>>> THE FOOD BANK FOR THE CITY

OF NEW YORK IS CALLING FOR

DONATIONS DURING THE HOLIDAY

SEASON AS THEY COPE WITH THE

INCREASING DEMAND FOR EMERGENCY

FOOD SUPPLIES.

ONE IN EVERY FIVE CHILDREN ARE

FOOD INSECURE, THAT MEANS A LACK

OF ACCESS TO ENOUGH FOOD TO LIVE

A HEALTHY LIFE.

IT'S QUITE STAGGERING WHEN YOU

CONSIDER THE AMOUNT OF FOOD THAT

GOES TO WASTE, A QUARTER OF ALL

GROCERIES PURCHASED BY AMERICAN

HERE AT "METROFOCUS" WE'RE

COMMITTED TO COVERING THE HUMAN

IMPACT OF OUR CHANGING CLIMATES

THROUGH OUR PERIL AND PROMISE

INITIATIVE AND THIS MATTER OF

FOOD DEMAND AND SUPPLY IS

ABSOLUTELY INTEGRAL.

ALMOST ALL OF THAT WASTE I JUST

MENTIONED ENDS UP AT LANDFILL

SITES, EMITTING LARGE AMOUNTS OF

METHANE.

DAN BARBER IS THE EXECUTIVE CHEF

AT THE BLUE HILL RESTAURANT IN

NEW YORK, HE SERVED ON PRESIDENT

OBAMA'S COUNCIL ON PHYSICAL

FITNESS, SPORTS AND NUTRITION.

MICHAEL DOANE IS THE NATURE

CONSERVANCY'S DIRECTOR OF

AGRICULTURE AND FOOD SYSTEMS.

I'M DELIGHTED TO WELCOME DAN AND

MICHAEL TO THE PROGRAM.

MICHAEL, LET ME BEGIN WITH YOU.

WHEN WE CONSIDER THIS ISSUE OF

FOOD SUSTAINABILITY, IS CRISIS

AN APT TERM TO DESCRIBE WHAT

WE'RE FACING?

>> IT'S A REAL ISSUE.

WE'RE GOING THROUGH THE LARGEST

HISTORIC INCREASE IN FOOD DEMAND

WE HAVE EVER KNOWN SINCE THE

DAWN OF AGRICULTURE WE ARE

LIVING THROUGH IT RIGHT NOW.

WE WILL NEED TO PRODUCE MORE

FOOD BETWEEN NOW AND 2050 THAN

WE HAVE PRODUCED IN THAT PERIOD

OF TIME.

A THIRD OF IT OR A QUARTER OF IT

ISN'T GETTING TO THE TABLE OR IS

BEING WASTED, THAT'S

UNACCEPTABLE.

SO IT'S A REAL CONCERN AND WE

NEED SOLUTIONS.

>> DAN, LONG -- FOR A LONG TIME

CHEFS WERE BUNKERED DOWN IN THE

KITCHEN, WE'VE SEEN A GROWING

MOVEMENT OF CHEFS COMING OUT OF

THE KITCHENS AND SPEAKING OUT,

BECOMING ACTIVISTS.

YOU ARE ONE OF THE LEADING ONE

OF THOSE CHEFS.

WHAT WAS IT ABOUT THIS ISSUE OF

FOOD SUSTAINABILITY THAT REALLY

CONCERNED YOU THE MOST?

WHAT DO YOU WANT CONSUMERS TO

KNOW WHEN THEY'RE GOING TO THE

GROCERY STORE?

>> I HAD A SELF-INTEREST BECAUSE

CHEFS ARE USUALLY -- HIGH END

CHEFS, WHITE TABLECLOTH CHEFS

ARE OFTEN POINTED TO AS THE

BLAME FOR PRESSNESS AND WASTE

AND I FELT THAT WHAT NEEDED TO

BE COMMUNICATED WAS ACTUALLY

CHEFS AND RESTAURANTS OR CHEFS

IN PARTICULAR IN OUR DNA IS TO

NOT WASTE FOOD.

THAT'S WHAT WE'RE TAUGHT FROM

THE FIRST MOMENT OF COOKING IS

HOW DO WE UTILIZE SOMETHING THAT

IS UNCOVETED OR POTENTIALLY

UNDELICIOUS AT FIRST GLANCE AND

TRANSFORM IT INTO SOMETHING THAT

SINGS.

TONIGHT ON MY MENU IS A BRAISED

LAMB RAF YOELY.

THAT IS LEFTOVER SHANKS OF LAMB

AND WE ARE GOING TO CALL IT A

BRAISED LAMB RAVIOLI BUT I COULD

CALL IT WASTED LAMB RAVIOLI, IT

WOULDN'T SELL, BUT THAT'S WHAT

IT IS.

THAT'S WHAT WE DO.

WE NEGOTIATE THAT CONSTANTLY

THROUGHOUT THE DAY AND IN OUR

MENU.

WE JUST DON'T WEAR IT ON OUR

SLEEVE.

SO I WANTED TO TALK ABOUT IT.

>> DAN MENTIONED A LOT OF THE

BLAME OFTEN LIES UPON THE

SHOULDERS OF RESTAURANT AND

GROCERY STORES.

YOUR RESTAURANT FOUND A WAY TO

MAKE USE OF EVERY SINGLE THING

THAT COMES FROM THE FARM.

WHEN WE CONSIDER THE ISSUE OF

WASTE WOULD IT BE FAIR TO SAY

IT'S NAIVE JUST TO PUT THE BLAME

ON GROCERY STORES AND

RESTAURANTS.

A LOT OF THE WASTE HAPPENING AT

A FARM LEVEL, A LOT OF THE FOOD

THAT'S PRODUCED ON THE FARM

DOESN'T END UP GETTING TO THE

STORES AND RESTAURANTS IN THE

FIRST PLACE.

>> THERE IS LOSS WITHIN THE

SYSTEM AS WE CALL IT.

SO IF YOU THINK ABOUT THE

DISTANCE FROM THE FARM TO THE

TABLE, OUR FOOD SYSTEM IS

GETTING LONGER AND LONGER ALL

THE TIME AND THAT'S BECAUSE OF

TRENDS THAT ARE JUST

FUNDAMENTALLY BAKED INTO

GLOBALIZATION.

FOOD IS THE GREATEST FORCING

PRESSURE ON THE PLANET TODAY,

THE PRODUCTION AND DEMAND FOR

FOOD.

ANYTHING THAT ISN'T PRODUCED

WITH A GOOD USE IN THE END IS A

REAL PRESSURE ON THAT

FUNDAMENTAL MISSION.

>> THE OTHER PART OF THE

EQUATION HERE THAT WE OUGHT TO

MENTION AND THAT I WANTED TO

SHINE A LIGHT ON IS JUST OUR

EVERY DAY DIETS.

THAT'S NOT IN THE CALCULATIONS

THAT WE'RE TALKING ABOUT RIGHT

NOW.

EVERY DAY DIETS, WESTERN

CONCEPTION OF A PLATE OF FOOD IS

SIX OR SEVEN OUNCE PIECE OF

MEAT, A SMATTERING OF VEGETABLES

AND TRAINS.

THAT'S AN AMERICAN EXPECTATION

FOR LUNCH AND DINNER SEVEN DAYS

A WEEK.

WE'RE EXPORTING THAT IDEA TO THE

REST OF THE WORLD.

THAT'S A CARRYING CAPACITY THAT

THE LAND CAN NO LONGER AFFORD.

BUT IT'S ALSO PART AND PARCEL

WITH WASTE.

I MEAN, WHEN WE ARE COMMITTING

120 MILLION ACRES OF CORN AND

SOYBEANS, DESTRUCTIVE AS IT IS

ON THE LANDSCAPE AND FEEDING IT

THROUGH AN ANIMAL AND EATING

THAT ANIMAL, THAT IS THE MOST

INEFFICIENT USE OF RESOURCES YOU

CAN IMAGINE PROBABLY IN THE

HISTORY OF THE WORLD.

ULTIMATELY THE MOST POWERFUL WAY

TO CHANGE OUR HABITS AND CHANGE

THE CULTURE THAT WE ARE TALKING

ABOUT IS TO SHINE A LIGHT ON THE

EVERY DAY ARCHITECTURE OF OUR

PLATE OF FOOD.

>> WHEN YOU SAY CHANGING THE

CULTURE, A SKEPTIC MIGHT SAY IT

IS ALL GOOD AND WELL IF YOU HAVE

THE MONEY TO BUY HEALTHY AND

FRESH INGREDIENTS, BUT A LOT OF

PEOPLE ARE FOOD INSECURE.

SO SOMEONE WHO WANTS TO EAT IN A

MORE SUSTAINABLE MANNER THAT IS

LIVING OFF A FEW DOLLARS A DAY

CAN IT BE DONE?

>> I'M TALKING ABOUT TAKING

MEATS WHICH ARE THE MOST

EXPENSIVE PART OF YOUR PLATE OF

FOOD AND PUSHING THOSE OFF TO

THE SIDE.

I'M NOT TALKING ABOUT VEGANISM

OR VEGETARIANISM.

I THINK THERE IS A PLACE FOR

PROTEIN AT THE TABLE, BUT CAN WE

HAVE GRAINS BE A MAINSTAY?

CAN WE HAVE VEGETABLES BE A

MAINSTAY FOR OUR DINNER AND USE

MEATS AS A CONDIMENT AND AS A

FLAVORING?

THAT'S ACTUALLY MUCH MORE

INEXPENSIVE THAN WHAT WE'VE GOT

GOING ON NOW AND AS A CHEF I

WOULD ARGUE IT'S MUCH MORE

DELICIOUS.

>> ONE PIECE OF ADVICE FOR THE

VIEWERS WATCHING THIS IF THEY

WANT TO EAT AND PURCHASE AND

CONSUME FOOD IN A MORE

SUSTAINABLE MANNER, WHAT WOULD

BE YOUR ONE PIECE OF ADVICE?

>> I'D SAY COOK.

JUST COOK.

IF YOU ARE COOKING DINNER YOU

HAVE BY DEFINITION HAVING LESS

IMPACT ON THE LANDSCAPE BECAUSE

WHEN SOMEONE ELSE IS COOKING FOR

YOU THEY ARE NOT DOING IT WITH

THE THOUGHT THAT YOU ARE.

>> WHAT ABOUT YOU, MICHAEL.

>> BE ADVENTURESOME, TRY

SOMETHING NEW.

FARMERS NEED THAT SIGNAL.

FARMERS WON'T CHANGE UNLESS

CONSUMERS CHANGE.

IF CONSUMERS CHANGE WE WILL GET

A HEALTHIER LANDSCAPE.

>> FOOD FOR THOUGHT.

DAN BARBER IS THE EXECUTIVE CHEF

AT THE BLUE HILL RESTAURANT IN

NEW YORK, MICHAEL DOANE IS THE

NATURE CONSERVANCY'S DIRECTOR OF

AGRICULTURE.

THANK YOU.

>>> FUNDING FOR THIS PROGRAM WAS

PROVIDED BY --

♪♪