Read following words, write one page newsletter with picture about food recycle. Insert reference in the footer

This is the kitchen, which is in the same room. I basically created a menu that allowed people to choose the amount and volume of food that they wanted to consume. Rather than me putting a dish down, they were allowed to help themselves to as much or as little as they wanted. Okay, it's a small kitchen. It's about five square meters. It serves 220 people a day. We generate quite a lot of waste. This is the waste room. You can't get rid of waste. But this story's not about eliminating it, it's about minimizing it. In here, I have produce and boxes that are unavoidable. I put my food waste into this dehydrating, desiccating macerator - turns food into an inner material, which I can store and then compost later.

I compost it in this garden. All of the soil you can see there is basically my food, which is generated by the restaurant, and it's growing in these tubs, which I made out of storm-felled trees and wine casks and all kinds of things. Three compost bins - go through about 70 kilos of raw vegetable waste a week - really good, makes fantastic compost. A couple of wormeries in there too. And actually one of the wormeries was a big wormery. I had a lot of worms in it. And I tried taking the dried food waste, putting it to the worms, going, "There you go, dinner." It was like vegetable jerky, and killed all of them. I don't know how many worms [were] in there, but I've got some heavy karma coming, I tell you. (Laughter) What you're seeing here is a water filtration system. This takes the water out of the restaurant, runs it through these stone beds - this is going to be mint in there - and I sort of water the garden with it. And I ultimately want to recycle that, put it back into the loos, maybe wash hands with it, I don't know.