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Benjamin Vidmar has worked all over the world as a chef. It was something of a coincidence that he ended up on the Norwegian island of Spitsbergen, in the Arctic Circle. Because he wanted to have fresh vegetables, he built a special domed-shaped greenhouse and developed his own composting system. His aim is to provide fresh, locally sourced food for the community along with a sustainable waste disposal system - developing global solutions for food production in the process. Now he wants to open his own restaurant which is to operate without producing any waste. A report by Axel Rowohlt.