Please Log in or Register to watch this video.

Current food systems are dependent on intensive farming and chemicals to produce high yields. Industrial production means food is produced in bulk and cheaply but with alarming environmental costs. Over 20 per cent of global greenhouse gas emissions are caused by agriculture. On top of this, a third of the food produced never reaches the table. Much of it is wasted during production or thrown in landfills unconsumed. Meanwhile, nearly 700 million people go hungry. In this episode we look at projects that are rethinking our food systems, from production to post-consumption. South Korea’s capital, Seoul, has reduced its food waste massively by focusing efforts on recycling. In Kenya smallholder farmers and scientists are working together to bring life back to degraded soils. And we speak to British chef and founder of the Real Junk Food Project, Adam Smith.
Life After Leftovers - Roughly 1.3 billion tons of food are spoiled or wasted each year, accounting for around 8 per cent of global greenhouse gas emissions. Cities are some of the biggest culprits. But South Korea’s capital, Seoul, has managed to find a way to cope. Once a place where unsightly and foul-smelling landfills loomed over neighbourhoods, Seoul now operates one of the most rigorous food waste recycling programs in the world. Ye-rinne Park visits the city to see how grassroots movements and strict government regulations have dramatically transformed how people dispose of their leftover food, 95% of which is now recycled. One processing plant uses flies to break down food waste, turning it into fertiliser and animal feed. Other initiatives include shared gardens and charging citizens for their food waste, therefore incentivising them reduce the amount of leftovers thrown in the bin.
From the Ground Up - Land degradation is threatening global food security, while the loss of fertile soil is contributing to climate change which threatens the livelihoods of smallholder farmers. In Kenya, the International Centre for Research in Agroforestry (ICRAF), in collaboration with farmers, is developing sustainable agricultural systems with a focus on rehabilitating soil and increasing yields in a changing climate. Caleb Karuga heads to ICRAF’s headquarters in Nairobi to learn about the science behind healthy soil, before visiting a rural farmer to see how ICRAF’s techniques work in the field.
Adam Smith - We also speak to Chef Adam Smith, who started The Real Junk Food Cafe, about the causes of food waste and how to balance our topsy turvy food system.