Inside Noma, the restaurant cooking up the future of food

One autumn afternoon in 2015, Danish chef René Redzepi is thinking hard about his restaurant's place in the world, both philosophically and geographically. "People consider Noma to be a local restaurant," he says. "We might be culturally local, but 'local' in terms of food miles - what does that mean? There are no definitions of these things. According to some 2008 Farm Act in America you have to source within 400 miles, which is like 650 kilometres, which makes us actually a Polish restaurant as well."