate
from the hot water unit.
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So you're making a microclimate
that's advantageous for the--
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Well, I'm obsessed, as you know.
I'm obsessed with air.
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I wanna create an indoor air environment
that's like walking through a forest.
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So we've got, like,
250 different species of plants.
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We've got an interior that could be
certified organic in this building.
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There's no glue. There's no toxins.
Everything's natural.
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Wow!
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And when I say zero waste,
I mean Joost thought of everything.
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You can see… Actually,
that at the back is really cool.
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That's a biodigester,
that big black stomach.
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-[Darin] Oh, nice.
-[Zac] A biodigester.
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[Joost] Every one of us
produces a kilo of organic waste a day,
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and a kilo equates to an hour of methane.
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We're currently wasting
between seven and eight billion hours
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of potential energy every single day.
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But you're also not filling
that organic waste into your rubbish bin.
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Right.
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So I thought, "I'll recreate that,"
and that creates more biology,
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and it goes on the plants.
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[Zac] Just so we're clear, that giant bag
collects waste from people
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and the garbage disposal,
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and produces natural gas that can burn
for almost four hours a day
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for cooking and heating water.
How's that for zero waste?
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[Darin] Hey. Fish.
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[Zac] And here's a big fish tank.
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-[Joost] These are golden barramundi.
-[Zac] Beautiful.
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Wow.
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-[Darin] Beautiful fish.
-[Zac] Amazing.
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This company is obsessed with
supplying the world's microsystems.
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So rather than having massive fish farms,
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we're better off having
a million small farms.
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Because the nutrients that these fish
provide give us nutrients for our plants.
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That's a closed-loop.
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[Zac] The fish and plants are part
of a basic aquaponics setup.
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Waste from the fish
is pumped to feed the plants
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through a constant flow of water.
This isn't just a house.
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Aside from basic shelter,
the structure is designed to grow food
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and be a completely sustainable,
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zero-carbon, zero-waste,
livable work of art.
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Oh, and, of course,
the house runs on solar.
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This is made from the world's biggest
waste product, which is straw. Compressed.
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No glue. Absolutely no chemicals.
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-No synthetic materials.
-[Zac] This is all straw?
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[Darin] Heat and pressure.
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[Joost] Yep. 60 ton of pressure
at 60 degrees.
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It causes the embedded moisture to
steam up, and it locks the panel together.
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-And you cannot burn it. It does not burn.
-[Zac] Wow!
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And everything is sealed
with natural lime.
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[Zac] Construction and demolition debris
can make up as much as 30%
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of our landfill waste,
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but Joost uses construction materials
that are either recyclable or compostable.
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You see this behind the copper there?
That's magnesium board, which Romans used.
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-Composed of magnesium oxide.
-[Joost] Yeah.
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So I love this stuff. Fireproof too, yeah?
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Completely naturally fire-resistant,
naturally mold-resistant.
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At the end of the building's life,
crush it and turn it into the same thing.
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It's the ultimate-closed loop.
I treat this like an organic restaurant.
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So if a material doesn't comply with
wooden-made organic certification,
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I don't use it.
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And it's beautiful timber.
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[Zac] I just love everything about this.
We're only in the garage.
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As Joost said, he treats this place
like an organic restaurant,
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and on the rooftop
sits a completely organic farm.
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[Joost] If we can transform our homes and
our living environment to be productive,
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we can take the pressure off farmers,
and farmers can then start re-wilding
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and replanting and…
We don't need more land.
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We just need to be smarter
about what we use, you know.
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I feel like we've spent four or five
million years immersed in our food system.
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We've spent the last hundred
removing ourselves from it.
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And we're all craving to be back in it.
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[Zac] All the food grown here is brought
to the kitchen to be prepared
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by Joost's partners
and award-winning chefs, Jo and Matt.
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And their kitchen staff of one, Lou.
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Chefs Jo and Matt live in the house,
cooking and preserving fresh
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and healthy dinners
to a small number of customers each night
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in an intimate home restaurant setting.
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Best of all,
this whole thing is a nonprofit
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created to showcase how delicious
zero-waste methods can taste.
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What we're trying to do here
is get people excited about urban food.
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Like, how much food
can you grow where you live?
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That's what this project is.
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-Is this rainwater?
-[chef] Yeah, filtered rainwater.
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[chuckles]
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Ah.
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[chef] Here we are.
So we have our cricket bowls.
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Essentially a falafel,
but with chickpeas we grow on the roof.
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Herbs and veggies from the garden,
a few spices. It's about 10% cricket.
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So it's full of protein.
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A little fermented chili
and koji hot sauce on the side.
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[Darin] Mine don't have cricket?
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-[chef] No.
-Cool.
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[vibrant music playing]
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Oh.
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-[Darin] Tastes like cricket?
-Tastes like chicke--
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-[Darin] Hi, Maggie.
-Sorry. This doesn't taste like you.
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-[Darin] Hi, Maggie.
-[Zac] It tastes much better.
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[clucking]
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[Darin] Yeah.
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-That's really nice.
-It's all right? Awesome.
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And crickets contain
all the amino acids as well.
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And they're kind of living off
all the stuff that we can't use.
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So if the zucchini's too far gone
or growing really fast--
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He almost [bleeps] the veggies.
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-[crew laughs]
-Oh.
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Maggie.
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[clucking]
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[Zac] Those are really good.
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I know somebody tried
to make a cricket protein powder.
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-That's delicious.
-[Darin] There's cricket bars and stuff.
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So this one here
is our sprouted green risotto.
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So whenever Matt and I go
and stay at Joost's house,
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he always makes us risotto.
We use cashew, spinach, and leek purée,
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and there's heaps of sprouted grains
and a little bit of pumpkin seed oil.
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[Zac] Wow, that's beautiful.
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Wow!
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-This is unreal.
-[chef] Thank you.
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[Zac] I'm stoked.
I didn't know we got to eat.
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[crew laughs]
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This is beautiful.
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[Darin] I mean, just every bite,
it's just life.
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It's simple. We're not doing anything new.
This stuff has been done for centuries.
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We're just applying it
into a modern space.
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If we can inspire people
to take away one or two elements
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of these things and apply it
to their own life, that's a win.
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And once they start doing it, it becomes
really, you know, the next thing.
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Someone might start composting and look at
the waste they bring in their house.
234
00:11:34,862 --> 00:11:37,489
Before you know it,
you're living a sustainable life.
235
00:11:37,573 --> 00:11:41,034
When you live a sustainable life,
it's more delicious, which is the key.
236
00:11:41,118 --> 00:11:45,038
[Zac] What Joost has done is incredible,
and it's a great example of reducing waste
237
00:11:45,122 --> 00:11:47,541
and recycling and reusing everything.
238
00:11:47,624 --> 00:11:50,252
While that may not be
a way of living for everyone,
239
00:11:50,335 --> 00:11:52,671
it's possible to pick
and choose even a few elements
240
00:11:52,755 --> 00:11:55,424
to create a more
sustainable life in any home.
241
00:11:55,924 --> 00:11:59,303
I'm blown away, guys.
This is so fun and so exciting to be here.
242
00:11:59,386 --> 00:12:02,556
Thank you for the beautiful food.
Thanks for bringing us into your home
243
00:12:02,639 --> 00:12:07,728
and sharing all these magical,
simple, beautiful ways that you're living.
244
00:12:07,811 --> 00:12:10,606
-It's really incredible. Beautifully done.
-[chef] Thanks for coming.
245
00:12:10,689 --> 00:12:13,108
[clapping]
246
00:12:13,192 --> 00:12:14,276
[Darin cheers]
247
00:12:15,611 --> 00:12:19,198
[Zac] A small kiosk
dwarfed by the surrounding skyscrapers
248
00:12:19,281 --> 00:12:22,326
caught our crew's attention
because of this simple sign.
249
00:12:22,409 --> 00:12:23,535
-Rolling.
-Ten o'clock.
250
00:12:24,286 --> 00:12:25,162
[man] Yeah.
251
00:12:25,245 --> 00:12:28,582
[Zac] As luck would have it, right in
the middle of Melbourne's Fed Square,
252
00:12:28,665 --> 00:12:32,377
we stumbled upon Australia's first
carbon-neutral carryout food stand
253
00:12:32,461 --> 00:12:34,421
as the crew was looking for lunch.
254
00:12:35,798 --> 00:12:37,716
And Darin was eager to make a new friend.
255
00:12:37,800 --> 00:12:39,885
Yeah, like, we were shooting down there,
256
00:12:39,968 --> 00:12:43,222
and a bunch of our crew
just happened to walk by.
257
00:12:43,305 --> 00:12:47,309
-It smells amazing. I'm getting this waft.
-[man] Beautiful Lebanese street food.
258
00:12:47,392 --> 00:12:50,604
Yeah. Why did you design it this way?
259
00:12:50,687 --> 00:12:53,732
I had a passion
for the environment, sustainability.
260
00:12:53,816 --> 00:12:55,526
So it runs on solar battery.
261
00:12:55,609 --> 00:12:58,862
We've got a generator, but the generator
runs on what they call B100,
262
00:12:58,946 --> 00:13:00,948
which is biodiesel.
So it's carbon-neutral.
263
00:13:01,031 --> 00:13:05,619
Behind here, we do have a advanced
double-filter rainwater system
264
00:13:05,702 --> 00:13:07,621
that filters the water before we use it.
265
00:13:07,704 --> 00:13:12,459
And I just noticed
you have this CO2 offset.
266
00:13:12,543 --> 00:13:16,004
-Instead of, like, calories, you like--
-Yeah, so this is new as well.
267
00:13:16,088 --> 00:13:18,131
So we went one step further,
268
00:13:18,215 --> 00:13:21,552
and we wanted to communicate
to the customer that by eating here,
269
00:13:21,635 --> 00:13:24,346
that's the carbon emissions
that you're saving on each item.
270
00:13:24,429 --> 00:13:28,559
[Zac] This is all very nice,
but Darin's only two concerns now are,
271
00:13:28,642 --> 00:13:31,895
"Do you have vegan choices?"
and, "What do they taste like?"
272
00:13:31,979 --> 00:13:35,148
We're gonna cook you
a za'atar vegan cheese and vegetable.
273
00:13:35,232 --> 00:13:38,318
-Here we go. There it is.
-Oh, hey. Boom! [laughs]
274
00:13:38,402 --> 00:13:41,321
-It's not normally that fast.
-Wow! That's so fast.
275
00:13:41,405 --> 00:13:44,283
[Zac] Mediterranean food offers
some really flavorful
276
00:13:44,366 --> 00:13:47,619
and satisfying vegan choices,
and this is no exception.
277
00:13:48,203 --> 00:13:51,373
All that, and he's doing it
without adding carbon into the air.
278
00:13:51,456 --> 00:13:54,376
It's encouraging to see
businesses like this one succeed
279
00:13:54,459 --> 00:13:57,212
by innovating delicious ways
to reduce waste.
280
00:14:01,300 --> 00:14:02,467
Whoa.
281
00:14:02,551 --> 00:14:04,344
-[laughing]
-That's friggin' good.
282
00:14:06,847 --> 00:14:07,681
Dude.
283
00:14:09,725 --> 00:14:10,559
Stoked.
284
00:14:11,643 --> 00:14:14,563
-[vendor] Glad you like it.
-Way to go. Awesome. Way to go.
285
00:14:16,148 --> 00:14:19,401
Australia itself represents
so many different aspects,
286
00:14:19,484 --> 00:14:22,029
and there's so much here
that can represent
287
00:14:22,112 --> 00:14:24,865
so many different things
in the world from, you know,
288
00:14:24,948 --> 00:14:27,034
the environmental challenges,
289
00:14:27,117 --> 00:14:31,330
from the Indigenous challenges to,
you know, all these kinds of things, so…
290
00:14:31,413 --> 00:14:33,457
-Yeah.
-What is that thing?
291
00:14:33,540 --> 00:14:35,334
It's probably the lane…
292
00:14:35,417 --> 00:14:36,793
-[Darin] Oh, right.
-…indicator.
293
00:14:36,877 --> 00:14:40,714
-That's, uh… automatic [bleeps].
-Yeah.
294
00:14:40,797 --> 00:14:44,217
When it doesn't like what we're saying,
it just naturally--
295
00:14:44,301 --> 00:14:46,053
In real-time bleep.
296
00:14:46,136 --> 00:14:46,970
[Zac] Sure.
297
00:14:47,054 --> 00:14:48,639
-[bleeps]
-What the [bleeps]?
298
00:14:48,722 --> 00:14:50,223
[laughing]
299
00:14:51,183 --> 00:14:57,439
[Zac] About 1.3 billion tons of
edible food is wasted globally each year.
300
00:14:57,522 --> 00:15:00,025
That's enough to feed
three billion people.
301
00:15:00,567 --> 00:15:03,654
Local non-profit Ozharvest
is doing something about that,
302
00:15:03,737 --> 00:15:05,405
one bruised apple at a time.
303
00:15:05,489 --> 00:15:06,323
Hey, how are you?
304
00:15:06,406 --> 00:15:08,492
-Lovely to meet you. I'm Ronni.
-You too.
305
00:15:08,575 --> 00:15:09,409
[Darin] Hi, Ronni.
306
00:15:09,493 --> 00:15:11,286
[Zac] You've heard
of no-kill animal rescues.
307
00:15:11,370 --> 00:15:14,247
Ozharvest is like a no-kill food rescue.
308
00:15:14,331 --> 00:15:16,959
So just to give you
an example of what we do,
309
00:15:17,042 --> 00:15:19,544
this is produce
that's just been collected.
310
00:15:19,628 --> 00:15:22,047
[Zac] They operate in cities
all over Australia,
311
00:15:22,130 --> 00:15:25,300
but we're here in Sydney to meet
the founder and see how it all works.
312
00:15:25,384 --> 00:15:30,138
And this will go out to feed hungry people
either later tonight or tomorrow.
313
00:15:30,222 --> 00:15:33,100
[Zac] All of the fruit we're looking at
started out fresh and perfect,
314
00:15:33,183 --> 00:15:35,811
but as customers
at grocery stores picked through it,
315
00:15:35,894 --> 00:15:39,898
all looking for their chosen piece,
what's left has become so bruised
316
00:15:39,982 --> 00:15:44,528
and unsellable to the public, the retailer
has no choice but to throw it all away.
317
00:15:44,611 --> 00:15:46,613
So what is this? Like, a blemished pepper?
318
00:15:46,697 --> 00:15:49,866
-[Ronni] There might be a little freckle.
-[Zac] And that's all it takes.
319
00:15:49,950 --> 00:15:54,079
-[Ronni] That's all it takes.
-This is all wonderful food.
320
00:15:54,162 --> 00:15:55,539
[Ronni] We are so fussy.
321
00:15:55,622 --> 00:15:59,251
If we were willing to buy that,
this would not go to waste.
322
00:15:59,334 --> 00:16:01,628
[Zac] And that's when Ronni
and Ozharvest swoop in
323
00:16:01,712 --> 00:16:05,090
to rescue this perfectly edible
and delicious food,
324
00:16:05,173 --> 00:16:07,300
saving this precious commodity,
325
00:16:07,384 --> 00:16:10,512
and making sure it gets into
the mouths that need it most.
326
00:16:10,595 --> 00:16:14,182
I think you guys should go out on a van
because then you'd understand
327
00:16:14,266 --> 00:16:18,020
and see the volume
of what there is to collect.
328
00:16:18,603 --> 00:16:22,232
And then our job is to deliver that out
so that it doesn't go to waste.
329
00:16:22,315 --> 00:16:26,737
[Zac] This is one of 65 refrigerated vans
used to pick up food from retailers.
330
00:16:26,820 --> 00:16:29,364
And Ozharvest food rescue driver Jack
331
00:16:29,448 --> 00:16:33,493
has been nice enough to take us
on a ride-along for a typical day's haul.
332
00:16:34,077 --> 00:16:37,789
Going to our… one of our
sort of national supermarkets,
333
00:16:37,873 --> 00:16:40,542
Woolworth's. Wooly's for short.
334
00:16:40,625 --> 00:16:44,004
What we do as drivers is we go in,
and we basically make an assessment of,
335
00:16:44,087 --> 00:16:46,506
like, "Is this good enough
for someone to eat?"
336
00:16:46,590 --> 00:16:50,802
So much food doesn't make it off the farm
because oranges won't be the right shape.
337
00:16:50,886 --> 00:16:54,181
And every day we would rescue,
say, like, an average of
338
00:16:54,264 --> 00:16:57,809
fifty kilograms of fruit
and vegetables from each store.
339
00:16:57,893 --> 00:16:59,561
-It's common sense.
-[Jack] Totally.
340
00:16:59,644 --> 00:17:01,897
Why wouldn't you give food
341
00:17:01,980 --> 00:17:05,067
that someone discarded
and give it to people that wanted it?
342
00:17:05,150 --> 00:17:06,943
-Yeah. Yeah.
-And needed it.
343
00:17:07,527 --> 00:17:11,239
[Zac] We've arrived at a nearby grocery
chain that donates their dead food walking
344
00:17:11,323 --> 00:17:12,574
before it's too late.
345
00:17:12,657 --> 00:17:16,495
Manager Simon represents just one
of thousands of food retailers
346
00:17:16,578 --> 00:17:18,497
that participate in this program.
347
00:17:18,580 --> 00:17:19,790
How's the donation looking?
348
00:17:19,873 --> 00:17:21,833
[Simon] Got some good stuff.
I'll go grab it.
349
00:17:21,917 --> 00:17:23,168
-[Darin] Let's go.
-Let's see.
350
00:17:24,878 --> 00:17:25,754
-Wow.
-[Zac] All right.
351
00:17:25,837 --> 00:17:28,090
-Plus I've got a bit more in the fridge.
-Awesome.
352
00:17:28,757 --> 00:17:30,634
[Zac] All of this is his donation
for the day,
353
00:17:30,717 --> 00:17:34,429
which is now gonna be
Darin's exercise/powerlifting for the day.
354
00:17:34,513 --> 00:17:37,349
-So this is just mine.
-Yeah. This is just yours.
355
00:17:38,100 --> 00:17:41,228
Yeah, so that's it. Usually there are
quite a bit more fruit and veg,
356
00:17:41,311 --> 00:17:42,354
a bit more perishable.
357
00:17:42,437 --> 00:17:44,731
[Zac] So this is just a blemish
on the apple.
358
00:17:45,232 --> 00:17:47,317
Yeah, or, like, some,
like, spotty bananas.
359
00:17:47,400 --> 00:17:50,320
-This kind of stuff.
-Spotty? This is when it's good!
360
00:17:50,403 --> 00:17:53,698
-How do we load it out?
-Well, the door open.
361
00:17:53,782 --> 00:17:55,909
-You got labor, Zac.
-Yeah.
362
00:17:55,992 --> 00:17:58,662
-Should I go to the back?
-Yeah. Chuck it in.
363
00:18:00,080 --> 00:18:02,290
There you go. I'll slide it to you.
364
00:18:03,291 --> 00:18:06,336
Little teamwork makes the dream work.
365
00:18:06,419 --> 00:18:09,005
-[Jack] Bit of Tetris.
-[Darin] Look at that. That's incredible.
366
00:18:10,799 --> 00:18:13,885
Wow, look at all the greens, all the kale.
367
00:18:13,969 --> 00:18:14,928
Oh man.
368
00:18:15,637 --> 00:18:19,057
-Good job, Tetris master.
-[Jack] You're gonna steal my job.
369
00:18:19,141 --> 00:18:22,853
-Easiest game of Tetris I've ever played.
-You proved yourself.
370
00:18:22,936 --> 00:18:25,188
-That was really fun. Cool.
-Attaboy.
371
00:18:27,023 --> 00:18:29,693
-All right.
-Thank you for that. Cheers, mate.
372
00:18:29,776 --> 00:18:32,988
I am so stoked, man.
It was so good. Great work.
373
00:18:33,071 --> 00:18:33,989
[Simon] Tremendous.
374
00:18:34,072 --> 00:18:36,032
-See you later.
-Yep. Let's do it.
375
00:18:36,116 --> 00:18:37,868
[upbeat music playing]
376
00:18:42,497 --> 00:18:44,916
[Zac] All of the food winds up
here in this kitchen,
377
00:18:45,000 --> 00:18:46,960
where it is quickly prepared into meals.
378
00:18:47,043 --> 00:18:48,587
[Ronni] This is Trav.
379
00:18:48,670 --> 00:18:51,423
[Zac] A full-time executive chef
and his team
380
00:18:51,506 --> 00:18:55,510
are dedicated to producing the best
quality meals from the food they rescue.
381
00:18:56,094 --> 00:19:01,016
The system they have going on at Ozharvest
is working so well, it begs the question…
382
00:19:01,099 --> 00:19:03,852
How come it hasn't worked in the States,
do you think?
383
00:19:03,935 --> 00:19:06,730
There are some
beautiful programs in the States,
384
00:19:06,813 --> 00:19:09,816
like Bon Jovi's got a beautiful program.
385
00:19:09,900 --> 00:19:12,736
So if you know him, that's cool.
Connect us.
386
00:19:12,819 --> 00:19:14,529
-[Darin] Bon Jovi…
-No, I can reach out.
387
00:19:14,613 --> 00:19:17,490
Hey, Google. Can you call Jon Bon Jovi?
388
00:19:17,574 --> 00:19:20,493
[google] Sorry. I'm not finding a match
in your contacts.
389
00:19:20,994 --> 00:19:22,662
[Zac] He's probably unlisted.
390
00:19:22,746 --> 00:19:26,249
There's also a special program to
teach teens and young adults life skills
391
00:19:26,333 --> 00:19:30,462
like cooking and food conservation.
The cooked meals are then distributed.
392
00:19:30,545 --> 00:19:36,343
So far, Ozharvest has delivered almost
29 and a half million meals to the needy.
393
00:19:36,426 --> 00:19:39,346
But this nonprofit couldn't do it
without the generous donations
394
00:19:39,429 --> 00:19:42,432
of food, money, and time from the public.
395
00:19:42,515 --> 00:19:44,684
[Darin] That looks extraordinary, Chef.
396
00:19:44,768 --> 00:19:48,021
[Zac] It's hard to believe all this food
was destined to be in a dumpster.
397
00:19:48,104 --> 00:19:51,775
And it proves once again that our planet
doesn't have a food-shortage problem.
398
00:19:51,858 --> 00:19:53,985
It has a food-distribution problem.
399
00:19:54,069 --> 00:19:56,655
You are incredible. Thank you.
This has been enlightening.
400
00:19:56,738 --> 00:19:58,156
I mean, for me. It's really cool.
401
00:19:58,240 --> 00:20:00,951
Enlightening, fun, and tasty.
402
00:20:01,034 --> 00:20:02,327
Well done, Ozharvest.
403
00:20:03,161 --> 00:20:05,872
Waste affects the land,
the air, and the water.
404
00:20:05,956 --> 00:20:09,334
It's estimated that
about 14 and a half tons of plastic
405
00:20:09,417 --> 00:20:12,337
end up in the oceans
all over the world each year.
406
00:20:12,420 --> 00:20:15,507
Garbage and other
toxic substances in the ocean
407
00:20:15,590 --> 00:20:18,551
decrease the oxygen levels
and destroy habitats.
408
00:20:18,635 --> 00:20:21,930
And the overall effects
can be deadly to all of the inhabitants.
409
00:20:22,764 --> 00:20:25,433
[Darin] We're going out here a little bit.
There's a big spool.
410
00:20:25,517 --> 00:20:27,519
-Gonna take it up the coast again.
-Yeah.
411
00:20:30,021 --> 00:20:32,732
[Zac] We're in a charter boat off
the coast for a sightseeing trip
412
00:20:32,816 --> 00:20:35,026
to allow us an up close and personal look
413
00:20:35,110 --> 00:20:37,737
at the beauty in the ocean
that we need to preserve.
414
00:20:38,238 --> 00:20:39,531
[laughing]
415
00:20:39,614 --> 00:20:41,032
[upbeat music playing]
416
00:20:42,784 --> 00:20:46,204
[captain] All right. We're coming into
our little dolphins' relaxation area now,
417
00:20:46,288 --> 00:20:48,248
so let's get sorted and get into it.
418
00:20:48,331 --> 00:20:50,625
[Zac] I need to point out
we're in a jet propulsion boat.
419
00:20:50,709 --> 00:20:54,254
There's no chance for propellers of
any kind to injure the sea life around us.
420
00:20:54,337 --> 00:20:56,006
-Check that out, Zac.
-Wow!
421
00:20:56,589 --> 00:20:57,424
Oh man.
422
00:20:57,966 --> 00:21:00,385
These guys are wild dolphins
that have never been fed,
423
00:21:00,468 --> 00:21:05,056
never ever likely to be fed. So it's good.
We like to keep them as wild as we can.
424
00:21:05,140 --> 00:21:07,058
[Darin] Yeah. That's very good.
425
00:21:07,142 --> 00:21:10,478
So how do you get 'em
to not bite you? What's the trick there?
426
00:21:10,562 --> 00:21:12,897
-Gotta be really cool in the water.
-Just be chill?
427
00:21:12,981 --> 00:21:14,566
-Yeah. Just chill.
-All right. Cool.
428
00:21:14,649 --> 00:21:17,444
-'Cause they're ferocious, right?
-[Darin] Look at 'em.
429
00:21:18,486 --> 00:21:19,529
[Zac] Wow, man.
430
00:21:19,612 --> 00:21:21,364
[Darin] All right. Let's do this.
431
00:21:22,741 --> 00:21:24,409
Are there any sharks around here?
432
00:21:24,492 --> 00:21:25,577
[captain] Uh…
433
00:21:26,244 --> 00:21:27,954
-Don't bring it up.
-Sometimes.
434
00:21:28,038 --> 00:21:32,751
Yeah, we got a good test, actually.
Where's our ladle? Shark test.
435
00:21:32,834 --> 00:21:34,878
This is the most proven method.
436
00:21:36,296 --> 00:21:38,715
You get a ladle. Take some water.
437
00:21:40,175 --> 00:21:42,719
-You swirl it around with your finger.
-Yep.
438
00:21:42,802 --> 00:21:45,138
Typically, you use your pinky. Taste it.
439
00:21:46,890 --> 00:21:48,058
If it tastes salty…
440
00:21:48,141 --> 00:21:49,517
There's gonna be sharks.
441
00:21:49,601 --> 00:21:51,186
Oh, I get it.
442
00:21:51,269 --> 00:21:52,103
[laughing]
443
00:21:52,187 --> 00:21:54,397
Well, I hope there are no sharks
around today.
444
00:21:54,898 --> 00:21:56,483
Please. Please.
445
00:21:56,566 --> 00:21:59,444
[captain] Quick and quiet. Try not to make
too much splash when you go in.
446
00:21:59,527 --> 00:22:02,238
Once you're in,
be as much like a dolphin as you can.
447
00:22:02,739 --> 00:22:04,324
-Slide in?
-[captain] Yep.
448
00:22:04,908 --> 00:22:06,117
[splashes]
449
00:22:06,201 --> 00:22:07,744
["Time to Go" playing]
450
00:22:11,539 --> 00:22:14,292
♪ Drag myself from this sweet fable ♪
451
00:22:14,376 --> 00:22:18,129
♪ Feel like I could spend
Some time alone ♪
452
00:22:21,674 --> 00:22:23,760
♪ Spend some time alone ♪
453
00:22:24,260 --> 00:22:26,805
♪ Spend some time alone ♪
454
00:22:26,888 --> 00:22:30,183
[Zac] There's something so primal
about connecting with the ocean.
455
00:22:30,266 --> 00:22:32,227
I feel it on the beach when I'm surfing,
456
00:22:32,310 --> 00:22:35,563
and especially today,
swimming with these beautiful creatures
457
00:22:35,647 --> 00:22:38,108
and understanding that
this is their home too.
458
00:22:38,191 --> 00:22:40,693
Whoa! They're right there! [laughing]
459
00:22:41,861 --> 00:22:43,029
They get so close!
460
00:22:45,198 --> 00:22:47,450
♪ We’ll be all right ♪
461
00:22:48,034 --> 00:22:50,703
♪ We’ll be all right ♪
462
00:22:50,787 --> 00:22:52,914
♪ All right ♪
463
00:22:56,543 --> 00:22:59,170
♪ We’ll be all right ♪
464
00:22:59,254 --> 00:23:01,589
♪ We’ll be all right ♪
465
00:23:01,673 --> 00:23:04,551
[Zac] Thanks for the swim.
I'll try my best to keep it clean, guys.
466
00:23:07,762 --> 00:23:10,849
Just outside Sydney is a retail outlet
467
00:23:10,932 --> 00:23:13,685
and mail-order warehouse
called Flora & Fauna.
468
00:23:13,768 --> 00:23:17,564
Their platform is simple,
a business that uses its power to do good.
469
00:23:18,356 --> 00:23:19,732
We're here to meet the founder
470
00:23:19,816 --> 00:23:23,903
and learn exactly how her company
turns doing good into good business.
471
00:23:24,612 --> 00:23:28,283
Oh, but first Darin and I will use
the Force to open this door.
472
00:23:29,075 --> 00:23:31,953
There you go. Good pull.
-[Zac] Oh God, I hope she didn't see that.
473
00:23:32,036 --> 00:23:34,038
-[Darin] Hey, how are you?
-Hey. Lovely to meet you.
474
00:23:34,122 --> 00:23:35,498
-Hey. Darin.
-I'm Julie.
475
00:23:35,582 --> 00:23:37,834
-Hi, Julie. I'm Zac.
-Nice to meet you. I'm Julie.
476
00:23:37,917 --> 00:23:39,919
-[Zac] How's it goin'?
-Welcome. Good. Really good.
477
00:23:40,003 --> 00:23:43,173
We've heard some good things
about what you're doing here, sustainably.
478
00:23:43,256 --> 00:23:47,218
Thank you. Yeah, we try and make the world
a better place in our little way.
479
00:23:47,302 --> 00:23:50,472
So I view what we do
as we're a platform for purpose.
480
00:23:50,555 --> 00:23:52,348
That's how I kinda look at it.
481
00:23:52,432 --> 00:23:55,560
And we sell really good products.
Everything's vegan and cruelty-free.
482
00:23:55,643 --> 00:23:58,354
-Vegan and cruelty-free.
-Yeah, so no animal testing.
483
00:23:58,438 --> 00:24:00,023
Plus also no animal ingredients.
484
00:24:00,607 --> 00:24:03,234
So, yeah. So that's just,
like, out the gates.
485
00:24:03,318 --> 00:24:04,903
And just that alone
486
00:24:04,986 --> 00:24:06,863
that requires a lot of work.
487
00:24:06,946 --> 00:24:09,657
-A lot of research. Lot of investigation.
-Yeah, it is.
488
00:24:09,741 --> 00:24:13,745
So I'm a big believer you can
absolutely be a profitable business
489
00:24:13,828 --> 00:24:15,455
and a purpose-driven business.
490
00:24:15,538 --> 00:24:17,457
And the two are not distinct,
491
00:24:17,540 --> 00:24:20,460
but they absolutely are…
can be and should be together.
492
00:24:20,543 --> 00:24:23,755
Yeah, I'd love to see what you're doing,
how you're doing it,
493
00:24:23,838 --> 00:24:26,716
and what are some
of your favorite products?
494
00:24:26,799 --> 00:24:28,843
-[Julie] Could be here a while.
-[all laugh]
495
00:24:28,927 --> 00:24:31,638
How you ever used a shampoo bar?
496
00:24:32,430 --> 00:24:33,640
Yes.
497
00:24:33,723 --> 00:24:37,018
So this is a really great brand.
It's a Kiwi brand from New Zealand,
498
00:24:37,101 --> 00:24:40,563
and they make everything as bars,
and they come in compostable packaging.
499
00:24:40,647 --> 00:24:44,108
If you buy shampoo and conditioner,
most of it is water anyway.
500
00:24:44,192 --> 00:24:46,486
-We're just transporting water around.
-Smell this.
501
00:24:46,569 --> 00:24:51,533
And they're really good.
This is a kitchen spray in a concentrate.
502
00:24:51,616 --> 00:24:55,787
So you get that like that,
you break that up, you put it into a bowl,
503
00:24:55,870 --> 00:24:58,998
put some boiling water on,
and it's like magic.
504
00:24:59,082 --> 00:25:01,292
-Oh, I've seen these before. Condoms.
-Hey.
505
00:25:01,376 --> 00:25:03,336
-Hey.
-Recognize this box.
506
00:25:03,419 --> 00:25:05,129
-Johnny's.
-[laughs] Yeah.
507
00:25:05,213 --> 00:25:07,632
Johnny condoms, so they're vegan.
You wouldn't think--
508
00:25:07,715 --> 00:25:10,385
I didn't even know that was criteria for…
Never mind.
509
00:25:10,468 --> 00:25:13,596
-I don't know. I'm digging a hole here.
-[Julie] Yeah, you are digging a hole.
510
00:25:13,680 --> 00:25:18,726
[Zac] Anyway, moving on. Every product
they offer helps reduce waste in some way,
511
00:25:18,810 --> 00:25:21,229
is a better choice
for the environment to some degree,
512
00:25:21,312 --> 00:25:24,482
and is sourced to ensure
fair wages and working conditions.
513
00:25:24,983 --> 00:25:27,402
[Julie] So here is our recycling.
514
00:25:28,111 --> 00:25:30,071
We said to all of our customers,
515
00:25:30,154 --> 00:25:34,242
send us your old bottles back,
and we'll get them recycled.
516
00:25:34,325 --> 00:25:36,035
And we incentivize them for doing so.
517
00:25:36,119 --> 00:25:40,164
So we'll give them ten bucks to spend
in our store for every box they send back.
518
00:25:40,248 --> 00:25:41,916
-Oh, right on.
-That's so cool.
519
00:25:42,000 --> 00:25:45,962
We need to do this, and then we need
to improve, in general, product packaging,
520
00:25:46,045 --> 00:25:48,131
and do refills.
521
00:25:48,214 --> 00:25:52,218
Should be doing way more around refills
and things like that. And just, like,
522
00:25:52,719 --> 00:25:56,347
the human race is smart.
We can innovate our way out of this.
523
00:25:56,431 --> 00:25:58,391
[Zac] Everybody understands recycling.
524
00:25:58,474 --> 00:26:01,769
We toss a recyclable item
in the proper bin, and there it is.
525
00:26:01,853 --> 00:26:04,397
We've done our part,
and that item will now be chewed up
526
00:26:04,480 --> 00:26:08,067
in some giant machine
and turned into a brand-new product.
527
00:26:08,151 --> 00:26:09,319
Yay! Recycling!
528
00:26:11,738 --> 00:26:12,572
Oh, honey.
529
00:26:12,655 --> 00:26:16,075
That's a sweet little story you've told,
but I'm afraid it's just not that simple.
530
00:26:16,159 --> 00:26:18,244
Huh? Uh-oh. What do you mean?
531
00:26:18,328 --> 00:26:20,747
Well, for glass,
aluminum, paper, and cardboard,
532
00:26:20,830 --> 00:26:22,874
most of that stuff
is pretty straightforward.
533
00:26:22,957 --> 00:26:26,377
But when it comes to plastic,
it's a bit more complicated.
534
00:26:26,461 --> 00:26:30,840
Most cities are only capable of recycling
the plastics with the number one or two.
535
00:26:30,923 --> 00:26:32,800
All the others, three through seven,
536
00:26:32,884 --> 00:26:35,595
you need to take those
to special facilities to be recycled.
537
00:26:35,678 --> 00:26:38,222
Because if you throw those
in your recycle bin at home,
538
00:26:38,306 --> 00:26:41,225
they'll just get incinerated
or wind up in the landfill.
539
00:26:41,309 --> 00:26:44,312
And plastic film,
flexible packaging, dry cleaning bags,
540
00:26:44,395 --> 00:26:46,064
all that thin stuff like me,
541
00:26:46,648 --> 00:26:50,485
we usually get tossed aside,
because we tend to jam up the machinery.
542
00:26:50,568 --> 00:26:51,402
So what can we do?
543
00:26:51,486 --> 00:26:55,490
Here's a big step in the right direction
and one little step for your part.
544
00:26:55,990 --> 00:27:00,286
Many retailers have in-store drop-off bins
made especially for wrap plastic,
545
00:27:00,370 --> 00:27:03,081
and Nature Valley
has invented the first bar wrapper
546
00:27:03,164 --> 00:27:06,876
for store drop-off recycling.
The bins are taken to special facilities
547
00:27:06,959 --> 00:27:10,880
that are equipped to recycle
thin plastics, like bags, Bubble Wrap,
548
00:27:10,963 --> 00:27:13,591
and cute little Nature Valley
granola bar wrappers like me.
549
00:27:13,675 --> 00:27:15,677
And that way, we can be recycled
550
00:27:15,760 --> 00:27:19,055
and turned into all sorts
of new items for people to use.
551
00:27:19,889 --> 00:27:22,475
-That's great.
-It sure is.
552
00:27:22,558 --> 00:27:25,520
-Hey, where'd she go?
-[wrapper] Don't worry. I'll be back!
553
00:27:27,021 --> 00:27:30,400
[Julie] We have our fabulous team here
packing some orders.
554
00:27:30,483 --> 00:27:32,485
And our packaging is always plastic-free.
555
00:27:32,568 --> 00:27:33,403
-Right on.
-Yeah.
556
00:27:33,486 --> 00:27:36,406
We've calculated we've saved
about 30 tons of packaging.
557
00:27:36,489 --> 00:27:38,658
[Zac] Thirty tons. Thirty tons.
558
00:27:38,741 --> 00:27:41,285
That's about five full-grown elephants.
559
00:27:41,369 --> 00:27:43,454
That's an average-sized fire truck.
560
00:27:43,538 --> 00:27:46,040
It's around 8,600 chickens.
561
00:27:46,124 --> 00:27:48,543
That's almost 600,000 hamsters.
562
00:27:48,626 --> 00:27:51,003
You get the idea.
They're saving a lot of waste here.
563
00:27:51,087 --> 00:27:53,339
…like glass or whatever else.
Just wrap that.
564
00:27:53,423 --> 00:27:55,550
-[Zac] Yeah, I've seen that before.
-[Julie] Yeah.
565
00:27:55,633 --> 00:27:59,137
[Zac] And each package comes
with a handwritten note of inspiration.
566
00:27:59,220 --> 00:28:01,180
[Julie] We've written
over a half million now.
567
00:28:01,264 --> 00:28:02,682
-[Zac] Amazing.
-[Julie] Like, heaps.
568
00:28:02,765 --> 00:28:05,184
We launched an initiative
to help other retailers
569
00:28:05,268 --> 00:28:07,228
and other businesses use better packaging.
570
00:28:07,311 --> 00:28:10,523
So we've listed all of our supplies
on our website and just said,
571
00:28:10,606 --> 00:28:11,524
"Go and use these."
572
00:28:11,607 --> 00:28:13,818
-Cool. People starting to trickle over?
-[Julie] Yeah.
573
00:28:13,901 --> 00:28:17,447
Well, we also said to all of our brands,
"Hey, this is what we want you to do."
574
00:28:17,530 --> 00:28:19,657
"So don't… Stop sending us plastic."
575
00:28:19,741 --> 00:28:22,118
What we're doing now
is we're being really selective.
576
00:28:22,201 --> 00:28:23,911
So when we go and source products,
577
00:28:23,995 --> 00:28:26,706
we go, "How were they packaged
when you deliver them to us?"
578
00:28:26,789 --> 00:28:27,623
[Zac] Ah, cool.
579
00:28:27,707 --> 00:28:31,043
[Julie] With everything we do,
it's "Can we do it better in some way?"
580
00:28:31,127 --> 00:28:33,671
Would you like to pack some parcels
and write some notes?
581
00:28:33,755 --> 00:28:35,047
-Sure. Yeah.
-Absolutely.
582
00:28:35,131 --> 00:28:38,760
Let's do it. So what we will do is
we'll get you a couple of boxes.
583
00:28:38,843 --> 00:28:40,928
All right. Zac's already on it.
There we go.
584
00:28:41,012 --> 00:28:43,389
What do you do with the squares…
Fold them in.
585
00:28:43,890 --> 00:28:45,767
[Julie] Tuck in. Tuck those in.
586
00:28:45,850 --> 00:28:48,019
-[Darin] You can do it.
-Yeah. Brilliant.
587
00:28:48,102 --> 00:28:48,936
You can do it.
588
00:28:50,021 --> 00:28:51,439
-I've got it, guys.
-[laughing]
589
00:28:51,522 --> 00:28:53,900
[Zac] That's right. I can't fold a box.
590
00:28:53,983 --> 00:28:56,027
-I'm hopeless.
-That's it. You got it.
591
00:28:56,110 --> 00:29:00,323
Okay, got it. So you do have to work…
Shut up, Darin. Just shut…
592
00:29:00,406 --> 00:29:01,240
[Julie laughs]
593
00:29:01,324 --> 00:29:03,075
[Darin] He's there. He's almost there.
594
00:29:03,159 --> 00:29:04,744
-Is that it?
-Nope.
595
00:29:04,827 --> 00:29:07,121
Is it really not?
Oh, this one has to go in.
596
00:29:07,622 --> 00:29:09,999
Cracked. He's cracked the code.
597
00:29:10,082 --> 00:29:11,626
[laughing]
598
00:29:11,709 --> 00:29:13,628
I feel so much pressure. [laughs]
599
00:29:13,711 --> 00:29:17,840
I know what my note's gonna be. "Sorry,
your box is bent five different ways."
600
00:29:17,924 --> 00:29:19,634
-Hey!
-[Zac] Hey!
601
00:29:20,343 --> 00:29:22,303
Thank you. Three hours later.
602
00:29:22,386 --> 00:29:23,471
[all laugh]
603
00:29:23,554 --> 00:29:26,474
So if you press that foot pedal… Whoo!
604
00:29:26,557 --> 00:29:29,852
-Yep. There it is.
-Then we'll put some of these in here.
605
00:29:29,936 --> 00:29:31,687
That's perfect. Great.
606
00:29:32,271 --> 00:29:34,565
And then you can write
a note of your choice.
607
00:29:36,692 --> 00:29:37,527
[chuckles]
608
00:29:43,491 --> 00:29:45,326
-[Darin] Can't read it.
-[Zac] Sweet.
609
00:29:45,409 --> 00:29:48,329
[Julie] Brilliant. That's it.
Then close them up.
610
00:29:48,412 --> 00:29:50,248
-[Darin] Close 'em up.
-Then we ship 'em off.
611
00:29:50,331 --> 00:29:51,624
[vibrant music playing]
612
00:29:52,959 --> 00:29:53,960
[rattling]
613
00:29:57,839 --> 00:29:59,549
[Julie] This is our store.
614
00:29:59,632 --> 00:30:01,801
-Oh, you got everything in here.
-Yeah.
615
00:30:01,884 --> 00:30:03,928
We've got about
a thousand products in here,
616
00:30:04,011 --> 00:30:05,972
but of course,
we can get everything from the back.
617
00:30:06,055 --> 00:30:08,015
[Zac] Wow, I want everything in here.
618
00:30:08,099 --> 00:30:09,725
[Julie] The categories we have,
619
00:30:09,809 --> 00:30:11,602
beauty and health,
but we've just launched pet.
620
00:30:11,686 --> 00:30:14,605
'Cause, like, dogs can have
plant-based treat.
621
00:30:14,689 --> 00:30:16,607
[Darin] Yeah. I wanna, like, load up.
622
00:30:16,691 --> 00:30:18,651
-[Julie] You wanna… Okay.
-[Zac] Yeah, I'd love to.
623
00:30:18,734 --> 00:30:21,737
[Darin] Look at that.
Raspberry, chocolate, dark.
624
00:30:21,821 --> 00:30:24,615
[Julie] They're made by a guy called Brian
who's an 80-year-old potter,
625
00:30:24,699 --> 00:30:27,326
who lives in Queensland.
And he makes these pottery cups.
626
00:30:27,994 --> 00:30:30,663
That's your shampoo bar.
Yes. That's a good one too.
627
00:30:30,746 --> 00:30:32,582
Oh, yeah, yeah, yeah. You did good.
628
00:30:34,166 --> 00:30:35,001
[chuckling]
629
00:30:35,084 --> 00:30:36,043
[Julie] Got your things?
630
00:30:36,127 --> 00:30:39,338
Thanks for having us and showing
us around. This is just fascinating.
631
00:30:39,422 --> 00:30:41,340
-Pleasure.
-[Zac] People are gonna be blown away.
632
00:30:41,424 --> 00:30:43,843
[Julie] Welcome anytime.
Particularly box packing.
633
00:30:43,926 --> 00:30:46,554
-Yeah, definitely.
-She's being way too kind.
634
00:30:47,555 --> 00:30:50,892
What was your favorite part
of the Flora & Fauna?
635
00:30:50,975 --> 00:30:54,729
I just can't wait to see that completely
blow up. It makes so much sense.
636
00:30:55,688 --> 00:30:59,358
Well, it's the way things should be,
and the fact that it's novel…
637
00:30:59,942 --> 00:31:03,112
It's not a common business structure.
It should be.
638
00:31:03,195 --> 00:31:06,574
You realize the choices
that can be different…
639
00:31:06,657 --> 00:31:07,909
-[Zac] Yeah.
-…in your life.
640
00:31:07,992 --> 00:31:11,370
That sounds healthy,
clean, and comfortable.
641
00:31:11,454 --> 00:31:13,039
Any time, all the time.
642
00:31:13,623 --> 00:31:15,333
[laughing]
643
00:31:16,667 --> 00:31:18,669
[guitar playing]
644
00:31:23,549 --> 00:31:27,053
[Zac] In a small intercity area
of Sydney sits a narrow storefront
645
00:31:27,136 --> 00:31:30,139
with a colorful sign that needs no words.
646
00:31:30,222 --> 00:31:31,432
Cool sign.
647
00:31:31,515 --> 00:31:33,601
-[Darin] I think this is the butcher shop.
-Must be it.
648
00:31:33,684 --> 00:31:37,563
[Zac] This is Fish Butchery, and what
you see on the sign is what you get.
649
00:31:37,647 --> 00:31:39,690
-Chef! Hey, how's it going?
-Hey, how are you?
650
00:31:39,774 --> 00:31:41,484
[Zac] Because Chef Josh Niland's goal
651
00:31:41,567 --> 00:31:44,528
is to take the often
tossed aside parts of the fish
652
00:31:44,612 --> 00:31:47,740
and instead utilize them
in some of the most creative
653
00:31:47,823 --> 00:31:50,284
and certainly waste-reducing ways
imaginable.
654
00:31:50,368 --> 00:31:53,788
[chef] This is a bit of how we display
the fish, which is indicative of
655
00:31:53,871 --> 00:31:55,831
a new style of fish shop.
656
00:31:55,915 --> 00:31:59,043
So we lay everything out
so that the customer comes in,
657
00:31:59,126 --> 00:32:01,337
and it's not that stacked-up fish.
658
00:32:01,420 --> 00:32:04,215
We're showing people that
"here's the best of the best."
659
00:32:04,298 --> 00:32:06,175
When you come in and get some fish,
660
00:32:06,258 --> 00:32:08,970
we can get the whole product
out of the cool room,
661
00:32:09,053 --> 00:32:11,806
cut it for you
exactly the way that you want it.
662
00:32:11,889 --> 00:32:13,683
-[Zac] Look at all this.
-[Josh] Brilliant.
663
00:32:13,766 --> 00:32:15,559
[Zac] An up-close look at fish butchering
664
00:32:15,643 --> 00:32:18,229
goes against everything
Darin stands for as a vegan.
665
00:32:18,312 --> 00:32:21,148
However, he's agreed to try
and endure the discomfort
666
00:32:21,232 --> 00:32:23,734
in an effort to understand
what it is they do here,
667
00:32:23,818 --> 00:32:25,903
and how it contributes to reducing waste.
668
00:32:25,987 --> 00:32:28,114
This is not your main kitchen.
669
00:32:28,197 --> 00:32:30,741
The chef's award-winning
seafood restaurant, Saint Peter,
670
00:32:30,825 --> 00:32:32,118
is just a few doors down.
671
00:32:32,618 --> 00:32:35,871
We got to a point where everybody
was like, "I really wanna eat an eyeball."
672
00:32:35,955 --> 00:32:39,125
And "I really wanna eat liver."
And "I wanna eat your dry, aged fish."
673
00:32:39,208 --> 00:32:41,043
And the secondaries of the fish
674
00:32:41,127 --> 00:32:45,464
became more prominently
kind of desired than the fillet.
675
00:32:45,548 --> 00:32:48,884
My wife Julie and I,
we decided to open this business here.
676
00:32:48,968 --> 00:32:52,805
Literally, cultures all around the world,
Middle East, all through Asia,
677
00:32:52,888 --> 00:32:56,892
that require the use
of a whole fish or a whole animal
678
00:32:56,976 --> 00:33:01,022
based only on necessity that
they have to consume the whole animal.
679
00:33:01,105 --> 00:33:03,190
How much of the fish
typically gets wasted on--
680
00:33:03,274 --> 00:33:05,151
[Josh] Fifty-five percent, roughly.
681
00:33:05,234 --> 00:33:06,861
-Really?
-[Josh] On a round fish.
682
00:33:06,944 --> 00:33:09,447
That's a startling statistic,
what you just said.
683
00:33:09,530 --> 00:33:15,661
If nearly 50% of the fish
that we're overfishing is being discarded…
684
00:33:15,745 --> 00:33:16,579
Yeah.
685
00:33:16,662 --> 00:33:20,875
…and not even utilizing this,
that's a horrible system.
686
00:33:20,958 --> 00:33:25,713
Hence why Julie and I designed
the butchery to be the way this is,
687
00:33:25,796 --> 00:33:30,009
which is walk in the door,
here's a fish, head on.
688
00:33:30,092 --> 00:33:31,927
It's fresh. It just got caught.
689
00:33:32,011 --> 00:33:35,264
Mongering is to deal
and trade in a commodity.
690
00:33:35,347 --> 00:33:38,851
Butchery is to bring value
and then sell its meat.
691
00:33:38,934 --> 00:33:41,896
So that's what we're doing.
Hence the title Fish Butchery.
692
00:33:42,396 --> 00:33:44,940
-Shall I get my fish out?
-Yeah. I'd love to see it.
693
00:33:46,609 --> 00:33:47,443
Unbelievable.
694
00:33:48,986 --> 00:33:50,613
So this is blue-eye trevalla.
695
00:33:51,113 --> 00:33:51,947
Um…
696
00:33:52,031 --> 00:33:55,201
-Wow, look at that thing.
-Caught in Sydney yesterday afternoon.
697
00:33:55,284 --> 00:33:58,412
I need to maximize the full extent
of what this is.
698
00:33:58,496 --> 00:34:01,707
So when I gut a fish,
we use just the very top tip
699
00:34:01,791 --> 00:34:06,170
because if you do it the end and then
just straight up, that's really fast,
700
00:34:06,253 --> 00:34:09,632
but you're gonna destroy everything
that was potentially possible to use.
701
00:34:09,715 --> 00:34:12,593
So that's the bass grouper heart.
702
00:34:14,261 --> 00:34:15,346
[Zac] Wow, look at that.
703
00:34:15,846 --> 00:34:17,848
[Josh] And so, super tiny.
704
00:34:18,516 --> 00:34:20,768
All right. This one here is the gills.
705
00:34:21,268 --> 00:34:25,689
And so, by taking it out in one piece,
what that gives us now is the ability
706
00:34:25,773 --> 00:34:30,027
to actually sort it so that
we can use it to its full potential.
707
00:34:31,278 --> 00:34:34,031
I've been cooking now since I was 15.
708
00:34:34,115 --> 00:34:37,201
And it was for working
in enough fish restaurants,
709
00:34:37,284 --> 00:34:41,747
observing how much fish was going
in the bin, that made me then question,
710
00:34:41,831 --> 00:34:44,125
well, that has a dollar value.
711
00:34:44,208 --> 00:34:46,335
Every single thing that comes off a fish,
712
00:34:46,418 --> 00:34:48,879
not only is it disrespectful
and neglectful to be
713
00:34:49,755 --> 00:34:52,424
just removing it from your mind
and it going into the bin,
714
00:34:52,508 --> 00:34:55,803
but all of it comes
at a cost to the business.
715
00:34:55,886 --> 00:34:56,971
So that's the liver.
716
00:34:57,471 --> 00:34:58,305
Wow.
717
00:34:58,889 --> 00:35:02,810
Extraordinary to just panfry and put it
on toast with some parsley leaves.
718
00:35:02,893 --> 00:35:04,353
And it's like heaven.
719
00:35:04,436 --> 00:35:07,022
It surpasses foie gras, duck liver.
720
00:35:07,106 --> 00:35:08,774
Like, it's amazing.
721
00:35:08,858 --> 00:35:13,529
This one is the stomach of the fish.
We clean it out really thoroughly,
722
00:35:13,612 --> 00:35:16,657
and we brine it overnight,
and then we steam it.
723
00:35:16,740 --> 00:35:19,618
We cut these into rings.
We crumb them, and we deep-fry them.
724
00:35:19,702 --> 00:35:21,662
So this is a yellowfin tuna eye.
725
00:35:22,413 --> 00:35:25,833
We take the eye out of the tuna,
and then we blend the eyes.
726
00:35:25,916 --> 00:35:29,044
So that's probably the equivalent
of about four to five eyes.
727
00:35:29,128 --> 00:35:33,841
And we blend it in a blender,
and then we mix tapioca starch into it,
728
00:35:33,924 --> 00:35:35,134
like a prawn cracker.
729
00:35:35,217 --> 00:35:37,928
-This going in the restaurant? Can I try?
-[Josh] You eat it, man.
730
00:35:41,265 --> 00:35:42,349
Fish eyes.
731
00:35:42,808 --> 00:35:43,726
Mm.
732
00:35:43,809 --> 00:35:45,603
-Wow.
-[chuckles]
733
00:35:46,520 --> 00:35:48,355
-Oh my gosh.
-It's a eyeball cracker.
734
00:35:48,439 --> 00:35:49,315
That's beautiful.
735
00:35:49,398 --> 00:35:51,775
[Josh] That was where it started,
like, in terms of…
736
00:35:51,859 --> 00:35:54,028
-Man. It's, like, refreshing.
-…kinda out there.
737
00:35:54,111 --> 00:35:55,404
[Zac] With this whole fish,
738
00:35:55,487 --> 00:35:58,282
what percent would you say went…
was wasted or thrown away?
739
00:35:58,365 --> 00:36:02,077
Yeah. So for this particular fish
right now, I would say 12%.
740
00:36:02,161 --> 00:36:05,539
[Zac] Meaning an almost 80%
reduction in waste.
741
00:36:05,623 --> 00:36:07,208
Even Darin has to appreciate that.
742
00:36:07,291 --> 00:36:09,793
Amazing. Amazing from that perspective.
743
00:36:09,877 --> 00:36:13,047
[Zac] It should be noted that
the fishing industry as it stands today
744
00:36:13,130 --> 00:36:17,134
is absolutely unsustainable
and is damaging the planet.
745
00:36:17,218 --> 00:36:19,845
While utilizing more
of the fish is a good thing overall,
746
00:36:19,929 --> 00:36:22,723
the fact is we're still
overfishing the oceans.
747
00:36:22,806 --> 00:36:25,643
This here is yellowfin tuna.
748
00:36:26,227 --> 00:36:30,397
So we have the ability
of selling off these by the chop, so…
749
00:36:32,066 --> 00:36:35,736
We've got a piece that we can cut off.
We use the bones for sauce,
750
00:36:35,819 --> 00:36:39,281
and we cut traditional tuna steaks
that everybody understands.
751
00:36:39,782 --> 00:36:43,619
And, again, this one here being
from the tail, it's full of sinew.
752
00:36:43,702 --> 00:36:46,497
We take that, we take all the sinewy bits,
and we mince it up,
753
00:36:46,580 --> 00:36:48,707
and this is our cheeseburger.
754
00:36:49,333 --> 00:36:51,001
-And that's for you.
-Really?
755
00:36:51,085 --> 00:36:54,213
So that's a double
yellowfin tuna cheeseburger
756
00:36:54,296 --> 00:36:55,381
with swordfish bacon…
757
00:36:55,881 --> 00:36:58,342
-[Zac] It smells unreal.
-[Josh] …pickles, and mustard.
758
00:36:58,425 --> 00:36:59,677
[chuckles]
759
00:36:59,760 --> 00:37:01,428
[sniffs] Oh my gosh.
760
00:37:04,348 --> 00:37:05,307
[chuckles]
761
00:37:10,104 --> 00:37:13,565
Top three burgers
I've ever had in my entire life.
762
00:37:13,649 --> 00:37:16,151
That's crazy that something so delicious
763
00:37:16,235 --> 00:37:18,237
was made from something
normally thrown away.
764
00:37:18,320 --> 00:37:21,407
-I can't believe this is fish.
-There's the ad commercial we need.
765
00:37:21,490 --> 00:37:22,741
-[Darin] Yeah.
-[all laugh]
766
00:37:22,825 --> 00:37:24,952
-It's so fatty and delicious.
-[Josh] Yeah.
767
00:37:25,035 --> 00:37:28,789
And that's all utilizing fish
that would've ended up in the bin.
768
00:37:28,872 --> 00:37:32,084
[Zac] While all parts of a fish
are obviously biodegradable,
769
00:37:32,167 --> 00:37:35,337
if everyone moved to using
as much of the catch as possible,
770
00:37:35,421 --> 00:37:36,964
it would help reduce overfishing.
771
00:37:37,047 --> 00:37:39,717
You guys have to try this.
Cut this up and try this.
772
00:37:39,800 --> 00:37:41,343
Yeah, chop it up.
773
00:37:41,427 --> 00:37:45,055
Seriously, I think that's the best burger
I've ever had. It's better than meat.
774
00:37:45,139 --> 00:37:49,018
And by maximizing the use of the fish,
they maximize their profits,
775
00:37:49,101 --> 00:37:52,313
once again proving
ecologically moral can be profitable.
776
00:37:52,396 --> 00:37:58,027
Obviously, I haven't had a big impact
on you guys from the plant-based world.
777
00:37:58,110 --> 00:38:04,158
These guys are freakin' consuming
like they've never eaten before over here.
778
00:38:04,241 --> 00:38:06,118
-Never seen a happier crew.
-What the--
779
00:38:06,201 --> 00:38:08,579
[Zac] Sorry, Darin.
No converters just yet.
780
00:38:08,662 --> 00:38:11,874
-[Darin] Well, obviously--
-Mike hasn't even… Can't look up.
781
00:38:11,957 --> 00:38:12,833
[laughing]
782
00:38:12,916 --> 00:38:15,336
He's doing the one-note.
He's like… "Mm-hmm."
783
00:38:15,919 --> 00:38:16,754
Yeah. Yep.
784
00:38:16,837 --> 00:38:19,548
If you've ever wondered
what an executive producer does,
785
00:38:19,631 --> 00:38:21,050
that's it right there.
786
00:38:21,133 --> 00:38:24,386
-The pickle is great too.
-The pickle is very good. Well done.
787
00:38:24,928 --> 00:38:26,513
[all clapping]
788
00:38:32,144 --> 00:38:36,398
[Zac] We can all make different choices,
whether it's reducing our plastic use,
789
00:38:36,482 --> 00:38:37,858
starting a compost bin,
790
00:38:37,941 --> 00:38:40,486
or switching to a hybrid
or an electric car.
791
00:38:40,569 --> 00:38:42,946
Any little change can make a difference.
792
00:38:44,073 --> 00:38:46,742
The crew is our family.
793
00:38:46,825 --> 00:38:48,994
If the crew is seeing it…
794
00:38:49,912 --> 00:38:50,746
Feeling it.
795
00:38:50,829 --> 00:38:53,374
…and feeling it and wanting to change,
796
00:38:54,416 --> 00:38:56,293
like, that's… that's everything.
797
00:38:56,377 --> 00:39:00,422
[Zac] That's the thing about changes
like these. They start out so small.
798
00:39:01,632 --> 00:39:02,633
They take effort.
799
00:39:03,175 --> 00:39:05,010
But then they catch on.
800
00:39:06,178 --> 00:39:07,179
And they build.
801
00:39:08,764 --> 00:39:12,518
Then suddenly the old ways
seem so outdated.
802
00:39:12,601 --> 00:39:14,770
You almost forget how it used to be.
803
00:39:15,354 --> 00:39:18,148
Because the new ways
become such an improvement.
804
00:39:20,943 --> 00:39:24,071
Are we capable of making
changes for a better future?
805
00:39:24,571 --> 00:39:26,365
Or will we continue to treat the planet
806
00:39:26,448 --> 00:39:28,951
like an endless supply
of natural resources
807
00:39:30,202 --> 00:39:32,413
and a bottomless pit for our garbage?
808
00:39:34,248 --> 00:39:37,793
If we do, well,
that would be a real waste.
809
00:39:44,383 --> 00:39:46,718
[soft music playing]