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tv   Click - Short Edition  BBC News  November 7, 2021 7:30pm-7:46pm GMT

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hello this is bbc news with lukwesa burak. the headlines... the family of an unvaccinated mother, who died from covid before she could meet her newborn daughter, urge all mums—to—be to get the vaccine.
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saiqa parveen was eight months pregnant when she caught the virus — the mother of five died 5 weeks later. for the sake of god and your loved ones, please get vaccinated. if she had the vaccine, she might live and she might have had a chance of surviving. labour accuses borisjohnson of "corrupt and contemptible behaviour", after he tried to change the rules governing mps conduct — just as one conservative mp had been found to have breached them the prime minister is trashing the reputation of our democracy and our country, and so this is far from a one—off. police in texas have opened a criminal investigation into a crush at a music festival in houston in which eight people died. officers are also investigating unconfirmed reports of audience members being injected with drugs. the uk government calls for more "ambitious commitments and bold compromises", as the un climate negotiations
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in glasgow enter their final week. now on bbc news, it's time for click. this week, sustainability is the name of the game, which is why i'm on the eve ecargo bike. it's electric, it's made from natural and recycled materials, and it's usually used for inner city deliveries. but today, it is delivering me to the studio. nice wheels! 0h, hello down there! hey! sinclair c5 — blast from the past! i know! an icon of the �*80s created by a computing icon. in memory of sir clive sinclair, i'm taking this for a spin, but it's really been souped up. inside is an escooter with some brand new batteries, which means i can go pretty fast! here! wait for me!
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cheering and applause. spencer chuckles. whoa! ah! 0h! good engines! that's how to arrive in a studio! hey! welcome to click! hello, hello, hello! oh, look at us! we've got a shiny studio! we have an audience! hello, audience! cheering and applause. and right next door, through that wall and across the river a bit, we have some very important neighbours. yes, we're here at bbc scotland in pacific quay glasgow and just over there, the united nations climate conference, cop26, is hosting leaders from around the world, along with 25,000 delegates from 196 nations. the question is will they agree to take the steps needed to tackle our climate emergency?
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the un says current systems won't suffice. we need new ideas and solutions to secure our future. and so in this show, we're asking what role do technology and innovation play in helping reduce our emissions? can technology save our world? so, let's start, and did you know that one of the biggest causes of greenhouse gas emissions is the agriculture industry? now, we know we need to cut down on our meat consumption and one of the reasons is that cattle are responsible for 10% of those emissions. yes — but it's not from what we think it is, is it? the back end? no, no, it's not, no. nearly all methane from cows — 95% — comes from the front and not the back. yep, it's all about the burps. 10% of our entire greenhouse gas emissions come from cow burps. and that means you, magenta — everybody, meet magenta, magenta, everybody. applause.
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she's appearing here alongside her her team and her showbiz agent eileen wall, head of research at scotland's rural college. eileen, welcome. hi, spencer, and hello, magenta. hello, magenta. can i ask you what is magenta wearing and why? magenta's wearing the latest in wearable technology for our bovine friends. she's got two bits of kit on her. one, a pedometer — kind of like what we all wear on our wrists — that measures what she is doing, lying down, sitting, walking around and how much energy she's using. and around her neck, she's got something that measures her head movements so we can know when she's eating and when she might be producing something out of her front end. and that helps you to work out how much methane she's producing? yeah, so methane is produced after she's eaten her meals, so if we know how much she's eating, how often she's eating, we'll be able to extrapolate her methane, as well as being able to measure it to compare it. and you have belch chambers, is that right? we do. we use those for research, that's not something we use routinely in the field, and we use it very infrequently to really get an idea of how the methane changes over time, how it might differ for this cow over another cow or eating different foods. is there any way we can find out how much methane magenta's
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producing right now? yeah, so the equipment that we have in the chamber is not exactly the same as this — this is a laser methane reader. right. that measures the parts per million of methane that might be coming out of magenta's front end at any one time. i'm going to get out of the way because it's a laser! there's a laser, and we all know how dangerous lasers are. so magenta, if you don't mind. yeah, don't listen, magenta! 0k. 0h, she's licking it, she knows it's coming. she doesn't chase it like a cat does. 0h, she's... and the reading is 18 ppm. so it's been a while since she's had a lot of food. 0k, she's having a clean day. well, that went a lot more smoothly than it may have done! but what comes out of a cow can also be affected by what you put into a cow. this lot are eating feed created from seaweed found in the waters of hawaii, and its makers, blue ocean barns, claim it cuts emissions by 80%. but will it make your beef taste fishy? apparently not, because the thing is... bugs! come and get your lovely bugs! your tasty, crunchy, nutritious bugs!
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spencer, what are you doing? lara, welcome to my wondrous emporium filled to the brim with fine foods from the future. 0h, great, because i'm absolutely starving. 0k. well, i tell you what, get your lips around these delicacies. um, ok, i'm actually thinking that because our audience have gone to the trouble of coming here to join us today... 0h, right, 0k, yes. ..that they may be more deserving of this than me. i'm sure you'd love to try some, wouldn't you? just here, we've got the first course for you. help yourselves. did we fill in the forms for this? i'm sure there were forms. listen, trust me, they're not bad. i've eaten some roasted mealworm in china and it never did me any harm. see, in the future, we might be eating more insects than meat. they are cheap, they're richer in protein, calcium and iron and have less fats than beef, pork or chicken. best of all, there are bazillions of them. yes, i heard there are 1.5 billion per person on earth. what do you think? how do they taste? they're very crispy. crispy.
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you don't look too impressed. and you? like roasted chickpeas. ok, that's not bad! interesting. do you like roasted chickpeas? love 'em, yeah. 0k! fairenough! how about... ..these? ok, that actually looks borderline appetising. hmm—mm. do you want to try? i think i may be asking you again. yeah, right, 0k, yeah. just behind here you will find that. all right. just have a taste of that. there we go, anytime you're ready, and i will tell you that these are — drum roll — spicy crickets. yes? these dishes are made from insect packed by a british firm called bug — who love bugs, obviously — and they say that bugs use less water, they use less land than animals, they need less feed than animals and, in fact, they can be fed on the things that we throw away. but are they delicious? weakly: they're quite spicy! clears throat. 0k. a bit of a kick. right, i don't think you're impressed by any of this! i think it's like _ sweet—and—sour chicken. 0k — again, that's not bad! you'll eat anything! chickpeas and sweet
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and sour chicken! i think you've got dinner here sorted, haven't you? totally! now, it's all very well having tasty stuff to eat but in terms of the climate, how ourfood is produced is key. and our very ownjen copestake is in a greenhouse for us. jen. yes, i'm here in the norwich greenhouse and it looks completely different than it did on my last visit. it's absolutely filled with plants now. there are 378,000 tomato plants here, and that represents 5% of the uk's consumption of tomatoes. last year, we saw this world—first project being built using an environmentally friendly heating system. a typical greenhouse would burn fossil fuels to create the heat that you need to go through these rails. but our greenhouse takes waste heat from sewage treatment works. we use that heat instead of burning fossil fuels. the hard hats and hi—vis gear we wore last time have been replaced by coveralls to protect the crops
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from bringing in external bugs and viruses. workers here have their clothes cleaned on—site. and how many people are working here now? 'cause when i came before, there was nobody. yeah, so we have about 50 people currently working in here on picking. so these tomatoes are going out to the shops? yes, yeah, they're being picked, ready to be packed and you'll see them in the supermarket soon. and we see different varieties of tomatoes, so can you explain what's going on? as we've got here, this is ready to be picked. these ones are just starting to get some colour on, so they'll be picked within the next ten days. we introduce predatory insects. at the beginning the year, we introduce macrolophus pygmaeus, which is a true bug. it's a predatory insect that feeds on anything like whitefly, aphids, commonly known as greenfly, spider mites. there's one of my macrolophus. ah! hello! so we do not want to damage him? he's fine? he looks like a greenfly. yeah, he's just searching away, looking for something to eat. because we're coming to the end of the crop, we've taken the top of the plant off.
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so this would have extended all the way to the top of the greenhouse? up to the top of the wire, the string here. oh, wow. so we keep a buffer over the top of the greenhouse so we can control the atmosphere and the climate within here. and more produce is growing in a greenhouse just next door using the same green technology. how many cucumbers are you growing in the other greenhouse? the other greenhouse here is 14 million cucumbers. 14 million? 22 million peppers. 22 million peppers?! i don't know how many tons of tomatoes, but a lot. it's done better than we'd anticipated in its first year, if i'm honest. yeah. and, but, you know, great. so this project has proven that you can grow a large scale of produce in a low—carbon way — you just need to be near a waste heat source, and there are plenty of those around the world. thanks, jen. of course, once our crops have been harvested, they need to be stored safely so they don't spoil. an estimated 630 million tons of grain goes bad each year, which is such a waste.
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well, dr lorenzo conti thinks he might have a solution. dr lorenzo, what is it? what we have developed, lara, is the world's first subterranean drone and we're using it specifically to help the grain storage operators maintain the quality of their stock. you called it a drone but it doesn't look much like drone. that's right. since there wasn't a word in the dictionary to describe what it is we have come up with one. we call it a crover. how does it work and what does it do exactly? it swims through grain in storage, like in silos and sheds, monitoring the conditions of the grain like temperature and moisture and helping maintain quality. how does this vary from conventional methods of looking after your grain? well, traditionally you would need a farmer to physically walk on top of the grain bulk with a heavy spear and taking samples at a few points which is dangerous and in some situations not possible to do. ok, that sounds like a biggerjob. so do you think farmers are going to use this?
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right now, we're focused mostly on centralised grain storage hubs which are usually owned by grain merchants and port operators but we'd like to develop in the future a version that is suitable for farmers as well. 0k, and i'm hoping when it's used in the real world, it doesn't mix up the grains like that. i can hardly look! thank you so much, dr lorenzo. thank you, lara. and that is it for our click special from cop26 in glasgow. as ever, you can keep up with the team throughout the week. find us on social media, on youtube, instagram, facebook and twitter @bbcclick. thanks for watching and we'll see you soon. bye— bye.
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hello. welcome to sports day. i'm gavin. the hammers hold on. what can beat liverpool in a five goal thriller to move them up to third in the table. record—breaking england ran away but that the against world champions new zealand. but the crickets created some tv success. they are through to playing than in the t-20 they are through to playing than in the t—20 world cup semifinals. good evening. i'll come to the programme. rugby union, cricket and tennis to come, but we start with that thrilling premier league again at the london stadium. i scamming liverpool shared five goals at the
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hammers coming out on top. michael radford reports. for west ham fans, walked to the london stadium has often been filled with frustration and annoyance. the season, though, it's one filled with hope and optimism. flying high in the league and doing well in europe, now liverpool where in town to burst their bubble. you can clap's site or a team that always seems to start well, not today. allison outjumped and out ultimately outdone, not a momentary that he will want to see again. as he missed his punch in the back, liverpool where struggling to strike an attack until a moment of magic from trent alexander. both sides continued to threaten, the woodwork denied west ham, lucas denied liverpool. allison couldn't do the same when he was required, that shop squeezed past them. liverpool's keeper will be beaten again moments later, kurt zoom out
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with his first goal


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