1 00:00:00,950 --> 00:00:02,150 This time, we reveal 2 00:00:02,150 --> 00:00:05,443 the relentless struggle to keep city supplied with food. 3 00:00:06,720 --> 00:00:08,050 We have to deliver. 4 00:00:08,050 --> 00:00:10,680 We're under a huge amount of time pressure. 5 00:00:10,680 --> 00:00:12,700 From traders at Billingsgate Market 6 00:00:12,700 --> 00:00:14,423 fighting for the freshest fish- 7 00:00:15,437 --> 00:00:16,870 It's all a gamble. 8 00:00:16,870 --> 00:00:19,220 If you get it wrong, it's gonna cost you money. 9 00:00:20,780 --> 00:00:23,110 To the hidden army battling against the clock 10 00:00:23,110 --> 00:00:25,752 to meet demand for online groceries. 11 00:00:25,752 --> 00:00:28,360 (techno music) 12 00:00:28,360 --> 00:00:29,550 The drivers go out, they come back 13 00:00:29,550 --> 00:00:32,510 and we just keep me reloading them all the way through. 14 00:00:32,510 --> 00:00:34,710 And, we discover how rooftop farming 15 00:00:34,710 --> 00:00:37,403 could solve our city's food supply problems. 16 00:00:39,160 --> 00:00:40,160 People can't believe, 17 00:00:40,160 --> 00:00:43,420 there's a greenhouse in the South Bronx. 18 00:00:43,420 --> 00:00:45,663 They can't believe there's veggies in the hood. 19 00:00:49,880 --> 00:00:51,640 Half the world's population 20 00:00:51,640 --> 00:00:55,353 live in urban areas, and the number is rising every second. 21 00:00:57,060 --> 00:00:59,330 Each day is a race against time, 22 00:00:59,330 --> 00:01:04,330 to house, feed, water and move more than 3.5 billion people. 23 00:01:05,920 --> 00:01:08,180 It's an impossible daily challenge. 24 00:01:08,180 --> 00:01:11,860 The slightest glitch can bring a city to its knees. 25 00:01:11,860 --> 00:01:15,593 And every 24 hours, it has to be done all over again. 26 00:01:17,170 --> 00:01:20,223 This is the story of how cities work. 27 00:01:28,480 --> 00:01:29,610 Food. 28 00:01:29,610 --> 00:01:32,030 Human life can't exist without it. 29 00:01:32,030 --> 00:01:34,743 It's a city's most important source of energy. 30 00:01:36,170 --> 00:01:38,900 In New York alone, eight million people 31 00:01:38,900 --> 00:01:42,523 consume 10,000 tons of food every day. 32 00:01:44,930 --> 00:01:46,650 In the city that never sleeps, 33 00:01:46,650 --> 00:01:49,120 delivery rider O.J. fights a daily battle 34 00:01:49,120 --> 00:01:52,293 to keep his customers supplied, with pizza. 35 00:01:55,740 --> 00:01:58,400 I think people love pizza too much in New York. 36 00:01:58,400 --> 00:01:59,400 That's what I think. 37 00:02:00,470 --> 00:02:03,220 America eats so much pizza, that every day 38 00:02:03,220 --> 00:02:06,440 the equivalent of a square kilometer is consumed. 39 00:02:06,440 --> 00:02:08,560 Enough to cover the whole of Central Park 40 00:02:08,560 --> 00:02:13,090 in just over three days. (siren wailing) 41 00:02:13,090 --> 00:02:15,640 This pizza restaurant in New York's East Village 42 00:02:15,640 --> 00:02:19,900 takes around 150 home delivery orders every day. 43 00:02:19,900 --> 00:02:21,820 For restaurant manager Mark Kenyon, 44 00:02:21,820 --> 00:02:23,560 there's no other city in the world 45 00:02:23,560 --> 00:02:25,883 with such a love for this type of food. 46 00:02:27,006 --> 00:02:29,080 You think of pizza, you think of New York. 47 00:02:29,080 --> 00:02:30,280 People come from all around the country, 48 00:02:30,280 --> 00:02:33,090 all around the world, to try New York's pizza, 49 00:02:33,090 --> 00:02:35,050 and it's very rarely where a New Yorker 50 00:02:35,050 --> 00:02:38,040 will go one week without having some sort of pizza. 51 00:02:38,040 --> 00:02:39,210 There's a lot of demand 52 00:02:39,210 --> 00:02:41,473 and a lot of suppliers trying to meet it. 53 00:02:43,970 --> 00:02:46,170 There are 10 other pizza joints in the neighborhood 54 00:02:46,170 --> 00:02:48,670 and competition is fierce. (telephone ringing) 55 00:02:48,670 --> 00:02:52,340 When an order comes in, every second counts. 56 00:02:52,340 --> 00:02:53,630 What are we gonna have? 57 00:02:53,630 --> 00:02:54,463 Cash? 58 00:02:54,463 --> 00:02:56,560 Give us about a half an hour or so? 59 00:02:56,560 --> 00:02:57,560 Thank you very much. 60 00:02:59,270 --> 00:03:02,283 Every morsel Mark sends out has to be perfect. 61 00:03:03,220 --> 00:03:05,850 But, delivering it to customers hot and fresh 62 00:03:05,850 --> 00:03:08,680 is far harder than meets the eye. 63 00:03:08,680 --> 00:03:11,580 Delivery men must brave city traffic, 64 00:03:11,580 --> 00:03:13,240 and New York is home to one of 65 00:03:13,240 --> 00:03:16,043 the fiercest driving environments in the world. 66 00:03:17,260 --> 00:03:18,640 Delivering to the city can be tough. 67 00:03:18,640 --> 00:03:19,880 Delivery on bikes, 68 00:03:19,880 --> 00:03:22,460 it's gonna be the fastest way to get to the city. 69 00:03:22,460 --> 00:03:25,920 You don't have to sit behind any cars in traffic. 70 00:03:25,920 --> 00:03:29,290 It's delivery rider O.J.'s secret weapon. 71 00:03:29,290 --> 00:03:31,830 I think I move twice as fast on a cycle, 72 00:03:31,830 --> 00:03:33,963 than what a car would move on the streets. 73 00:03:35,300 --> 00:03:36,510 And the faster O.J. 74 00:03:36,510 --> 00:03:38,783 can get food around the city the better. 75 00:03:39,710 --> 00:03:41,990 I always get to the customer within 15 minutes 76 00:03:41,990 --> 00:03:44,770 that I grab the pizza, and it always gets to them hot. 77 00:03:44,770 --> 00:03:47,620 The quicker I am, the more money I can make in one night. 78 00:03:49,528 --> 00:03:51,090 (zooming traffic) 79 00:03:51,090 --> 00:03:53,640 With demand for food in the city so high, 80 00:03:53,640 --> 00:03:55,130 the restaurants and supermarkets 81 00:03:55,130 --> 00:03:57,523 must be restocked on a daily basis. 82 00:03:59,270 --> 00:04:01,720 Without new supplies, cities will run out 83 00:04:01,720 --> 00:04:03,793 of fresh food in a matter of days. 84 00:04:06,620 --> 00:04:08,860 To produce enough to feed everybody, 85 00:04:08,860 --> 00:04:12,210 vast swathes of countryside have been transformed 86 00:04:12,210 --> 00:04:14,763 into giant agricultural factories. 87 00:04:17,280 --> 00:04:20,493 This farm is located in California's Salinas Valley. 88 00:04:21,760 --> 00:04:24,160 It produces nearly four million servings 89 00:04:24,160 --> 00:04:26,053 of salad every single week. 90 00:04:27,600 --> 00:04:30,930 To arrive on supermarket shelves in perfect condition, 91 00:04:30,930 --> 00:04:35,170 the lettuce must be harvested at exactly the right moment. 92 00:04:35,170 --> 00:04:38,780 Right now, Director of Supply, Chris Glynn is in a race 93 00:04:38,780 --> 00:04:42,130 to save a crop of romaine lettuce from the elements. 94 00:04:42,130 --> 00:04:46,123 The hardest thing to deal with out here is mother nature. 95 00:04:47,340 --> 00:04:50,350 You know, we've just gone through a heat wave, 96 00:04:50,350 --> 00:04:54,130 so the crop has grown faster than we expected it to. 97 00:04:54,130 --> 00:04:56,530 With seven crews working the fields, 98 00:04:56,530 --> 00:04:59,780 Chris needs to have over 300,000 square meters 99 00:04:59,780 --> 00:05:03,493 of crop harvested today, before it begins to spoil. 100 00:05:04,640 --> 00:05:07,240 To beat the heat, Chris and the harvesting team 101 00:05:07,240 --> 00:05:09,950 start work at midnight, and must finish 102 00:05:09,950 --> 00:05:13,123 by the time most city workers are starting their day. 103 00:05:14,580 --> 00:05:17,430 We're concerned about speed and timing out here. 104 00:05:17,430 --> 00:05:20,870 We wanna keep this product fresh and cool as possible. 105 00:05:20,870 --> 00:05:23,900 So, if we can cut it early in the morning here 106 00:05:23,900 --> 00:05:28,050 before temperatures rise, it really helps those shelf life. 107 00:05:28,050 --> 00:05:31,313 This product will last a lot longer once we have it packed. 108 00:05:32,280 --> 00:05:33,380 The crop is expected 109 00:05:33,380 --> 00:05:37,100 to produce over 180 tons of lettuce. 110 00:05:37,100 --> 00:05:39,120 From the moment the leaves are cut, 111 00:05:39,120 --> 00:05:41,760 the battle to keep them crisp begins. 112 00:05:41,760 --> 00:05:45,636 Temperatures are expected to reach 35 degrees. 113 00:05:45,636 --> 00:05:48,100 (machinery operating) 114 00:05:48,100 --> 00:05:50,740 Every moment they spend exposed to the sun, 115 00:05:50,740 --> 00:05:52,690 shortens the leaves shelf life 116 00:05:52,690 --> 00:05:55,263 and could mean the salad goes to waste. 117 00:06:00,260 --> 00:06:02,040 In America, almost a quarter 118 00:06:02,040 --> 00:06:04,823 of all homegrown food comes from California. 119 00:06:06,040 --> 00:06:09,220 The state has over 100,000 square kilometers 120 00:06:09,220 --> 00:06:12,080 of agricultural land, an area five times 121 00:06:12,080 --> 00:06:14,093 the size of the country of Wales. 122 00:06:15,420 --> 00:06:19,190 Californian farmers grow almost $1.5 billion 123 00:06:19,190 --> 00:06:20,763 worth of salad every year. 124 00:06:23,010 --> 00:06:25,540 Earthbound farms started 29 years ago, 125 00:06:25,540 --> 00:06:27,200 on two and a half acres, 126 00:06:27,200 --> 00:06:30,383 and today we are farming on roughly about, 127 00:06:31,289 --> 00:06:33,013 50,000 crop acres. 128 00:06:36,660 --> 00:06:39,110 It's now 7:00 AM. 129 00:06:39,110 --> 00:06:41,770 The teams have harvested 130 tons 130 00:06:41,770 --> 00:06:44,590 of the day's 180 ton target. 131 00:06:44,590 --> 00:06:46,250 If current progress continues, 132 00:06:46,250 --> 00:06:48,300 they will meet their 10:00 a.m. deadline. 133 00:06:52,580 --> 00:06:54,610 To get the job done Chris and his team 134 00:06:54,610 --> 00:06:56,993 require some highly specialized equipment. 135 00:07:00,186 --> 00:07:02,603 (rock music) 136 00:07:09,096 --> 00:07:10,650 So this is the spring mix harvester. 137 00:07:10,650 --> 00:07:13,440 The front end here is what we call the tickler. 138 00:07:13,440 --> 00:07:16,760 It brushes along the tops of the baby lettuce. 139 00:07:16,760 --> 00:07:20,600 If there's any kind of flying insects they're lifted off. 140 00:07:20,600 --> 00:07:23,420 The blade is a bandsaw type of blade. 141 00:07:23,420 --> 00:07:25,470 It's stainless steel and very sharp. 142 00:07:25,470 --> 00:07:28,620 It goes along the ground, makes cuts on the baby lettuce, 143 00:07:28,620 --> 00:07:30,520 then it's pushed up along the machine, 144 00:07:33,068 --> 00:07:35,290 where they're packed inside these blue totes, 145 00:07:35,290 --> 00:07:38,290 and then brought along and put up on the trailer, 146 00:07:38,290 --> 00:07:39,840 and palletized up there. 147 00:07:39,840 --> 00:07:40,970 Heavy automation 148 00:07:40,970 --> 00:07:43,610 is the only way to ensure cities are supplied 149 00:07:43,610 --> 00:07:47,360 with enough affordable fresh food on a daily basis. 150 00:07:47,360 --> 00:07:50,090 A decade or so ago, this same procedure 151 00:07:50,090 --> 00:07:53,630 would have took a crew of about 40 people, by hand, 152 00:07:53,630 --> 00:07:58,630 with knives on the ground, eight hours to do a whole acre. 153 00:07:58,740 --> 00:08:03,030 This machine here, takes probably about 15 minutes. 154 00:08:03,030 --> 00:08:05,453 It's a crew of about 10 people. 155 00:08:12,660 --> 00:08:14,930 As soon as each trailer of lettuce is full, 156 00:08:14,930 --> 00:08:17,170 it is transferred to a waiting cold truck 157 00:08:17,170 --> 00:08:19,163 and taken off to the processing plant. 158 00:08:25,010 --> 00:08:29,193 Here, every single leaf must be washed, dried and packaged. 159 00:08:30,680 --> 00:08:32,740 The lettuce may be out of the heat, 160 00:08:32,740 --> 00:08:34,560 but the battle to get it to the customer 161 00:08:34,560 --> 00:08:37,343 in pristine condition is far from over. 162 00:08:41,800 --> 00:08:44,773 Salad prepared this way doesn't last long. 163 00:08:46,950 --> 00:08:50,130 It is vital, Operations Manager Will Daniels 164 00:08:50,130 --> 00:08:52,810 gets the newly harvested leaves through the plant 165 00:08:52,810 --> 00:08:55,593 and into the delivery trucks as fast as possible. 166 00:08:56,630 --> 00:08:58,740 In order for it to be the highest quality, 167 00:08:58,740 --> 00:09:03,060 it's extremely important that we harvest it, cool it, 168 00:09:03,060 --> 00:09:06,150 and put it into a container as quickly as possible. 169 00:09:06,150 --> 00:09:09,760 That's gonna ensure the maximum freshness for our consumer. 170 00:09:09,760 --> 00:09:12,313 So as a result we work very quickly. 171 00:09:13,200 --> 00:09:14,730 With over 1,000 tons 172 00:09:14,730 --> 00:09:17,730 of lettuce working its way through this building each week, 173 00:09:17,730 --> 00:09:19,913 everything has to run like clockwork. 174 00:09:21,030 --> 00:09:22,650 So there's a great sense of urgency 175 00:09:22,650 --> 00:09:25,653 to get it through that process as quickly as possible. 176 00:09:26,750 --> 00:09:28,410 It's a complex task, 177 00:09:28,410 --> 00:09:30,130 and the smallest glitch could bring 178 00:09:30,130 --> 00:09:32,093 the whole operation to a standstill. 179 00:09:33,940 --> 00:09:36,193 The first stage is mixing the leaves. 180 00:09:38,128 --> 00:09:39,810 One of the big benefits about these salads 181 00:09:39,810 --> 00:09:41,093 that were delivered to the consumer is that 182 00:09:41,093 --> 00:09:45,800 they're not just one ingredient, but up to 10 ingredients. 183 00:09:45,800 --> 00:09:48,090 As you see here we've got several ingredients 184 00:09:48,090 --> 00:09:49,410 that are really nice and healthy, 185 00:09:49,410 --> 00:09:50,890 and this is where the process begins 186 00:09:50,890 --> 00:09:52,590 before we put it into the package. 187 00:09:53,940 --> 00:09:56,050 It's possible that bits of soil, 188 00:09:56,050 --> 00:09:58,330 a few roots, or the occasional insect 189 00:09:58,330 --> 00:10:00,193 have been harvested with the leaves. 190 00:10:03,080 --> 00:10:04,880 It's super-important that we try and take 191 00:10:04,880 --> 00:10:07,420 the foreign material out of the salad. 192 00:10:07,420 --> 00:10:09,670 We used to do that through visual inspection 193 00:10:09,670 --> 00:10:11,030 with people on the line looking 194 00:10:11,030 --> 00:10:13,230 at lettuce going by on a belt. 195 00:10:13,230 --> 00:10:15,100 It was efficient, but not very effective 196 00:10:15,100 --> 00:10:16,490 over long periods of time. 197 00:10:16,490 --> 00:10:19,680 So we looked for technology to improve that process, 198 00:10:19,680 --> 00:10:21,950 and we found these laser sorters. 199 00:10:21,950 --> 00:10:23,350 Inside the laser sorter, 200 00:10:23,350 --> 00:10:26,020 a beam is fired at the passing leaves. 201 00:10:26,020 --> 00:10:29,360 It detects any foreign objects, and triggers a blast of air 202 00:10:29,360 --> 00:10:32,894 to clear the offending debris from the production line. 203 00:10:32,894 --> 00:10:34,860 If you can hear those little blasts, 204 00:10:34,860 --> 00:10:36,240 those are little pockets of air 205 00:10:36,240 --> 00:10:39,400 pushing product into the waste stream 206 00:10:39,400 --> 00:10:41,903 and removing it from the process stream. 207 00:10:43,490 --> 00:10:45,450 As well as being debris-free, 208 00:10:45,450 --> 00:10:47,350 the salad must be clean. 209 00:10:47,350 --> 00:10:50,310 Any germs from the fields could become a serious health risk 210 00:10:50,310 --> 00:10:52,023 if they are not removed now. 211 00:10:56,140 --> 00:10:59,750 Wash flumes containing a special sanitizer zigzag their way 212 00:10:59,750 --> 00:11:02,470 around the plants to ensure every single leaf 213 00:11:02,470 --> 00:11:04,763 heads to the next stage as clean as can be. 214 00:11:06,300 --> 00:11:08,090 It's super-important that we conserve 215 00:11:08,090 --> 00:11:10,640 as much water as possible in this process. 216 00:11:10,640 --> 00:11:12,700 So both flumes have recirculating systems 217 00:11:12,700 --> 00:11:16,050 that we're constantly monitoring with top quality control. 218 00:11:17,020 --> 00:11:20,470 Next, a spin dry at 550 RPMs 219 00:11:20,470 --> 00:11:23,310 in one of the site's 50 turbo veg dryers 220 00:11:23,310 --> 00:11:24,933 shakes off excess water. 221 00:11:25,970 --> 00:11:28,973 And then, off it goes to be portioned up into boxes. 222 00:11:32,800 --> 00:11:35,900 But the pack area is the most complex part of the system, 223 00:11:35,900 --> 00:11:39,583 requiring employees and machines to work together in unison. 224 00:11:40,770 --> 00:11:42,920 This is the area with all this technical equipment 225 00:11:42,920 --> 00:11:45,600 in line, if one piece goes down, 226 00:11:45,600 --> 00:11:48,060 or if things could really back up behind us. 227 00:11:48,060 --> 00:11:50,930 So you could see all of these things need to work 228 00:11:50,930 --> 00:11:53,940 in accord for us to produce, you know, 229 00:11:53,940 --> 00:11:56,510 the two and a half million pounds of product 230 00:11:56,510 --> 00:11:59,423 that we produce in a week, five ounces at a time. 231 00:12:00,630 --> 00:12:02,280 With demand so high, 232 00:12:02,280 --> 00:12:05,143 the technology and use here is being pushed to the limit. 233 00:12:06,090 --> 00:12:08,680 So far today, the production line is keeping pace 234 00:12:08,680 --> 00:12:11,033 with the produce flowing in from the fields. 235 00:12:11,990 --> 00:12:14,560 I think there is a lack of understanding 236 00:12:14,560 --> 00:12:18,390 of what it takes to get produce to the consumer's plate. 237 00:12:18,390 --> 00:12:21,660 There's so many steps along the way that really, 238 00:12:21,660 --> 00:12:23,530 the consumer doesn't have to do, 239 00:12:23,530 --> 00:12:26,470 and we're really delivering that convenience. 240 00:12:26,470 --> 00:12:28,090 The final stage in the process 241 00:12:28,090 --> 00:12:31,173 is getting the bags of lettuce onto the supermarket shelves. 242 00:12:33,170 --> 00:12:36,180 Each day, over half a million individual salads 243 00:12:36,180 --> 00:12:38,220 are shipped out from here, making their way 244 00:12:38,220 --> 00:12:40,943 to local stores in cities across the country. 245 00:12:42,090 --> 00:12:45,400 They can restock the closest ones in just a few hours, 246 00:12:45,400 --> 00:12:47,210 but it will take up to five days 247 00:12:47,210 --> 00:12:49,223 to reach those on the East Coast. 248 00:12:50,900 --> 00:12:52,370 Out in the field, the harvesting team 249 00:12:52,370 --> 00:12:54,773 are filling the last load of the day. 250 00:12:55,860 --> 00:12:56,970 They've hit their target, 251 00:12:56,970 --> 00:13:00,083 and the crop should reach grocery stores in prime condition. 252 00:13:01,280 --> 00:13:03,420 Today's shift maybe almost over, 253 00:13:03,420 --> 00:13:06,390 but the crew will be back to do the same again tomorrow. 254 00:13:06,390 --> 00:13:10,253 On this farm, they harvest lettuce over 300 days per year. 255 00:13:13,320 --> 00:13:15,240 A speedy harvest isn't the only trick 256 00:13:15,240 --> 00:13:16,720 Chris and his team developed, 257 00:13:16,720 --> 00:13:20,140 to ensure city supermarkets stay fully stocked. 258 00:13:20,140 --> 00:13:21,830 When the team cut the leaves, 259 00:13:21,830 --> 00:13:24,070 they leave the plant roots in the ground. 260 00:13:24,070 --> 00:13:26,370 We try to manage nature as far as we can. 261 00:13:26,370 --> 00:13:29,080 From seed up to full size, 262 00:13:29,080 --> 00:13:31,373 {\an8}takes about 26 days. 263 00:13:32,210 --> 00:13:33,500 {\an8}Once we've cut it here, 264 00:13:33,500 --> 00:13:35,210 we can clean this bed top up 265 00:13:35,210 --> 00:13:36,700 and regrow this lettuce again, 266 00:13:36,700 --> 00:13:39,010 and it'll only take about two weeks. 267 00:13:39,010 --> 00:13:40,350 This can double the amount 268 00:13:40,350 --> 00:13:42,950 of lettuce each field produces. 269 00:13:42,950 --> 00:13:45,210 Yields have increased over the years. 270 00:13:45,210 --> 00:13:49,070 We're increasing our knowledge out here in the field, 271 00:13:49,070 --> 00:13:52,220 and with that increasing the efficiencies 272 00:13:52,220 --> 00:13:54,330 of our farming operations. 273 00:13:54,330 --> 00:13:55,750 Improving crop yields 274 00:13:55,750 --> 00:13:58,380 is crucial to sustaining cities in America, 275 00:13:58,380 --> 00:13:59,983 and all across the world. 276 00:14:02,944 --> 00:14:04,570 (techno music) 277 00:14:04,570 --> 00:14:06,490 As urban populations rise, 278 00:14:06,490 --> 00:14:08,470 farms will face increasing pressure 279 00:14:08,470 --> 00:14:10,453 to produce more and more food. 280 00:14:11,490 --> 00:14:13,230 And not just salad. 281 00:14:13,230 --> 00:14:15,803 To stay healthy, humans need protein. 282 00:14:16,860 --> 00:14:20,510 Each day, beef, chicken, pork, and lamb must be shipped 283 00:14:20,510 --> 00:14:22,990 into cities across the planet. 284 00:14:22,990 --> 00:14:26,578 But one of the most perishable protein foods is fish. 285 00:14:26,578 --> 00:14:29,070 (upbeat music) 286 00:14:29,070 --> 00:14:31,440 Coming to life at 2:00 a.m. each morning, 287 00:14:31,440 --> 00:14:34,443 Billingsgate Market supplies fresh fish to London. 288 00:14:35,900 --> 00:14:39,420 Almost a hundred tons pass through this market each day, 289 00:14:39,420 --> 00:14:42,883 headed for the capitol's shops, restaurants and hotels. 290 00:14:45,110 --> 00:14:49,430 It comes in from all corners of the world and lands here, 291 00:14:49,430 --> 00:14:51,193 at the market's delivery bay. 292 00:14:52,930 --> 00:14:55,430 It's Foreman Nick Henley's job to ensure 293 00:14:55,430 --> 00:14:59,070 each delivery makes its final 100 meter journey 294 00:14:59,070 --> 00:15:02,683 from the bay to the trader stalls on the busy market floor. 295 00:15:06,149 --> 00:15:07,540 Our fish is just arriving now, 296 00:15:07,540 --> 00:15:09,530 so we're checking it all off. 297 00:15:09,530 --> 00:15:10,950 It comes off here. 298 00:15:10,950 --> 00:15:13,320 Despite so much cargo arriving, 299 00:15:13,320 --> 00:15:16,970 this morning's deliveries appear to be going smoothly. 300 00:15:16,970 --> 00:15:18,900 But trade at Billingsgate Market 301 00:15:18,900 --> 00:15:21,583 depends on fish arriving on time. 302 00:15:22,510 --> 00:15:25,280 Like any cargo its journey can sometimes 303 00:15:25,280 --> 00:15:28,060 be hampered by delays on route. 304 00:15:28,060 --> 00:15:29,500 There is an awful lot of shouting 305 00:15:29,500 --> 00:15:31,540 and screaming in this job. 306 00:15:31,540 --> 00:15:33,940 When it comes in late, you will get the fish 307 00:15:33,940 --> 00:15:35,773 arriving after the market's started, 308 00:15:36,820 --> 00:15:38,973 and the tenants are screaming for the fish. 309 00:15:38,973 --> 00:15:42,660 So it's a rush to get it out, as soon as it gets here. 310 00:15:42,660 --> 00:15:43,940 I worked three and a half years 311 00:15:43,940 --> 00:15:45,560 actually on the market floor. 312 00:15:45,560 --> 00:15:49,163 So, I do understand the need to get it in. 313 00:15:50,620 --> 00:15:52,850 The fish on Merchant Steve Clement's stall 314 00:15:52,850 --> 00:15:55,042 comes from all over the world. 315 00:15:55,042 --> 00:15:59,277 Here I might find 65 of bourgeois, two pieces of sword, 316 00:15:59,277 --> 00:16:02,190 and these are, a fresh delivery of fish 317 00:16:02,190 --> 00:16:06,267 that we've had coming from our seashores today. 318 00:16:06,267 --> 00:16:07,660 They're called a bourgeois snapper, 319 00:16:07,660 --> 00:16:09,363 and what a lovely looking fish. 320 00:16:10,270 --> 00:16:13,460 Caught by a hook and line method by a very small boat, 321 00:16:13,460 --> 00:16:16,380 probably one of the best 18 snappers that you've ever seen. 322 00:16:16,380 --> 00:16:19,090 As you can tell, probably one of the best looking as well. 323 00:16:19,090 --> 00:16:21,160 Look at these little beauties. 324 00:16:21,160 --> 00:16:23,330 Filet snapper flown all the way in from Mexico. 325 00:16:23,330 --> 00:16:25,880 We've got anything from a wahoo kingfish there, 326 00:16:25,880 --> 00:16:28,600 from Suriname in Latin America, 327 00:16:28,600 --> 00:16:31,713 we've go sword fish loins here from Southern Spain, 328 00:16:32,550 --> 00:16:34,560 we've got prawns here that vary anywhere 329 00:16:34,560 --> 00:16:37,940 from Ecuador to Brazil, to the South Atlantic, 330 00:16:37,940 --> 00:16:40,270 such places as Nigeria, and Nigeria coast. 331 00:16:40,270 --> 00:16:41,930 These are global dealers. 332 00:16:41,930 --> 00:16:43,640 {\an8}They deal with the whole world. 333 00:16:43,640 --> 00:16:45,790 {\an8}They're not just based in the U.K., 334 00:16:45,790 --> 00:16:47,960 {\an8}they source product from all over the world. 335 00:16:47,960 --> 00:16:51,580 But supply in such variety comes at a price. 336 00:16:51,580 --> 00:16:53,120 Trading with the rest of the world 337 00:16:53,120 --> 00:16:56,090 is a relentless 24-hour task. 338 00:16:56,090 --> 00:16:57,670 I mean, the time differences. 339 00:16:57,670 --> 00:17:00,220 You're dealing with Suriname, Latin America. 340 00:17:00,220 --> 00:17:01,591 So they're one time zone. 341 00:17:01,591 --> 00:17:02,850 We're dealing with Dubai, (bell ringing) 342 00:17:02,850 --> 00:17:04,060 completely the other time zone. 343 00:17:04,060 --> 00:17:06,660 You'll get these guys ring you from around the world 344 00:17:06,660 --> 00:17:08,620 saying, "Steven, I've got what you need, you want", 345 00:17:08,620 --> 00:17:10,410 so you've got to be on call. 346 00:17:10,410 --> 00:17:12,660 And then, the evening you're ringing your customers 347 00:17:12,660 --> 00:17:14,423 to see what they want for the following day. 348 00:17:15,470 --> 00:17:16,830 Getting their catch in quickly 349 00:17:16,830 --> 00:17:18,120 is only half the fight 350 00:17:18,120 --> 00:17:20,470 for the fish merchants at Billingsgate. 351 00:17:20,470 --> 00:17:22,730 Now they must sell it. 352 00:17:22,730 --> 00:17:24,870 And time is short. 353 00:17:24,870 --> 00:17:27,030 From the moment fish is pulled from the water, 354 00:17:27,030 --> 00:17:29,620 its quality is deteriorating. 355 00:17:29,620 --> 00:17:31,380 Steve faces a daily battle 356 00:17:31,380 --> 00:17:34,290 to sell his fish before it goes off. 357 00:17:34,290 --> 00:17:37,850 These would have been caught I would say last Friday, 358 00:17:37,850 --> 00:17:41,790 shipped out on a Saturday, landing Sunday night to Heathrow, 359 00:17:41,790 --> 00:17:44,520 and then put in carts on Monday morning. 360 00:17:44,520 --> 00:17:47,690 This fish is already four days old. 361 00:17:47,690 --> 00:17:50,020 Steve has to sell it all today, 362 00:17:50,020 --> 00:17:52,663 because tomorrow it's value could begin to fall. 363 00:17:55,550 --> 00:17:58,210 (bell ringing) Every morning at 4:00 a.m., 364 00:17:58,210 --> 00:18:00,080 the most feared man in the market, 365 00:18:00,080 --> 00:18:02,670 Principle Fisheries Inspector Barry O'Toole 366 00:18:02,670 --> 00:18:06,273 starts his rounds, looking for any sub-standard produce. 367 00:18:08,710 --> 00:18:10,740 Phillips, where are these from? 368 00:18:10,740 --> 00:18:12,705 What's going on in here? 369 00:18:12,705 --> 00:18:15,205 They're all integrated- All right, thank you. 370 00:18:17,630 --> 00:18:20,550 We're appointed by a Royal Charter to inspect fish 371 00:18:20,550 --> 00:18:24,400 within the city of London, to make sure that the quality 372 00:18:24,400 --> 00:18:27,963 of the product is fit for purpose; fit for a man's body. 373 00:18:29,050 --> 00:18:31,100 These are super, where are they from men? 374 00:18:32,672 --> 00:18:34,550 Beaverhead. Beaverhead. 375 00:18:34,550 --> 00:18:36,100 Got it, beautiful. 376 00:18:36,100 --> 00:18:38,670 Sourcing and selling such a perishable product 377 00:18:38,670 --> 00:18:43,010 without losing out on quality is difficult to get right. 378 00:18:43,010 --> 00:18:46,340 If there's a mishap on the way the quality will diminish. 379 00:18:46,340 --> 00:18:49,140 If the ice melts off, or it's held up in customs 380 00:18:49,140 --> 00:18:51,450 'cause the paperwork is incorrect. 381 00:18:51,450 --> 00:18:52,700 So there's some of the challenges. 382 00:18:52,700 --> 00:18:54,940 You've got to get every step of the route 383 00:18:54,940 --> 00:18:58,463 from source to here at the market, correct. 384 00:18:59,460 --> 00:19:01,520 And that's not the only problem. 385 00:19:01,520 --> 00:19:03,500 If fish isn't stored properly, 386 00:19:03,500 --> 00:19:06,350 a toxic chemical called histamine can build up 387 00:19:06,350 --> 00:19:07,873 and cause food poisoning. 388 00:19:09,110 --> 00:19:11,230 Billingsgate relies on its reputation 389 00:19:11,230 --> 00:19:13,423 for supplying fresh, healthy fish. 390 00:19:14,540 --> 00:19:16,920 A bad outbreak of food poisoning could shatter 391 00:19:16,920 --> 00:19:18,880 that reputation in an instant. 392 00:19:18,880 --> 00:19:20,533 So Barry's job is vital. 393 00:19:23,480 --> 00:19:26,180 Everybody knows Billingsgate Market. 394 00:19:26,180 --> 00:19:30,170 It's got a global brand, it's a trademark premise 395 00:19:30,170 --> 00:19:33,483 as a place where quality is second to none. 396 00:19:35,090 --> 00:19:37,390 And that has gone through century, 397 00:19:37,390 --> 00:19:39,283 after century after century. 398 00:19:42,270 --> 00:19:43,380 Barry has the power 399 00:19:43,380 --> 00:19:47,520 to condemn whole truckloads of sub-standard fish. 400 00:19:47,520 --> 00:19:51,419 It's a mackerel, I'm looking in the eyes, 401 00:19:51,419 --> 00:19:55,010 I see they're nice and clear, they're a nice sharp color, 402 00:19:55,010 --> 00:19:58,900 opening the gills, if there's any problems with the gills, 403 00:19:58,900 --> 00:20:01,470 there'll be a smell emanating from there. 404 00:20:01,470 --> 00:20:03,780 There'll be a slime build up in there. 405 00:20:03,780 --> 00:20:07,620 No problem with these, no need to smell them. 406 00:20:07,620 --> 00:20:11,080 Fabulous quality, one of my favorite fish, super, packed 407 00:20:11,080 --> 00:20:13,880 with Omega-3 and Omega-6 fatty acids. 408 00:20:13,880 --> 00:20:18,220 All the essential nutrients you can get in one fish. 409 00:20:18,220 --> 00:20:20,166 My favorite fish. 410 00:20:20,166 --> 00:20:23,580 (drumming music) 411 00:20:23,580 --> 00:20:25,160 Traders like Mark Morris 412 00:20:25,160 --> 00:20:26,580 are constantly on the phone, 413 00:20:26,580 --> 00:20:29,430 doing deals with their suppliers around the world. 414 00:20:29,430 --> 00:20:32,020 We're bringing it in by air freight from Iceland, 415 00:20:32,020 --> 00:20:33,880 road trains brought from all over Europe, 416 00:20:33,880 --> 00:20:36,530 we've got bash and bream from Turkey and Greece 417 00:20:36,530 --> 00:20:38,830 I've got cod filets and halibut from Iceland, 418 00:20:38,830 --> 00:20:42,700 I've got fish from Norway, got Polish fish, Scottish fish, 419 00:20:42,700 --> 00:20:45,503 Irish fish, you name it and we sell it. 420 00:20:45,503 --> 00:20:47,430 Even on my days off on a Monday morning 421 00:20:47,430 --> 00:20:48,566 the phone starts ringing at home 422 00:20:48,566 --> 00:20:50,046 at half past five in the morning, 423 00:20:50,046 --> 00:20:51,700 and you have to be buying the fish day. 424 00:20:51,700 --> 00:20:54,650 So over here, for Tuesday morning for your clients to wait. 425 00:20:55,500 --> 00:20:58,330 Sometimes the fish comes in on time, 426 00:20:58,330 --> 00:21:01,363 it's of the best quality and it all sells. 427 00:21:02,300 --> 00:21:04,903 But it doesn't always work out that well. 428 00:21:05,860 --> 00:21:09,660 Fish is late, fish is crap, fish is expensive, 429 00:21:09,660 --> 00:21:11,026 now what's the point? 430 00:21:11,026 --> 00:21:12,510 And these things happen all the time. 431 00:21:12,510 --> 00:21:14,450 And that's where you've got a lot of work. 432 00:21:14,450 --> 00:21:16,840 Cities around the world must be restocked 433 00:21:16,840 --> 00:21:19,620 with perishable foods every day. 434 00:21:19,620 --> 00:21:21,250 And, Billingsgate Fish Market 435 00:21:21,250 --> 00:21:23,923 is a vital link in London's food supply chain. 436 00:21:25,480 --> 00:21:26,880 But buying and selling fish 437 00:21:26,880 --> 00:21:29,350 from suppliers thousands of kilometers away 438 00:21:29,350 --> 00:21:31,343 can quickly turn into a nightmare. 439 00:21:32,860 --> 00:21:35,913 Mark faces a daily battle to turn a profit. 440 00:21:36,970 --> 00:21:38,932 When you open the box up, 441 00:21:38,932 --> 00:21:41,826 and it ain't what the monkey up in Scotland told you it was, 442 00:21:41,826 --> 00:21:44,549 he sells you it 360, and it's so short 443 00:21:44,549 --> 00:21:45,382 it's gonna look like a piece of glass. 444 00:21:45,382 --> 00:21:48,712 You take the lid off and it's dull, and it ain't right, 445 00:21:48,712 --> 00:21:50,490 and the cording ain't there, and it's soft. 446 00:21:50,490 --> 00:21:51,570 Second-rate fish 447 00:21:51,570 --> 00:21:54,240 puts Mark in a difficult position. 448 00:21:54,240 --> 00:21:56,773 I know, okay, I can't serve that to that customer. 449 00:21:56,773 --> 00:21:57,952 because the packing's too late. 450 00:21:57,952 --> 00:21:59,660 So they'll go and do it somewhere else. 451 00:21:59,660 --> 00:22:00,518 Yeah? 452 00:22:00,518 --> 00:22:01,351 Then you get on the phone with a supplier 453 00:22:01,351 --> 00:22:03,460 and you work out a price with them. 454 00:22:03,460 --> 00:22:04,934 That looks great, you all right? 455 00:22:04,934 --> 00:22:06,407 Because he knows who he's talking too, yeah? 456 00:22:06,407 --> 00:22:08,249 And you know who he's talking to yeah? 457 00:22:08,249 --> 00:22:10,670 If it's good, then we price these. 458 00:22:10,670 --> 00:22:13,987 If every day was a best day, then it'd be boring. 459 00:22:16,150 --> 00:22:19,020 It's not just about sourcing the best fish. 460 00:22:19,020 --> 00:22:21,070 The traders have to figure out exactly 461 00:22:21,070 --> 00:22:23,133 how much they can shift each day. 462 00:22:25,180 --> 00:22:27,000 You've got to realize that you just 463 00:22:27,000 --> 00:22:28,530 can't buy fish willy nilly. 464 00:22:28,530 --> 00:22:31,540 I mean it's easy to buy, five-ton 10-ton of fish, 465 00:22:31,540 --> 00:22:32,480 and then hope you're gonna sell it. 466 00:22:32,480 --> 00:22:35,390 You can't, you've got to be clever in how you buy. 467 00:22:35,390 --> 00:22:37,020 So it's all a gamble. 468 00:22:37,020 --> 00:22:39,920 If you get it wrong, it's gonna cost you money. 469 00:22:39,920 --> 00:22:41,120 Every trader is trying 470 00:22:41,120 --> 00:22:44,100 to make money on each deal, but they also need to sell 471 00:22:44,100 --> 00:22:46,053 their fish before it goes bad. 472 00:22:47,100 --> 00:22:49,070 You might start off wanting to make, 473 00:22:49,070 --> 00:22:51,654 I don't know, 25 pounds out of a box of fish. 474 00:22:51,654 --> 00:22:53,637 It might end up that you've gotta lose a fiber on it. 475 00:22:53,637 --> 00:22:55,800 You left sitting there for one day too long 476 00:22:55,800 --> 00:22:58,041 and you might as well take it out and fry it in the dock. 477 00:22:58,041 --> 00:22:59,660 It ain't gonna be worth nothing to you. 478 00:22:59,660 --> 00:23:02,180 Today has been a good day. 479 00:23:02,180 --> 00:23:07,180 Steve has sold five tons of fish worth nearly 50,000 pounds. 480 00:23:15,250 --> 00:23:17,840 Feeding the city is an unrelenting task. 481 00:23:17,840 --> 00:23:19,623 And it's not just about quantity. 482 00:23:20,946 --> 00:23:23,350 There's always a fashion, there's always a trend. 483 00:23:23,350 --> 00:23:24,183 We've got a massive thing 484 00:23:24,183 --> 00:23:26,979 within the last few years with pollock. 485 00:23:26,979 --> 00:23:29,840 Five years ago, five pollock buddy, I couldn't give it away. 486 00:23:29,840 --> 00:23:31,400 No one wanted it, it was crap. 487 00:23:31,400 --> 00:23:32,570 They didn't want to know about it. 488 00:23:32,570 --> 00:23:35,882 Now, there's no pollock companies in the market today, yeah? 489 00:23:35,882 --> 00:23:37,610 It's quite a wait, there should be pollock everywhere. 490 00:23:37,610 --> 00:23:40,353 It's not good, you cannot get it. 491 00:23:41,579 --> 00:23:42,477 Pollock. 492 00:23:42,477 --> 00:23:44,025 No pollock, there's no pollock on the market. 493 00:23:44,025 --> 00:23:44,858 You can't find it. 494 00:23:44,858 --> 00:23:46,830 It does make it hard because people are asking you 495 00:23:46,830 --> 00:23:50,480 to sell something, that just isn't there. 496 00:23:50,480 --> 00:23:53,470 200 kilo allowance, yeah? 497 00:23:53,470 --> 00:23:56,487 You get on that phone, and you chase it and you chase it, 498 00:23:56,487 --> 00:23:59,120 and you ring everyone and you find out what they've got. 499 00:23:59,120 --> 00:24:01,210 That's fine, if they provide it 500 00:24:01,210 --> 00:24:04,980 then don't go under one and a half once they have it. 501 00:24:04,980 --> 00:24:07,520 But in these four gates of the work it's always market 502 00:24:07,520 --> 00:24:08,877 and they're all selling their supplies. 503 00:24:08,877 --> 00:24:10,273 "Go get me this, go get me that." 504 00:24:10,273 --> 00:24:13,020 So then we're pitting against each other. 505 00:24:13,020 --> 00:24:15,437 (rock music) 506 00:24:20,450 --> 00:24:22,200 Billingsgate has supplied London 507 00:24:22,200 --> 00:24:24,490 with fish since the 14th century. 508 00:24:24,490 --> 00:24:26,330 And it continues to be a vital link 509 00:24:26,330 --> 00:24:28,403 in the capitol's food supply chain. 510 00:24:30,650 --> 00:24:32,300 I think London needs Billingsgate 511 00:24:32,300 --> 00:24:34,410 without any shadow of a doubt. 512 00:24:34,410 --> 00:24:36,600 London people want quality. 513 00:24:36,600 --> 00:24:41,200 The days of second-grade fish, second-gradely are gone. 514 00:24:41,200 --> 00:24:42,800 It's been a tough shift, 515 00:24:42,800 --> 00:24:45,700 but the traders will have to repeat it all again tomorrow. 516 00:24:46,560 --> 00:24:47,930 Eight million people living in London 517 00:24:47,930 --> 00:24:49,040 are now eating your fish. 518 00:24:49,040 --> 00:24:51,337 You're going into that many establishments, 519 00:24:51,337 --> 00:24:54,087 you're reaching that many people, it's a great feeling. 520 00:24:55,630 --> 00:24:58,513 I'm done, trade's finished, all again tomorrow. 521 00:25:03,120 --> 00:25:06,930 Not everyone has time for a fresh fish lunch. 522 00:25:06,930 --> 00:25:09,670 In cities the world over, most office workers 523 00:25:09,670 --> 00:25:11,453 have to settle for a quick bite. 524 00:25:13,670 --> 00:25:16,533 The ultimate food to go is the sandwich. 525 00:25:17,610 --> 00:25:20,910 In the U.K. more than 3.4 billion sandwiches 526 00:25:20,910 --> 00:25:22,623 are consumed every year. 527 00:25:24,290 --> 00:25:27,240 Producing the huge quantity U.K. cities demand 528 00:25:27,240 --> 00:25:30,340 is one of the toughest jobs in the food industry. 529 00:25:30,340 --> 00:25:33,310 The market for sandwiches is absolutely immense. 530 00:25:33,310 --> 00:25:35,010 The market overall is worth 531 00:25:35,010 --> 00:25:37,190 about six billion pounds per year, 532 00:25:37,190 --> 00:25:39,370 and it's grown particularly in urban areas. 533 00:25:39,370 --> 00:25:41,923 Pretty much everyone eats sandwiches. 534 00:25:42,920 --> 00:25:44,770 Nottinghamshire, England, 535 00:25:44,770 --> 00:25:48,393 is home to the largest sandwich making factory in the world. 536 00:25:53,260 --> 00:25:55,620 It produces over three million sandwiches 537 00:25:55,620 --> 00:25:58,203 every week for cities across the U.K. 538 00:25:59,336 --> 00:26:02,253 (electronic music) 539 00:26:07,260 --> 00:26:11,180 The operation runs 24 hours a day, seven days a week, 540 00:26:11,180 --> 00:26:12,943 and the work never stops. 541 00:26:14,320 --> 00:26:16,280 It's General Manager Ken Filet's job 542 00:26:16,280 --> 00:26:18,970 to make sure the factory delivers. 543 00:26:18,970 --> 00:26:22,730 We make about 400 different products every single day. 544 00:26:22,730 --> 00:26:24,920 Every day, an army of workers 545 00:26:24,920 --> 00:26:29,150 has to box up over 600,000 sandwiches. 546 00:26:29,150 --> 00:26:31,833 Making this many is an epic challenge. 547 00:26:32,800 --> 00:26:35,688 We're under a huge amount of time pressure under this. 548 00:26:35,688 --> 00:26:36,820 What we're trying to do is get the majority 549 00:26:36,820 --> 00:26:39,040 of the volume through the supply chain, 550 00:26:39,040 --> 00:26:42,050 so that it's on the shelf for Monday lunchtime. 551 00:26:42,050 --> 00:26:43,370 When the sun shines, 552 00:26:43,370 --> 00:26:47,033 people start to picnic in the parks and sandwich sales soar. 553 00:26:48,040 --> 00:26:50,713 So Ken needs to keep a close eye on the weather. 554 00:26:52,020 --> 00:26:54,050 Basically as soon as soon as we get that information 555 00:26:54,050 --> 00:26:56,170 we'll start looking at the production plans, 556 00:26:56,170 --> 00:26:58,890 working our labor plan up and change our capacity plans. 557 00:26:58,890 --> 00:27:00,770 This is when it gets tough. 558 00:27:00,770 --> 00:27:04,360 Ken doesn't want to be left with any unsold sandwiches. 559 00:27:04,360 --> 00:27:07,020 We have experienced up to 50% swings 560 00:27:07,020 --> 00:27:08,440 within a 24-hour period, 561 00:27:08,440 --> 00:27:10,663 just with big changes in the weather. 562 00:27:11,900 --> 00:27:13,940 It's a task made even harder 563 00:27:13,940 --> 00:27:16,010 by the nature of the product. 564 00:27:16,010 --> 00:27:17,560 Our products have a shelf life 565 00:27:17,560 --> 00:27:18,700 of between two and three days, 566 00:27:18,700 --> 00:27:22,190 so the lifespan that we have is very short indeed. 567 00:27:22,190 --> 00:27:25,020 For this reason, production never ceases. 568 00:27:25,020 --> 00:27:26,910 Sandwiches can't be stockpiled, 569 00:27:26,910 --> 00:27:30,760 and stores must receive a fresh delivery every day. 570 00:27:30,760 --> 00:27:32,610 We have hit specific allotted times 571 00:27:32,610 --> 00:27:36,410 to hit our different distribution depots at the set times, 572 00:27:36,410 --> 00:27:37,880 to deliver up and down the country, 573 00:27:37,880 --> 00:27:40,600 from Scotland all the way down to the South of England. 574 00:27:40,600 --> 00:27:43,330 We don't have that flexibility, not to deliver. 575 00:27:43,330 --> 00:27:44,680 We know we have to deliver. 576 00:27:45,520 --> 00:27:50,200 To keep up, every week, 365,000 loaves of bread 577 00:27:50,200 --> 00:27:52,523 are delivered from three different suppliers. 578 00:27:55,000 --> 00:27:57,610 If you stack this many loaves on top of each other 579 00:27:57,610 --> 00:28:00,360 next to the Shard, London's tallest building, 580 00:28:00,360 --> 00:28:04,290 the tower of bread would be 141 times as high, 581 00:28:04,290 --> 00:28:06,703 reaching up over 43 kilometers. 582 00:28:10,940 --> 00:28:13,040 I think sandwiches are such a core part 583 00:28:13,040 --> 00:28:14,900 of a consumer's diet. 584 00:28:14,900 --> 00:28:17,300 You know, we really are fueling the workforce, 585 00:28:17,300 --> 00:28:18,680 and I think particularly in cities 586 00:28:18,680 --> 00:28:20,700 where sandwiches are incredibly important 587 00:28:20,700 --> 00:28:24,120 as a very quick and convenient, and satisfying meal. 588 00:28:24,120 --> 00:28:26,270 It's playing a hugely significant role, 589 00:28:26,270 --> 00:28:28,123 in making sure we keep cities moving. 590 00:28:29,580 --> 00:28:32,560 But it's not all about quantity. 591 00:28:32,560 --> 00:28:35,370 Keeping the sandwich lover interested and engaged 592 00:28:35,370 --> 00:28:38,383 in new and exciting fillings is just as important. 593 00:28:39,880 --> 00:28:41,780 It requires a team of designers 594 00:28:41,780 --> 00:28:45,013 willing to push the boundaries of taste and texture. 595 00:28:48,520 --> 00:28:51,710 And today the team are testing new flavor combinations, 596 00:28:51,710 --> 00:28:54,053 for a major retailer's summer menu. 597 00:28:55,920 --> 00:28:58,800 There are numerous factors to consider. 598 00:28:58,800 --> 00:29:01,220 Well you're looking for a good visual 599 00:29:01,220 --> 00:29:03,590 {\an8}'cause people always buy with their eyes first. 600 00:29:03,590 --> 00:29:06,180 {\an8}So, you need to sort of get people drawn in. 601 00:29:06,180 --> 00:29:08,570 But looking good is not enough. 602 00:29:08,570 --> 00:29:10,800 It needs to be good, strong flavors. 603 00:29:10,800 --> 00:29:12,880 Then you've got, and also textures as well. 604 00:29:12,880 --> 00:29:14,710 So obviously you've got cucumber there and pepper, 605 00:29:14,710 --> 00:29:16,410 so you've got a nice crunch, 606 00:29:16,410 --> 00:29:18,750 sort of against the softness of the salmon as well. 607 00:29:18,750 --> 00:29:20,420 Texture is very important. 608 00:29:20,420 --> 00:29:22,440 Whilst the design team works 609 00:29:22,440 --> 00:29:26,320 on speciality sandwich combinations like falafel and hummus 610 00:29:26,320 --> 00:29:28,900 or pesto and sun dried tomato, 611 00:29:28,900 --> 00:29:30,590 the real bread and butter business 612 00:29:30,590 --> 00:29:32,873 continues down on the factory floor. 613 00:29:34,250 --> 00:29:37,090 It's frantic and endless work. 614 00:29:37,090 --> 00:29:41,090 To produce over half a million sandwiches day in, day out, 615 00:29:41,090 --> 00:29:44,483 Ken Filet must keep a very tight reign on stock levels. 616 00:29:45,610 --> 00:29:48,600 And to ensure freshness, the factory only holds 617 00:29:48,600 --> 00:29:51,560 three and a half days worth of stock on site. 618 00:29:51,560 --> 00:29:53,750 Some of our sandwich design is so specific 619 00:29:53,750 --> 00:29:56,030 we don't even have one type of meal. 620 00:29:56,030 --> 00:29:58,620 We have up to 50 different types of meals, 621 00:29:58,620 --> 00:30:03,620 ranging from low fat-low sodium, to higher fat content 622 00:30:03,830 --> 00:30:06,200 depending on what the customer really wants. 623 00:30:06,200 --> 00:30:08,900 In all, more than 300 different ingredients 624 00:30:08,900 --> 00:30:12,023 are used to make the full range of sandwich fillings. 625 00:30:12,930 --> 00:30:16,013 The most popular are used up at an incredible rate. 626 00:30:17,130 --> 00:30:20,600 Each week, 60 tons of mayonnaise, 60 tons of chicken 627 00:30:20,600 --> 00:30:23,023 and 30 tons of cheese are consumed. 628 00:30:24,700 --> 00:30:27,593 Egg mayonnaise is one of the factory's top sellers. 629 00:30:28,700 --> 00:30:32,773 Over 80,000 eggs are chopped and mixed every 24 hours. 630 00:30:34,330 --> 00:30:36,750 Raw eggs can harvest salmonella, 631 00:30:36,750 --> 00:30:39,120 a potentially deadly bacterium. 632 00:30:39,120 --> 00:30:41,090 So before it goes into a sandwich, 633 00:30:41,090 --> 00:30:43,820 every single egg is boiled for 15 minutes 634 00:30:43,820 --> 00:30:45,843 to ensure it is fully cooked. 635 00:30:46,950 --> 00:30:48,510 Once salt and pepper is added, 636 00:30:48,510 --> 00:30:50,723 the egg mayonnaise is ready for spreading. 637 00:30:51,600 --> 00:30:54,530 Each slice of bread must be perfectly positioned. 638 00:30:54,530 --> 00:30:56,210 Otherwise the egg mayo will end up 639 00:30:56,210 --> 00:30:58,310 on the conveyor belt instead of the bread. 640 00:31:01,810 --> 00:31:04,160 Once these sandwiches are made and boxed up, 641 00:31:04,160 --> 00:31:06,440 they head out to one of the 30 delivery lorries 642 00:31:06,440 --> 00:31:09,190 that leave this facility each day. 643 00:31:09,190 --> 00:31:11,413 All this goes on right around the clock. 644 00:31:14,220 --> 00:31:16,400 The fast moving lifestyle of the city 645 00:31:16,400 --> 00:31:18,770 keeps people away from home for longer, 646 00:31:18,770 --> 00:31:21,563 meaning there's less time to do the weekly shopping. 647 00:31:22,880 --> 00:31:26,480 Fast food is one solution, online grocery shopping 648 00:31:26,480 --> 00:31:28,173 and home delivery is another. 649 00:31:29,490 --> 00:31:32,160 It was first introduced 15 years ago, 650 00:31:32,160 --> 00:31:35,180 and since 2009, demand has rocketed 651 00:31:35,180 --> 00:31:37,683 at an average of 16% a year. 652 00:31:39,520 --> 00:31:42,690 Vast new stores have been built around the city of London, 653 00:31:42,690 --> 00:31:45,873 but not a single customer comes in through the doors. 654 00:31:47,710 --> 00:31:49,680 We've built these centers specifically 655 00:31:49,680 --> 00:31:52,140 around the perimeter of London, to supply into London. 656 00:31:52,140 --> 00:31:54,740 Because the population's growing, demand's getting bigger, 657 00:31:54,740 --> 00:31:59,370 and we've got to be there to provide for that future demand. 658 00:31:59,370 --> 00:32:01,210 Our job's to feed the consumer, 659 00:32:01,210 --> 00:32:02,660 which means feeding the city. 660 00:32:06,690 --> 00:32:09,060 These stores are 100% dedicated 661 00:32:09,060 --> 00:32:11,340 to meeting online orders and delivering 662 00:32:11,340 --> 00:32:14,260 the goods directly to the customer. 663 00:32:14,260 --> 00:32:16,030 The layout has been carefully designed 664 00:32:16,030 --> 00:32:18,273 with one goal in mind: speed. 665 00:32:19,330 --> 00:32:23,033 From this center, over 1000 orders are delivered every day. 666 00:32:24,500 --> 00:32:27,450 It's 8:30 a.m., and the majority of vans 667 00:32:27,450 --> 00:32:30,200 have already been sent out for their first run. 668 00:32:30,200 --> 00:32:32,410 But Delivery Team Leader, Katie Abernathy 669 00:32:32,410 --> 00:32:34,200 is running out of time. 670 00:32:34,200 --> 00:32:36,850 Didn't have enough drivers for my later morning runs, 671 00:32:36,850 --> 00:32:38,770 so obviously at 4:30 in the morning 672 00:32:38,770 --> 00:32:40,250 I can't ring people because it is far too early. 673 00:32:40,250 --> 00:32:42,320 So I have to just move everybody out the line, 674 00:32:42,320 --> 00:32:43,860 get all the early runs out, 675 00:32:43,860 --> 00:32:45,850 and then at eight o'clock start ringing around. 676 00:32:45,850 --> 00:32:47,420 There you Rob, thank you very much, 677 00:32:47,420 --> 00:32:49,160 have a good trip. Thank you. 678 00:32:52,760 --> 00:32:55,280 Customers can specify to within an hour 679 00:32:55,280 --> 00:32:57,720 when they want their shopping delivered. 680 00:32:57,720 --> 00:32:59,830 Take your 1, 3, 5, I can do you. 681 00:32:59,830 --> 00:33:01,050 Hitting these time slots 682 00:33:01,050 --> 00:33:03,433 drives the entire online operation. 683 00:33:05,327 --> 00:33:06,900 It is like working a jigsaw puzzle. 684 00:33:06,900 --> 00:33:09,130 Maneuvering bits and pieces around to make it all work 685 00:33:09,130 --> 00:33:11,280 so that drivers are in the right place. 686 00:33:11,280 --> 00:33:13,600 Orders can be placed up until midnight, 687 00:33:13,600 --> 00:33:16,513 with a request for delivery just a few hours later. 688 00:33:18,670 --> 00:33:21,730 This means Katie and her team don't always know exactly 689 00:33:21,730 --> 00:33:24,800 how many drivers are needed for the next day's jobs, 690 00:33:24,800 --> 00:33:26,573 until they arrive in the morning. 691 00:33:27,510 --> 00:33:30,480 Leah, is she back down tonight? 692 00:33:30,480 --> 00:33:31,313 Print Shards. 693 00:33:32,470 --> 00:33:34,230 We start at half past 4:00, we allocate the vans 694 00:33:34,230 --> 00:33:36,400 we load the vans, the drivers go out, they come back, 695 00:33:36,400 --> 00:33:38,640 and we just keep reloading them all the way through. 696 00:33:38,640 --> 00:33:41,082 And we deliver 'till 11:00 o'clock at night, shut down, 697 00:33:41,082 --> 00:33:43,270 and we just repeat the whole thing every day. 698 00:33:43,270 --> 00:33:44,790 All right, there we go print Shards, 699 00:33:44,790 --> 00:33:46,840 those are yours, 1, 2, 4, thank you. 700 00:33:46,840 --> 00:33:49,203 Have a good day. And you too. 701 00:33:50,480 --> 00:33:52,933 Right, print Shard, right Leah, you're 1, 1, 7. 702 00:33:54,476 --> 00:33:56,130 With customers so tight for time, 703 00:33:56,130 --> 00:33:58,440 the pressure is always on to deliver. 704 00:33:58,440 --> 00:33:59,890 Leah, what number are you? 705 00:33:59,890 --> 00:34:01,230 Our lights had a bit of a challenge. 706 00:34:01,230 --> 00:34:03,120 It makes the day a bit more interesting. 707 00:34:03,120 --> 00:34:05,890 As Katie struggles to make deliveries on time, 708 00:34:05,890 --> 00:34:07,263 new stock is arriving. 709 00:34:09,510 --> 00:34:11,920 It's Warehouse Manager John Gordon's task 710 00:34:11,920 --> 00:34:13,820 to make sure new deliveries are put out 711 00:34:13,820 --> 00:34:16,270 on the shelves as quickly as possible. 712 00:34:16,270 --> 00:34:17,490 The trucks just arrived and we've got 713 00:34:17,490 --> 00:34:20,870 about 18 tons of produce coming off. 714 00:34:20,870 --> 00:34:23,680 This particular truck carries, as all our trucks do, 715 00:34:23,680 --> 00:34:25,900 carries everything from health and beauty, 716 00:34:25,900 --> 00:34:28,780 to deodorant, shampoos, basically to cereals, 717 00:34:28,780 --> 00:34:32,540 to toilet rolls, to tins of soup, the whole lot. 718 00:34:32,540 --> 00:34:33,910 There simply isn't space 719 00:34:33,910 --> 00:34:36,300 to store or hold food for long. 720 00:34:36,300 --> 00:34:38,940 The whole site works on a continuous system 721 00:34:38,940 --> 00:34:40,770 of stock arriving one side, 722 00:34:40,770 --> 00:34:42,950 and deliveries heading out the other. 723 00:34:42,950 --> 00:34:44,350 The goods that come in every day, 724 00:34:44,350 --> 00:34:48,200 by and large flow through the system on a 24-hour basis. 725 00:34:48,200 --> 00:34:50,040 We don't empty the store every 24 hours, 726 00:34:50,040 --> 00:34:52,330 but we have to top off continuously. 727 00:34:52,330 --> 00:34:53,770 Somebody that comes in at 6:00 in the morning 728 00:34:53,770 --> 00:34:56,643 could be at somebody's doorstep at 6:00 at night. 729 00:34:58,060 --> 00:35:00,090 To get everything ready for the first van 730 00:35:00,090 --> 00:35:03,090 to leave at 6:00 a.m., means working through the night 731 00:35:03,090 --> 00:35:05,786 to restock the shelves and prepare the orders. 732 00:35:05,786 --> 00:35:08,794 (machinery operating) 733 00:35:08,794 --> 00:35:12,731 One of the first jobs is to prepare any fresh produce. 734 00:35:12,731 --> 00:35:14,280 A normal shift is 9:00 p.m. 735 00:35:14,280 --> 00:35:18,410 {\an8}to 5:00 a.m., and so that we can get all the orders out 736 00:35:18,410 --> 00:35:20,263 {\an8}ready for the pickers at four o'clock. 737 00:35:21,350 --> 00:35:23,680 As online shopping becomes more popular, 738 00:35:23,680 --> 00:35:26,093 everyone here is under pressure to deliver. 739 00:35:27,090 --> 00:35:31,240 It can be full-on sometimes and most of our busy nights 740 00:35:31,240 --> 00:35:33,110 are Thursday, Friday, Saturdays, 741 00:35:33,110 --> 00:35:36,003 and that's when the heat is on to get everything done. 742 00:35:37,110 --> 00:35:37,943 With the fish prepared, 743 00:35:37,943 --> 00:35:39,693 this order is ready to be packed. 744 00:35:41,290 --> 00:35:42,790 Wrap that up, put that there, 745 00:35:42,790 --> 00:35:44,600 and then what we do is put a label on the side 746 00:35:44,600 --> 00:35:45,820 with the customer's name on it, 747 00:35:45,820 --> 00:35:48,180 and then we go and put it in the pickers. 748 00:35:48,180 --> 00:35:49,500 Out on the shop floor, 749 00:35:49,500 --> 00:35:52,290 the early morning shift has clocked on. 750 00:35:52,290 --> 00:35:55,000 A team of 75 pickers place orders 751 00:35:55,000 --> 00:35:56,883 into baskets ready for delivery. 752 00:35:58,050 --> 00:36:01,630 Time is of the essence, but the warehouse is 92 meters long 753 00:36:01,630 --> 00:36:06,223 and 76 wide, with over 25,000 different products. 754 00:36:07,070 --> 00:36:09,420 Pickers depend on a wrist-mounted computer 755 00:36:09,420 --> 00:36:12,763 to make sure every order is filled as quickly as possible. 756 00:36:13,930 --> 00:36:17,660 It tells them which product is needed and where to find it. 757 00:36:17,660 --> 00:36:20,170 On busy shifts, even supervisors 758 00:36:20,170 --> 00:36:22,360 like Tanya Smart have to get stuck in 759 00:36:22,360 --> 00:36:24,760 to keep everything on track and on time. 760 00:36:24,760 --> 00:36:29,213 So, my little machine tells me exactly where to go. 761 00:36:30,110 --> 00:36:32,880 It's telling me to go to 49. 762 00:36:32,880 --> 00:36:34,700 Rather than travel all over the store 763 00:36:34,700 --> 00:36:37,940 to complete an entire order, pickers are each responsible 764 00:36:37,940 --> 00:36:39,883 for products in a certain area. 765 00:36:42,346 --> 00:36:43,796 It tells me to scan the tray, 766 00:36:46,350 --> 00:36:48,450 tells me exactly where it is on the shelf, 767 00:36:51,694 --> 00:36:54,620 and it goes, 768 00:36:54,620 --> 00:36:56,170 and off that tray it should go. 769 00:36:57,010 --> 00:36:59,270 Once each part of the order is fulfilled, 770 00:36:59,270 --> 00:37:01,680 the conveyor system automatically moves the tray 771 00:37:01,680 --> 00:37:03,523 on to the next picking station. 772 00:37:06,300 --> 00:37:08,380 To keep up, each picker has to find 773 00:37:08,380 --> 00:37:11,523 a huge number of individual items in the morning rush. 774 00:37:13,870 --> 00:37:16,240 41,000 we've had to pick this morning. 775 00:37:16,240 --> 00:37:18,010 For me personally, I'll average pick, 776 00:37:18,010 --> 00:37:19,020 you know, a couple of thousand. 777 00:37:19,020 --> 00:37:20,790 With all these items to find, 778 00:37:20,790 --> 00:37:23,158 pickers are constantly on the go. 779 00:37:23,158 --> 00:37:24,130 It sure does keep me very fit. 780 00:37:24,130 --> 00:37:25,030 It keeps me on my toes. 781 00:37:25,030 --> 00:37:26,880 We're always running around from zone to zone. 782 00:37:26,880 --> 00:37:29,520 Also, if you use a tray you need to go and find it. 783 00:37:29,520 --> 00:37:31,240 So it is very fast. 784 00:37:31,240 --> 00:37:32,080 By the end of the shift 785 00:37:32,080 --> 00:37:35,246 then I'm ready to just go home and put my feet up. 786 00:37:35,246 --> 00:37:36,800 And I always do my own shopping. 787 00:37:36,800 --> 00:37:38,450 Or someone else come and pick it. 788 00:37:39,530 --> 00:37:42,230 But it's not over quite yet. 789 00:37:42,230 --> 00:37:44,550 Customers depend on pickers like Tanya 790 00:37:44,550 --> 00:37:46,830 to get their shopping done just as they would 791 00:37:46,830 --> 00:37:48,760 if they were in the store. 792 00:37:48,760 --> 00:37:52,170 And to keep customer satisfaction high, shoppers are able 793 00:37:52,170 --> 00:37:55,083 to place special instructions along with their order. 794 00:37:57,240 --> 00:38:01,320 But some are more specific with their requests then most. 795 00:38:01,320 --> 00:38:03,160 There is a certain customer we have 796 00:38:03,160 --> 00:38:06,040 and they ask for ginger, loose ginger, 797 00:38:06,040 --> 00:38:07,300 and then it says five kilos. 798 00:38:07,300 --> 00:38:10,370 And then underneath it, because some people don't, 799 00:38:10,370 --> 00:38:11,950 they really, really don't want five kilos, 800 00:38:11,950 --> 00:38:16,470 it says, "Yes, I really do want five kilos of ginger." 801 00:38:16,470 --> 00:38:18,520 I personally think they must run a restaurant or something 802 00:38:18,520 --> 00:38:20,333 as nobody can eat that much ginger. 803 00:38:21,280 --> 00:38:22,120 Once complete, 804 00:38:22,120 --> 00:38:23,973 orders are sent to the delivery van. 805 00:38:25,927 --> 00:38:29,530 My load is about 10 customers per van. 806 00:38:29,530 --> 00:38:31,620 {\an8}So yeah, it's all the charts, all the trays are on board, 807 00:38:31,620 --> 00:38:33,790 {\an8}so I'm happy with it and I'll sign off the paperwork 808 00:38:33,790 --> 00:38:36,200 {\an8}and then take the keys back in, 809 00:38:36,200 --> 00:38:38,470 and it's ready for the driver. 810 00:38:38,470 --> 00:38:41,080 This is the final stage, vans are loaded, 811 00:38:41,080 --> 00:38:43,280 and the vans go out, delivered to the customers, 812 00:38:43,280 --> 00:38:45,257 customers are happy, and that's it. 813 00:38:45,257 --> 00:38:47,840 (upbeat music) 814 00:38:49,460 --> 00:38:52,490 Each day up to 165 vans 815 00:38:52,490 --> 00:38:54,453 leave this store packed with goods. 816 00:38:56,930 --> 00:38:58,950 In total, London is now served 817 00:38:58,950 --> 00:39:01,363 by 11 online delivery centers. 818 00:39:03,240 --> 00:39:04,740 {\an8}Customers, 819 00:39:04,740 --> 00:39:06,810 {\an8}really do enjoy, 820 00:39:06,810 --> 00:39:09,720 {\an8}because they don't have to go out to the shops anymore. 821 00:39:09,720 --> 00:39:12,260 It's very convenient for them. 822 00:39:12,260 --> 00:39:14,700 Especially days like this when it's pouring rain, 823 00:39:14,700 --> 00:39:16,400 they get their shopping delivered. 824 00:39:18,470 --> 00:39:19,390 Shopping like this 825 00:39:19,390 --> 00:39:21,683 was barely imaginable 20 years ago. 826 00:39:23,540 --> 00:39:25,150 And with more centers planned, 827 00:39:25,150 --> 00:39:27,000 the number of deliveries made each day 828 00:39:27,000 --> 00:39:28,453 will rise even further. 829 00:39:29,420 --> 00:39:30,920 Every day is a constant demand for food. 830 00:39:30,920 --> 00:39:32,510 People are always gonna want food, 831 00:39:32,510 --> 00:39:34,640 and the operation is only gonna to get bigger and bigger 832 00:39:34,640 --> 00:39:37,033 because people are always gonna need food, so- 833 00:39:38,180 --> 00:39:39,280 Feeding our cities 834 00:39:39,280 --> 00:39:41,493 requires a huge logistical effort. 835 00:39:42,400 --> 00:39:45,500 As urban populations rise, it's going to become tough 836 00:39:45,500 --> 00:39:49,380 to find enough space to produce the food our cities need. 837 00:39:49,380 --> 00:39:52,700 To help solve this problem, a new breed of high-tech farmers 838 00:39:52,700 --> 00:39:56,350 are growing food in the most unlikely of places. 839 00:39:56,350 --> 00:39:59,590 This 900 square meter farm sits on the roof 840 00:39:59,590 --> 00:40:02,240 of an apartment block in the heart of the Bronx, 841 00:40:02,240 --> 00:40:03,940 a borough of New York city. 842 00:40:03,940 --> 00:40:05,080 There are hundreds of thousands 843 00:40:05,080 --> 00:40:08,290 of rooftops given to any city environment. 844 00:40:08,290 --> 00:40:11,330 This is basically untapped real estate. 845 00:40:11,330 --> 00:40:13,310 It's not being used for anything. 846 00:40:13,310 --> 00:40:15,780 So why not put up a greenhouse? 847 00:40:15,780 --> 00:40:17,883 Grow some vegetables, and grow some herbs. 848 00:40:19,330 --> 00:40:20,860 New York receives an average 849 00:40:20,860 --> 00:40:24,060 of seven hours of sunshine every day. 850 00:40:24,060 --> 00:40:26,030 J.J. Melendez is one of a team 851 00:40:26,030 --> 00:40:28,893 of eight urban farmers putting it to good use. 852 00:40:30,040 --> 00:40:31,230 People can't believe, 853 00:40:31,230 --> 00:40:34,490 there's a greenhouse in the South Bronx. 854 00:40:34,490 --> 00:40:36,800 They can't believe there's veggies in the hood. 855 00:40:36,800 --> 00:40:41,340 And once we overcome that specific challenge, 856 00:40:41,340 --> 00:40:42,743 I think this will take off. 857 00:40:43,620 --> 00:40:46,610 It's a challenge the farm is succeeding at. 858 00:40:46,610 --> 00:40:49,180 In its first full year, Sky Vegetables 859 00:40:49,180 --> 00:40:52,270 is on track to produce 45 tons of food, 860 00:40:52,270 --> 00:40:55,133 most of which will be sold to customers in the city. 861 00:40:56,670 --> 00:41:00,980 Unlike a conventional farm, the plants don't grow in soil. 862 00:41:00,980 --> 00:41:05,600 Instead, special foam cubes provide support for the roots. 863 00:41:05,600 --> 00:41:07,730 These cubes sit in channels of water 864 00:41:07,730 --> 00:41:10,520 that have a special solution of minerals added to it, 865 00:41:10,520 --> 00:41:14,120 to ensure the plants get all the nutrients they need. 866 00:41:14,120 --> 00:41:16,900 The water system operates on a closed loop 867 00:41:16,900 --> 00:41:20,863 so there's wastage, and any unused nutrients are recycled. 868 00:41:22,980 --> 00:41:25,730 The big advantage of this method is that it requires 869 00:41:25,730 --> 00:41:28,100 around 5% of the water that would be used 870 00:41:28,100 --> 00:41:30,713 in the equivalent area of soil-based farming. 871 00:41:33,880 --> 00:41:36,510 Automatic controls monitor and adjust 872 00:41:36,510 --> 00:41:39,513 the temperature, humidity and light levels. 873 00:41:40,920 --> 00:41:43,440 Over a year, this one rooftop can produce 874 00:41:43,440 --> 00:41:46,993 up to 20 times more food than a field of the same size. 875 00:41:48,330 --> 00:41:50,610 Kate Ahern is the farm manager. 876 00:41:50,610 --> 00:41:53,887 It's her job to oversee every stage of production. 877 00:41:53,887 --> 00:41:56,563 The process starts here in the germination chamber. 878 00:41:57,470 --> 00:42:00,220 Seeds are placed here, and then after a couple of days 879 00:42:00,220 --> 00:42:03,873 they emerge as plants that are ready to transplant. 880 00:42:06,300 --> 00:42:09,640 Then they're moved to propagation tables. 881 00:42:09,640 --> 00:42:13,110 They're fed a custom blend of nutrients, 882 00:42:13,110 --> 00:42:14,040 which is fairly weak, 883 00:42:14,040 --> 00:42:16,953 just to get them started on their growing process. 884 00:42:19,150 --> 00:42:22,510 And then we'll be able to see that even by tomorrow, 885 00:42:22,510 --> 00:42:24,050 they'll have already started to look 886 00:42:24,050 --> 00:42:26,600 less like little sprouts and more like real plants. 887 00:42:27,540 --> 00:42:28,520 Once these seedlings 888 00:42:28,520 --> 00:42:31,830 start to look like lettuce, they are moved again. 889 00:42:31,830 --> 00:42:33,790 Final place that the plants live in the greenhouse 890 00:42:33,790 --> 00:42:35,650 are the finishing channels, where they have 891 00:42:35,650 --> 00:42:40,090 the optimum amount of space and light, to grow. 892 00:42:40,090 --> 00:42:43,230 These runs right here are ready to harvest. 893 00:42:43,230 --> 00:42:45,180 So at that stage, we would just 894 00:42:45,180 --> 00:42:47,040 lift them right out of the channel, 895 00:42:47,040 --> 00:42:49,590 and you see what a beautiful green head of lettuce. 896 00:42:50,480 --> 00:42:52,610 Nice, healthy roots. 897 00:42:52,610 --> 00:42:54,900 We could have this harvested and packed, 898 00:42:54,900 --> 00:42:58,220 and out to the consumer within the day. 899 00:42:58,220 --> 00:43:00,823 Beautiful, fresh local New York City produce. 900 00:43:03,130 --> 00:43:04,940 Today, the team will harvest 901 00:43:04,940 --> 00:43:07,440 and deliver approximately 200 kilos 902 00:43:07,440 --> 00:43:11,070 of fresh salad to customers around New York. 903 00:43:11,070 --> 00:43:14,530 It's far less than the industrial farm in California, 904 00:43:14,530 --> 00:43:17,690 but this salad won't have to travel anywhere near as far, 905 00:43:17,690 --> 00:43:20,533 and it can be consumed on the same day it is harvested. 906 00:43:21,430 --> 00:43:24,140 Chef Chrissy Michaels is a regular customer 907 00:43:24,140 --> 00:43:27,770 and supporter of this new style of production. 908 00:43:27,770 --> 00:43:29,520 What's really special about this stuff 909 00:43:29,520 --> 00:43:31,220 is it's still alive. 910 00:43:31,220 --> 00:43:33,870 So if the flavors and the micronutrients 911 00:43:33,870 --> 00:43:36,960 are leaching out every moment that it's been harvested, 912 00:43:36,960 --> 00:43:38,970 this hasn't actually been harvested 913 00:43:38,970 --> 00:43:40,980 until someone cuts into it, 914 00:43:40,980 --> 00:43:42,940 and puts it on their slice of pizza, 915 00:43:42,940 --> 00:43:45,113 or on their sandwich or in their salad. 916 00:43:46,778 --> 00:43:49,450 (dramatic music) 917 00:43:49,450 --> 00:43:51,920 With all these sunlit roofs to choose from, 918 00:43:51,920 --> 00:43:54,230 urban farming could play an important role 919 00:43:54,230 --> 00:43:56,323 in the city's future food supply. 920 00:43:57,886 --> 00:44:00,240 The city's always expanding, growing, changing. 921 00:44:00,240 --> 00:44:04,270 Because, as everything becomes more congested with people, 922 00:44:04,270 --> 00:44:07,623 there's a need more for food, need more for everything. 923 00:44:08,720 --> 00:44:10,810 As far as the solution I'm not too sure, 924 00:44:10,810 --> 00:44:12,050 but I know it can't hurt. 925 00:44:12,050 --> 00:44:13,283 It definitely will help. 926 00:44:16,540 --> 00:44:18,930 5,000 kilometers from New York, 927 00:44:18,930 --> 00:44:20,640 at Stockbridge Technology Center 928 00:44:20,640 --> 00:44:22,590 in North Yorkshire in England, 929 00:44:22,590 --> 00:44:25,970 high-tech farming is advancing to a new level. 930 00:44:25,970 --> 00:44:28,370 Plants only need specific wavelengths 931 00:44:28,370 --> 00:44:30,870 or colors of light to grow. 932 00:44:30,870 --> 00:44:35,130 So here, green beans, herbs and salad leaves are cultivated 933 00:44:35,130 --> 00:44:40,130 in a windowless building, under 40,000 LED lights. 934 00:44:40,400 --> 00:44:42,510 By carefully controlling the lighting, 935 00:44:42,510 --> 00:44:45,540 Biologist Dr. Phil Davis is trying to work out 936 00:44:45,540 --> 00:44:49,210 which color combinations create the best plants. 937 00:44:49,210 --> 00:44:50,670 In this facility what we're doing 938 00:44:50,670 --> 00:44:54,290 is just taking the bits of light that are most effective. 939 00:44:54,290 --> 00:44:57,470 So we're throwing out the green light which is reflected, 940 00:44:57,470 --> 00:45:00,800 and we're just focusing in on the red and blue light. 941 00:45:00,800 --> 00:45:02,730 It turns out that plants grow best 942 00:45:02,730 --> 00:45:04,283 under red and blue light. 943 00:45:05,460 --> 00:45:07,490 So under these red and blue lights, 944 00:45:07,490 --> 00:45:10,750 the plants look kind of a blackie, slightly gray color, 945 00:45:10,750 --> 00:45:12,480 and that's because they're absorbing over 90% 946 00:45:12,480 --> 00:45:14,770 of all of the red and blue light. 947 00:45:14,770 --> 00:45:16,420 And they can then use all of that light 948 00:45:16,420 --> 00:45:18,510 for further synthesis and growth. 949 00:45:18,510 --> 00:45:20,590 Now if we turn on a white light, 950 00:45:20,590 --> 00:45:22,640 we can see the plant suddenly flashing 951 00:45:22,640 --> 00:45:25,390 this nice green color, and that's because 952 00:45:25,390 --> 00:45:28,210 they're not absorbing a lot of the green light. 953 00:45:28,210 --> 00:45:29,360 It's not just the color 954 00:45:29,360 --> 00:45:30,876 of the light that is important. 955 00:45:30,876 --> 00:45:32,860 (classical music) 956 00:45:32,860 --> 00:45:36,410 Unlike regular light bulbs, LEDs don't get hot. 957 00:45:36,410 --> 00:45:39,173 So Phil can put them much closer to the plants. 958 00:45:40,100 --> 00:45:42,120 This means he can stack multiple layers 959 00:45:42,120 --> 00:45:43,823 of plants on top of one another. 960 00:45:44,910 --> 00:45:46,390 If we have two layers of crop, 961 00:45:46,390 --> 00:45:49,040 we double the area of crop per land. 962 00:45:49,040 --> 00:45:51,430 But if you then started having 20 layers, 963 00:45:51,430 --> 00:45:53,650 you could take a much smaller area of land 964 00:45:53,650 --> 00:45:55,360 to grow the same amount of crop. 965 00:45:55,360 --> 00:45:57,920 So it's a lot more intensive horticulture. 966 00:45:57,920 --> 00:46:01,510 So we can produce a lot more crop with less land. 967 00:46:01,510 --> 00:46:02,900 Growing plants like this, 968 00:46:02,900 --> 00:46:05,770 gives Phil complete control over the environment 969 00:46:05,770 --> 00:46:09,550 and means he can produce consistent crops all year round. 970 00:46:09,550 --> 00:46:11,820 But he still needs to perfect the taste. 971 00:46:11,820 --> 00:46:16,820 This is a basil crop that we're growing, and we're hoping, 972 00:46:16,970 --> 00:46:19,850 and early tastes suggest we can really improve the flavor. 973 00:46:19,850 --> 00:46:22,740 That you can change the amount of oil content of the leaves, 974 00:46:22,740 --> 00:46:25,780 and then really refine the light recipe 975 00:46:25,780 --> 00:46:27,980 that gives the best flavor fruit for a crop. 976 00:46:29,510 --> 00:46:32,010 And these particular plants are very fresh 977 00:46:32,010 --> 00:46:33,240 and very powerfully flavored. 978 00:46:33,240 --> 00:46:35,770 So, it's going well. 979 00:46:35,770 --> 00:46:38,890 By experimenting with different light recipes, 980 00:46:38,890 --> 00:46:42,630 Phil and the team can tweak the growth of the plants. 981 00:46:42,630 --> 00:46:45,630 By selecting different red, blue, and foreign mixes 982 00:46:45,630 --> 00:46:47,720 we can control the morphology of the plants. 983 00:46:47,720 --> 00:46:50,550 So we can control how tall they grow, 984 00:46:50,550 --> 00:46:52,913 how many leaves or how large the leaves are, 985 00:46:53,762 --> 00:46:56,407 and we can also affect their flowering time if we want. 986 00:46:56,407 --> 00:46:59,380 Phil's goal is to produce a database containing 987 00:46:59,380 --> 00:47:02,570 the perfect light recipe for almost every crop. 988 00:47:02,570 --> 00:47:04,870 Instructions that will grow a tasty plant 989 00:47:04,870 --> 00:47:07,380 in the shortest time possible. 990 00:47:07,380 --> 00:47:09,290 So I think this system really 991 00:47:09,290 --> 00:47:12,930 does apply very well to a city, 992 00:47:12,930 --> 00:47:15,423 because it can be done in a very small area, 993 00:47:16,600 --> 00:47:18,440 but still produce a huge amount of food. 994 00:47:18,440 --> 00:47:21,323 And that's exciting scientifically, but also, 995 00:47:22,520 --> 00:47:25,890 it has a huge impact for human society as a whole, 996 00:47:25,890 --> 00:47:29,670 because we can start to improve our crop production 997 00:47:29,670 --> 00:47:32,043 to feed the rapidly increasing population. 998 00:47:37,387 --> 00:47:39,450 (mellow music) 999 00:47:39,450 --> 00:47:41,590 Producing food for the billions of people 1000 00:47:41,590 --> 00:47:44,483 that live in our cities requires a huge effort. 1001 00:47:44,483 --> 00:47:45,316 Thank you very much. 1002 00:47:45,316 --> 00:47:47,540 Serving the customer is the last stage 1003 00:47:47,540 --> 00:47:50,143 in a production process that has spanned the globe. 1004 00:47:52,180 --> 00:47:55,340 In New York, the orders are piling up thick and fast, 1005 00:47:55,340 --> 00:47:57,833 for pizza Restaurant Manager Mark Kenyon. 1006 00:47:59,282 --> 00:48:00,370 We really need to make sure 1007 00:48:00,370 --> 00:48:05,370 everything is on point, food, service and delivery as well. 1008 00:48:05,750 --> 00:48:06,880 The raw ingredients 1009 00:48:06,880 --> 00:48:08,630 that go into a New York pizza, 1010 00:48:08,630 --> 00:48:11,403 are produced right across the U.S. and beyond. 1011 00:48:12,780 --> 00:48:15,030 We get a lot of our ingredients from Midland, 1012 00:48:15,030 --> 00:48:16,670 our flour is imported for the dough, 1013 00:48:16,670 --> 00:48:20,150 our tomatoes, mozzarella di bufala, 1014 00:48:20,150 --> 00:48:23,610 our anchovies, our stracciatella, 1015 00:48:23,610 --> 00:48:25,433 you can really tell the difference. 1016 00:48:27,320 --> 00:48:30,200 We bring in our food and we kind of put it all together, 1017 00:48:30,200 --> 00:48:31,440 that perfect pizza. 1018 00:48:31,440 --> 00:48:33,600 Customers in New York can be very picky 1019 00:48:33,600 --> 00:48:35,890 and we try to get the pizzas to them as fast as possible 1020 00:48:35,890 --> 00:48:38,341 with the highest possible quality. 1021 00:48:38,341 --> 00:48:40,870 (rock music) 1022 00:48:40,870 --> 00:48:42,030 Out on the streets, 1023 00:48:42,030 --> 00:48:46,020 Delivery Rider O.J. Fontanas is up against it. 1024 00:48:46,020 --> 00:48:48,270 The rush hour traffic is holding him up 1025 00:48:48,270 --> 00:48:50,723 and he is having a tough time getting through. 1026 00:48:51,640 --> 00:48:55,620 The worst enemy we have is Yellow taxi cabs. 1027 00:48:55,620 --> 00:48:57,913 Them cutting us off, almost trying to hit me. 1028 00:48:59,360 --> 00:49:01,825 You see what I'm saying about Yellow taxis? 1029 00:49:01,825 --> 00:49:04,500 (car horn blowing) 1030 00:49:04,500 --> 00:49:07,230 You have to think in a quick instant, you know? 1031 00:49:07,230 --> 00:49:08,160 It's like having guts. 1032 00:49:08,160 --> 00:49:09,573 Are you gonna take the move? 1033 00:49:10,490 --> 00:49:11,950 Reaching his target average 1034 00:49:11,950 --> 00:49:16,600 of 30 to 40 deliveries a day requires nerves of steel. 1035 00:49:16,600 --> 00:49:18,360 I kind of like the adrenaline. 1036 00:49:18,360 --> 00:49:20,186 Knowing that the Yellow taxi is out there 1037 00:49:20,186 --> 00:49:21,320 almost trying to hit me. 1038 00:49:21,320 --> 00:49:23,000 I try not to get mad because, 1039 00:49:23,000 --> 00:49:24,370 it's the way that it works down here. 1040 00:49:24,370 --> 00:49:26,140 No matter how hard it might be, 1041 00:49:26,140 --> 00:49:27,993 O.J. has to deliver on time. 1042 00:49:32,485 --> 00:49:33,775 What are we not delivering? 1043 00:49:33,775 --> 00:49:36,700 (upbeat music) 1044 00:49:36,700 --> 00:49:38,860 With our cities growing all the time, 1045 00:49:38,860 --> 00:49:40,793 {\an8}the food supply has to keep up. 1046 00:49:41,750 --> 00:49:43,950 {\an8}Transport links will be pushed to the limit, 1047 00:49:44,980 --> 00:49:48,310 {\an8}farms will stretch, buildings will produce for themselves 1048 00:49:48,310 --> 00:49:51,360 {\an8}and technology will play a vital role. 1049 00:49:51,360 --> 00:49:52,870 {\an8}But through all of this, 1050 00:49:52,870 --> 00:49:55,910 {\an8}a hidden team of dedicated workers will be there 1051 00:49:55,910 --> 00:49:57,453 {\an8}to put food on the table.