At this hour french authorities have banned yellow vests demonstrations in a large part of parents including around the. This comes in response to a looting rampage on the seans in the last week the antigovernment protests are continuing for in one thousand three ken across france coming up next reporter this time about efforts to go greens in the arctic remember you can always get the latest news on our web site. Thanks for joining us. Secrets behind the. Find out in an immersive experience and exploring fascinating world Cultural Heritage sites. W World Heritage three sixty get. To continue. To puzzling though there are still. Close curves with because boeing stiffen. The curtain shut with musicians from Around The World to. Make grooves every week long t. W. So if we can do it here it can be done anywhere this is the most challenging place to do. Bards winters are dark with temperatures down to minus twenty five degrees celsius the ground this permafrost. Long year bunions fall but
benjamin has enough to keep him busy even through the dark winter noble it acquires or time of year. actually enjoy the dark season but so how do we cope with the light season and that s the challenge but even that s very relaxed don t have to do too much but when the light comes back we get very busy and you have to run all of the time so it s bad challenges you don t know how to shut it off but for me the dark season is just take it easy. tension vidmar isn t about to take it easy he s chasing a dream he s got plans to open his own restaurant after all he s a chef by trade but he wants to make sure that the restaurant doesn t produce any waste he s already got the financing and partners lined up for our kitchen counter for food here and i m a big restaurant. because this is really. on the menu will be very original especially for spitzbergen. we want to
have more like an arctic fusion menu and we don t want to have any burgers or any pizza so we wanted to like for example ingredients that you find in the arctic cod salmon arctic char sea reed reindeer lamb and we want to do some different interpretations were there for example like a reindeer taco. benjamin intends to use only fresh vegetables if he hopes to prove that a closed loop recycling operation co-work even here in the world s northernmost tell. this techniques that we develop their careers to grow for them as inner city it can be used to grow food on different islands so it has many. applications to other places as well so if we can do it here it can be done anywhere this is the most challenging place to the.
this i think it s such an easy life here it s like we live in a bubble you know it s like it s not a real world here everything we re just five minutes you can be everywhere. the school everything is just so perfect. to benjamin s children have left the island and communicate via the internet from the mainland. benjamin may feel completely at home and spitzbergen now but not quite yet in mainstream norwegian society and have . noticed the first no reason for the rest i m so nervous i don t know if you want to. know that the first no reason so i m very i m very happy but i don t want to tell you how to do it no normally when other people come that i m kind of like you know the one who s here the local one but. it s seven pm benjamin s work day is far from over he s still got another delivery i think it was better when we used the thicker ones have you seen the oh yeah yeah yeah he s out easiest yes much
they learned to farm by trial and error given the lack of experience to draw from what s obvious is that the greenhouses are of no use outside during the long arctic nights. in the dark season and we grow mostly endorse and we have to first provide the lights provide some humidity we have to provide some nutrients. to three pm it s pitch dark out. benjamin vid burns worries he won t be able to supply all his customers his capacities are strictly limited and demand is growing. spitzbergen lines over a thousand kilometers north of mainland norway all the provisions have to be flown in. benjamin vidmar is the only supplier of fresh local ingredients to the cooks and chefs here. this process. some greens for you.