Present constitution is considered by many to prevent social progress and justice the vote comes after a year of mass and rest against social inequality. A suicide bombing in afghanistans capital kabul has killed at least 18 people and wounded many more the interior Ministry Says the blast struck an Educational Center in a Western District of the city the socalled Islamic State militant group has claimed responsibility for the attack. This is g. W. News from berlin follow us on twitter and instagram at the news or this is our website w dot com. In germany millions of tons of quality food ends up on the rubbish dump as opposed to on our plates. Agonist in on going very angry about how much straightest right away and especially how much good food is thrown away missing. The real want to throw away as Little Kitchen waste as possible im happy in the evenings when i checked again you can say cool only 3 quarters 540. Baht is it possible to save more food for the plate and create last whilst. Now do you have anything for us to harvest today sure theres always some lettuce left in the usual patch and as im sure there is. Likely go for a quick round and i can show us what we can take. Once a week nicole klasky comes to hydration hannans organic mom. Is here to rescue vegetables that have been left in the field during harvesting because theyre either too small or good. There you can harvest the chart again up until the left side of the red chart starts to go to the autumn on. Then you can pick the green chart not the color it was just the green ones. The 35 year old started collecting food from supermarket containers during her studies she has finished our law degree but since graduating has dedicated her life to the fight to against waste i just have 1st started looking into supermarket garbage contain is it was of course somewhat different just sitting in a Lawyers Office that im right but. It was also necessary for my parents to understand and learn with her much good food is thrown away and that we need to do something about. 100. 40 percent of the harvest remains on used the reason being that retailers and customers dont want to have produced with any blemishes up to answer. For 20 years i had a stall in the weekly market personally in direct contact with the customers. And i observed that when i had carrots lying there the customers always chose the most beautiful ones so i check my own behavior but of mine for i rarely buy anything i did exactly the same despite my own background and experience. Previously hydration and had simply left the good but im saleable produce so compounds to date on for 6 years now hes been giving it away so. Everyone loves this potato that i do think theyre really tasty but unfortunately they have these annoying holes which is why we sort them out what your mother. Nicole klasky takes the potatoes to cologne shes not the only one who wants to benefit from this 8. Years its this one looks quite normal ok theres a tiny blemish but apart from that there isnt anything else you can see. Typhon very very much its important what were doing because its all about the value of food which were now putting back into circulation. So a family can equal see happening and have food on the table. And i dont think there is a better taste tastier potato than this. I think they are really great but its also important for us to raise the awareness about the issue of. Fashion for 6 years now nicole has been fighting against excess dumping she knows that wasting food also means wasting resources for example arable land water or energy used for the processing and transport ation of food a huge amount of work with the end result often ending up on the rubbish tip. The production and disposal of food also releases millions of tonnes of climate damaging Greenhouse Gases which is why for nickel passkey every tomato counts no matter how small. So what was the yield down after several hours of harvesting. Yes the good earth lives good we have some really nice lettuces and they dont get any fresher the less its really great also the potatoes im really happy about that weve got a lot of. We dont just learn that we shouldnt throw food away we learn Everything Else as well like how the vegetables actually grow. And its important to know because only then can we appreciate the food and do something to conserve resources. Otherwise we are pretty much driving our environment into a brick wall. Nicole klasky and her helpers were able to collect around 200. 00 kilos of vegetables which they will now take to cologne in germany about 18000000. 00 tons of food and stop in the garbage every year worldwide it is more than 1000000000 times an enormous amount of waste yet there are many ways we can reduce it. Before ton truck delivers food to the outskirts of amsterdam. They are destined for so much static the 30 year old used to work for a launch Supermarket Chain at some point she could no longer example how much food ended up in the trash every day together with colleagues she decided to do something about it. Well it started small will elect their goal then im quite amazed also to see that yeah we are scaling it up and yeah that we can rescue a lot of. Supported by supermarkets some acetic and her colleagues set up a foundation dedicated to the fight against food waste 160 supermarket branches now deliver goods to the foundation sorting center it is mainly food from overproduction all bags of fruit and vegetables in which only one piece in the packet is off but. We thought always when you are working in the stores that it is quite a pity because if you look at a product like this this is a dutch piece so what we do here is we receive these and we take the time and effort to remove all the products and put them together carrots with the carrots and onions with the onions and in that way we can just rescued it otherwise it would have gone to waste or in biochemist plants its better than im doing in the garbage but not as good as landing on peoples plants many of the foods that are so. Did here hundreds of pillows a day go to a specific restaurant its called in stock somerset it founded it in 24 Team Together with frank her phantom vega and bar to vote out of the morning meeting very planned the days left overs menu they need to succeed in getting the guests excited about do shoes that were originally intended for the trash. I think most people way you talk about food waste you dont think i would like to eat food waste or a so were really trying to change the Association People have with food waste because it is not expired its not more that its just surplus its really imperfect for the vegetables delivery for the thing in stock only uses products whose Expiration Date has not expired. And. The same food safety rules apply as in normal restaurants parks board of yours apart from that things are different here. Yes it is essential that we work with really good chefs because on the one hand they need to be a little bit more flexible than other chefs and also we usually spend less working time on creating a menu or creating a dish as other restaurants with a fixed menu then they have exactly the same thing year after year and are improving it so that means that this chef that we work we work with need to be really high level that chavez has a challenging task ahead of him he has to convince the guests that his creative dishes from saved food stuffs are good he also has to make sure that he wastes as little as possible when cooking as this is how he in stock principle works. Were going to get you see a lot of produce go to waste and i feel responsible for using whatever i can so when the started off or like yeah thats thats fantastic i need to be a part of it basically so yeah 6 pm the evening guests arrive can some ascetic and her team inspire them and at the same time make them aware about the topic of food waste by challis nyack andrew drop a talent from the us i hear for the 1st time. Thank you so much thank you anything else to do just what i think im curious if it will be i think itll be a very its a great cause so were behind it today the menu features cappa not a sicilian speciality with fish tomtom made from the end pieces of card the fish they are using arrives fresh from the whole saida when processing fish fillets the end pieces are usually thrown away because they dont look appetizing enough. You want to save everything that you can and for we do is we dont want ice or things so we try to make Everything Fresh every day we try to use the whole thing as well so i like all the peels and the offcuts we use for example to make a boy long to do like that i missed on it so that we do now we used to. This would say to us to make chips so those appeals that we used to use to make the new york e so we use entire project there as well so yeah thats how we try to save as much as we can. Be called fish tomtom with pasta and cream and potato skins and chips right from fresh project that was destined for the garbage. That i. Got back. And it got that that year and effects are is made with a fish. Out of a cast find the food. You know. Its really got it yeah its a lot of really great players and throughout a state the concept works so well in fact that such a contact colleagues have opened to further restaurants in the hague and in trashed since 2014 by have saved over 580000 kilograms of food and set a kind her team have long since come up with further ideas to combat the throwaway mentality towards food they are to significantly extend the shelf life of some foods they brew a special beer. In a. More mold people regularly eat out like here at the Atlantic Hotel sound city in blame a half an hour a lot of food ends up in the trash regularized on and tossed and found from the Nonprofit Organization united against waste on for change there is advise canteen kitchens on the track. Break arrived on and tossed and found also told from the Nonprofit Organization united against waste on for change there is advise canteen kitchens on cruise ships hospitals and hometowns because that is where a lot of ways to pass the main reason is the breakfast buffet with a huge spread of food like can buy up to 200 guests or serve daily anything that made it to the bar phase for britain from being used again for hygienic reasons. Weve done a lot of wasted research in the hotels on deadline stuff most of it comes from over production or as i believe theres simply too much being produced effect of which ends up being put on the bus fare and then goes into the bit one element thats the biggest problem and thats where we have to start and develop ways of reducing the amount of food the use of those jobs would allow for a little bit see and could be good if sustainability managers thorsten phone calls dont and frank or i man came here a few months ago and suggested changes for example the transparent buy spends now back and checking to see how that was in practice chef dominic plattner is responsible for the implementation of the changes. To get that its got a lot to do the transparent container sharpen the awareness a bit yes definitely nobody really cares throw anything away or everyones asking can you still use it cant you use it. As a 1st it was all a bit a new complete strangers would make remarks like dave the bowl in your breakfast buffet could be smaller with plans to make changes so the reactions are in line a lot of what we wanted. To work out how much garbage is produced from which areas different bins where sat up for example for play tourist towns all over production they are not just there somewhere