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We've taken over a restaurant...

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..and invited five special guests
to enjoy a unique dining experience.

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Mushrooms, forget 'em!
Get 'em out of there!
LAUGHTER

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This is a dinner party
with a difference,

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because our diners will be scored

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on the environmental impact
of every dish they choose.

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To a lower carbon footprint!

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THEY LAUGH

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Food accounts for a third of all
our greenhouse gas emissions.

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So one of the biggest things
we can do as individuals

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to help the environment
is change what we eat.

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They're actually capturing carbon
from the atmosphere,

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which is one of the reasons why
it's pretty good. Wow! Are they?

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I feel a little halo coming around
the back of my head.

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We've created a delicious meal
of delights.

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This dinner is a competition.

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And to win, our guests will have
to choose the eco goodies

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and avoid the eco nasties
hidden in the menu.

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So I can win this.
Now I'm interested!

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I'm mathematician Dr Hannah Fry.

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As our guests are tucking into
their dinner next door,

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I'm going to be back here with
some environmental scientists,

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carefully calculating
the carbon footprint

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of every single item on the menu.

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Got a spoon, chef. Get stuck in.

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I'm former greengrocer
Gregg Wallace.

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Mm!

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I'll be working with
the kitchen team

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to deliver a dinner
full of surprises.

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Whoa!

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And sharing top tips and tricks to
help us all cook the food we love,

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while still being green.

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These were frozen when they had
the sun on them.

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They're sweet, they're perfect.

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It's time to reveal how we can
all eat delicious food

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that doesn't cost the Earth.

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We're holding our carbon-counting
dinner at a London restaurant.

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The first of our guests to arrive
is vegan and comedian, Sara Pascoe.

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Have some water. Thank you.

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Am I the first one here?
You are indeed.

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Feels like First Dates!

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We haven't told the guests much,
just that their slap-up meal

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has got something to do with
environmental eating.

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I'm hoping that it won't be,
you know, a full-on fight,

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about who cares more
about the world.

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Next to arrive is journalist
Amol Rajan.

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He tries to be vegetarian,

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but can't resist the occasional
bucket of fried chicken.

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Hey, Sara! Hi! Hello!

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I'm good. I've got absolutely no
idea what we're about to encounter.

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Well, we get dinner.
We get dinner? Yeah.

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And it's a vaguely ethical exercise.

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I just said yes
when they said dinner.

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THEY LAUGH
Exactly.

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Like most people,
there is a gap between

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what I think is the right thing
to do and how I actually behave.

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It's quite hard to say no
when it's put in front of you.

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In the kitchen,
they've started the prep.

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All the foods for the menu

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have been carefully chosen
by our science team.

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Each with a very different
carbon-footprint story.

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Hannah, how have you been getting
on with the scientists?

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The criteria, I think I understand,
but explain it to me.

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I wanted to make sure that we were
giving you some ingredients

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that people could guess
their environmental impact,

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but some that may be a little bit
left-field.

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That is a challenge. What -
giving you a list of ingredients

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you have to make something from?

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That's...that's...that's
a challenge,

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but these guys are professional
chefs, they want to make it
really good.

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Mm. And any restriction you put
on creativity is going to be tricky.

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Next up, comedian Desiree Burch.

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She's a sucker for seafood.

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Hey, Desiree. Nice to see you.
I'm Amol. Lovely to meet you.

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I assume there's going to be plenty
of gotchas

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and we're going to be, like,
"Oh, no", and then eat it, anyway?

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Now, food critic and meat-eater,
Matthew Fort.

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Water?
Yes. There's water. Help yourself.

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The fifth and final guest
is consumer journalist Nikki Fox,

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also a keen carnivore.

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Hey! Hi, guys!

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Lovely to meet you all. I'm Nikki.

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I love, like, a good roast.

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I love a fry-up. I love a fry-up!

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Yorkshire puddings.

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I can't wait to reveal
the difficult, though tasty,
challenge they face.

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Good evening. Welcome.

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This is going to be, I think,
a great dinner party,

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but a dinner party
with a difference.

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Is it a good difference, Gregg?
It's an enlightening difference.

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Each of the dishes has been chosen

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because it has an interesting
carbon-footprint story.

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Oh! Oh! Oh, OK.

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What we are going to do
is score each of you

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on the carbon footprint
of your choice.

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So, it's a competition? Oh! Oh, yes.

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So, I can win this?
Now I'm interested.

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This changes everything. It does.

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So, do we choose on the basis

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that we want to eat
that particular dish,

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or do we choose on the basis
that we know

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it's probably going to have
more miles attached to it,

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or have a bigger footprint?

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Matthew... Oh, God! ..that's yours,

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and I think everybody's,
choice to make.

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Depends how much you care about
the planet, doesn't it? Yeah.

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THEY LAUGH

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Don't fix me with that beady
little stare.

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I'd like to offer you a drink.

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We have white wine and red wine
from Australia,

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or a beer from southern Europe.

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I will start with a beer.

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Could I get a red, darling?

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Can I just check -
white wine, red wine,

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beer, beer, abstains.

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Yes. Thank you.

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Please, ladies and gentlemen,
have a look at your starters.

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I'm excited about this.

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Asparagus is basically my favourite
food. Wow! These look great!

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Some dishes have
a low carbon footprint,

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others are a total disaster.

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But can our guests work out
which is which?

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So I mean, for pure taste,
I would love a bit of salmon

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cos I love horseradish.
I would, as well. I would love it.

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When it says poached salmon,
it wasn't poached, that's the way
of cooking it?

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It's cooked in olive, presumably
olive oil. Oh, my goodness!

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Which again, has come from
somewhere else.

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I think soup is probably the lowest
carbon footprint,

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that celeriac and pear soup.
Probably.

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Well, food for thought there.
Yes. Most certainly.

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I'll leave you now while you ponder
your starter choices. Enjoy.

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You don't want to look at the plates
and be able to guess from the off

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which ones are going to be better
than the others.

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You want to make it so that...

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Keep the celebrities guessing,
basically, all the way through
the menu.

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I think they're all going to get it
badly wrong.

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I think they probably are, too.

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Running our kitchen is
critically-acclaimed chef,
Mark Jarvis.

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Hey! Chef! Hi, Gregg.

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Right, listen, I know you're busy,
I just want to ask you

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about your philosophy of produce.

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I'm passionate about
where the food's come from,

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how far it's travelled
to get on to our plate,

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and, can we get it better locally?

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Can it be done better
for the environment?

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And can we do better, do you think,
all of us?

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I think we can all try.
There's a change now.

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People can get this sort of stuff if
they look for it and want to get it,

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and want to know
where it comes from.

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While Gregg is busy in the kitchen,

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I have been working with a team
of top environmental scientists.

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In this meal, we are focusing on
the carbon footprint of food,

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and not the many other
environmental issues

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that are associated
with food production.

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Greenhouse gases pose
a gigantic threat to our future.

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Of course, they're not the only
thing we have to worry about when it
comes to the impact of our food.

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There's things like biodiversity
and habitat loss, too.

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But this is something
that we can calculate.

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And hopefully, the results will make
all of us make better food choices.

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Helping me tot up the carbon scores
is Professor Mike Berners-Lee

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from the University of Lancaster.

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Well, when it comes to calculating
the carbon footprint

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of different things,
you are the man, right?

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I have spent quite a lot of time
doing it.

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There's lots of different components
to this, isn't there?

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There's the carbon footprint
of inputs to the fields,
such as fertiliser.

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Some animals burp up methane,
which is a powerful greenhouse gas.

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Then there's agricultural machinery
required to harvest crops...

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Which need fuel to run.

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Then there's processing,
then there's transport

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and then there's packaging.

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So all those things add up
to the carbon footprint

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that lands up in the food
at your checkout.

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Now, throughout all of this,

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we're distilling everything
down to numbers here.

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Yeah. So the metric that we're using
is carbon dioxide equivalent.

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So what we're doing is we're taking
all the greenhouse gases,

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carbon dioxide's
the most important one,

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but there's also methane
and nitrous oxide,

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and we're rolling them
into one metric,

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called carbon dioxide equivalent.

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Carbon dioxide equivalent is the
measure currently used by the UN.

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Calculations of carbon footprints
involve many assumptions,

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so are never exact,

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but they do give
useful approximations.

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On average, each year, a British
person creates the equivalent

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of about three tonnes
of carbon dioxide

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from all of the food and drink
that they eat.

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That's about the same as a flight
to Hong Kong.

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This needs to drop dramatically

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to meet our government's commitment
of net-zero carbon by 2050,

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and slow down the rate of
global warming.

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We've still got no idea what the
diners are going to choose tonight.

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No, that's absolutely right.

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Some of the items
have different fish,

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some of them have meat,
some of them are vegetarian.

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But it's not just
the headline ingredient,

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it's also all the other things
that go into it.

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There could be butter,
or non-dairy alternatives.

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There could be vegetables
that might be really sustainable,

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or they might be horror stories
that, um...

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For reasons that nobody's
thought about.

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So a few surprises.

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Oh, yeah. There's some
big differences.

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In the kitchen, Mark has to get the
quantities just right,

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as this affects the carbon score.

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He needs to craft the ingredients,

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carefully selected by the science
team, into the best meals he can.

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I'm very keen to know
your preferences, please.

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I'm going to go for the roasted
asparagus, please, the salad.

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Thank you. I'm going to go,
cos I just love it,

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so this is my heart,
not my head, poached salmon.

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I'm going to have incredibly boring,

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but hopefully ethical
celeriac and pear soup.

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It's not boring.

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I don't even want it, but, oh...

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I think that sounds rather good,
actually.

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Well, then that's bad for the
environment.

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You're treating your body
like a dustbin.

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THEY LAUGH

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You should order something that
you want.

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But I don't want asparagus,
and I don't want to eat meat.

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Well, I would love
to have the steamed mussels, please.

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And I think I'm going to go
for the salmon as well.

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Fascinating!
THEY LAUGH

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Enjoy!

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I've got the starters, Chef!
Excellent.

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All right? I'll leave the docket
there. Two salmon, one asparagus,

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one soup, one mussels. Yes, Chef.
Thank you. You get that, boys?

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ALL: Yes, Chef! Let's go.

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Most popular with our guests
is the salmon.

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It's also the most popular fish
in our supermarkets,

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making up a quarter of
seafood sales.

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You're plating up salmon, OK,
does it sell in your restaurant?

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It's probably the biggest
selling fish that we have on.

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That doesn't surprise me.

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Cos if you go into supermarkets,
there's so much of it.

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And how do you feel about
farmed salmon?

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I've got a good trust in my
suppliers that I know

240
00:11:42,520 --> 00:11:44,520
that where they're getting it from,
the farms.

241
00:11:44,520 --> 00:11:48,200
So, yeah, I'm very confident
and happy to have it on my menu.

242
00:11:48,200 --> 00:11:50,640
A much less popular seafood
than salmon,

243
00:11:50,640 --> 00:11:53,680
but only half the price,
is the humble mussel.

244
00:11:55,080 --> 00:11:57,400
Mark, tell me what you know
about mussels, please.

245
00:11:57,400 --> 00:12:00,600
I know that these ones
are rope grown out at sea,

246
00:12:00,600 --> 00:12:02,880
so not gritty, good flavour,

247
00:12:02,880 --> 00:12:06,160
nice and sweet, big, absolute
brilliant product to work with.

248
00:12:06,160 --> 00:12:07,280
And preparing them,

249
00:12:07,280 --> 00:12:09,600
it's all about the shell
being open or closed, isn't it?

250
00:12:09,600 --> 00:12:11,680
That's correct. So you can do
a couple of checks

251
00:12:11,680 --> 00:12:13,160
like giving that quick knock-knock.

252
00:12:13,160 --> 00:12:15,440
And when it shuts like that,
you can see it shutting now,

253
00:12:15,440 --> 00:12:16,640
he's good to go.

254
00:12:16,640 --> 00:12:20,280
You want them closed before you cook
them and open once they're cooked.

255
00:12:20,280 --> 00:12:21,640
That's right, Gregg. Yep.

256
00:12:21,640 --> 00:12:23,320
I absolutely love them.

257
00:12:23,320 --> 00:12:26,640
Root vegetables are another great
low-cost ingredient.

258
00:12:26,640 --> 00:12:30,040
Mark's using one of the unsung
heroes of root veg for his soup.

259
00:12:31,680 --> 00:12:35,760
Obviously the go to in the UK
would be potato, leek, onion.

260
00:12:35,760 --> 00:12:38,360
So I chose celeriac cos
you don't see anyone using it.

261
00:12:38,360 --> 00:12:41,000
And so I thought it'd be great to
try and make something out of that.

262
00:12:41,000 --> 00:12:42,240
It's got a fantastic flavour.

263
00:12:42,240 --> 00:12:44,760
We've got some lovely pears here
and some lovely pear juice.

264
00:12:44,760 --> 00:12:46,680
I like the flavour from
the sweetness of the pear

265
00:12:46,680 --> 00:12:47,960
going with the celeriac.

266
00:12:47,960 --> 00:12:50,320
The earthiness is there,
it's a really good contrast.

267
00:12:50,320 --> 00:12:53,400
Do you know why I think people
don't cook celeriac at home?

268
00:12:53,400 --> 00:12:55,640
Because it's such a big ugly
vegetable

269
00:12:55,640 --> 00:12:57,480
and people aren't sure how to
approach it.

270
00:12:57,480 --> 00:13:00,080
It's huge, isn't it? And for anyone
wanting to buy it at home,

271
00:13:00,080 --> 00:13:02,680
you get a lot of vegetable
for your buck there.

272
00:13:02,680 --> 00:13:05,160
Correct. Yeah.

273
00:13:05,160 --> 00:13:07,000
Celeriac might seem exotic,

274
00:13:07,000 --> 00:13:09,680
but it only costs about the same
as broccoli.

275
00:13:09,680 --> 00:13:12,280
Hardy root vegetables grown
in the UK,

276
00:13:12,280 --> 00:13:14,320
such as celeriac and parsnips,

277
00:13:14,320 --> 00:13:16,800
are in season for eight months
of the year.

278
00:13:18,640 --> 00:13:22,480
They also store well, so rarely
need to be imported.

279
00:13:25,880 --> 00:13:28,320
Mussels, soup, and then come back
for the bread. Let's go.

280
00:13:28,320 --> 00:13:29,960
Right, clean down, main courses.

281
00:13:32,400 --> 00:13:34,200
The starters are served.

282
00:13:36,640 --> 00:13:38,960
Ooh! Sorry for interrupting. Oh!

283
00:13:38,960 --> 00:13:41,440
I have a lovely asparagus.
That's me, please.

284
00:13:41,440 --> 00:13:44,800
Thank you so much.
Mussels are for me. Oh.

285
00:13:44,800 --> 00:13:47,000
Oh! The mighty mussels. Thank you
very much, indeed.

286
00:13:47,000 --> 00:13:48,840
That does look very tasty, actually.

287
00:13:48,840 --> 00:13:50,120
Good mussels.

288
00:13:52,920 --> 00:13:54,240
Mm!

289
00:13:56,000 --> 00:13:57,640
HANNAH: While the guests tuck in,

290
00:13:57,640 --> 00:13:59,800
Mike and I are doing the final
calculations

291
00:13:59,800 --> 00:14:02,680
for the carbon footprint of
each dish.

292
00:14:02,680 --> 00:14:07,520
We take into account the ingredients
and portion sizes of each.

293
00:14:07,520 --> 00:14:09,360
Starters, then.

294
00:14:09,360 --> 00:14:13,160
it's quite a range we've got here
between best to worst.

295
00:14:13,160 --> 00:14:16,200
Yeah, so the best starter is about

296
00:14:16,200 --> 00:14:19,720
a third of the footprint
of the worst ones.

297
00:14:20,920 --> 00:14:23,280
Great low-carbon food, apart from...

298
00:14:23,280 --> 00:14:26,640
About half of the carbon comes from
the butter and cream that's in it.

299
00:14:26,640 --> 00:14:29,680
But overall, a very good choice.
Yeah, good choice.

300
00:14:29,680 --> 00:14:33,240
But there's one really not
great dish on there.

301
00:14:33,240 --> 00:14:35,360
If that had been in season,

302
00:14:35,360 --> 00:14:37,640
it would have been
such a clear winner.

303
00:14:39,720 --> 00:14:42,600
How was the soup?
Um, it was virtuous.

304
00:14:44,120 --> 00:14:48,160
Made me feel like I sort of hadn't
made the world much worse. Yeah.

305
00:14:48,160 --> 00:14:50,200
How is the asparagus, by the way?

306
00:14:50,200 --> 00:14:53,240
It's really, really good. Good.
You see these...

307
00:14:53,240 --> 00:14:55,440
The average Brit eats
the equivalent of

308
00:14:55,440 --> 00:14:58,480
9kg of carbon dioxide
every day.

309
00:14:59,680 --> 00:15:02,760
This needs to come down to about
three or four kilos per day

310
00:15:02,760 --> 00:15:05,280
in order to reach our net zero goal.

311
00:15:08,760 --> 00:15:11,920
So which of the starters
will be the sustainable stars,

312
00:15:11,920 --> 00:15:14,760
and which will be carbon
catastrophes?

313
00:15:17,200 --> 00:15:19,400
Well, ladies and gentlemen,

314
00:15:19,400 --> 00:15:21,600
I very much hope
you enjoyed the food.

315
00:15:21,600 --> 00:15:24,320
Lovely. Thank you so much.
We really did enjoy it.

316
00:15:24,320 --> 00:15:27,160
Dr Hannah. Dr H, I call her.

317
00:15:27,160 --> 00:15:30,200
She's got all your info. I do.

318
00:15:30,200 --> 00:15:32,640
I do, and some surprises, I think.

319
00:15:32,640 --> 00:15:36,040
These are the carbon footprints
of each dish.

320
00:15:36,040 --> 00:15:38,760
So the celeriac soup was the lowest.

321
00:15:38,760 --> 00:15:43,240
Yes! That's just a kilo of CO2
equivalent.

322
00:15:43,240 --> 00:15:45,120
Mussels, very good.

323
00:15:49,920 --> 00:15:52,160
No! Shame, shame.

324
00:15:52,160 --> 00:15:53,640
The asparagus. How could you?

325
00:15:53,640 --> 00:15:55,840
You talk about being a vegan.
OK, how could I?

326
00:15:55,840 --> 00:15:58,640
Cos there was only one
vegan option.

327
00:15:58,640 --> 00:16:01,320
Yeah, that's how you could.
Yeah, I know.

328
00:16:01,320 --> 00:16:03,320
But also, I would still
have ordered it.

329
00:16:03,320 --> 00:16:04,960
It was a delicious starter.

330
00:16:04,960 --> 00:16:07,800
I love asparagus. Um...

331
00:16:07,800 --> 00:16:11,800
A 3.52 of carbon sounds minimal,
doesn't it?

332
00:16:11,800 --> 00:16:13,680
How much damage could it do?

333
00:16:13,680 --> 00:16:16,440
It's...like a quiet belch. Yeah.

334
00:16:16,440 --> 00:16:18,200
Well, you say it's not very much,
Sara,

335
00:16:18,200 --> 00:16:22,200
but that's 3.5 kilos
of CO2 equivalent.

336
00:16:22,200 --> 00:16:25,520
It's pretty weighty. Is that a lot?
It's quite a lot.

337
00:16:28,720 --> 00:16:31,760
HANNAH: Sara has used almost all
of her daily target

338
00:16:31,760 --> 00:16:34,600
of carbon in just one starter.

339
00:16:35,840 --> 00:16:39,560
The reason her asparagus is so bad
is that it came all the way

340
00:16:39,560 --> 00:16:42,920
from Peru, 10,000km
by plane.

341
00:16:44,360 --> 00:16:46,640
Asparagus is rarely transported
by ship

342
00:16:46,640 --> 00:16:50,400
because it's considered
too perishable.

343
00:16:50,400 --> 00:16:55,320
So to minimise its impact, try to
have it when it's in season,

344
00:16:55,320 --> 00:16:57,280
early summer in Britain.

345
00:16:59,720 --> 00:17:04,000
As the celeriac is in season
and locally sourced,

346
00:17:04,000 --> 00:17:07,720
Amol's soup has the lowest
carbon footprint.

347
00:17:09,600 --> 00:17:12,520
You can really keep your carbon
footprint down

348
00:17:12,520 --> 00:17:14,880
if you buy local vegetables
and fruit.

349
00:17:17,360 --> 00:17:20,400
I'm surprised that the salmon
was so, so low.

350
00:17:20,400 --> 00:17:22,920
Because in order to produce salmon,

351
00:17:22,920 --> 00:17:26,600
you have to feed them on ground-up
white fish.

352
00:17:26,600 --> 00:17:29,640
So they're just eating other fish?

353
00:17:29,640 --> 00:17:32,880
Matthew is right to be surprised
by the salmon score.

354
00:17:32,880 --> 00:17:36,160
It was only so low because
the portion size was small,

355
00:17:36,160 --> 00:17:38,600
just 80g.

356
00:17:38,600 --> 00:17:42,880
Farmed salmon actually has one
of the worst carbon footprints

357
00:17:42,880 --> 00:17:45,480
of the common British fish.

358
00:17:45,480 --> 00:17:50,160
And scientists are now looking
at new ways to reduce its impact.

359
00:17:54,240 --> 00:17:56,400
Most of the salmon we buy in the UK

360
00:17:56,400 --> 00:17:58,880
comes from the sea lochs
of Scotland,

361
00:17:58,880 --> 00:18:03,400
where 200 fish farms hold
a staggering 50 million salmon.

362
00:18:07,000 --> 00:18:12,280
But to grow so many salmon,
you need an awful lot of fish food.

363
00:18:13,400 --> 00:18:18,200
The feed makes up 80% of the carbon
footprint of farmed salmon.

364
00:18:21,040 --> 00:18:25,720
Fish farmers Rory Conn and Nicholas
Blackburne know all that fish food

365
00:18:25,720 --> 00:18:28,320
is a pressing environmental issue.

366
00:18:30,160 --> 00:18:33,840
On this site, there are 300,000
salmon.

367
00:18:33,840 --> 00:18:37,640
With the size of the fish currently,
we'll be feeding approximately

368
00:18:37,640 --> 00:18:39,680
ten tonnes a day
across all the pens.

369
00:18:42,440 --> 00:18:46,280
This briefcase contains samples
of the ingredients of the feed,

370
00:18:46,280 --> 00:18:50,880
the particular oils and proteins
which make the salmon grow best.

371
00:18:53,400 --> 00:18:56,600
This is the feed that we're using
here on this site.

372
00:18:56,600 --> 00:19:01,720
It's a diet that's made up
of 10% fishmeal.

373
00:19:01,720 --> 00:19:07,520
You can see that here.
As well as 10% fish oil.

374
00:19:08,800 --> 00:19:12,040
The rest of the diet is principally

375
00:19:12,040 --> 00:19:16,720
made up of a variety of plant
raw materials.

376
00:19:16,720 --> 00:19:21,560
Most of the fish elements of the
feed come from conventional fishing.

377
00:19:21,560 --> 00:19:25,440
Catching fish and then feeding
this fish to other fish

378
00:19:25,440 --> 00:19:28,080
is an inefficient way
to produce food.

379
00:19:31,120 --> 00:19:34,120
But the relatively high
carbon footprint of salmon

380
00:19:34,120 --> 00:19:36,600
could be about to change.

381
00:19:40,040 --> 00:19:44,200
Dr Craig Woods works for a biotech
company called Deep Branch

382
00:19:44,200 --> 00:19:48,680
that's changing how the feed for
fish and other animals is made.

383
00:19:50,800 --> 00:19:55,120
Craig's ingenious project will
harness the waste carbon dioxide

384
00:19:55,120 --> 00:19:59,560
from power stations
and convert it into protein.

385
00:19:59,560 --> 00:20:03,880
He does this by growing up
a special type of bacteria.

386
00:20:05,240 --> 00:20:08,880
We pump in the carbon dioxide,
which is the greenhouse gas,

387
00:20:08,880 --> 00:20:10,920
but also the carbon source
for our bacteria,

388
00:20:10,920 --> 00:20:13,640
and we make sure that the bacteria
has got the perfect conditions

389
00:20:13,640 --> 00:20:16,280
for it to thrive, because we want
to make as much of it as possible,

390
00:20:16,280 --> 00:20:17,840
as efficiently as possible.

391
00:20:17,840 --> 00:20:21,360
Because that's what's eventually
going to be fed to the fish.

392
00:20:21,360 --> 00:20:23,960
The growing bacteria is made up
of protein,

393
00:20:23,960 --> 00:20:29,040
which can then be turned into the
raw material for the feed.

394
00:20:29,040 --> 00:20:31,840
I'll get some of the bacteria out
so we can have a look at them.

395
00:20:35,680 --> 00:20:37,760
So there they are, looking happy.

396
00:20:37,760 --> 00:20:39,560
This will then be put
into a centrifuge,

397
00:20:39,560 --> 00:20:42,200
which will concentrate up
the biomass.

398
00:20:42,200 --> 00:20:45,440
We then dry that and turn it
into a powder form,

399
00:20:45,440 --> 00:20:47,480
which then looks more like this.

400
00:20:47,480 --> 00:20:49,240
And that is a finished product.

401
00:20:51,080 --> 00:20:55,640
Within three years, Craig hopes
to scale up his small lab process

402
00:20:55,640 --> 00:20:57,840
into an industrial plant,

403
00:20:57,840 --> 00:21:02,120
producing 100,000 tonnes of protein
feed a year,

404
00:21:02,120 --> 00:21:06,000
enough to provide two billion
portions of salmon.

405
00:21:07,400 --> 00:21:10,240
Now, if we were going to make the
same amount of protein

406
00:21:10,240 --> 00:21:13,280
on a soy plantation, then that would
represent an area

407
00:21:13,280 --> 00:21:15,880
three times the size of Paris.

408
00:21:15,880 --> 00:21:18,400
Ultimately, if you're thinking
about salmon fillets,

409
00:21:18,400 --> 00:21:20,720
we would look to make
a salmon fillet

410
00:21:20,720 --> 00:21:22,840
with 25% less carbon footprint.

411
00:21:24,880 --> 00:21:28,320
Craig's research could bring
good news in the future.

412
00:21:28,320 --> 00:21:32,800
For now, other forms of seafood have
lower carbon footprints,

413
00:21:32,800 --> 00:21:35,360
like the great British mussel.

414
00:21:36,840 --> 00:21:39,120
Mussels, very good. And actually,
one of the reasons why

415
00:21:39,120 --> 00:21:40,920
mussels are so good,
they build their shells,

416
00:21:40,920 --> 00:21:43,360
they're actually capturing carbon
from the atmosphere,

417
00:21:43,360 --> 00:21:45,200
which is one of the reasons why it's
pretty good.

418
00:21:45,200 --> 00:21:46,520
Are they? That's brilliant.

419
00:21:46,520 --> 00:21:48,760
I feel a little halo coming around
the back of my head.

420
00:21:48,760 --> 00:21:51,080
Not as big as my halo, mate.
All right.

421
00:21:51,080 --> 00:21:53,360
Celeriac and pear soup.
But I've got a smaller head.

422
00:21:57,400 --> 00:22:01,240
Mussels have a lower carbon
footprint than any other seafood,

423
00:22:01,240 --> 00:22:04,600
something Dr David Aldridge
of Cambridge University

424
00:22:04,600 --> 00:22:06,680
knows all about.

425
00:22:08,520 --> 00:22:11,480
Mussels can be grown on ropes
like this.

426
00:22:11,480 --> 00:22:14,440
And as you can see, you get a lot of
mussels on a rope

427
00:22:14,440 --> 00:22:16,680
cos they sit
one on top of the other.

428
00:22:16,680 --> 00:22:19,520
And these ropes can be many,
many metres long.

429
00:22:19,520 --> 00:22:21,960
And they're just left dangling
in the ocean.

430
00:22:21,960 --> 00:22:24,000
The great beauty with this
is that

431
00:22:24,000 --> 00:22:26,200
once the mussels are out there on
the ropes,

432
00:22:26,200 --> 00:22:28,680
you don't need to do anything
with them at all.

433
00:22:28,680 --> 00:22:33,520
So unlike things like salmon
farming, where you have to feed them

434
00:22:33,520 --> 00:22:38,080
and you have to add chemicals
to control parasites and disease,

435
00:22:38,080 --> 00:22:40,440
the mussels are just left
to their own devices.

436
00:22:40,440 --> 00:22:42,440
And then the other great thing
with mussels

437
00:22:42,440 --> 00:22:45,920
is that because they have a shell,
they actually come ready-packaged.

438
00:22:45,920 --> 00:22:49,320
You don't need to actually package
them in lots of expensive

439
00:22:49,320 --> 00:22:52,200
and carbon-consuming materials
before they're sent out

440
00:22:52,200 --> 00:22:54,440
to the supermarkets and shops.
This is perfect, then.

441
00:22:54,440 --> 00:22:56,080
I mean, mussels sound like
a great bit

442
00:22:56,080 --> 00:22:58,720
if you're trying to reduce
your carbon footprint of your food.

443
00:22:58,720 --> 00:22:59,800
Absolutely.

444
00:23:01,160 --> 00:23:03,800
So how much carbon dioxide
equivalent

445
00:23:03,800 --> 00:23:08,680
do different types of seafood
produce per kilogram?

446
00:23:08,680 --> 00:23:13,520
Now, right at the top, way out
with a massive environmental impact,

447
00:23:13,520 --> 00:23:16,240
are farmed, warm water prawns.

448
00:23:16,240 --> 00:23:20,960
Now, these are the very juicy tiger
prawns that are farmed in mangroves,

449
00:23:20,960 --> 00:23:23,520
destroying the habitat
in the process.

450
00:23:23,520 --> 00:23:26,920
And while they are delicious,
they also have this massive number,

451
00:23:26,920 --> 00:23:32,320
25kg of CO2 equivalent
for every kilo of prawns

452
00:23:32,320 --> 00:23:34,280
that appears on your plate.

453
00:23:34,280 --> 00:23:37,120
By contrast, down here,
we've got cold water prawns.

454
00:23:37,120 --> 00:23:39,960
These are the prawns around the UK,
much tinier,

455
00:23:39,960 --> 00:23:43,400
3.8kg of CO2 equivalent.

456
00:23:43,400 --> 00:23:47,560
And I think a very good alternative,
if prawns is your thing.

457
00:23:47,560 --> 00:23:49,520
Over here we've got salmon and cod.

458
00:23:49,520 --> 00:23:53,960
Now they're about neck and neck
at 4.1 kg of CO2 equivalent

459
00:23:53,960 --> 00:23:56,920
for every kilogram of cod or salmon.

460
00:23:56,920 --> 00:23:59,520
Now, with salmon, about 80% of that

461
00:23:59,520 --> 00:24:02,720
is the food that's required
to feed them.

462
00:24:02,720 --> 00:24:07,360
Cod, however, they grow up wild
in the sea and are fished.

463
00:24:07,360 --> 00:24:11,240
So this 4.1 kg actually is mostly
down to the fuel needed

464
00:24:11,240 --> 00:24:13,480
to send out the boats to go
and find them.

465
00:24:13,480 --> 00:24:16,720
Right down to the bottom,
with just 1.4kg,

466
00:24:16,720 --> 00:24:18,120
it is mussels.

467
00:24:20,600 --> 00:24:23,840
One way to make sure you're making
environmentally-friendly

468
00:24:23,840 --> 00:24:27,880
seafood choices is to look out for
blue ticks on the labels.

469
00:24:27,880 --> 00:24:32,360
They're awarded by the
Marine Stewardship Council, or MSC,

470
00:24:32,360 --> 00:24:36,480
who assess seafoods on a variety
of sustainability criteria.

471
00:24:38,600 --> 00:24:43,320
Mackerel and herring are British
fish with low carbon footprints.

472
00:24:43,320 --> 00:24:47,400
They require less fuel to catch,
as they school near the surface,

473
00:24:47,400 --> 00:24:49,520
making them easier to hunt.

474
00:24:51,880 --> 00:24:54,920
The guests aren't off the hook yet
with their starters.

475
00:24:56,480 --> 00:25:00,520
We're also scoring them
on their booze.

476
00:25:00,520 --> 00:25:02,040
Now, for your drinks.

477
00:25:02,040 --> 00:25:04,320
Anyone want to make a guess?
Wine versus beer?

478
00:25:04,320 --> 00:25:07,520
I'm guessing the beer is better
cos beer comes from closer.

479
00:25:07,520 --> 00:25:09,560
But I could be wrong.
I didn't drink, so...

480
00:25:09,560 --> 00:25:12,080
The beers made me feel very
virtuous.

481
00:25:12,080 --> 00:25:14,400
Probably means that I'm not.
Tastes quite good.

482
00:25:14,400 --> 00:25:18,680
Well, um, I shall show you.

483
00:25:18,680 --> 00:25:20,240
So you are right that, of course,

484
00:25:20,240 --> 00:25:21,760
the wine came from much
further away,

485
00:25:21,760 --> 00:25:24,560
coming from Australia
as opposed to Spain,

486
00:25:24,560 --> 00:25:26,680
but it is about how it gets here.

487
00:25:26,680 --> 00:25:30,240
But crucially, it's about
the container... No.

488
00:25:30,240 --> 00:25:32,920
..that it's in when it gets here.
Really?

489
00:25:32,920 --> 00:25:36,320
Gregg. I found this out
a few years ago.

490
00:25:36,320 --> 00:25:40,000
The wine that comes from Australia
comes in such quantity,

491
00:25:40,000 --> 00:25:42,600
whole container ships full.
Oh, really?

492
00:25:42,600 --> 00:25:44,880
And there's not... Delicious,
delicious ships.

493
00:25:44,880 --> 00:25:49,120
There's not a single bottle
or glass in the whole ship.

494
00:25:49,120 --> 00:25:55,440
Oh. It's all inside enormous
balloons, inside containers.

495
00:25:55,440 --> 00:25:57,680
And you're not spending
all that fuel shipping over

496
00:25:57,680 --> 00:25:59,280
all the weight of that extra glass.

497
00:25:59,280 --> 00:26:01,160
So they bottle it once they arrive?

498
00:26:01,160 --> 00:26:05,400
Yes. Whereas the beer from Spain
is bottled in Spain

499
00:26:05,400 --> 00:26:06,880
and then brought over on trucks.

500
00:26:06,880 --> 00:26:10,080
So you're paying... I mean, it's not
an enormous difference, but it is.

501
00:26:10,080 --> 00:26:13,920
But it's still a win for us. Yeah,
totally! Cheers to you!

502
00:26:13,920 --> 00:26:17,320
It's worth saying it's a hell
of a lot to ask of a consumer,

503
00:26:17,320 --> 00:26:21,920
isn't it, that they would know
not only the method of transport,

504
00:26:21,920 --> 00:26:24,720
but the kind of specifics of whether
it comes pre-bottled or not.

505
00:26:24,720 --> 00:26:27,160
Waiters would hate you, imagine if
you were asking, like,

506
00:26:27,160 --> 00:26:29,360
"I would love some wine.
Can you tell me how it got here?"

507
00:26:29,360 --> 00:26:31,200
I think part of the reason
we're not asking

508
00:26:31,200 --> 00:26:33,440
is because we've just never
been given these signals.

509
00:26:33,440 --> 00:26:35,840
You know, when you go in a
supermarket, you have to really,

510
00:26:35,840 --> 00:26:38,000
really hunt for this stuff
to be able to find it.

511
00:26:39,720 --> 00:26:42,040
It does take some detective work.

512
00:26:42,040 --> 00:26:44,600
But if your imported wine, beer
or spirit says

513
00:26:44,600 --> 00:26:47,040
it's been bottled in the UK
on the label,

514
00:26:47,040 --> 00:26:50,120
they're usually more eco friendly.

515
00:26:50,120 --> 00:26:53,960
Drinks made entirely in Britain,
such as local ales or cider,

516
00:26:53,960 --> 00:26:56,040
tend to have an even lower carbon
footprint.

517
00:26:58,200 --> 00:27:00,840
If you prefer spirits,
it's good news

518
00:27:00,840 --> 00:27:04,680
because they generally take
less carbon to produce per unit.

519
00:27:09,320 --> 00:27:10,800
Now, the first course is over,

520
00:27:10,800 --> 00:27:13,440
who's got the lowest carbon
footprint score?

521
00:27:14,880 --> 00:27:17,760
So do you want to see the
leaderboard so far? Yeah.

522
00:27:17,760 --> 00:27:20,720
Here we go. We all know who's way
out in front here

523
00:27:20,720 --> 00:27:23,840
with the worst carbon
footprint so far.

524
00:27:23,840 --> 00:27:27,040
So Sara there... I've decided
to win the other way.

525
00:27:27,040 --> 00:27:28,680
THEY LAUGH

526
00:27:28,680 --> 00:27:31,960
And Desiree, I think the fact
that you didn't have a drink

527
00:27:31,960 --> 00:27:34,760
is the thing that really helped you
there. Save your points, kids.

528
00:27:34,760 --> 00:27:37,000
Save your points.

529
00:27:37,000 --> 00:27:38,840
But Desiree is other winning.

530
00:27:41,840 --> 00:27:43,160
With two courses to go,

531
00:27:43,160 --> 00:27:45,680
there's still time for Sara
to redeem herself.

532
00:27:47,080 --> 00:27:49,760
Ladies and gentlemen, please
have a look at your mains.

533
00:27:52,480 --> 00:27:55,440
As with the starters, there's
a range of carbon footprints

534
00:27:55,440 --> 00:27:57,720
hidden in each dish,

535
00:27:57,720 --> 00:27:59,760
but who will choose best?

536
00:28:02,000 --> 00:28:03,640
For pure taste grounds,
I go chicken,

537
00:28:03,640 --> 00:28:06,240
but I think it's got to be
the miso grilled tofu.

538
00:28:06,240 --> 00:28:08,680
Yeah, I think I'm getting
the tofu as well. I love miso.

539
00:28:08,680 --> 00:28:10,120
Absolutely love miso.

540
00:28:10,120 --> 00:28:11,520
Well, we know how bad soy is,

541
00:28:11,520 --> 00:28:13,640
so we can't let ourselves
off the hook too fully.

542
00:28:13,640 --> 00:28:16,000
What's bad? Soy apparently.

543
00:28:16,000 --> 00:28:18,640
Everything that goes into
farming it. Is it?

544
00:28:18,640 --> 00:28:22,520
This is what I have been told
earlier today by Miss Sara Pascoe.

545
00:28:22,520 --> 00:28:24,760
THEY LAUGH

546
00:28:24,760 --> 00:28:27,800
And, so, do you know, are the potato
dumplings vegan as well,

547
00:28:27,800 --> 00:28:30,640
or just the tofu? Vegetarian, but
not vegan. No. OK.

548
00:28:30,640 --> 00:28:33,040
The only, the only vegan dish there
is the tofu.

549
00:28:33,040 --> 00:28:35,720
Well, I will choose the tofu, then!
Hey!

550
00:28:35,720 --> 00:28:38,360
We have tofu. Yes, please.
Another tofu.

551
00:28:38,360 --> 00:28:40,360
I'd like the tofu as well, please.
Looks lovely.

552
00:28:40,360 --> 00:28:42,840
Well, I'm going to go for the
chicken. Thank you very much.

553
00:28:42,840 --> 00:28:45,680
Steak, please, Gregg. Steak?!
Two for tofu.

554
00:28:45,680 --> 00:28:46,760
THEY LAUGH

555
00:28:46,760 --> 00:28:48,440
It's the meat-eater's tofu!

556
00:28:48,440 --> 00:28:52,360
So three tofus, a chicken
and a steak.

557
00:28:52,360 --> 00:28:55,600
I'm just going with what I desire.
I'm going with what I want.

558
00:28:55,600 --> 00:28:58,240
Your mains are on their way.
Enjoy.

559
00:28:58,240 --> 00:29:01,120
Thank you very much, Gregg.
With a conscience or without.

560
00:29:05,800 --> 00:29:10,880
Chef, got the mains. Three tofu,
one chicken, one steak, medium rare.

561
00:29:10,880 --> 00:29:13,200
Thank you, Gregg. Guys, did you get
that? ALL: Yes, Chef.

562
00:29:13,200 --> 00:29:15,040
Three tofu. Wow.

563
00:29:17,280 --> 00:29:20,120
Many people think tofu is
really boring,

564
00:29:20,120 --> 00:29:22,840
yet it's the runaway favourite
with our diners.

565
00:29:22,840 --> 00:29:26,480
They must be hoping Mark's doing
something exciting with it.

566
00:29:26,480 --> 00:29:29,960
Oh, you got your blowtorch out!
What are you doing, Chef?

567
00:29:29,960 --> 00:29:32,440
I'm now blowtorching it.
to get a bit colour on it,

568
00:29:32,440 --> 00:29:35,000
and a little bit of smoky flavour.

569
00:29:35,000 --> 00:29:38,160
Basically, tofu is completely
and utterly bland.

570
00:29:38,160 --> 00:29:40,360
I mean, it's virtually got
no flavour at all, has it?

571
00:29:40,360 --> 00:29:43,920
No, that's... I think you really
need to add the flavour.

572
00:29:46,400 --> 00:29:50,480
The next thing we did is we got some
absolutely brilliant dark miso.

573
00:29:50,480 --> 00:29:55,720
What is miso? So miso is a soybean
paste which has been fermented.

574
00:29:55,720 --> 00:29:57,360
So we get a very unique flavour.

575
00:29:57,360 --> 00:29:59,800
What we're looking for is we want to
over-roast the miso

576
00:29:59,800 --> 00:30:03,360
so it almost burns, and then you'll
get that real deep, rich flavour,

577
00:30:03,360 --> 00:30:07,520
some smoky, that everything you look
for in meat, you'll get there,

578
00:30:07,520 --> 00:30:10,520
I hope. Before I go downstairs,
serious question.

579
00:30:10,520 --> 00:30:12,760
Toe-fu or tah-fu, how do you say it?

580
00:30:12,760 --> 00:30:14,640
Toe-fu.

581
00:30:14,640 --> 00:30:17,680
At 300g, or just over 10oz,

582
00:30:17,680 --> 00:30:21,120
Nikki's sirloin is sizable,
but not that uncommon.

583
00:30:21,120 --> 00:30:25,800
It's cooked with butter and a side
of triple cooked chips.

584
00:30:25,800 --> 00:30:27,880
And Matthew's free-range chicken

585
00:30:27,880 --> 00:30:30,600
is accompanied with pumpkin
and truffles.

586
00:30:32,040 --> 00:30:35,120
In the dining room, the main courses
are served.

587
00:30:35,120 --> 00:30:37,600
Thank you very much. Yeah! That
looks delicious, doesn't it?

588
00:30:37,600 --> 00:30:39,600
Gorgeous. Wow!

589
00:30:39,600 --> 00:30:42,040
Cheers. Cheers. Cheers, everyone!

590
00:30:42,040 --> 00:30:43,920
To a lower carbon footprint!

591
00:30:43,920 --> 00:30:45,520
THEY LAUGH

592
00:30:45,520 --> 00:30:47,520
I would only have this as a treat.

593
00:30:47,520 --> 00:30:51,560
I mean, I do... I don't eat meat
seven days a week.

594
00:30:51,560 --> 00:30:52,960
I will always have breaks.

595
00:30:52,960 --> 00:30:55,400
I mean, I grew up eating
spicy food.

596
00:30:55,400 --> 00:30:56,840
I feel like I know about spicy food.

597
00:30:56,840 --> 00:30:59,720
That was really nice spicy food.
What's it like?

598
00:30:59,720 --> 00:31:01,760
You've eaten that...
Incredibly spicy.

599
00:31:01,760 --> 00:31:05,600
I think spiced lentil and tofu
is going to be on my menu at home.

600
00:31:05,600 --> 00:31:08,040
Tofu has definitely got
some problems.

601
00:31:08,040 --> 00:31:10,440
Yeah, with the farming,
but it's so delicious.

602
00:31:10,440 --> 00:31:11,920
This is beautifully flavoured.

603
00:31:11,920 --> 00:31:13,920
What's the carbon footprint
of raising chicken?

604
00:31:13,920 --> 00:31:15,480
You've got to feed them,

605
00:31:15,480 --> 00:31:17,600
you've got to put a lot of energy
into feeding them.

606
00:31:17,600 --> 00:31:20,520
But is it more energy-efficient
than producing tofu?

607
00:31:22,480 --> 00:31:26,960
Mike and I are finalising the
carbon footprint of the mains.

608
00:31:28,560 --> 00:31:33,240
OK, so, we put all of this in
there, we have got the stats.

609
00:31:33,240 --> 00:31:35,320
We've got the
scores on the doors now.

610
00:31:35,320 --> 00:31:38,520
OK, this is far and away the highest
carbon dish

611
00:31:38,520 --> 00:31:40,160
in the whole of the meal.

612
00:31:40,160 --> 00:31:45,200
8.5 kilos of carbon.
The carbon cherry on the top.

613
00:31:45,200 --> 00:31:47,640
Now, this is the one
that really threw them.

614
00:31:47,640 --> 00:31:49,240
Ah, so I wonder what they expected.

615
00:31:49,240 --> 00:31:51,760
So this one is the clear winner.

616
00:31:54,600 --> 00:31:59,120
We're now ready to reveal the
carbon footprint of each dish.

617
00:31:59,120 --> 00:32:04,120
Well, ladies and gentlemen,
before we show the results,

618
00:32:04,120 --> 00:32:06,360
how were your mains?
How did you get on?

619
00:32:06,360 --> 00:32:09,560
Tofu was delicious.
It was fantastic. Really loved that.

620
00:32:09,560 --> 00:32:12,240
Worth all the carbon. Steak?
And my steak was delicious.

621
00:32:12,240 --> 00:32:14,800
And I know it's bad,
I know it's bad.

622
00:32:14,800 --> 00:32:16,320
OK, all right.

623
00:32:16,320 --> 00:32:21,400
Who wants to guess, then, how the
meals lined up against one another?

624
00:32:21,400 --> 00:32:25,280
I have a sneaking feeling
that the tofu was the...

625
00:32:25,280 --> 00:32:27,960
The biggest? ..had the biggest.

626
00:32:27,960 --> 00:32:30,960
No, I think the general
consensus had been

627
00:32:30,960 --> 00:32:33,280
beef, tofu, chicken. All right.

628
00:32:33,280 --> 00:32:35,000
So here are the results.

629
00:32:38,240 --> 00:32:42,040
Tofu is by far the lowest
in terms of its carbon footprint.

630
00:32:43,320 --> 00:32:45,480
Followed by potatoes,

631
00:32:45,480 --> 00:32:48,240
followed by anything
that's animal protein,

632
00:32:48,240 --> 00:32:50,040
anything that's another
living creature.

633
00:32:50,040 --> 00:32:52,240
Whoa!

634
00:32:54,320 --> 00:32:58,280
That's three asparaguses!
That's quite a lot.

635
00:32:58,280 --> 00:33:05,200
So this is 8.5kg of CO2
just for that one plate.

636
00:33:05,200 --> 00:33:08,720
Now, I will tell you, this could be
much worse, by the way,

637
00:33:08,720 --> 00:33:10,960
because this is home-grown beef.

638
00:33:10,960 --> 00:33:12,360
So this is British beef.

639
00:33:12,360 --> 00:33:14,160
If you're eating imported beef,

640
00:33:14,160 --> 00:33:16,440
especially from somewhere like
Brazil,

641
00:33:16,440 --> 00:33:19,600
where it's deforestation to house
the cattle,

642
00:33:19,600 --> 00:33:22,760
and they're then fed on things
like soy,

643
00:33:22,760 --> 00:33:25,400
which means further deforestation
to grow the crop

644
00:33:25,400 --> 00:33:27,640
to feed the cattle,
the numbers for imported beef

645
00:33:27,640 --> 00:33:30,280
would be more than three times
higher than this. Wow. Wow.

646
00:33:30,280 --> 00:33:33,680
So I'm not saying you should feel
incredibly guilty about eating beef

647
00:33:33,680 --> 00:33:35,520
instantly, eating beef is OK.

648
00:33:35,520 --> 00:33:37,960
It's just maybe thinking about
cutting down on

649
00:33:37,960 --> 00:33:40,000
how much you eat
and how often you eat it.

650
00:33:40,000 --> 00:33:42,440
Actually, it might not be OK.

651
00:33:44,720 --> 00:33:47,520
Ooh. Well, how do you feel
now you know?

652
00:33:49,320 --> 00:33:52,000
Awful, absolutely awful.

653
00:33:52,000 --> 00:33:55,120
I kind of... I did think it would be
the worst,

654
00:33:55,120 --> 00:33:58,600
but I thought I'm going to go
with what I love, what I fancy.

655
00:33:58,600 --> 00:34:00,000
I didn't think it'd be like that.

656
00:34:00,000 --> 00:34:02,520
Yeah, there's no way... I mean,
not three times the asparagus.

657
00:34:02,520 --> 00:34:05,600
..anticipating it was going to be
that. No.

658
00:34:05,600 --> 00:34:08,120
SARA: Cos that's the weight
of my dog.

659
00:34:08,120 --> 00:34:10,880
Is it? That's like a terrier.

660
00:34:10,880 --> 00:34:13,200
And this chicken one's kind of
interesting, actually.

661
00:34:13,200 --> 00:34:16,040
So you were eating a free-range
chicken today.

662
00:34:16,040 --> 00:34:19,800
Actually, the carbon footprint would
be slightly lower

663
00:34:19,800 --> 00:34:22,120
if we'd given you an intensively
farmed chicken,

664
00:34:22,120 --> 00:34:25,040
because it means that the chickens
aren't doing things like

665
00:34:25,040 --> 00:34:28,360
walking around or... Having a
lovely, fulfilled life.

666
00:34:28,360 --> 00:34:29,960
But I think that's it, that,
you know,

667
00:34:29,960 --> 00:34:32,400
these aren't the only numbers
to take into consideration.

668
00:34:32,400 --> 00:34:34,440
You have to think about
animal welfare

669
00:34:34,440 --> 00:34:36,280
and lots of other things too.

670
00:34:36,280 --> 00:34:39,880
Such as joy, pleasure, happiness,
steak?

671
00:34:39,880 --> 00:34:41,920
Oh, I'm kind of with you,
as a carnivore,

672
00:34:41,920 --> 00:34:45,040
but your own happiness
at what cost?

673
00:34:45,040 --> 00:34:47,640
It's certainly made me think. Yeah.

674
00:34:47,640 --> 00:34:50,280
Do you eat less beef than
you used to, Gregg? Yes.

675
00:34:50,280 --> 00:34:52,400
And I'll eat a lot less now,
I think. Really?

676
00:34:52,400 --> 00:34:54,600
I don't think you have to give it up
completely.

677
00:34:54,600 --> 00:34:57,760
But if you had to make one
sacrifice, Hannah, based on that,

678
00:34:57,760 --> 00:35:01,040
you know, if people thought,
"What's the one thing I can do?"

679
00:35:01,040 --> 00:35:03,880
Mushrooms, forget them.
Get them out of there!

680
00:35:05,120 --> 00:35:07,960
Exactly, exactly! Yeah.

681
00:35:07,960 --> 00:35:09,520
I think if you're going to do
one thing,

682
00:35:09,520 --> 00:35:11,960
it's a pretty clear message there,
isn't it?

683
00:35:11,960 --> 00:35:13,840
That is...a strong contender.

684
00:35:17,040 --> 00:35:20,760
A key reason why beef has such
a high carbon footprint

685
00:35:20,760 --> 00:35:24,200
is because cows burp out
methane gas.

686
00:35:24,200 --> 00:35:27,360
It doesn't matter if they're
pasture fed or reared indoors,

687
00:35:27,360 --> 00:35:30,480
both produce significant
carbon emissions.

688
00:35:30,480 --> 00:35:34,760
Cows have multiple stomachs
that produce the methane.

689
00:35:34,760 --> 00:35:38,200
Pigs and chicken have very different
digestive systems.

690
00:35:39,640 --> 00:35:42,000
So how does beef compare
to the other meats

691
00:35:42,000 --> 00:35:44,080
in the supermarket?

692
00:35:44,080 --> 00:35:46,360
Pretty surprising, these numbers,

693
00:35:46,360 --> 00:35:50,000
but imported beef
from deforested land,

694
00:35:50,000 --> 00:35:51,960
a massive number there.

695
00:35:51,960 --> 00:35:56,960
83.3kg of CO2 equivalent

696
00:35:56,960 --> 00:36:01,160
just for 1kg of beef on your plate.

697
00:36:01,160 --> 00:36:04,440
Beef from the UK and lamb from
the UK are a much lower

698
00:36:04,440 --> 00:36:06,880
carbon footprint
than the imported beef.

699
00:36:06,880 --> 00:36:12,440
They're bumping around at
25kg of CO2 equivalent, or 21.

700
00:36:12,440 --> 00:36:15,000
Still a massive number,
it should be said.

701
00:36:15,000 --> 00:36:17,560
Bacon and pork more generally
is a bit lower still

702
00:36:17,560 --> 00:36:19,880
at 10kg of CO2 equivalent.

703
00:36:19,880 --> 00:36:22,800
And then down at the bottom there
you've got chicken,

704
00:36:22,800 --> 00:36:25,480
both free-range and intensive.

705
00:36:25,480 --> 00:36:28,320
Now, these numbers are pretty
similar to one another,

706
00:36:28,320 --> 00:36:33,080
but with free-range chicken having a
slightly higher carbon impact.

707
00:36:33,080 --> 00:36:36,320
Although, of course, when it comes
to intensively farmed chicken,

708
00:36:36,320 --> 00:36:40,160
there's really the issue, too,
to consider of welfare.

709
00:36:40,160 --> 00:36:43,960
Meat will usually say on the front
of the pack or at the counter,

710
00:36:43,960 --> 00:36:45,880
whether it's from Britain.

711
00:36:45,880 --> 00:36:51,080
Over three quarters of all beef
sold in the UK is home grown.

712
00:36:51,080 --> 00:36:56,800
The meat industry employs
125,000 people across Britain.

713
00:36:58,640 --> 00:37:03,120
The question was, if farmers
don't raise cattle,

714
00:37:03,120 --> 00:37:04,840
what are they going to do instead?

715
00:37:04,840 --> 00:37:08,560
Because there are certain sorts of
ground which are only suitable

716
00:37:08,560 --> 00:37:11,280
for grazing animals, they're not
suitable for growing grain.

717
00:37:11,280 --> 00:37:14,480
And so, in a way, you're either
going to let that ground

718
00:37:14,480 --> 00:37:16,680
simply go fallow and do nothing
with it,

719
00:37:16,680 --> 00:37:18,920
or you're going to use it
to produce a food

720
00:37:18,920 --> 00:37:21,200
which actually is highly nutritious,

721
00:37:21,200 --> 00:37:25,280
actually can be extremely healthy
and taste delicious.

722
00:37:25,280 --> 00:37:27,800
And it's worth saying that those
who do decide to eat less beef

723
00:37:27,800 --> 00:37:30,960
have to reckon with the fact
that that has bad consequences

724
00:37:30,960 --> 00:37:32,160
for some farmers.

725
00:37:33,360 --> 00:37:37,080
So beef has a huge carbon footprint.

726
00:37:37,080 --> 00:37:40,920
Are we ever going to be able
to eat a guilt-free steak?

727
00:37:44,880 --> 00:37:49,400
New research is exploring the ways
of reducing the impact of beef.

728
00:37:51,680 --> 00:37:54,400
Professor Rainer Roehe
is a geneticist

729
00:37:54,400 --> 00:37:56,840
at Scotland's Rural College
near Edinburgh.

730
00:38:00,120 --> 00:38:04,600
The pressure is enormous
on agriculture

731
00:38:04,600 --> 00:38:08,160
to reduce methane emissions from
beef cattle,

732
00:38:08,160 --> 00:38:14,760
and we have to find the best ways in
order to reduce methane emissions.

733
00:38:18,480 --> 00:38:21,280
Rainer wants to breed a greener cow,

734
00:38:21,280 --> 00:38:23,880
so he's interested in whether
some cows

735
00:38:23,880 --> 00:38:26,800
naturally burp out
less methane than others.

736
00:38:28,600 --> 00:38:33,520
In the experiments, his team
have put nearly 300 individual cows

737
00:38:33,520 --> 00:38:38,200
into airtight chambers and monitored
the gas they produce.

738
00:38:41,960 --> 00:38:44,920
We are measuring methane for
two days,

739
00:38:44,920 --> 00:38:47,960
and it's a very accurate
measurement of methane.

740
00:38:50,480 --> 00:38:54,040
Recently he's made a breakthrough.

741
00:38:54,040 --> 00:38:59,480
Here we have two cows looking
the same, are from the same breed,

742
00:38:59,480 --> 00:39:01,960
have been eating the same diet,

743
00:39:01,960 --> 00:39:06,000
but producing largely different
methane emission.

744
00:39:08,840 --> 00:39:11,960
Rainer and his team started
to look for the reason

745
00:39:11,960 --> 00:39:13,920
behind these differences.

746
00:39:13,920 --> 00:39:16,400
In order for cows
to digest their food,

747
00:39:16,400 --> 00:39:19,440
they have a whole load of microbes
in their rumen,

748
00:39:19,440 --> 00:39:21,120
part of their guts.

749
00:39:22,680 --> 00:39:26,760
A microscope reveals the organisms
swimming around.

750
00:39:26,760 --> 00:39:30,600
It's these that break down
the tough grass.

751
00:39:30,600 --> 00:39:34,640
There's only one disadvantage,

752
00:39:34,640 --> 00:39:40,400
the microorganisms are producing
methane and we want to reduce it.

753
00:39:42,160 --> 00:39:45,640
Rainer has discovered that the type
of microbes in the cow

754
00:39:45,640 --> 00:39:49,080
is determined by the genetics
of the cow.

755
00:39:49,080 --> 00:39:51,720
Selectively breeding the cattle

756
00:39:51,720 --> 00:39:54,560
which have fewer of the methane
making microbes

757
00:39:54,560 --> 00:39:57,920
could produce a powerful solution.

758
00:39:57,920 --> 00:40:00,240
Come on. Come on!

759
00:40:01,640 --> 00:40:04,120
A bull can produce, per year,

760
00:40:04,120 --> 00:40:09,160
semen to artificially inseminate
100,000 cows.

761
00:40:09,160 --> 00:40:14,640
There you can see
that we can transfer

762
00:40:14,640 --> 00:40:21,800
our breeding response worldwide
to reduce methane emissions.

763
00:40:21,800 --> 00:40:24,000
Rainer hopes that within ten years,

764
00:40:24,000 --> 00:40:29,720
methane emissions from specially
bred cattle could be nearly halved.

765
00:40:29,720 --> 00:40:33,560
It'll make beef a far greener choice
than it is today.

766
00:40:35,800 --> 00:40:38,160
But what about the tofu?

767
00:40:38,160 --> 00:40:42,480
Its low carbon footprint score
took the diners by surprise.

768
00:40:42,480 --> 00:40:44,640
The thing about soy, of course,

769
00:40:44,640 --> 00:40:48,000
which is what tofu's made from, is
it does get really bad press, right?

770
00:40:48,000 --> 00:40:50,960
I mean, people talk about tofu
leading to big deforestation,

771
00:40:50,960 --> 00:40:52,880
causing massive environmental
impact.

772
00:40:52,880 --> 00:40:57,280
Mostly that's because soy is used
to feed animals.

773
00:40:57,280 --> 00:40:58,880
Oh, I see.

774
00:40:58,880 --> 00:41:01,440
And they're blaming vegans
when it's cows.

775
00:41:01,440 --> 00:41:02,600
Soy gets a bad rap.

776
00:41:02,600 --> 00:41:04,520
I'm not going to accept
that argument any more,

777
00:41:04,520 --> 00:41:07,080
cos it gets shoved in your face
a lot when you go, "I'm a vegan."

778
00:41:07,080 --> 00:41:09,360
"Oh, do you eat soy? OK, well,
goodbye Amazon."

779
00:41:09,360 --> 00:41:11,560
THEY LAUGH

780
00:41:11,560 --> 00:41:14,640
So 90% of soy that's grown
is used for animals.

781
00:41:14,640 --> 00:41:17,440
OK, wow. Wow. Much more efficient
to eat the tofu.

782
00:41:20,080 --> 00:41:23,520
As a rule of thumb, plant-based
foods normally have

783
00:41:23,520 --> 00:41:25,960
a much lower carbon footprint
than meat.

784
00:41:27,800 --> 00:41:30,920
Even so, scientists are looking
to make vegetarian foods

785
00:41:30,920 --> 00:41:32,560
even more sustainable.

786
00:41:37,520 --> 00:41:41,000
A large part of the carbon footprint
of crops comes from

787
00:41:41,000 --> 00:41:44,840
synthetic fertilisers
sprayed on fields.

788
00:41:44,840 --> 00:41:47,360
They contain chemicals like ammonium

789
00:41:47,360 --> 00:41:50,240
and nitrogen, which help
the crops grow.

790
00:41:51,560 --> 00:41:55,880
Dr Emanga Alobwede has been working
on a new type of fertiliser

791
00:41:55,880 --> 00:41:59,080
at the University of Sheffield.

792
00:41:59,080 --> 00:42:01,920
The production of synthetic
fertilisers such as ammonium,

793
00:42:01,920 --> 00:42:05,200
for example, is a highly energy
intensive process,

794
00:42:05,200 --> 00:42:09,080
using up to 1% of global fossil fuel
reserves

795
00:42:09,080 --> 00:42:13,080
and also contributing up to
1% of global CO2 emissions.

796
00:42:14,320 --> 00:42:17,800
Synthetic fertilisers
create other problems.

797
00:42:17,800 --> 00:42:21,800
Excess nitrogen can escape
into nearby streams and rivers,

798
00:42:21,800 --> 00:42:26,360
leading to a massive growth
of unwanted algal material,

799
00:42:26,360 --> 00:42:28,320
which chokes the waterways.

800
00:42:29,560 --> 00:42:31,600
Basically, the nitrogen
and phosphorus,

801
00:42:31,600 --> 00:42:34,040
which are key elements
for fertilisers,

802
00:42:34,040 --> 00:42:37,680
are also key elements that the algae
also require for their growth.

803
00:42:39,040 --> 00:42:43,280
These polluting algal blooms
inspired Emanga

804
00:42:43,280 --> 00:42:48,040
to turn an environmental problem
into an ingenious solution.

805
00:42:49,440 --> 00:42:55,720
She's converting algae into a more
ecologically friendly biofertiliser.

806
00:42:58,040 --> 00:43:02,600
She isolated a species of algae
naturally found in soil

807
00:43:02,600 --> 00:43:03,920
and grows them up.

808
00:43:05,040 --> 00:43:08,880
So this barrier actually ramps up
the growth of the algae.

809
00:43:08,880 --> 00:43:11,160
Water is circulated
throughout the system,

810
00:43:11,160 --> 00:43:14,040
and it has this unique serpentine
shape,

811
00:43:14,040 --> 00:43:16,920
which gives it a bigger surface area
and allows

812
00:43:16,920 --> 00:43:20,000
more light to be captured
by the microalgae.

813
00:43:21,120 --> 00:43:24,080
The algae take a week to grow.

814
00:43:24,080 --> 00:43:27,600
It's then turned into a powder,
which can be applied to crops.

815
00:43:29,280 --> 00:43:34,760
To find out how her fertiliser
stands up to the synthetic version,

816
00:43:34,760 --> 00:43:38,200
Emanga uses them both
on the same type of wheat.

817
00:43:40,040 --> 00:43:43,880
We used spring wheat, which is
a widely grown crop in the UK,

818
00:43:43,880 --> 00:43:46,760
and when we added our biofertiliser,

819
00:43:46,760 --> 00:43:50,400
in comparison to that complete
inorganic fertiliser,

820
00:43:50,400 --> 00:43:53,320
under the same conditions in a
controlled environment,

821
00:43:53,320 --> 00:43:56,080
we found out
that the results were comparable

822
00:43:56,080 --> 00:43:58,800
in terms of the amount of biomass.

823
00:43:58,800 --> 00:44:01,160
So Emanga's new fertiliser

824
00:44:01,160 --> 00:44:04,280
is as effective
as the synthetic version.

825
00:44:04,280 --> 00:44:06,040
And there's an extra benefit -

826
00:44:06,040 --> 00:44:09,680
it limits nitrogen runoff
into rivers.

827
00:44:09,680 --> 00:44:11,720
The soil structure is improved

828
00:44:11,720 --> 00:44:14,960
and the algae are also bound
to the soil particles.

829
00:44:14,960 --> 00:44:17,080
So because they are also
less soluble,

830
00:44:17,080 --> 00:44:19,480
they are less prone to being
leached out.

831
00:44:20,880 --> 00:44:22,280
In the near future,

832
00:44:22,280 --> 00:44:25,920
Emanga hopes her bio fertiliser
will be making crops

833
00:44:25,920 --> 00:44:30,160
such as wheat and barley
with an even lower carbon footprint.

834
00:44:34,880 --> 00:44:39,160
Back at the restaurant,
the score board is updated.

835
00:44:39,160 --> 00:44:40,960
All right, shall we do the
leaderboard?

836
00:44:40,960 --> 00:44:45,800
OK, so this is now starter, drinks
and main and...

837
00:44:45,800 --> 00:44:48,600
Um, well. Whoa.

838
00:44:48,600 --> 00:44:49,920
Oh, hi.

839
00:44:51,680 --> 00:44:54,400
Ooh! So, Nikki, there you are.

840
00:44:54,400 --> 00:44:57,600
I stick out a lot.
Just, I mean, a bit. KO.

841
00:44:57,600 --> 00:44:59,440
A bit. There's still time. KO!

842
00:44:59,440 --> 00:45:01,680
THEY LAUGH
There's still time. Oh, dear.

843
00:45:01,680 --> 00:45:06,000
Sara, your asparagus is
just clinging you on to

844
00:45:06,000 --> 00:45:08,960
second place there... Yeah. ..in
terms of the bad second place.

845
00:45:08,960 --> 00:45:11,080
And then Matthew in third,

846
00:45:11,080 --> 00:45:13,720
your main course contributing
a good chunk there.

847
00:45:13,720 --> 00:45:15,320
HE LAUGHS
Yes.

848
00:45:15,320 --> 00:45:17,480
And then, Amol, you're looking good,
actually.

849
00:45:17,480 --> 00:45:20,560
Looking good there, feeling very
smug. Cheers. Thanks very much.

850
00:45:20,560 --> 00:45:23,120
But Desiree, you are currently
winning.

851
00:45:23,120 --> 00:45:26,120
Should we moo-ve on?
THEY LAUGH

852
00:45:26,120 --> 00:45:27,680
Thanks, Gregg.

853
00:45:28,800 --> 00:45:31,000
It's time for the final course.

854
00:45:32,200 --> 00:45:35,160
OK, something sweet.

855
00:45:35,160 --> 00:45:37,840
Yes, please. Definitely. Diners.

856
00:45:37,840 --> 00:45:41,320
Would you like to have a look
at your options? Yes. OK.

857
00:45:42,400 --> 00:45:47,000
The disaster choice of the desserts
has a footprint three times greater

858
00:45:47,000 --> 00:45:49,640
than the eco-friendly winner.

859
00:45:49,640 --> 00:45:52,400
Warm chocolate brownie
with salted peanut ice cream.

860
00:45:52,400 --> 00:45:55,040
That does look lovely. That is
essentially my favourite dessert.

861
00:45:55,040 --> 00:45:56,480
I'm doomed anyway, so...

862
00:45:56,480 --> 00:45:59,040
Sara, and for anybody else
who is interested,

863
00:45:59,040 --> 00:46:01,840
the vegan dish on there
is the brownie.

864
00:46:01,840 --> 00:46:03,760
Oh, lovely. OK, great.

865
00:46:03,760 --> 00:46:05,680
That makes my decision very easy.

866
00:46:05,680 --> 00:46:07,520
So can we take your orders?

867
00:46:07,520 --> 00:46:09,960
I'd love the warm chocolate
brownie, please.

868
00:46:09,960 --> 00:46:13,520
Well, I fancy cheese and banana
and brownies. Sold.

869
00:46:13,520 --> 00:46:15,680
Sara, you want a brownie? Yeah.

870
00:46:15,680 --> 00:46:18,080
Desiree? Brownie. Brownie, please.

871
00:46:18,080 --> 00:46:20,120
Three brownies for the girls. Yeah.

872
00:46:20,120 --> 00:46:23,440
Matthew? Marshmallow.
Cheese, please.

873
00:46:23,440 --> 00:46:26,680
Three brownies, a marshmallow
and the cheese.

874
00:46:26,680 --> 00:46:29,240
Great, thank you. Enjoy.

875
00:46:29,240 --> 00:46:31,280
Right, let's get this cheese
finished, guys.

876
00:46:32,320 --> 00:46:35,960
Comte, Cheddar, Brie
and goat's cheese.

877
00:46:35,960 --> 00:46:37,160
Up in the kitchen,

878
00:46:37,160 --> 00:46:40,640
Mark wants to show me a trick
for keeping the carbon footprint

879
00:46:40,640 --> 00:46:45,080
of your summer berries down
in the middle of winter.

880
00:46:45,080 --> 00:46:46,840
We've got a dish
we're going to do now,

881
00:46:46,840 --> 00:46:48,520
which is right up your street,
Gregg.

882
00:46:48,520 --> 00:46:51,600
So what I've got are some stunning
berries here from the summer,

883
00:46:51,600 --> 00:46:53,640
which all we've done is
literally freeze.

884
00:46:53,640 --> 00:46:56,520
Would you rather freeze
the raspberries in season

885
00:46:56,520 --> 00:46:58,640
than buy ones that are imported,
seriously?

886
00:46:58,640 --> 00:47:00,720
Yes. You would? Yes.

887
00:47:00,720 --> 00:47:03,480
Why? Carbon footprint.

888
00:47:03,480 --> 00:47:07,640
And also just because I don't think
there's anything better

889
00:47:07,640 --> 00:47:10,040
than a real fresh raspberry
when it's had the sun on it.

890
00:47:10,040 --> 00:47:12,520
There's something about certain
fruits grown in this country

891
00:47:12,520 --> 00:47:14,800
that have that flavour.
I think raspberry's one of them.

892
00:47:14,800 --> 00:47:17,720
What we're going to do is just
smash them up like this,

893
00:47:17,720 --> 00:47:21,960
put them all in, and then we've got
here just simple meringue.

894
00:47:21,960 --> 00:47:23,640
Using up your egg whites,

895
00:47:23,640 --> 00:47:25,920
which you maybe have
kicking around the kitchen.

896
00:47:31,000 --> 00:47:34,840
The berries and the coulis,
nice little winter dessert.

897
00:47:34,840 --> 00:47:37,280
Got spoons, yeah? Get stuck in.

898
00:47:41,280 --> 00:47:42,400
MM!

899
00:47:42,400 --> 00:47:45,600
Did you get the texture from the
raspberries giving it the bite?

900
00:47:45,600 --> 00:47:49,080
Listen, I'm the MasterChef judge,
all right? You just watch on.

901
00:47:49,080 --> 00:47:50,760
Can you taste the biscuit,
buttery...?

902
00:47:50,760 --> 00:47:52,120
HE LAUGHS

903
00:47:53,960 --> 00:47:55,760
The final course is served.

904
00:47:55,760 --> 00:47:58,880
Oh, wow. Geez. Lovely. Wow.

905
00:48:00,240 --> 00:48:02,960
Thank you. Oh, look how cute
that is! Oh, look at that.

906
00:48:02,960 --> 00:48:05,320
Oh, that's like...marshmallow
ice cream.

907
00:48:05,320 --> 00:48:06,960
The brownie...

908
00:48:06,960 --> 00:48:11,680
This lovely, soft, billowing
meringue, and sort of sharp berries

909
00:48:11,680 --> 00:48:15,200
underneath and a bit of a crumble.
Bit of a crumbled texture, there is.

910
00:48:15,200 --> 00:48:18,320
I think it's both austere and
indulgent at the same time. Mm.

911
00:48:19,920 --> 00:48:22,600
Oh, and sugary.

912
00:48:22,600 --> 00:48:25,040
All right, now I understand that.
And sharp.

913
00:48:25,040 --> 00:48:28,680
Is it your favourite of all of the
courses today, Matthew?

914
00:48:28,680 --> 00:48:33,800
I feel it's the one I can eat
with the clearest conscience.

915
00:48:33,800 --> 00:48:36,600
The brownie, I can't work it out.
Flour... I was thinking about that.

916
00:48:36,600 --> 00:48:40,120
Flour, sugar, cocoa.
I think maybe we're second worst.

917
00:48:40,120 --> 00:48:42,920
I, I really hope that the cheese
makes you lose the entire thing.

918
00:48:42,920 --> 00:48:46,640
You go from winning to losing...
Mm-hm. ..in one cheese plate.

919
00:48:46,640 --> 00:48:49,400
And if you're proven right,
the lesson of today is basically

920
00:48:49,400 --> 00:48:52,520
the less it's got to do with
animals, the better. Yeah.

921
00:48:52,520 --> 00:48:55,320
Unless it's asparagus, in which case
you might as well have a steak.

922
00:48:58,120 --> 00:49:01,400
HANNAH: Mike and I are tossing up
the scores for the final course.

923
00:49:02,720 --> 00:49:08,480
I mean, there's one quite standout
item on this dessert menu.

924
00:49:08,480 --> 00:49:10,280
So maybe it's not such
a good news story,

925
00:49:10,280 --> 00:49:13,920
it's the second highest carbon
of all the desserts.

926
00:49:13,920 --> 00:49:15,880
They were convinced was
going to be bad,

927
00:49:15,880 --> 00:49:18,600
but actually the surprise choice,
I think, from the dessert menu.

928
00:49:23,920 --> 00:49:26,120
Now, to break the news
to the guests.

929
00:49:27,800 --> 00:49:31,400
Hey! Ah, how was pud? Pud good?

930
00:49:31,400 --> 00:49:33,560
Oh. Delicious. Cheese good?
It was fabulous.

931
00:49:33,560 --> 00:49:35,720
Full of guilt, but delicious.

932
00:49:35,720 --> 00:49:40,520
I found the idea of the impact of
the brownie really confusing

933
00:49:40,520 --> 00:49:45,280
because I feel like cocoa and sugar
is going to be pretty costly

934
00:49:45,280 --> 00:49:47,520
in carbon. Yeah, I would... Yeah.

935
00:49:47,520 --> 00:49:49,800
But I'm hoping you'll tell me
the exact opposite and go,

936
00:49:49,800 --> 00:49:52,880
"Actually, they just fall
from the sky." Oh, yes.

937
00:49:52,880 --> 00:49:54,560
Of course, the magical brownies.
Yes.

938
00:49:54,560 --> 00:49:57,160
I had summer fruits
and they were frozen.

939
00:49:57,160 --> 00:49:59,280
So the season is perfectly
acceptable.

940
00:49:59,280 --> 00:50:00,800
So we reckon you're all right.

941
00:50:00,800 --> 00:50:04,360
I'm feeling particularly virtuous.
SARA: I'm going to hazard a guess

942
00:50:04,360 --> 00:50:07,320
that I think the fruits are from
abroad and flown in.

943
00:50:07,320 --> 00:50:09,440
OK. Interesting guesses.

944
00:50:09,440 --> 00:50:11,240
Here we go, let me show you
what you've got here.

945
00:50:11,240 --> 00:50:12,600
So...

946
00:50:14,080 --> 00:50:17,960
..perhaps surprisingly,
but delightfully,

947
00:50:17,960 --> 00:50:21,000
the brownie was the lowest. Ooh!
Nice.

948
00:50:21,000 --> 00:50:22,640
Next low-carbon thing,

949
00:50:22,640 --> 00:50:25,200
the banana also quite low,

950
00:50:25,200 --> 00:50:28,120
followed by the berry sorbet.

951
00:50:28,120 --> 00:50:29,920
Oh, dear.

952
00:50:29,920 --> 00:50:31,360
And the cheese.

953
00:50:34,440 --> 00:50:37,880
Really? Wowsers. Tragedy. Yes,
cheese.

954
00:50:40,120 --> 00:50:42,120
It's the same problems as with beef.

955
00:50:42,120 --> 00:50:44,600
The existence of the cows creates
all the trouble.

956
00:50:44,600 --> 00:50:47,120
I know, but it is really tasty,
isn't it?

957
00:50:47,120 --> 00:50:48,640
Tasty. Very tasty.

958
00:50:48,640 --> 00:50:51,280
Amol's cheese plate contained
a selection of

959
00:50:51,280 --> 00:50:54,120
four of our best-loved cheeses.

960
00:50:54,120 --> 00:50:55,760
So we need to talk about cheese.

961
00:50:55,760 --> 00:50:58,000
And I hate to break it to you,

962
00:50:58,000 --> 00:51:02,240
but the carbon footprint of cheese
actually isn't that much lower

963
00:51:02,240 --> 00:51:04,480
than of beef and lamb.

964
00:51:04,480 --> 00:51:08,680
Parmesan, there, 18.6kg
of CO2 equivalent,

965
00:51:08,680 --> 00:51:10,640
which is more than bacon.

966
00:51:10,640 --> 00:51:12,800
Now, little bit of hope.

967
00:51:12,800 --> 00:51:15,040
It does depend on the cheese
that you're eating.

968
00:51:15,040 --> 00:51:17,480
So these slightly softer cheeses

969
00:51:17,480 --> 00:51:20,200
tend to use less milk
to make the cheese.

970
00:51:20,200 --> 00:51:23,440
So goat cheese, for instance,
actually only uses

971
00:51:23,440 --> 00:51:27,440
five litres of milk to make
1kg of goat's cheese,

972
00:51:27,440 --> 00:51:32,440
which is why it's down to 6.5kg
of CO2 equivalent.

973
00:51:32,440 --> 00:51:35,440
Compare that to something
like Cheddar,

974
00:51:35,440 --> 00:51:38,400
which needs ten entire
litres of milk

975
00:51:38,400 --> 00:51:42,960
just to make one delicious kilogram
block of Cheddar.

976
00:51:46,320 --> 00:51:50,520
So when shopping, soft cheeses
tend to be a better carbon bet

977
00:51:50,520 --> 00:51:52,840
than hard cheeses.

978
00:51:52,840 --> 00:51:55,600
Dairy free cheeses
have a lower footprint

979
00:51:55,600 --> 00:51:57,000
than their dairy counterparts

980
00:51:57,000 --> 00:52:01,040
because they're made from vegetable
oils, nuts or soy instead of milk.

981
00:52:02,800 --> 00:52:07,880
The berry dish Matthew chose could
easily have been a carbon disaster.

982
00:52:07,880 --> 00:52:10,640
Ah, the berries, you were right,
actually,

983
00:52:10,640 --> 00:52:12,320
about the fact that they were frozen

984
00:52:12,320 --> 00:52:15,160
and therefore not a problem eating
them out of season.

985
00:52:15,160 --> 00:52:18,640
Had they been fresh berries
that had been flown over,

986
00:52:18,640 --> 00:52:21,280
you'd be looking up roughly
around the same level as the cheese.

987
00:52:21,280 --> 00:52:23,120
I wouldn't have had it in that case.
THEY LAUGH

988
00:52:25,120 --> 00:52:27,960
The carbon footprint of
frozen berries is just

989
00:52:27,960 --> 00:52:31,640
3kg of CO2 per kilogram of fruit.

990
00:52:34,320 --> 00:52:38,360
Fresh berries, which are flown in
or grown in heated greenhouses,

991
00:52:38,360 --> 00:52:41,560
produce about 14kg of carbon.

992
00:52:43,280 --> 00:52:45,480
They also tend to be pricier.

993
00:52:46,840 --> 00:52:50,520
And even though bananas come
from the other side of the world,

994
00:52:50,520 --> 00:52:53,960
they're low carbon
because they travel by ship,

995
00:52:53,960 --> 00:52:57,120
a very efficient form of transport.

996
00:52:57,120 --> 00:53:01,520
They stop bananas ripening in
transit using temperature control.

997
00:53:01,520 --> 00:53:04,840
Other hardy fruits like apples
can also come by ship.

998
00:53:05,960 --> 00:53:09,400
But the brownie is just the king of
puds in terms of carbon here.

999
00:53:09,400 --> 00:53:11,040
Yes, in terms of carbon, definitely.

1000
00:53:11,040 --> 00:53:13,680
Only a vegan brownie cos it
doesn't have the egg or butter. Yes.

1001
00:53:13,680 --> 00:53:15,640
So actually a normal brownie

1002
00:53:15,640 --> 00:53:18,360
wouldn't be as carbon efficient
as that.

1003
00:53:18,360 --> 00:53:20,400
Just to throw a little curveball
in, though,

1004
00:53:20,400 --> 00:53:22,800
in the brownie there was palm oil.

1005
00:53:22,800 --> 00:53:24,400
Yeah, I was going to say there was

1006
00:53:24,400 --> 00:53:26,240
something making it that decadently
moist.

1007
00:53:26,240 --> 00:53:28,400
Just to quote Matthew,
not in my house.

1008
00:53:28,400 --> 00:53:30,960
THEY LAUGH

1009
00:53:30,960 --> 00:53:34,800
There's one last sting in the tail
for the diners.

1010
00:53:34,800 --> 00:53:37,200
Monica, could you bring that
trolley in, please?

1011
00:53:37,200 --> 00:53:39,680
OK. Ah.

1012
00:53:40,800 --> 00:53:43,200
Waste, food waste.

1013
00:53:43,200 --> 00:53:45,160
Oh, dear.

1014
00:53:45,160 --> 00:53:48,120
Food waste. Yeah,
I was thinking about that, actually,

1015
00:53:48,120 --> 00:53:49,920
cos I was terrible for that today.

1016
00:53:49,920 --> 00:53:53,920
This is what was left over
from this dinner party.

1017
00:53:53,920 --> 00:53:55,920
Yeah. Hm. Oh, dear.

1018
00:53:55,920 --> 00:53:58,120
Let me tell you something.

1019
00:53:58,120 --> 00:54:02,280
We, as a nation, throw away

1020
00:54:02,280 --> 00:54:05,480
30% of the food we buy.

1021
00:54:07,280 --> 00:54:10,360
Almost a third of the food we buy.

1022
00:54:10,360 --> 00:54:13,400
Our own household food
waste...

1023
00:54:14,680 --> 00:54:18,360
..makes up a whopping 70%...

1024
00:54:19,440 --> 00:54:21,120
..of all food waste.

1025
00:54:21,120 --> 00:54:22,960
If you want to make an impact

1026
00:54:22,960 --> 00:54:26,360
and have a cheeky piece of beef
every now and again,

1027
00:54:26,360 --> 00:54:28,640
cut down on your waste.

1028
00:54:28,640 --> 00:54:32,640
Yeah. AMOL: That is completely
unforgivable, isn't it?

1029
00:54:32,640 --> 00:54:35,720
It's...a real eye opener,
isn't it?

1030
00:54:35,720 --> 00:54:39,000
In my defence, I probably
wouldn't have cooked such a...

1031
00:54:39,000 --> 00:54:40,800
That's what I'm saying.
..hoofer of a steak.

1032
00:54:40,800 --> 00:54:43,040
It's too late. It's too late.
I promise I wouldn't...

1033
00:54:43,040 --> 00:54:45,440
At home you can turn that into
something else the next day.

1034
00:54:45,440 --> 00:54:47,720
SARA: Pop it in the fridge in some
Tupperware if... Yeah.

1035
00:54:47,720 --> 00:54:49,800
..you hadn't finished
and then you'd have eaten it.

1036
00:54:49,800 --> 00:54:50,960
Make steak tacos, yeah.

1037
00:54:50,960 --> 00:54:53,720
HANNAH: I do think though, Nikki,
that this isn't about, you know,

1038
00:54:53,720 --> 00:54:56,040
your plate isn't even
about this meal tonight.

1039
00:54:56,040 --> 00:54:58,520
It's about the things that all of us
are doing all the time

1040
00:54:58,520 --> 00:55:00,320
in our homes without even thinking
about it.

1041
00:55:00,320 --> 00:55:02,360
You know, a loaf of bread
goes off in the cupboard,

1042
00:55:02,360 --> 00:55:03,760
just chuck it in the bin.

1043
00:55:07,440 --> 00:55:13,760
Nearly 60% of our food waste ends up
in landfill sites or incinerators.

1044
00:55:15,960 --> 00:55:18,600
Any time we waste food,
then all the carbon footprint

1045
00:55:18,600 --> 00:55:21,840
of producing that food has
been completely in vain.

1046
00:55:21,840 --> 00:55:24,920
And on top of that, if we do
the wrong thing with the waste,

1047
00:55:24,920 --> 00:55:26,920
like put it into a landfill site,

1048
00:55:26,920 --> 00:55:29,200
especially not a very
well-managed one

1049
00:55:29,200 --> 00:55:31,200
where a whole load of methane
is allowed

1050
00:55:31,200 --> 00:55:32,960
to escape into the atmosphere...

1051
00:55:32,960 --> 00:55:34,840
It's a double whammy.
It's a double whammy.

1052
00:55:34,840 --> 00:55:36,480
Sometimes people say,
"Well, it's OK,

1053
00:55:36,480 --> 00:55:38,520
"I haven't really wasted it
cos I fed it to the dog."

1054
00:55:38,520 --> 00:55:40,400
Actually, we did some research
on this.

1055
00:55:40,400 --> 00:55:45,000
The benefits of doing that for most
foods is not that great.

1056
00:55:45,000 --> 00:55:49,280
There's only one thing that needs
to happen to any human edible food,

1057
00:55:49,280 --> 00:55:52,520
is it needs to be eaten by humans.

1058
00:55:52,520 --> 00:55:55,160
So be a bit more careful
about what food you buy

1059
00:55:55,160 --> 00:55:58,200
and plan better.
Just waste food less.

1060
00:55:58,200 --> 00:56:01,160
Yeah, totally. And what's not to
like? You know, it saves money,

1061
00:56:01,160 --> 00:56:02,640
it saves everything.

1062
00:56:04,080 --> 00:56:06,280
We can now reveal the grand totals.

1063
00:56:06,280 --> 00:56:09,960
Which of our diners will be crowned
Carbon Champion

1064
00:56:09,960 --> 00:56:12,000
and who is Footprint Loser?

1065
00:56:14,280 --> 00:56:17,960
OK, time for the
final scores...let's see.

1066
00:56:19,400 --> 00:56:21,720
Who thinks that they're
out in front instantly?

1067
00:56:21,720 --> 00:56:24,560
I feel like I am. I think Desiree's
fine. Desiree.

1068
00:56:24,560 --> 00:56:26,280
Pretty certain I am. I think I am.

1069
00:56:26,280 --> 00:56:29,160
Started with not drinking and making
bad decisions, kids!

1070
00:56:31,120 --> 00:56:33,760
A bit of smugness in the corner
there, love.

1071
00:56:33,760 --> 00:56:36,280
Been waiting all day
for the smugness.

1072
00:56:36,280 --> 00:56:37,440
OK, all right. Here we go.

1073
00:56:37,440 --> 00:56:39,440
These are the final scores.

1074
00:56:39,440 --> 00:56:42,160
So, no surprise, Nikki, I'm afraid
that steak

1075
00:56:42,160 --> 00:56:44,800
really held you back. Way out there.

1076
00:56:44,800 --> 00:56:47,480
Aw... And Sara, that's, I mean,

1077
00:56:47,480 --> 00:56:50,400
that's still really your starter.
Asparagus. Yeah. Wow.

1078
00:56:50,400 --> 00:56:53,240
Asparagus hangover
you're looking at. Yeah.

1079
00:56:53,240 --> 00:56:55,480
And... Matthew's got a nice
mixed bag.

1080
00:56:55,480 --> 00:56:57,880
At least Matthew's kind of equally
as bad. Yeah!

1081
00:56:57,880 --> 00:57:00,400
He's been quite consistent. Yeah.

1082
00:57:00,400 --> 00:57:02,800
But by quite a long way, Desiree,

1083
00:57:02,800 --> 00:57:04,760
you smashed it this evening.

1084
00:57:04,760 --> 00:57:06,280
THEY CLAP

1085
00:57:08,680 --> 00:57:11,200
As our unique meal draws to a close,

1086
00:57:11,200 --> 00:57:15,960
we've learned it's all too easy to
use up an entire day's carbon target

1087
00:57:15,960 --> 00:57:17,320
in just one dish.

1088
00:57:18,480 --> 00:57:20,080
I'm definitely going to think about,

1089
00:57:20,080 --> 00:57:22,920
"Do I actually really want
that steak,"

1090
00:57:22,920 --> 00:57:26,800
which is usually in a nice ciabatta
with a bit of sliced avocado.

1091
00:57:26,800 --> 00:57:31,600
So, yeah, I am going to think a lot
differently about red meat.

1092
00:57:31,600 --> 00:57:34,280
It's not only meats
we need to think about.

1093
00:57:34,280 --> 00:57:36,720
I hereby resolve to eat less cheese

1094
00:57:36,720 --> 00:57:38,920
after I finish that stuff
on that plate.

1095
00:57:39,960 --> 00:57:44,000
And even seemingly innocent
vegetables can catch us out.

1096
00:57:44,000 --> 00:57:46,120
So I obviously need to become
more aware of like

1097
00:57:46,120 --> 00:57:48,000
seasonal fruits and vegetables,

1098
00:57:48,000 --> 00:57:50,080
it's something I need to raise
my awareness of.

1099
00:57:52,680 --> 00:57:55,680
Scientists such as Mike Berners-Lee
are arguing for

1100
00:57:55,680 --> 00:57:58,320
a food-labelling
traffic light system

1101
00:57:58,320 --> 00:58:01,600
that warns us about the carbon
footprint of foods.

1102
00:58:01,600 --> 00:58:05,560
But for now, it's up to us
to judge for ourselves.

1103
00:58:05,560 --> 00:58:08,920
Adding one more ethical
and environmental consideration

1104
00:58:08,920 --> 00:58:11,920
when we're shopping for our food.

1105
00:58:11,920 --> 00:58:15,920
Getting to the truth behind the
environmental impact of our food

1106
00:58:15,920 --> 00:58:17,560
is anything but simple.

1107
00:58:17,560 --> 00:58:20,000
But if we all think
a bit more carefully

1108
00:58:20,000 --> 00:58:22,240
about the food choices we make,

1109
00:58:22,240 --> 00:58:25,240
there are ways we can still eat
fabulous food

1110
00:58:25,240 --> 00:58:27,400
that doesn't cost the Earth.