we say that they are excluded from the map of e—commerce. they are excluded from the digital world. but this is where laporta believes they have developed a solution, thanks in part to a tool from google. code plus codes, plus codes and digital addresses created are digital addresses created by dividing the world over and over into ever smaller boxes. with each division, a number or letter is added to a sequence creating a unique location code. so we work with them to map these regions, create routes, create street, create addresses to these people in order them to receive not only their packages, but vital services, such as calling an ambulance or asking for the police. those plus codes have been printed on placards and hung throughout some favelas across brazil. that's helped put people on the map. but still, traditional companies refuse to come.

getting lost in this area, that can be very risky. this is david nima, an anthropologist and professor at the university of virginia, where he studies technology in brazil's favelas. obviously, cartel folks do not want people roaming around, you know, watching their business. this is why services and deliveries are often cancelled or not completed once they have to reach territories like this. so anne porter has turned to local residents like paulo who know the ins and outs of the neighborhood. though he may know his way around, that doesn't necessarily guarantee safety. what's more, these workers are contractors. professor nima says that can be a precarious relationship.

against the backdrop of what he calls a broken gig economy. like deliberate workers are overworked. they're not paid enough. they don't have access to any benefits. so not poor that claims to be aware of these issues and they aim to establish a humane and fair work relationship. laporta also pledges increased security on routes and access to life insurance and other benefits. so this certainly sounds like a much better approach than the other delivery apps, so let's just hope that they can fulfill these promises. laporta says that couriers earn around 1000 us dollars per month back in a country where the minimum wage is only about 200. katrina says that's because of the time laporta has spent developing company policies with the favela residents. so we started looking from the bigger picture and understanding how the contexts are. so, understanding how people that live in favelas live their daily lives. and by doing that, we understand that it's not only about digital inclusion, but is this is this structural inclusion? professor nima believes that model

could be a potential key to success where others have failed. communities always have to be part of the solution, since they will be the ones using the technology if none of that is taken into account. it'sjust going to be another tech developed by outsiders that never really fulfilled or tackled the problems just because they don't understand it. it is safe to say that delivery app is not going to solve all. is not going to solve all the deep rooted issue issues seen in the favelas, but in the potters community based solution mayjust be a start. that was angelica mari. now, how are you with ice cream? i love it when the weather's hot, but i absolutely hate it when it melts. true. which means you couldn't make it last through an entire showing of 0ppenheimer at the cinema, for example. no. and in fact, there is some science as to how you could keep ice cream solid at higher temperatures. and one of the world's leading manufacturers is on a mission to make freezers in shops around the world warmer.

it is weird, isn't it? alister keane has been finding out how. making an ice cream cone is the most complex technological ice cream product you can make. making a cone product is the food equivalent of making, some might say, a formula one motorcar. we make them at very, very high speed. we also mix chocolate in there, which is hot and hates water and ice cream, which is cold and hates fat. so creating it is a journey. and then eating a product like that is as another beautifuljourney. for most of us, thatjourney starts in the shops. ice cream maker walls have 3 million of these freezer cabinets all around the world, and now they're on a mission to make them warmer from —18 to —12 degrees celsius. doing so, they say, will result

in a 25% reduction in emissions. this might sound like quite a quick tech solution, but the big challenge for the company is making sure that ice cream tastes the same and has the same texture and the new warmer temperatures. to find out more, i've come to unilever�*s ice cream research and development centre, a place where they've been inventing frozen food for a long time. the rules of engagement about the cold chain of freezing were developed well over 100 years ago. what we need to do is to reformulate and create the same experience, the same eating experience at the lower temperature of —18. at the warmer temperature of —12. tell me about where we are. so we're in our what we call pilot plan. it's like a mini factory. this is probably the biggest ice cream pilot plant in the world. it works 365 days a year.

and it's where we test all our processes, all our formulas, all our new gizmos that shape and assemble, all our products. all of this is really important because when you're changing the temperature of the freezers, you need to make sure that the product will be able to to survive. so we need to ensure we can make it that it can keep the structure that we want. remember i said, we've got more ice at a warmer temperature —12. however, it still needs to be distributed at the much colder temperature through our through, through the long part of our cold chain. and then we'll be making products here to do different tests on them, sensory tests, physical tests, a whole array of things, just to make sure that we're doing our r&d and our science properly so that when we make that final experience for the for our for our ice cream lovers, that the product is the same as it was at the colder temperature. one of the main areas the team here are looking at is the ingredients themselves and how they'll cope in the new temperatures. typically what you need

to make some changes, particularly around, say, the sugars because they control how much ice there is in the final product, which in turn dictates the firmness or the softness, the product. and typically what we might find is if we raise the temperature from 18 to —12 celsius, we get less ice. and so the product becomes softer. and so then we want to regain that firmness again. and we do that by essentially changing our sugar and carbohydrate blending so that we get the ice content that we want, we increase the ice content, yet retain the sweetness that we need. and we also have the white flavor delivery as well. once the team have developed new recipes, it's over to some robots to do the first round of testing. when a consumer buys

an ice cream, it goes. through temperature fluctuations. temperature is not constant. so we have a machine thatl actually mimics the process that an ice cream follows. so it goes through all. the temperature cycles. so we test to make sure our ice i cream formulations at —12 is stable against those temperature changes. so here we have robots that actually poke into the sample and test - how hard or soft the product is. and as you might have seen already, we need to make sure that our —12 l products are not too soft, otherwise consumers will not be happy - with our products. but i can't help thinking it's a waste of ice cream giving it to the robots. enter the human testers, a crack team of trained professionals who know their vanilla from their mince, chalk, chip and me. welcome to our tasting today. we've got a reference sample. we've got the product to your comparing against and you're going

to be looking to see if they're the same a little bit more, more or a lot more for each of the attributes that you've got on your laptops. at the moment, indonesia is our first market launch, so when we get the good match, we then can send that recipe over to our colleagues in indonesia. they manufacture the final product with this ice cream base and then that can go forward with consumer testing. with thousands of products sold all over the world. this is a process the team will be repeating many, many times. and if it involves eating more ice cream, then i'm happy to help. and that's it for the short cut of this week's click. the full length version is waiting for you right now on iplayer. thanks for watching. we'll be back next week. see you.

it was a stunning end to the day that we had across northeast england with some amazing sunsets, reported pretty widely caused byjust a few gaps in the cloud opening up at the right time to allow those setting sun rays through. now, it was across eastern england and parts of eastern scotland that we had the days lowest temperatures, just six degrees in filing dales here, though, it is set to get a lot milder into the weekend. temperaturesjumping up to about 11 degrees. it's mild because it's cloudy. and that cloud sheet is with us for the next few hours. some damp weather moving across scotland where it's quite breezy. a few patches of drizzle around western coast and hills and there may well be one or two mist and fog patches, but certainly no frost around. it's going to be a mild

start to saturday. this weekend, though, does see a weather front that gets stuck across the northwest of scotland. and this will bring some very large rainfall accumulations with the rain building up then through the weekend. the met office have issued an amber weather warning for this, potentially as much as 200 millimetres of rain across the high ground in the highlands, enough to cause some flooding concerns and maybe one or two landslips as well. the weekend, though, also dominated by these mild south—westerly winds. so temperatures will be reaching double figures widely saturday. then rain across the far north west of scotland, a bit of damp weather to start the day in the west with a few patches of drizzle, a bit of mist and fog around otherwise cloudy but a chance of a few breaks developing given there's a bit more wind over the welsh mountains and the pennines. so to the east of the high ground here and across the midlands you might actually start to see some breaks in the cloud and a bit of sunshine, otherwise probably staying cloudy for most of the day. and it's a similar story really on sunday, a bit more in the way of rain, more extensively across scotland, northwest england, some damp weather for northern ireland, too,

but at the same time, a better prospect of seeing some cloud breaks move up from north france. you could see a bit of sunshine across the south of england and southern parts of wales for the second part of the weekend. monday continues with that mild flow of air, one to two weather fronts around bringing some areas of rain mainly across western areas, the east having the best chance of a few breaks, a few bright or sunny spells with temperatures up about 30 or a0 degrees. it is going to be a very mild day for december. beyond that, though, the weather does turn colder and it may well be cold enough for some of the showers to start to turn wintry towards the end of the week or perhaps the following weekend.

live from washington. this is bbc news. three men taken hostage by hamas are accidentally killed by israeli defence forces — as the us urges israel to switch to �*precise targeting' in its operations. a legal blow to rudy giuliani and his claims about a 2020 election fraud. i have no doubt that my comments were made and were supportable and are supportable today. plus — the internationalfight for more military aid to ukraine as russia digs in as opposition to new funding in europe and the us grows louder. hello, i'm caitriona perry. you're very welcome. there's new reaction to israel saying that is has accidentally shot dead three hostages in gaza, after mistakenly identifying them as a threat.