Arthur Potts Dawson: A vision for sustainable restaurants

87,903 views ・ 2010-12-03

TED


μ•„λž˜ μ˜λ¬Έμžλ§‰μ„ λ”λΈ”ν΄λ¦­ν•˜μ‹œλ©΄ μ˜μƒμ΄ μž¬μƒλ©λ‹ˆλ‹€.

λ²ˆμ—­: J J LEE κ²€ν† : InHyuk Song
00:16
Restaurants and the food industry in general
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λ ˆμŠ€ν† λž‘κ³Ό μ‹ν’ˆ 산업은 일반적으둜
00:19
are pretty much the most wasteful industry
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μ„Έκ³„μ—μ„œ κ°€μž₯ λ‚­λΉ„κ°€ μ‹¬ν•œ
00:21
in the world.
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μ‚°μ—…μž…λ‹ˆλ‹€.
00:23
For every calorie of food that we consume here in Britain today,
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μ˜€λŠ˜λ‚  μ—¬κΈ° μ˜κ΅­μ—μ„œ μš°λ¦¬κ°€ μ†ŒλΉ„ν•˜λŠ” μŒμ‹μ˜ 맀 칼둜리λ₯Ό
00:26
10 calories are taken to produce it.
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μƒμ‚°ν•˜κΈ° μœ„ν•˜μ—¬ 10 μΉΌλ‘œλ¦¬κ°€ μ†Œλͺ¨λ©λ‹ˆλ‹€.
00:28
That's a lot.
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μ•„μ£Ό λ§Žμ€ 양이죠.
00:30
I want to take something rather humble
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이에 λŒ€ν•œ μ˜κ²¬μ„ λ‚˜λˆ„κΈ° μœ„ν•˜μ—¬ μž‘μ€ 예λ₯Ό
00:32
to discuss.
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λ“€μ–΄λ³΄κ³ μž ν•©λ‹ˆλ‹€.
00:34
I found this in the farmers' market today,
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이 감자λ₯Ό 였늘 μƒμ‚°μž 직거래 μž₯ν„°μ—μ„œ μ°Ύμ•˜μŠ΅λ‹ˆλ‹€.
00:36
and if anybody wants to take it home and mash it later, you're very welcome to.
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λˆ„κ΅¬λΌλ„ λ‚˜μ€‘μ— 이걸 집에 κ°€μ Έκ°€μ„œ μœΌκΉ¬λ‹€ 해도 μ „ν˜€ 문제될 것이 μ—†μŠ΅λ‹ˆλ‹€.
00:39
The humble potato --
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κ·Έλƒ₯ λ³΄ν†΅μ˜ κ°μžμž…λ‹ˆλ‹€.
00:41
and I've spent a long time, 25 years, preparing these.
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그리고 이것을 μ€€λΉ„ν•˜κΈ°κΉŒμ§€ 25λ…„μ΄λΌλŠ” κΈ΄ 세월이 ν•„μš”ν–ˆμŠ΅λ‹ˆλ‹€.
00:43
And it pretty much goes through
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그리고 κ°μžλŠ” κ·Έ 일생 λ™μ•ˆ 8번의
00:45
eight different forms in its lifetime.
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λ‹€λ₯Έ ν˜•νƒœλ₯Ό 거치게 λ©λ‹ˆλ‹€.
00:48
First of all, it's planted, and that takes energy.
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κ°€μž₯ λ¨Όμ €, μ‹¬μ–΄μ§‘λ‹ˆλ‹€. 그리고 그것은 μ—λ„ˆμ§€κ°€ μ†Œλͺ¨λ˜μ£ .
00:51
It grows and is nurtured.
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μ„±μž₯ν•˜κ³ , ν‚€μ›Œμ§‘λ‹ˆλ‹€.
00:54
It's then harvested.
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κ·Έλ¦¬κ³ λŠ” μˆ˜ν™•μ΄ 되죠.
00:56
It's then distributed,
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λ‹€μŒμ—λŠ” μœ ν†΅μ΄ λ©λ‹ˆλ‹€.
00:58
and distribution is a massive issue.
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그리고 μœ ν†΅μ€ κ±°λŒ€ν•œ λ¬Έμ œμž…λ‹ˆλ‹€.
01:00
It's then sold and bought,
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맀맀가 이루어지고,
01:02
and it's then delivered to me.
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제게 λ°°λ‹¬λ©λ‹ˆλ‹€.
01:04
I basically take it, prepare it,
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μ €λŠ” κ·Έκ±Έ 가지고 μŒμ‹ μ€€λΉ„λ₯Ό ν•©λ‹ˆλ‹€.
01:06
and then people consume it -- hopefully they enjoy it.
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그리고 μ‚¬λžŒλ“€μ΄ μ†ŒλΉ„λ₯Ό ν•˜μ£ . 바라건데 λ§›μžˆκ²Œ λ¨Ήμ—ˆμœΌλ©΄ ν•©λ‹ˆλ‹€.
01:09
The last stage is basically waste,
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λ§ˆμ§€λ§‰ λ‹¨κ³„λŠ” 싀은 λ‚­λΉ„μž…λ‹ˆλ‹€.
01:11
and this is is pretty much where everybody disregards it.
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그리고 λͺ¨λ‘κ°€ κ½€λ‚˜ λ¬΄κ΄€μ‹¬ν•œ λ‹¨κ³„μž…λ‹ˆλ‹€.
01:14
There are different types of waste.
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λ‹€μ–‘ν•œ μ’…λ₯˜μ˜ λ‚­λΉ„κ°€ μ‘΄μž¬ν•©λ‹ˆλ‹€.
01:16
There's a waste of time; there's a waste of space; there's a waste of energy;
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μ‹œκ°„μ˜ λ‚­λΉ„, κ³΅κ°„μ˜ λ‚­λΉ„, μ—λ„ˆμ§€μ˜ λ‚­λΉ„κ°€ μžˆμŠ΅λ‹ˆλ‹€.
01:19
and there's a waste of waste.
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그리고 μ“°λ ˆκΈ°μ˜ λ‚­λΉ„κ°€ μžˆμŠ΅λ‹ˆλ‹€.
01:21
And every business I've been working on
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그리고 μ§€λ‚œ 5λ…„ λ™μ•ˆ μ œκ°€ μΌν•œ
01:23
over the past five years,
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λͺ¨λ“  사업μž₯μ—μ„œ,
01:25
I'm trying to lower each one of these elements.
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μ €λŠ” 이런 각각의 μš”μ†Œλ“€μ„ 쀄이기 μœ„ν•΄ λ…Έλ ₯ν–ˆμŠ΅λ‹ˆλ‹€.
01:28
Okay, so you ask what a sustainable restaurant looks like.
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μ’‹μŠ΅λ‹ˆλ‹€. μ—¬λŸ¬λΆ„μ€ 지속가λŠ₯ν•œ λ ˆμŠ€ν† λž‘μ΄ μ–΄λ–€ λͺ¨μŠ΅μΈμ§€ λ¬Όμ–΄λ³΄μ‹œκ² μ£ .
01:31
Basically a restaurant just like any other.
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λ³Έμ§ˆμ μœΌλ‘œλŠ” λ‹€λ₯Έ μ—¬λŠ λ ˆμŠ€ν† λž‘κ³Ό μœ μ‚¬ν•©λ‹ˆλ‹€.
01:33
This is the restaurant, Acorn House.
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이것은 λ ˆμŠ€ν† λž‘ μ—μ΄μ½˜ ν•˜μš°μŠ€μž…λ‹ˆλ‹€.
01:35
Front and back.
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μ•žμͺ½κ³Ό λ’·μͺ½μ΄μ£ .
01:37
So let me run you through a few ideas.
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λͺ‡ 가지 아이디어에 λŒ€ν•΄μ„œ μ‚΄νŽ΄λ³΄λ„λ‘ ν•˜μ£ .
01:40
Floor: sustainable, recyclable.
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λ°”λ‹₯ : 지속 κ°€λŠ₯ν•œ, μž¬ν™œμš© κ°€λŠ₯ν•œ.
01:42
Chairs: recycled and recyclable.
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의자 : μž¬ν™œμš©λœ, μž¬ν™œμš© κ°€λŠ₯ν•œ.
01:45
Tables: Forestry Commission.
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νƒμž : μž„μ—… μœ„μ›νšŒ.
01:47
This is Norwegian Forestry Commission wood.
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이것은 λ…Έλ₯΄μ›¨μ΄μ˜ μž„μ—… μœ„μ›νšŒ λͺ©μž¬μž…λ‹ˆλ‹€.
01:49
This bench, although it was uncomfortable for my mom --
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이 λ²€μΉ˜λŠ”, 비둝 저희 μ–΄λ¨Έλ‹ˆλŠ” λΆˆνŽΈν•΄ ν•˜μ…¨μ§€λ§Œ,
01:52
she didn't like sitting on it,
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μ–΄λ¨Έλ‹ˆλŠ” κ±°κΈ° μ•‰λŠ” 것을 μ’‹μ•„ν•˜μ§€ μ•Šμ•˜μ£ .
01:54
so she went and bought these cushions for me from a local jumble sale --
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κ·Έλž˜μ„œ 지역 μžμ„  λ°”μžνšŒμ—μ„œ 이 μΏ μ…˜λ“€μ„ μ‚¬μ…¨μŠ΅λ‹ˆλ‹€.
01:57
reusing, a job that was pretty good.
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μž¬μ‚¬μš©μ΄μ£ . κ½€ 쒋은 μΌμž…λ‹ˆλ‹€.
01:59
I hate waste, especially walls.
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μ €λŠ” λ‚­λΉ„λ₯Ό μ‹«μ–΄ν•©λ‹ˆλ‹€. 특히 λ²½μ„μš”.
02:01
If they're not working, put a shelf on it, which I did,
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μ‚¬μš©λ˜μ§€ μ•ŠλŠ”λ‹€λ©΄, μ œκ°€ λ§Œλ“  μ„ λ°˜μ„ 달아 λ†“μŠ΅λ‹ˆλ‹€.
02:04
and that shows all the customers my products.
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그리고 κ·Έ μ„ λ°˜μœΌλ‘œ κ³ κ°λ“€μ—κ²Œ 제 μƒμ‚°ν’ˆμ„ 보여쀄 수 μžˆμŠ΅λ‹ˆλ‹€.
02:07
The whole business is run on sustainable energy.
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전체 사업μž₯이 지속가λŠ₯ν•œ μ—λ„ˆμ§€λ‘œ μš΄μ˜λ©λ‹ˆλ‹€.
02:09
This is powered by wind. All of the lights are daylight bulbs.
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이것은 풍λ ₯ λ°œμ „μž…λ‹ˆλ‹€. λͺ¨λ“  μ‘°λͺ…은 일광 μ „κ΅¬μ΄κ΅¬μš”.
02:12
Paint is all low-volume chemical,
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νŽ˜μΈνŠΈλŠ” λͺ¨λ‘ λ―ΈλŸ‰ ν™”ν•™μ œν’ˆμž…λ‹ˆλ‹€.
02:14
which is very important when you're working in the room all the time.
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μ—¬λŸ¬λΆ„μ΄ μ‹€λ‚΄μ—μ„œ 항상 μΌν•œλ‹€λ©΄ 이런 것이 맀우 μ€‘μš”ν•©λ‹ˆλ‹€.
02:16
I was experimenting with these -- I don't know if you can see it --
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μ €λŠ” μ΄κ²ƒλ“€λ‘œ μ‹€ν—˜μ„ ν–ˆμŠ΅λ‹ˆλ‹€. μ—¬λŸ¬λΆ„μ΄ λ³Ό 수 μžˆμ„μ§€ λͺ¨λ₯΄κ² μŠ΅λ‹ˆλ‹€.
02:18
but there's a work surface there.
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ν•˜μ§€λ§Œ κ±°κΈ° ν‘œλ©΄μ— 처리된게 μžˆμŠ΅λ‹ˆλ‹€.
02:20
And that's a plastic polymer.
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그리고 그것은 ν”ŒλΌμŠ€ν‹± μ€‘ν•©μ²΄μž…λ‹ˆλ‹€.
02:22
And I was thinking, well I'm trying to think nature, nature, nature.
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그리고 μ €λŠ” μƒκ°ν–ˆμ£ . μžμ—°, μžμ—°, μžμ—°μ„ μƒκ°ν•˜λ €κ³  μ• μΌμŠ΅λ‹ˆλ‹€.
02:24
But I thought, no, no, experiment with resins,
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κ·ΈλŸ¬λ‚˜ μ €λŠ” ν•©μ„±μˆ˜μ§€λ‘œ, μ€‘ν•©μ²΄λ‘œ μ‹œλ„ν•˜λŠ” 것은
02:26
experiment with polymers.
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μ•ˆλœλ‹€κ³  μƒκ°ν–ˆμŠ΅λ‹ˆλ‹€.
02:28
Will they outlive me? They probably might.
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그것듀이 저보닀 더 였래 μ‘΄μž¬ν• κΉŒμš”? μ•„λ§ˆ 그럴 κ²ƒμž…λ‹ˆλ‹€.
02:30
Right, here's a reconditioned coffee machine.
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μ’‹μŠ΅λ‹ˆλ‹€. μ—¬κΈ° 수리된 컀피 머신이 μžˆμŠ΅λ‹ˆλ‹€.
02:32
It actually looks better than a brand new one -- so looking good there.
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사싀 μƒˆ 것 보닀 λ‚˜μ•„λ³΄μ΄λŠ”κ΅°μš”. κ·Έ μžλ¦¬μ— μžˆλŠ”κ²Œ 보기 μ’‹μŠ΅λ‹ˆλ‹€.
02:35
Now reusing is vital.
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이제 μž¬μ‚¬μš©μ€ ν•„μˆ˜μ μž…λ‹ˆλ‹€.
02:38
And we filter our own water.
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그리고 μš°λ¦¬λŠ” 물을 κ±ΈλŸ¬λƒ…λ‹ˆλ‹€.
02:40
We put them in bottles, refrigerate them,
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물을 병에 λ„£κ³ , 냉μž₯ λ³΄κ΄€ν•©λ‹ˆλ‹€.
02:42
and then we reuse that bottle again and again and again.
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그리고 λ‚˜μ„œ κ·Έ 병을 계속 λ°˜λ³΅ν•΄μ„œ μž¬μ‚¬μš©ν•©λ‹ˆλ‹€.
02:44
Here's a great little example.
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μ—¬κΈ° ν›Œλ₯­ν•œ μž‘μ€ μ˜ˆκ°€ μžˆμŠ΅λ‹ˆλ‹€.
02:46
If you can see this orange tree, it's actually growing in a car tire,
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이 μ˜€λ Œμ§€ λ‚˜λ¬΄λ₯Ό λ³΄μ‹œλ©΄, 그것은 사싀 μžλ™μ°¨ 타이어 μ•ˆμ—μ„œ 자라고 μžˆμŠ΅λ‹ˆλ‹€.
02:48
which has been turned inside out and sewn up.
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κ·Έ νƒ€μ΄μ–΄λŠ” μ•ˆμ„ λ°–μœΌλ‘œ 뒀집어 이어놓은 κ²ƒμž…λ‹ˆλ‹€.
02:50
It's got my compost in it, which is growing an orange tree, which is great.
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μ˜€λ Œμ§€ λ‚˜λ¬΄λ₯Ό μ„±μž₯μ‹œν‚€λŠ” μ œκ°€ λ§Œλ“  ν›Œλ₯­ν•œ 퇴비λ₯Ό λ‹΄μ•„ λ†“μ•˜μ£ .
02:53
This is the kitchen, which is in the same room.
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이것은 μ£Όλ°©μž…λ‹ˆλ‹€. λ™μΌν•œ 곡간 μ•ˆμ— 있죠.
02:55
I basically created a menu that allowed people
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μ €λŠ” 기본적으둜 μ‚¬λžŒλ“€μ΄ λ¨ΉκΈ° μ›ν•˜λŠ”
02:57
to choose the amount and volume of food
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μŒμ‹μ˜ 양을 선택할 수 μžˆλ„λ‘
02:59
that they wanted to consume.
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메뉴λ₯Ό λ§Œλ“€μ—ˆμŠ΅λ‹ˆλ‹€.
03:01
Rather than me putting a dish down,
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μ œκ°€ μŒμ‹μ„ λ‚΄μ–΄ λ†“λŠ” 것보닀
03:03
they were allowed to help themselves to as much or as little as they wanted.
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μ†λ‹˜λ“€ μŠ€μŠ€λ‘œκ°€ μ›ν•˜λŠ” 적당 μ–‘ 만큼 μ‘°μ ˆν•  수 μžˆλ„λ‘ ν•©λ‹ˆλ‹€.
03:06
Okay, it's a small kitchen. It's about five square meters.
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μ’‹μŠ΅λ‹ˆλ‹€. μž‘μ€ μ£Όλ°©μž…λ‹ˆλ‹€. 5 평방 미터이죠.
03:09
It serves 220 people a day.
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ν•˜λ£¨ 220λͺ…μ˜ μ†λ‹˜μ„ μΉ˜λ¦…λ‹ˆλ‹€.
03:11
We generate quite a lot of waste.
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κ½€λ‚˜ λ§Žμ€ μ“°λ ˆκΈ°λ₯Ό λ§Œλ“€μ–΄λ‚΄μ£ .
03:13
This is the waste room.
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이것은 νκΈ°λ¬Όλ°©μž…λ‹ˆλ‹€.
03:15
You can't get rid of waste.
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μ—¬λŸ¬λΆ„μ€ μ“°λ ˆκΈ°λ₯Ό μ œκ±°ν•  수 μ—†μŠ΅λ‹ˆλ‹€.
03:17
But this story's not about eliminating it, it's about minimizing it.
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ν•˜μ§€λ§Œ μ§€κΈˆ ν•˜λŠ” μ΄μ•ΌκΈ°λŠ” μ œκ±°μ— λŒ€ν•œ 것이 μ•„λ‹ˆλΌ μ΅œμ†Œν™”μ— λŒ€ν•œ κ²ƒμž…λ‹ˆλ‹€.
03:20
In here, I have produce and boxes
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μ €λŠ” 여기에 λΆˆκ°€ν”Όν•˜κ²Œ λ°œμƒν•˜λŠ” 농산물과
03:23
that are unavoidable.
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λ°•μŠ€λ“€μ„ 두고 μžˆμŠ΅λ‹ˆλ‹€.
03:25
I put my food waste into this dehydrating, desiccating macerator --
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μ €λŠ” μŒμ‹ μ“°λ ˆκΈ°λ“€μ„ νƒˆμˆ˜ 건쑰 기계 μ•ˆμ— λ„£μŠ΅λ‹ˆλ‹€.
03:28
turns food into an inner material,
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μŒμ‹λ¬Όμ„ λ‚΄μΆ©μž¬λ‘œ λ§Œλ“œλŠ” 기계이죠.
03:31
which I can store and then compost later.
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μ €μž₯ν•΄ 놓고 λ‚˜μ€‘μ— ν‡΄λΉ„λ‘œ μ‚¬μš©ν•  수 μžˆμŠ΅λ‹ˆλ‹€.
03:33
I compost it in this garden.
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μ €λŠ” 이 정원에 그걸둜 퇴비λ₯Ό μ£Όκ³  μžˆμŠ΅λ‹ˆλ‹€.
03:36
All of the soil you can see there is basically my food,
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μ—¬λŸ¬λΆ„μ΄ λ³΄μ‹œλŠ” λͺ¨λ“  토양은 사싀
03:39
which is generated by the restaurant,
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λ ˆμŠ€ν† λž‘μ—μ„œ λ§Œλ“€μ–΄μ§„ 제 μŒμ‹λ“€μž…λ‹ˆλ‹€.
03:41
and it's growing in these tubs, which I made out of storm-felled trees
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ν­ν’μœΌλ‘œ μ“°λŸ¬μ§„ λ‚˜λ¬΄, 와인 톡, 이런 μ’…λ₯˜μ˜ λ‹€μ–‘ν•œ κ²ƒλ“€λ‘œ
03:43
and wine casks and all kinds of things.
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λ§Œλ“€μ–΄μ§„ 이런 톡 μ•ˆμ—μ„œ μžλΌλ‚©λ‹ˆλ‹€.
03:46
Three compost bins --
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μ„Έ 개의 퇴비 μ €μž₯μ†ŒλŠ”
03:48
go through about 70 kilos of raw vegetable waste a week --
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맀 μ£Ό 70 ν‚¬λ‘œμ˜ μƒμ±„μ†Œλ₯Ό 정말 μ–‘μ§ˆμ˜ ν›Œλ₯­ν•œ 퇴비λ₯Ό
03:50
really good, makes fantastic compost.
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λ§Œλ“€μ–΄ λƒ…λ‹ˆλ‹€.
03:52
A couple of wormeries in there too.
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λͺ‡ 개의 벌레 μ‚¬μœ‘μž₯이 μžˆκΈ°λ„ ν•˜μ£ .
03:54
And actually one of the wormeries
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그리고 사싀 κ·Έ 쀑 ν•˜λ‚˜λŠ”
03:56
was a big wormery. I had a lot of worms in it.
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맀우 큰 벌레 μ‚¬μœ‘μž₯μž…λ‹ˆλ‹€. κ·Έ μ•ˆμ— 수 λ§Žμ€ λ²Œλ ˆκ°€ 있죠.
03:58
And I tried taking the dried food waste,
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그리고 건쑰된 μŒμ‹ μ“°λ ˆκΈ°λ₯Ό
04:00
putting it to the worms, going, "There you go, dinner."
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λ²Œλ ˆλ“€μ—κ²Œ λ„£μ–΄μ€˜ λ΄€μŠ΅λ‹ˆλ‹€. "자 μ—¬κΈ° μžˆλ‹€, 저녁이야."
04:02
It was like vegetable jerky,
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그건 야채 μœ‘ν¬μ™€ μœ μ‚¬ν•˜κ³ 
04:04
and killed all of them.
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λ²Œλ ˆλ“€μ„ λͺ¨λ‘ 죽게 λ§Œλ“€μ—ˆμ£ .
04:06
I don't know how many worms [were] in there,
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κ·Έ μ•ˆμ— μ–Όλ§ˆλ‚˜ λ§Žμ€ λ²Œλ ˆκ°€ μžˆλŠ”μ§€ λͺ¨λ¦…λ‹ˆλ‹€.
04:08
but I've got some heavy karma coming, I tell you.
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ν•˜μ§€λ§Œ 맀우 λ‚˜μœ 업보λ₯Ό μŒ“κ²Œ λ˜μ—ˆμŠ΅λ‹ˆλ‹€.
04:11
(Laughter)
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(μ›ƒμŒ)
04:13
What you're seeing here is a water filtration system.
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μ§€κΈˆ λ³΄μ‹œλŠ” 것은 λ¬Ό μ—¬κ³Ό μ‹œμŠ€ν…œμž…λ‹ˆλ‹€.
04:16
This takes the water out of the restaurant,
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이것이 물을 λ ˆμŠ€ν† λž‘ λ°–μœΌλ‘œ 내보내죠.
04:18
runs it through these stone beds -- this is going to be mint in there --
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물은 이 λŒμ„ 깐 λ°”λ‹₯을 톡해 νλ¦…λ‹ˆλ‹€. κ·Έ μ•ˆμ—λŠ” λ―ΌνŠΈκ°€ μžˆμ„ κ²ƒμž…λ‹ˆλ‹€.
04:21
and I sort of water the garden with it.
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μ΄κ²ƒμœΌλ‘œ 정원에 물을 주게 λ©λ‹ˆλ‹€.
04:23
And I ultimately want to recycle that, put it back into the loos,
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μ €λŠ” ꢁ극적으둜 κ·Έ 물을 μž¬ν™œμš©ν•΄μ„œ ν™”μž₯μ‹€μ—μ„œ λ‹€μ‹œ μ“°κΈ° λ°”λžλ‹ˆλ‹€.
04:25
maybe wash hands with it, I don't know.
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뭐 그걸둜 손을 μ”»λ˜μ§€μš”. μ •ν™•νžˆλŠ” λͺ¨λ₯΄κ² κ΅°μš”.
04:27
So, water is a very important aspect.
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자, 물은 맀우 μ€‘μš”ν•œ μΈ‘λ©΄μž…λ‹ˆλ‹€.
04:30
I started meditating on that
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μ €λŠ” 그에 λŒ€ν•΄ 깊이 μƒκ°ν•˜κΈ° μ‹œμž‘ν–ˆκ³ ,
04:32
and created a restaurant called Waterhouse.
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μ›Œν„°ν•˜μš°μŠ€λΌλŠ” λ ˆμŠ€ν† λž‘μ„ λ§Œλ“€μ—ˆμ£ .
04:35
If I could get Waterhouse to be a no-carbon restaurant
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μ œκ°€ λ§Œμ•½ μ—°λ£Œλ₯Ό μ†ŒλΉ„ν•˜μ§€ μ•ŠλŠ” λ¬΄νƒ„μ†Œ λ ˆμŠ€ν† λž‘μ„
04:37
that is consuming no gas to start with, that would be great.
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μ‹œμž‘ν•  수 μžˆλ‹€λ©΄, 그건 μ•„μ£Ό ꡉμž₯ν•  κ²ƒμž…λ‹ˆλ‹€.
04:40
I managed to do it.
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μ €λŠ” κ²°κ΅­ 그것을 ν•΄λ‚΄μ—ˆμŠ΅λ‹ˆλ‹€.
04:42
This restaurant looks a little bit like Acorn House --
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이 λ ˆμŠ€ν† λž‘μ€ μ—μ΄μ½˜ ν•˜μš°μŠ€μ™€ μ–΄λŠμ •λ„ μœ μ‚¬ν•˜κ²Œ 보이죠.
04:44
same chairs, same tables.
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같은 μ˜μžμ—, 같은 νƒμžκ°€ μžˆμŠ΅λ‹ˆλ‹€.
04:46
They're all English and a little bit more sustainable.
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그것듀은 λͺ¨λ‘ μ˜κ΅­μ‚°μ΄κ³  쑰금 더 지속가λŠ₯ν•œ μ œν’ˆλ“€μž…λ‹ˆλ‹€.
04:49
But this is an electrical restaurant.
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ν•˜μ§€λ§Œ 이것은 전기적인 λ ˆμŠ€ν† λž‘μž…λ‹ˆλ‹€.
04:51
The whole thing is electric, the restaurant and the kitchen.
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λ ˆμŠ€ν† λž‘, μ£Όλ°©, λͺ¨λ“  것이 μ „κΈ°λ₯Ό μ‚¬μš©ν•©λ‹ˆλ‹€.
04:53
And it's run on hydroelectricity,
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그리고 그것은 수λ ₯λ°œμ „μœΌλ‘œ κ°€λ™λ©λ‹ˆλ‹€.
04:55
so I've gone from air to water.
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κ·Έλž˜μ„œ κ³΅κΈ°λ‘œλΆ€ν„° 물둜 이동을 ν–ˆμŠ΅λ‹ˆλ‹€.
04:57
Now it's important to understand
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이제 이 방이 물둜 λƒ‰λ°©λ˜κ³ ,
05:00
that this room
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물둜 λ‚œλ°©λ˜κ³ ,
05:02
is cooled by water, heated by water,
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κ·Έ 자체의 물을 μ—¬κ³Όν•˜κ³ ,
05:04
filters its own water,
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물둜 λ°œμ „μ΄ λœλ‹€λŠ” 것을
05:06
and it's powered by water.
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μ΄ν•΄ν•˜λŠ” 것이 μ€‘μš”ν•©λ‹ˆλ‹€.
05:08
It literally is Waterhouse.
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문자 κ·ΈλŒ€λ‘œ μ›Œν„°ν•˜μš°μŠ€μž…λ‹ˆλ‹€.
05:10
The air handling system inside it --
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곡기 쑰절 μ‹œμŠ€ν…œμ΄ λ‚΄μž₯λ˜μ–΄ μžˆμŠ΅λ‹ˆλ‹€.
05:12
I got rid of air-conditioning
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μ €λŠ” 에어컨을 없애버렸죠.
05:14
because I thought there was too much consumption going on there.
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κ±°κΈ°μ„œ λ„ˆλ¬΄ λ§Žμ€ μ†Œλͺ¨κ°€ μΌμ–΄λ‚œλ‹€κ³  μƒκ°ν–ˆκΈ° λ•Œλ¬Έμž…λ‹ˆλ‹€.
05:16
This is basically air-handling.
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이것은 본질적으둜 곡기 μ‘°μ ˆμž…λ‹ˆλ‹€.
05:18
I'm taking the temperature of the canal outside,
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μ €λŠ” μ—΄ κ΅ν™˜ λ©”μΉ΄λ‹ˆμ¦˜μ„ 톡해
05:20
pumping it through the heat exchange mechanism,
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물을 κ³΅κΈ‰ν•˜μ—¬ 수둜 λ°”κΉ₯의 μ˜¨λ„λ₯Ό μ‘°μ ˆν•©λ‹ˆλ‹€.
05:22
it's turning through these amazing sails on the roof,
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천μž₯에 λΆ€μ°©λœ 이런 멋진 λ‚ κ°œλ₯Ό ν†΅ν•˜μ—¬
05:24
and that, in turn, is falling softly onto the people in the restaurant,
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μ°¨λ‘€μ°¨λ‘€ λ ˆμŠ€ν† λž‘ λ‚΄λΆ€μ˜ μ‚¬λžŒλ“€μ—κ²Œ λΆ€λ“œλŸ½κ²Œ λ‚΄λ €μ•‰μŠ΅λ‹ˆλ‹€.
05:27
cooling them, or heating them, as the need may be.
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그듀이 μ›ν•˜λŠ”λŒ€λ‘œ 열을 μ‹ν˜€μ£Όκ³ , 열을 λ”ν•΄μ£ΌλŠ” 것이죠.
05:30
And this is an English willow air diffuser,
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그리고 이것은 영ꡭ λ²„λ“œλ‚˜λ¬΄λ‘œ λ§Œλ“€μ–΄μ§„ 곡기 ν™•μ‚°μž₯μΉ˜μž…λ‹ˆλ‹€.
05:32
and that's softly moving
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그리고 그것은 λ°© μ „μ²΄λ‘œ
05:34
that air current through the room.
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곡기의 흐름을 μ›€μ§μž…λ‹ˆλ‹€.
05:36
Very advanced, no air-conditioning -- I love it.
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맀우 μ§„λ³΄λœ, 에어컨이 μ—†λŠ” ν™˜κ²½μ„ μ €λŠ” μ’‹μ•„ν•©λ‹ˆλ‹€.
05:39
In the canal, which is just outside the restaurant,
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λ ˆμŠ€ν† λž‘ λ°”κΉ₯에 놓여 μžˆλŠ” 수둜 μ•ˆμ—λŠ”,
05:41
there is hundreds of meters of coil piping.
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수 λ°± λ―Έν„°μ˜ κ°κ²¨μžˆλŠ” 관이 μžˆμŠ΅λ‹ˆλ‹€.
05:43
This takes the temperature of the canal
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이 관듀이 수둜의 μ˜¨λ„λ₯Ό μ‘°μ ˆν•˜κ³ 
05:45
and turns it into this four-degrees of heat exchange.
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4λ„μ˜ μ—΄ κ΅ν™˜μ΄ 이루어지도둝 ν•©λ‹ˆλ‹€.
05:48
I have no idea how it works, but I paid a lot of money for it.
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μ–΄λ–»κ²Œ λ™μž‘ν•˜λŠ”μ§€λŠ” λͺ¨λ¦…λ‹ˆλ‹€. ν•˜μ§€λ§Œ λ§Žμ€ λˆμ„ λ“€μ˜€μ£ .
05:51
(Laughter)
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(μ›ƒμŒ)
05:53
And what's great is one of the chefs who works in that restaurant
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그리고 λŒ€λ‹¨ν•œ 것은, κ·Έ λ ˆμŠ€ν† λž‘μ—μ„œ μΌν•˜λŠ” μš”λ¦¬μ‚¬ 쀑 ν•œ λͺ…이
05:55
lives on this boat -- it's off-grid; it generates all its own power.
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λ°° μœ„μ—μ„œ μ‚¬λŠ”λ°, κ·Έκ°€ λͺ¨λ“  과일을 슀슀둜 μž¬λ°°ν•œλ‹€λŠ” κ²ƒμž…λ‹ˆλ‹€.
05:58
He's growing all his own fruit, and that's fantastic.
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ν™˜μƒμ μ΄μ£ . κ·Έ λ°°λŠ” μ „λ ₯λ§μ—μ„œ λ²—μ–΄λ‚˜ 있고, μžκ°€ λ°œμ „μ„ ν•©λ‹ˆλ‹€.
06:01
There's no accident in names of these restaurants.
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이런 λ ˆμŠ€ν† λž‘λ“€μ˜ λͺ…μ„±μ—λŠ” μ•„λ¬΄λŸ° 사고가 μ—†μŠ΅λ‹ˆλ‹€.
06:03
Acorn House is the element of wood; Waterhouse is the element of water;
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μ—μ΄μ½˜ ν•˜μš°μŠ€λŠ” λ‚˜λ¬΄λ₯Ό λ°”νƒ•μœΌλ‘œ ν•˜κ³  있고, μ›Œν„°ν•˜μš°μŠ€λŠ” 물을 λ°”νƒ•μœΌλ‘œ ν•˜κ³  μžˆμŠ΅λ‹ˆλ‹€.
06:06
and I'm thinking, well, I'm going to be making
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그리고 μ €λŠ” μƒκ°ν•΄λ΄…λ‹ˆλ‹€. μ €λŠ” 닀섯가지
06:09
five restaurants based
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쀑ꡭ μ˜ν•™μ˜ 침술 μ „λ¬Έμš”λ¦¬λ₯Ό
06:11
on the five Chinese medicine acupuncture specialities.
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기반으둜 ν•˜λŠ” λ‹€μ„― 개의 λ ˆμŠ€ν† λž‘μ„ λ§Œλ“€μ–΄λ³Ό κ²ƒμž…λ‹ˆλ‹€.
06:15
I've got water and wood. I'm just about to do fire.
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λ¬Όκ³Ό λ‚˜λ¬΄λŠ” ν•΄λ΄€μ—ˆμ£ . μ΄μ œλŠ” λΆˆμ„ μ‚¬μš©ν•΄λ³΄λ €κ³  ν•©λ‹ˆλ‹€.
06:18
I've got metal and earth to come.
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κΈˆμ†κ³Ό 흙도 μ‚¬μš©ν•΄λ³Ό κ²ƒμž…λ‹ˆλ‹€.
06:20
So you've got to watch your space for that.
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자, μ—¬λŸ¬λΆ„μ€ 그것을 계속 μ§€μΌœλ³΄μ…¨μ£ .
06:23
Okay. So this is my next project.
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μ’‹μŠ΅λ‹ˆλ‹€. κ·Έλž˜μ„œ 이것이 제 λ‹€μŒ ν”„λ‘œμ νŠΈμž…λ‹ˆλ‹€.
06:25
Five weeks old,
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5κ°œμ›” 된,
06:27
it's my baby, and it's hurting real bad.
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제 μžμ‹κ°™μ€ 사업μž₯μž…λ‹ˆλ‹€. 그리고 많이 νž˜λ“€κ²Œ ν•©λ‹ˆλ‹€.
06:30
The People's Supermarket.
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The People's Supermarket이죠.
06:32
So basically, the restaurants only really hit
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자 기본적으둜 λ ˆμŠ€ν† λž‘μ€ μ–΄μ¨Œλ“ 
06:34
people who believed in what I was doing anyway.
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μ œκ°€ ν•˜κ³  있던 것을 μ‹ λ’°ν•˜κ³  μžˆλŠ” μ‚¬λžŒλ“€μ„ λŒ€μƒμœΌλ‘œ ν•˜μ£ .
06:36
What I needed to do was get food out
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μ œκ°€ ν•„μš”λ‘œ ν•˜λŠ” 것은 보닀 더 λ§Žμ€
06:38
to a broader spectrum of people.
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λ²”μ£Όμ˜ μ‚¬λžŒλ“€μ—κ²Œ μŒμ‹μ„ λ‚΄μ–΄ λ†“λŠ” κ²ƒμž…λ‹ˆλ‹€.
06:40
So people -- i.e., perhaps, more working-class --
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μ‚¬λžŒλ“€, 즉, μ•„λ§ˆλ„ 보닀 노동 κ³„μΈ΅μ΄κ±°λ‚˜
06:43
or perhaps people who actually believe in a cooperative.
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ν˜‘λ™μ‘°ν•©μ— λŒ€ν•΄ μ‹€μ œ μ‹ λ’°λ₯Ό 가지고 μžˆλŠ” μ‚¬λžŒλ“€μ΄μ£ .
06:45
This is a social enterprise,
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이것은 μ‚¬νšŒμ  κΈ°μ—…μž…λ‹ˆλ‹€.
06:47
not-for-profit cooperative supermarket.
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λΉ„μ˜λ¦¬ λͺ©μ μ˜ μŠˆνΌλ§ˆμΌ“μž…λ‹ˆλ‹€.
06:50
It really is about the social disconnect
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μ‹€μ œ λ„μ‹œ μ§€μ—­μ˜ μŒμ‹, μ§€μ—­μ‚¬νšŒμ™€
06:52
between food, communities
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μ‹œκ³¨ μž¬λ°°μžμ™€μ˜
06:54
in urban settings
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관계 μ‚¬μ΄μ—μ„œμ˜
06:56
and their relationship to rural growers --
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μ‚¬νšŒμ  λ‹¨μ ˆμ— κ΄€ν•œ κ²ƒμž…λ‹ˆλ‹€.
06:58
connecting communities in London to rural growers.
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런던의 μ§€μ—­μ‚¬νšŒμ™€ μ‹œκ³¨ 재배자λ₯Ό μ΄μ–΄μ£ΌλŠ” κ²ƒμž…λ‹ˆλ‹€.
07:00
Really important.
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정말 μ€‘μš”ν•˜μ£ .
07:02
So I'm committing to potatoes; I'm committing to milk;
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κ·Έλž˜μ„œ μ €λŠ” κ°μžμ— μ—΄μ€‘ν•˜κ³  있고, μš°μœ μ— μ—΄μ€‘ν•˜κ³  μžˆμŠ΅λ‹ˆλ‹€.
07:04
I'm committing to leeks and broccoli -- all very important stuff.
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μ €λŠ” 리크(큰 뢀좔같이 생긴 μ±„μ†Œ)와 λΈŒλ‘œμ½œλ¦¬μ— μ—΄μ€‘ν•˜κ³  μžˆμŠ΅λ‹ˆλ‹€. λͺ¨λ“  것이 맀우 μ€‘μš”ν•œ 것듀이죠.
07:07
I've kept the tiles; I've kept the floors;
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μ €λŠ” 타일듀을 μœ μ§€μ‹œμΌ°μŠ΅λ‹ˆλ‹€. λ°”λ‹₯을 μœ μ§€μ‹œμΌ°μ£ .
07:09
I've kept the trunking; I've got in some recycled fridges;
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ν”ŒλΌμŠ€ν‹± μ™Έν”Όλ₯Ό μœ μ§€ν•˜κ³ , μž¬ν™œμš© 냉μž₯고듀을 가지고 μžˆμŠ΅λ‹ˆλ‹€.
07:11
I've got some recycled tills; I've got some recycled trolleys.
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μž¬ν™œμš©λœ κ³„μ‚°λŒ€λ₯Ό 가지고 있고, μž¬ν™œμš©λœ 카트λ₯Ό 가지고 μžˆμŠ΅λ‹ˆλ‹€.
07:14
I mean, the whole thing is is super-sustainable.
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λͺ¨λ“  것듀이 μ™„μ „ 지속가λŠ₯ν•œ 것듀이죠.
07:16
In fact, I'm trying and I'm going to make this
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사싀, μ €λŠ” μ„Έκ³„μ—μ„œ κ°€μž₯ 지속가λŠ₯ν•œ
07:18
the most sustainable supermarket in the world.
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μŠˆνΌλ§ˆμΌ“μ„ λ§Œλ“œλ €κ³  μ• μ“Έ κ²ƒμž…λ‹ˆλ‹€.
07:21
That's zero food waste.
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그것은 μŒμ‹λ¬Ό μ“°λ ˆκΈ°λ₯Ό μ—†μ• λŠ” 것이죠.
07:23
And no one's doing that just yet.
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그리고 μ•„μ§κΉŒμ§€ κ·Έλ ‡κ²Œ ν•˜λŠ” μ‚¬λžŒμ΄ μ—†μŠ΅λ‹ˆλ‹€.
07:25
In fact, Sainsbury's, if you're watching,
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사싀, μ„ΈμΈλ² λ¦¬μŠ€κ°€ 있죠. μ—¬λŸ¬λΆ„μ΄ μ‚΄νŽ΄λ³Έλ‹€λ©΄ λ§μž…λ‹ˆλ‹€.
07:27
let's have a go. Try it on.
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ν•œ 번 ν•΄λ³΄μ„Έμš”.
07:29
I'm going to get there before you.
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μ €λŠ” μ—¬λŸ¬λΆ„μ— μ•žμ„œ 거기에 갈 κ²ƒμž…λ‹ˆλ‹€.
07:31
So nature doesn't create waste
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자, μžμ—°μ€ μ“°λ ˆκΈ°λ₯Ό λ§Œλ“€μ§€ μ•ŠμŠ΅λ‹ˆλ‹€.
07:34
doesn't create waste as such.
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그런 μ’…λ₯˜μ˜ μ“°λ ˆκΈ°λ“€μ„ λ§Œλ“€μ§€ μ•Šμ£ .
07:36
Everything in nature is used up in a closed continuous cycle
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μžμ—°μ˜ λͺ¨λ“  것듀은 μ‹œμž‘μ˜ 끝에 μ‘΄μž¬ν•˜λŠ” μ“°λ ˆκΈ°λ₯Ό 가지고
07:39
with waste being the end of the beginning,
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λ‹«νžŒ μˆœν™˜ 사이클 λ‚΄μ—μ„œ μ†Œλͺ¨λ©λ‹ˆλ‹€.
07:42
and that's been something that's been nurturing me for some time,
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그것이 ν•œλ™μ•ˆ μ €λ₯Ό ν‚€μ›Œμ€€ κ²ƒμž…λ‹ˆλ‹€.
07:45
and it's an important statement to understand.
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μš°λ¦¬κ°€ 이해해야 ν•˜λŠ” μ€‘μš”ν•œ ν‘œν˜„μž…λ‹ˆλ‹€.
07:48
If we don't stand up
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μš°λ¦¬κ°€ 차별을 두지 μ•Šκ³ ,
07:50
and make a difference
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지속가λŠ₯ν•œ μŒμ‹κ³Ό
07:52
and think about sustainable food,
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μžμ—°μ— λŒ€ν•΄μ„œ
07:55
think about the sustainable nature of it,
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μƒκ°ν•˜μ§€ μ•ŠλŠ”λ‹€λ©΄
07:57
then we may fail.
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μš°λ¦¬λŠ” μ‹€νŒ¨ν• λŸ°μ§€λ„ λͺ¨λ¦…λ‹ˆλ‹€.
07:59
But, I wanted to get up and show you
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ν•˜μ§€λ§Œ μ±…μž„κ°μ„ 더 가진닀면,
08:01
that we can do it if we're more responsible.
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μš°λ¦¬κ°€ ν•΄λ‚Ό 수 μžˆμŒμ„ λ³΄μ—¬λ“œλ¦¬κ³  μ‹ΆμŠ΅λ‹ˆλ‹€.
08:03
Environmentally conscious businesses are doable.
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ν™˜κ²½μ μœΌλ‘œ 양심적인 사업을 ν•  수 μžˆμŠ΅λ‹ˆλ‹€.
08:06
They're here. You can see I've done three so far;
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그게 λ°”λ‘œ μ—¬κΈ° μžˆμŠ΅λ‹ˆλ‹€. μ΄μ œκΉŒμ§€ μ œκ°€ ν–ˆλ˜ 세가지λ₯Ό 보싀 수 있죠.
08:09
I've got a few more to go.
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μ œκ°€ ν•΄μ•Ό ν•  것듀이 더 μžˆμŠ΅λ‹ˆλ‹€.
08:12
The idea is embryonic.
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κ·Έ μ•„μ΄λ””μ–΄λŠ” 초기 λ‹¨κ³„μž…λ‹ˆλ‹€.
08:14
I think it's important.
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μ €λŠ” 그게 μ€‘μš”ν•˜λ‹€κ³  μƒκ°ν•©λ‹ˆλ‹€.
08:16
I think that if we reduce, reuse, refuse
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μš°λ¦¬κ°€ λ°”λ‘œ κ·Έ λμ—μ„œ 쀄이고(Reduce),
08:19
and recycle -- right at the end there --
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μž¬μ‚¬μš©ν•˜κ³ (Reuse), κ±°λΆ€ν•˜κ³ (Refuse), μž¬ν™œμš©(Recycle)ν•  수 μžˆλŠ”μ§€λ₯Ό μƒκ°ν•©λ‹ˆλ‹€.
08:21
recycling is the last point I want to make;
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μž¬ν™œμš©μ€ μ œκ°€ λ§ν•˜κ³ μž ν•˜λŠ” λ§ˆμ§€λ§‰ ν•΅μ‹¬μž…λ‹ˆλ‹€.
08:24
but it's the four R's, rather than the three R's --
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ν•˜μ§€λ§Œ 3개의 Rλ³΄λ‹€λŠ” 4개의 Rμž…λ‹ˆλ‹€.
08:27
then I think we're going to be on our way.
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κ·Έ λ‹€μŒμ— μš°λ¦¬κ°€ μ œλŒ€λ‘œ λ‚˜μ•„κ°ˆ 수 μžˆμ„ 것이라고 μƒκ°ν•©λ‹ˆλ‹€.
08:29
So these three are not perfect -- they're ideas.
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이 μ„Έ 가지가 μ™„μ „ν•˜μ§€λŠ” μ•ŠμŠ΅λ‹ˆλ‹€. 아이디어일 뿐이죠.
08:32
I think that there are many problems to come,
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제 μƒκ°μ—λŠ” λ‹₯쳐올 λ§Žμ€ λ¬Έμ œλ“€μ΄ μžˆμŠ΅λ‹ˆλ‹€.
08:35
but with help, I'm sure I'm going to find solutions.
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ν•˜μ§€λ§Œ 도움을 ν†΅ν•΄μ„œ, 해결책을 찾을 수 μžˆμŒμ„ ν™•μ‹ ν•©λ‹ˆλ‹€.
08:38
And I hope you all take part.
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그리고 μ €λŠ” μ—¬λŸ¬λΆ„λ“€μ΄ μ°Έμ—¬ν•˜μ‹œκΈΈ κΈ°λŒ€ν•©λ‹ˆλ‹€.
08:40
Thank you very much. (Applause)
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λŒ€λ‹¨νžˆ κ°μ‚¬ν•©λ‹ˆλ‹€.
이 μ›Ήμ‚¬μ΄νŠΈ 정보

이 μ‚¬μ΄νŠΈλŠ” μ˜μ–΄ ν•™μŠ΅μ— μœ μš©ν•œ YouTube λ™μ˜μƒμ„ μ†Œκ°œν•©λ‹ˆλ‹€. μ „ 세계 졜고의 μ„ μƒλ‹˜λ“€μ΄ κ°€λ₯΄μΉ˜λŠ” μ˜μ–΄ μˆ˜μ—…μ„ 보게 될 κ²ƒμž…λ‹ˆλ‹€. 각 λ™μ˜μƒ νŽ˜μ΄μ§€μ— ν‘œμ‹œλ˜λŠ” μ˜μ–΄ μžλ§‰μ„ 더블 ν΄λ¦­ν•˜λ©΄ κ·Έκ³³μ—μ„œ λ™μ˜μƒμ΄ μž¬μƒλ©λ‹ˆλ‹€. λΉ„λ””μ˜€ μž¬μƒμ— 맞좰 μžλ§‰μ΄ μŠ€ν¬λ‘€λ©λ‹ˆλ‹€. μ˜κ²¬μ΄λ‚˜ μš”μ²­μ΄ μžˆλŠ” 경우 이 문의 양식을 μ‚¬μš©ν•˜μ—¬ λ¬Έμ˜ν•˜μ‹­μ‹œμ˜€.

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