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tv   Click  BBC News  June 28, 2020 4:30am-5:01am BST

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hey, welcome to click, hope you're doing 0k. i don't know what it's more than 2.5 million people have like where you are, but over here, tested positive for covid—19 restrictions are being lifted, in the us. and many, many more places are going to be able to reopen soon. some of the worst affected states are reimposing restrictions which, if i'm honest, they had lifted. feels a bit strange. i don't know how you feel about it, lara. they include florida and texas. some business owners say yeah, i think i've already adapted to some things about lockdown, although i'll be very it is a devastating blow. pleased to get this fixed, and also hospitality is reopening. malawi's newly elected president, so it means we can lazarus chakwera, says his victory go to a restaurant. is a win for democracy and justice. ijust don't know how normal it's going to feel sitting down the election result is being seen as a democratic first in sub—saharan and eating in one. africa. last year's flawed election was overturned, with the opposition yeah, i don't think i'm going on to win power. ready to eat out yet, it's weird, isn't it. it is, but then i suppose it has been such a strange few months, here in the uk, the government the coronavirus has really affected is to ease travel restrictions, pretty much everything, meaning arrivals from certain and the food and drinks industry is no exception. european countries will no longer true. have to self—isolate. now pubs are going to reopen the 14—day quarantine will be scrapped for passengers coming as well, you might be looking from places including forward to your cheeky spain, france and greece. the new rules apply from 6july. chilled glass of wine, unless you have already been taking part in a spot of virtual wine tasting. the ciacci winery in italy is everything that you would expect a resident at a glasgow hotel from a tuscan vineyard,
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where six people were stabbed it is gorgeous, isn't it. on friday says the man who carried now click is always a collaborative out the attack had warned he planned effort, and each team member is fairly chosen to cover a story — to hurt people. so this week click‘s boss simon decided to delegate the 28—year—old, who was shot dead by police, has been named as badreddin abadlla adam, who was from sudan and believed thisjob to himself. to have been an asylum seeker. alexandra mackenzie reports. not bad. with trade shows cancelled and no chance to visit their distributors around the world, this traditional business has taken the cordon remains in place to microsoft teams to do around the park inn hotel, a grim reminder of yesterday's what they normally do in person. multiple stabbing. armed police arrived within minutes, shooting dead the attacker. we have to do the video tasting only with our distributors, he was 28—year—old badreddin abedlla adam, from sudan, who was living because it is a new way to communicate, because without other in the hotel during the coronavirus lockdown. important trade fairs, suraj, who was also living there, so this is a new way to communicate. said the attacker warned him that he wanted to hurt people. i'm not saying that in the future a tradeshow will disappear, but i think they will be attended by more interested people to be honest with you, with a very well—planned schedules. before he did that, he said that to me. he said, "i will attack." for us, for example, in our sector,
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i thought that he was joking. there is this type of digital i said, "no, it's fine, you don't need..." he said, "i hate transformation, and we're starting them, they hate me." to use microsoft teams, and that night, i complained for us it was very, to the hotel reception. and the man in the reception, very revolutionary. he said, "i will take it seriously," and he make the complaint. completely, i didn't imagine if even a business like a winery that he will attack on the next day. is thinking about going online, others described him as quiet, and so many other industries and said he struggled with life in the hotel. are too, then i wonder if the tech i was so surprised, because to me, shows we go to every year will ever return in the flesh. i didn't know that that guy — well, booze aside, at a time like this, many of us are thinking 'cause he was so quiet, i didn't know that he can be about our health more than ever. able to snap. constable david whyte, and that can also mean thinking more one of the six people about what we're consuming, who were stabbed, said and where it has come from. in a statement: in the uk, by some estimates, up to 80% of our food is imported. so travel restrictions two members of staff and controlled borders could be at the park inn hotel and three a real problem unless we can produce asylum seekers who were staying more food ourselves. sojen copestake‘s been to visit there were also stabbed. a world—first project where the aim they are all being is to create more food but cause treated in hospital. scotland's first minister said: less damage to the environment.
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one word — sewage. yes, sewage. the scottish refugee council said they have expressed concern every year we producei million about the use of hotels for people tonnes of it in the uk. in the asylum system. and it produces its own waste — heat. the home office said tonight that, interest is growing on how to use throughout the pandemic, they have prioritised providing this waste heat as a sustainable asylum seekers with somewhere free energy source, and here and safe to live. in east anglia it's being used alexandra mackenzie, in the building of a unique greenhouse project which could revolutionise our country's bbc news, glasgow. farming industry. now on bbc news, click this will be the world's first greenhouse that is using heat this week, it's a food special, from a water treatment plant, with a groundbreaking greenhouse and that has the benefit of not only heated by sewage. robots that dish up your dinner, reducing the impact the ultimate pizza, 00:03:42,990 --> 4294966103:13:29,430 and heston blumenthal does this. on the environment but also reducing the uk's need to import produce. in the uk we consume over 500,000 tonnes of fresh tomatoes every year. 80% of this, around 400,000 tonnes, is imported. the same goes for cucumbers and peppers. we import 75% of our cucumbers
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and 90% of peppers. these new greenhouses could not only help make the uk self—sufficient in produce, but also reduce carbon emissions by 75%. so ben, we're now walking into the greenhouse, blimey, it's really, really big. certainly one of the largest in terms of the uk. for every hectare of normal land, a greenhouse like this can produce ten times more food using ten times less water. we'd be looking at growing probably about 23 million peppers a year in this particular facility. so what is that as a percentage of the amount of consumption of peppers in the uk? i'd say probably 5%. a conventional greenhouse might use fossil fuels to provide its heat by burning gas or oil, but here the waste heat from the nearby sewage works is pumped 2.5 kilometres via an enclosed loop system to the greenhouse. the idea to use this waste heat came from thermal engineer neil lawson. well, it was inspiration from nature really. walking down the river with the dog on a winter's day, saw a stream coming in from the left and it was steaming and all
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the ducks were sitting there, obviously enjoying the warmth, so i followed that stream to its source, and came up to the sewage treatment works. they were discharging 1000 litres a second of clean water into the river, at up to 25 degrees centigrade. that equates to sa megawatts worth of waste heat. that's enough heating for about 15,000 homes. using geographic information system mapping, 43 sites close to wastewater centres have been identified around the country, including the anglian water treatment plant near bury st edmunds. so we're now at the water recycling plant, where this treated water will then be pumped into a station and the heat will be removed from that process, and then the heat will be transferred to the greenhouse. we're taking a low source of energy which is otherwise a waste energy, using heat pumps to upgrade or compress that low—grade heat to make it useful heat to heat a greenhouse. a greenhouse uses a lot of energy, here we have an abundant source
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available. another benefit to this new farming technique is reducing reliance on countries where water is no longer so abundant. parts of southern spain, actually, their groundwater now is saline. and they're having to develop saline resistant crops. whereas here in the uk, we don't have that problem, it rains all the time. we can get all the water we need from capturing it on the roof and recycling it. and that's not all the roof can do. and the entire roof is designed to maximise the amount of light that comes into it, so much so that the glass is diffuse and it enables the light to be spread evenly across the entire crop. it'll be an extremely high tech greenhouse. it's actually quite remarkable, it might look unassuming but actually there's a lot of artificial intelligence included in the environmental computers. all the vents are controlled by by artificial intelligence, they‘ re constantly scanning met office data for prevailing wind directions. the trend for computer—driven farming is growing. a six—month autonomous greenhouse competition was recently held
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in the netherlands. teams fully automated the process of growing tomatoes. sensors, camera detection and models provided the needed information to get the plants their exact nutrients. and of course robots play a role in greenhouse production and here they will be deployed to help carry vegetables down the central aisle to the pack house. there are no plans to use robots like this sweeper bot to help pick produce, yet, but the coronavirus pandemic has highlighted the need to think about growing food locally and perhaps with limited human involvement. no—one knows what the future holds, so with this particular pandemic, let's say, it could, the virus could mutate and all of a sudden we don't have enough food. we've benefited from unrestricted movement and free movement of goods as well, and that may be set to change. if we don't have a bit more resilience in the uk, on ourfood production,
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there could be issues down the line. these issues could disappear depending on the success of this project. if all 43 sites were up and running, low carbon farming say they could produce all of the uk's tomato requirements and at least half of its peppers. until then, the first shipments from here are expected to hit the supermarkets next spring. hello and welcome to the week in tech. it was the week that microsoft abandoned its own live streaming service mixer in favour of a partnership with facebook gaming instead. apple announced it will move from using intel chips in its mac computers to using its own. macs will run on the same type of chips as the company's iphones and ipads. and brands such as ben &jerry‘s, patagonia and mozilla pulled their ads from facebook as part of a campaign to boycott the social media giant over its failure to address hate speech and misinformation. researchers have brought the possibility of saying "computer,
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enhance" to our images that little bit closer. a team at duke university designed a tool that can convert a 16 x16 pixelated image into a 1024 x 1024 image in seconds. being tested for the coronavirus may not be a pleasant experience but a new robot has been developed to help you reach the furthest reaches of your nose. researchers at the korea institute of machinery and materials developed this remote—controlled bot that swabs the inside of your nose and helps prevent medical workers from coming into contact with potential coronavirus patients. and finally if you have been missing the aquarium but also feel that animals should be free to roam their natural environments, this robot dolphin developed by special effects company edge innovations may be the future of sea life attractions. the robo—dolphin waves 595 pounds and has a battery life of about ten hours. there's a clickjoke here somewhere.
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now, as restaurants open up they are faced with some serious challenges. they have to keep their customers at a safe distance from each other and protect their staff too. and then there is the question of trust. would you want someone else preparing and handling your food at the moment? which for us raises the obvious question — is it time to call in the cuisine machines? is it a vending machine or is it a robot? no idea but it can cook your croissant fresh on request and a quick quiche if you're lucky. others can serve hot ramen and pizzas in minutes. hopefully will not be getting all of our food from vending machines just yet, not until we have to evacuate the planet, but this one is rather smart. it builds salads from scratch. we use different technologies to
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dispense different ingredient types. palms for liquids, powder wheel type mechanisms for solids. but all these are managed by a software algorithm that provides real—time feedback based on weight to make sure that we dispense all these ingredients very precisely. if we do not, and we try and dispense something like an avocado, we're going to end up dispensing guacamole, or sliced tomato, we end up dispensing the base of a salsa. now, over the years we have seen more than ourfair share of bionic arms mixing drinks and weird. . .whatever that is. they were gimmicks, let's face it. but maybe, just maybe, this is their time. this robot in belarus can serve more than 300 cups in every 12 hour shift and is already offering an alternative to shuttered coffee shops. this kind of way of serving the coffee is kind of different from the personal touch of a human but, especially in the time
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of coronavirus, that is the way i would want to see mostly all the fast food, you know, all the cafes and restaurants. absolutely, this coronavirus pandemic accelerated the process of adaptation of robotics technologies. other robot arms have been trained to use tools and, for each new ingredient, it takes alfred here tens of thousands of tries to get to grips with it. alfred right now knows how to use ladles, spoons, salad tongs and dishers. it uses a camera to then direct the material and then it is able to react to the torque that it feels and that is able to tell it whether it needs to pushes harder or softer. and it also can work with its camera
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to determine how much material is actually inside the utensil at any given point. alfred is not as fast as a human serverjust yet but it can still plate up to 50 orders per hour. it only operates at its highest speed of two metres per second when it senses that no—one is around. it slows to a standstill if it detects a human is dangerously close. right now, this robot is dispensing pick and mix but its newer, bigger brother will have many, many arms, many dispensers and it will soon be feeding ocado staff in one of their canteens. we can take a whole range of orders and our robot will automatically create the optimised routine. we call it a flight path. this is not a technology that is going to overtake — next spring, you're not going to see
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every restaurant in london with robots in there but we think over the three years, five years, eight year horizon, this robotic technology in kitchens will be as commonplace as a microwave or a food mixer now. i think it is time to get a view from someone who is world—famous at using science and take in the kitchen. it is only heston blumenthal. hey, heston, how are you doing? i'm very good. do you think right now, with all of the fears that people have and the restrictions that there may be a use for more automation in the kitchen? robots can be incredible so a robotic arm to make your favourite cocktail that when you come back into a bar remembers what your favourite cocktail can be amazing. one of my ideas was to have two robotic arms like tom cruise. imagine. one of them is squeezes a bit out and it goes like a fountain
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and the other one catches it, then you can have someone come and join in in—between the two of them. it could be magic. they can make money, they can give consistency. but then what happens to the staff? working with humans can be a nightmare. but it can be the most rewarding thing in the world. so if a computer can chop an onion really quickly, a robot, get the robot to chop the onion really quickly so then the human could do something else about being human, can create, so if robots could give humans back their creativity and their imagination, that for me would be unbelievable. over the years we have seen quite a few food computers on the programme, these are boxes or even shipping containers full of strawberries or lettuce that are growing under led lights and in special nutrient mixes and the advantage is, we were told, is that you can grow this food very locally to where it's sold, so you do not have to ship it half way around the world and also
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that you can very precisely control the growing conditions. so you might be able to even improve on the quality of the food that you get out of the ground. what do you think about food computers? the question you just asked me is exactly our lab here. if you think about growing something, it needs energy. when you play energy, it is a vibration. so sunlight, wind, temperature, animal noises, emotions, all have a major impact. so can you see these? what's that? they're three jars of rice in water. dimitri — who is running this — every morning, he will give one jar gratitude, language but with intention. the otherjar he will give verbal abuse — "useless, idiot, stupid" —
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the otherjar he will take no notice of. after two months, the rice that has had love goes more kind of florally fermented sweet, sometimes golden. the one that has had the abuse is like an old cheese. and the one that has been ignored is like human poo with vinegar. i will show you this as well. a vibration generator. you apply different frequencies to it. here, there is a speaker. you put water in and you apply different frequencies. it is a tibetan singing bowl. so we have been baking nut milk
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and ice cream and tea and coffee and we have been applying different frequencies either though — out here — using tuning forks... tuning fork sound vibrations. and applying those to the liquid that we cook with. there is a noticeable difference. listen, heston, this has been... brilliant. thank you so much for your time. thanks. ok, before we go, wejust had to get our hands on some tech. a few months back, we sent our resident baker, omar mehtab, to play sous chef to an ai controlled pizza robot and this is what happened. pizza, arguably the comfiest of comfort foods, and it's eaten by the millions daily around the world. and this one here was put together by a robot. developed by picnic,
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this modular machine is set to put together around 300 pizzas per hour. that's so many that you'd need three of these big ovens to cope with that amount. but those still need to be prepped by human, but from there, it's completely automated. now, to get this machine running, first you need to select what kind of pizza you want on this tablet. once you've done that, you place the dough inside, underneath this sensor right here, and what that does is it works out the exact location of that dough.
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why's that? because it needs to work out where exactly those ingredients need to be placed on the pie. there are four modules for sauce, cheese, vegetables and meat. but a restaurant offering more on the menu can add however many they want. in between each ingredient module is a camera and this camera takes pictures of each stage of the pizza—making process. it then sends those pictures back to the ai so it can analyse them and improve itself over time. so the more pizzas it makes, the better it gets. so what you should get in the end is... the perfect pizza. but there's one thing that i still have to do, which is take it from this machine and put it in here so it can bake. what we're doing is we're digitising what has been a completely manual process. so we're capturing data about ingredient usage, ordering patterns, eliminate — sometimes you have food waste because you bought too much of an ingredient, you didn't use it. people can order directly off of their phone and the system can tell the customer exactly when their pizza will be ready because it will nowhere where it is in the queue. right, now, i'm going to put this
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machine to the test. a taste test. you know, i dabble in a bit of baking myself so i'm going to bake my own pizza and compare the two and see which one comes out better. two, one... and it's ripped, oh! hey. and this means i can be as specific as i want as i go along, like taking out some black olives, and adding extra cheese on top. things the machine can't do, but, if you're inexperienced like me, that may come with a price. i can't get it off. oh, no... the reason why we only have a third of a pizza in this box is because... laughs ..is because the rest of it is, um, it's stuck to the mesh! and now, to taste. i think you can tell which one's which. first, mine. yeah, all right, i'll be honest, it was awful. and the machine's? oh, sod it! ok, i lost. and since the pandemic began, the company say they have also seen an increase in business as social distancing in kitchens and food preparation free of human contact becomes desirable but is there a danger that the restaurants who use this machine could have very
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similar food to each other? when we encounter a customer, we want to use their ingredients, their style, however they like to make their pizza. it's not a uniform one size fits all pizza, it's not like a manufacturing set up. we want to make the same pizza that the chef is already making, just make it much more consistency and make it much more easily, with lower food waste. so these machines could fill up the kitchens of pizzerias in future, unless you want to stick to a human‘s touch... well, not mine. can someone help? man loves his food, man loves his food! that was omar. and that's it for this week. we hope we have given you some, ha, food for thought. yes, you can keep track of the team throughout the week on youtube, instagram, facebook and twitter @bbcclick. thanks for watching and we will see you soon. bye— bye.
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hello. well, the fresh weather is here to stay for the foreseeable future, at least the next week or so. so, plenty of showers in the forecast, and on top of that, it's also going to be windy, particularly on sunday. really quite blustery for the time of the year. now, the reason for it is this low pressure that swung out of the atlantic is being propelled by a jet stream. that jet stream has also introduced that much fresher air, and it's here to stay.
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this is what it looks like through the early hours. so, the possibility of catching showers almost anywhere through the early hours, but more especially, i think, across the north—west of the uk and really across parts of northern ireland, the north—west of england, and the south—western as well as western scotland. it could be really quite wet during the course of sunday. you can see these weather fronts spiralling into the area of low pressure, and around it, we've also got those strong winds circling. you can see those winds circling about scotland. this low pressure is also quite slow—moving, which means that this weather is just going to carry on for the next 48 hours or so at least. and you can see where the heaviest the rain is across the north—west of the uk here. further south, it's going to be brighter. there certainly will be some sunshine around, but those winds will be strong. gusting in excess of 40 mph in places. that's near gale force — a real bluster out there. let's have a look at the weather around 4pm in the afternoon. so, actually not looking bad
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at all for the south, the london area, east anglia and much of the midlands, and then we get into wales and further towards the north and west, you can see the pulses of heavy rain. now in scotland, it looks as though these more eastern areas will probably be a little bit drier and brighter. so, let's have a look at the forecast, then, as we go through the course of monday. the low pressure is still very much with us. you can see heavy rain affecting parts of northern britain once again, but to the south, so the further you are away from that area of low pressure, you can see it's drier and brighter with temperatures getting up to around about 19 degrees celsius. welcome to bbc news. i'm james reynolds. our top stories: in the us, states reimpose restrictions as coronavirus
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cases increase. business owners say it's a devastating blow. we did everything. we — our staff were wearing masks, we had sanitising stations, we did weekly tests, we limited occupancy. we did everything that was asked. more than $7 billion are donated to the search for a vaccine as the eu hosts another whip—round on webcam. malawi's opposition leader wins the presidential election — a dramatic reversal of last year's discredited result. no supporters in the stands but a sweet success all the same as bayern munich take germany's bundesliga title for the eighth consecutive season.
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