00:00So this morning we are in Rungis, we came to get some fruits and vegetables, it's the
00:18mode of operation of the Friggen Pony, which is a fighting restaurant for food waste,
00:23where in fact all meals are cooked essentially with fruits and vegetables that should have
00:28been thrown in the trash.
00:59It doesn't make sense to throw it away, you have to know that it is the largest market
01:03for food waste in the world, there are 220 wholesalers that only make fruits and vegetables,
01:07which is huge, we can recover up to 5 tons per day, but it's tiny compared to what
01:16is thrown away, so there is still a lot of work to do and we have work to do.
01:28Generally, we will see the wholesalers who prioritize organic products, because we want to serve
01:42this to our audience, and then if we don't have enough, we will see other wholesalers,
01:47but in any case they are our priority, and often we get enough with them.
01:52Ok, so this is what we get?
01:58Yes.
01:59Ok, very good.
02:00Cucumber.
02:01Cucumber is good.
02:02Here is a perfect example of the vegetables that we get, in any case of their state, they
02:06are in very good condition, but they are a little damaged, some spots on the carrots,
02:10the little brown one is a little dirty, but it is totally cookable, this one has a little
02:14fart, nothing at all compared to the size of this vegetable, but clearly we can cook
02:20with it, we can make dozens of meals with these vegetables, which for them are not
02:25sellable, unfortunately.
02:37My God, we're going to carry kilos today!
02:42So Michael, the chef, will cook a crumble with it, and a part will be distributed to
02:48the rest of the cook, which is a few tens of meters from the Frigal Pony, and also
02:52a young worker's home, so here we took care of this big truck, to be able to recover
02:57for other structures that have not the possibility to come to Ranges.
03:01So here is the harvest of the day, we recovered, I think, two tons of fruit and vegetables,
03:07today it is quite unvaried, but it is very good anyway, a lot of bananas, quince,
03:13carrots, potatoes, the majority is organic, so that's great, we're really happy.
03:20Now we're going to the Frigal Pony to drop all this off, and the chef will start cooking
03:25and preparing for this weekend.
03:29We are quite happy.
03:31Let's go.
03:43Parisians and Francineans pay what we call a free price, that is, they decide for themselves
03:48what they want and can give, also according to their means, and every day we serve about
03:54fifty menus for free to disadvantaged people.
03:58The idea was to have a real social mix at the Frigal Pony, we didn't want it to be a place
04:04reserved for the poor, we didn't want it to be the popular soup, but a place where there is a real
04:09social mix.
04:12If we had set a fixed rate, it would have excluded a part of the population that we could not
04:18sensitize, and we wanted to sensitize everyone.
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