this is bbc news. the headlines: celebrations are beginning in hong kong to mark two decades since the territory's handover to china. hong kong's newly appointed chief executive carrie lam is set to be sworn in by china's president xijinping shortly. she will be the first woman to hold hong kong's top post. president trump says years of strategic patience with north korea have failed and are now over. with south korea's president moonjae—in at the white house, he said the menace of north korea should be met with a determined response. the iraqi army says it will announce the total recapture of mosul from the so—called islamic state group within the next few days. but fighting remains fierce, and the situation for civilians still trapped in the old city deteriorates further, in the searing summer heat. now on bbc news, it's time for click. this week: food, glorious food. fake

kippers and burgers. we are in the mood for pink herbs and green motors. this is salad, grown the old —fashioned way. you know, in shipping containers, under led lights, without soil, in an optimised water and nutrient mix. as farmer spock called it, good old hydroponics. in all seriousness, it's been suggested that the type of intense farming going on here at local roots in los angeles could help solve the world's food problems in years to come.

transport costs can be reduced by growing plants wherever they are needed, even in areas of famine where the land and climate are too harsh. you get higher volumes and many more crop cycles during the year, too. lettuce can be grown in 30 days instead of up to 90 outdoors, and a new crop can be grown immediately. all in all, one of these containers yields the same as five acres of land over the course of a year. it's very similar to the strawberry farm that we saw in paris in the spring and in miyagi injapan in 2015, where the land had been ruined by the tsunami. but this project has much bigger ambitions and this one is also using artificial intelligence to make some quite unusual tweaks. but before we talk about the vegetables of the future, we are off to san francisco where kat hawkins has been looking at the meat of the future.

i've come to this lab in the heart of silicon valley to visit impossible foods. they claim to have invented the food of the future — a completely meatless meat made entirely of plants. it's big, it's light. it's actually remarkably important to get that state of mind perspective but actually it's also useful for interpreting the colour of meat. this is where the research happens. the aim is to reverse engineer the flavour and texture of meat using only plant extracts. and as someone who very much enjoys their meat tasting like meat, i wanted to find out how they're doing it. what is it about the flavour of meat that makes it so damn delicious? why is it so agreeable, what is it that triggers your mind to say "mmm. . . bacon" or "burger"?

there is a lot that goes into that and it turns out that flavour is about 75 or 80% aroma and about 20 or 25% taste. impossible foods found that the key ingredient that gives a molecule found in most living things and especially in animal muscle. so this is your magic ingredient, right? this is your plant—based blood? right. and it provides the explosion of flavour you get that makes the difference between white meat chicken with a beefburger. the company has recently flipped the switch on its meatless meat—packing factory as it ramps up production. they will eventually make 4 million burgers a month, and the next aim is to move into chicken, pork and lamb. but it's one thing being a scientist who's enthralled by food tech on your carefully crafted menu.

i think we eat way too much meat in general. so i think this is a way to be as close as possible to how meat looks and tastes. the impossible burger is now the only one rocco has on his menu and he sells 250 of them a week. it seems like at this stage it might be a novelty for silicon valley diners with money to spend but of course, as always, the true test is in the tasting. 0k. it's about to happen. it's really good. the texture‘s just like meat. it doesn't taste like minced beef. it tastes like mushrooms, but i know there's no mushrooms in there. ijust tasted it and it's delicious. but it doesn't taste quite like meat to me. is that something that you noticed? yes, it's a little bit leaner, as a meat. i would say like bison meat.

but it looks like it — it's got that kind of umami flavour of the irony part of the blood. close enough. it tasted good as i was eating it but afterwards it left a slightly strange taste in my mouth — very strong, very irony. still, it's healthier than meat, and has zero cholesterol so maybe it's worth it. what comes across talking to rocco, though, is how important it is for his customers that the flavour is close to meat while still being ethical. but what if you could serve actual animal flesh without a single creature being harmed ? that is what several companies, including this small tech start—up in the heart of silicon valley are working on. they plan to grow actual fish from stem cells. it might sound like an unnerving prospect but they believe is the future. fish consumption is demanding, fish demand is rising,

but the production cannot go higher. 52% of all fisheries are fully exploited. 25% above that are in collapse, they are overextended. so we only have 23% of the world's fisheries left that we can use to increase production. so if we still want to eat fish at the rate that we're eating it, we have to do this. finless foods takes a small sample of cells from real fish one cell can theoretically become one tonne of fish meat but they're not there yet. we'll be on the market in three years with products that are new versions of fish that people haven't had before and in five or six years we'll have steaks and filets like the fish that you currently eat at the supermarket, just like what's inside of the fish that you'd

normally see in the ocean. and they're not the only company working on what some have dubbed clean meat. just this week, hampton creek claimed they will hit the stores with their lab—grown meat by 2018. and around the corner at memphis meats, they've already produced fried chicken and meatballs from stem cells. but at $18,000 for a pound of beef, there's a long way to go. scaling up will mean finding a new medium to help grow the stem cells. currently, the blood of calf foetuses is used, which is extensive and of course, if you don't want to hurt animals, pretty self—defeating. ican i can see in eo le‘s i can see in people's eyes that this is the next big thing, a big corporation going to put things in my true that i don't understand. i think that is justified, and away. people have been fooled. —— in a way. people have a right to be wary of us. we need to talk to people and really make them understand that we are people, we are environmentalists. and we are on the

same team. with the population due to increase to 9.7 billion by 2050, many people feel current approaches to food production are unsustainable. cultured meat promises to reduce environmental impacts and meat looks set to be the latest thing to be given the silicon valley overhaul. much like we expect from our phones, from our cars, that it will be better, cheaper, faster, safer, year by year, we should expect the same thing from ourfood. but once you start thinking about food, a cow, as a pure piece of technology, and you apply those same technological insights we use elsewhere in our lives, you can start really thinking about what food should be, what food could be. that was kat. i think i'll stick to the salad for the moment. which is lucky, because i'm surrounded by the stuff. the thing that really hits you inside one of these containers is the smell. it's just lovely, all this concentrated fresh lettuce. and you don't even get this, i don't think, in an open—airfield. because it all blows away.

but in here — wow, it's lovely. everything looks lovely and fresh. i'm inside what is called a food computer, where every aspect of the plant's growth cycle — the temperature, nutrient mix, humidity and light is monitored and controlled. this kind of computer—controlled hydroponics is allowing food scientists to not just replicate but improve on mother nature's recipes. so every plant that we grow has a finely—tuned growing algorithm to optimise its growth, its yield and its flavour profiles and nutrient characteristics. and that doesn'tjust mean more or bigger plans, but that they can change plans. we are not changing

the genetic make up of the plant. this is non—gm oh gm oh. artificial intelligence is a way to do that. up in san francisco, this man has been using artificial intelligence to analyse darker from mit. using artificial intelligence to analyse darkerfrom mit. —— plant. and he has worked out how to improve basil. if we show them a spectrum of light 24/7, basil. if we show them a spectrum of light 21w, then the volatiles foretaste in the plant will go up. did a chef really come and say that he wanted his battle to be walk every? we had a couple of shows come in and sample basil under blue light. and it improves the spiciness, blue light. so you can say what kind of basil would you like to buy, and how spicy would you

like it to be? is interesting to ask these questions that even a 30 year vetera n these questions that even a 30 year veteran of the industry has not been asked before. not only does each variety get its own unique growing conditions but artificial intelligence and computer vision are monitoring the plants, looking out for and treating any problems as soon as they're spotted. local roots hopes to place between 20 and 50 of its so—called ‘terrafarms' right next to supermarkets' local distribution centres. fresher when it hits the shelf. i've always needed a dressing on my salad because i thought it tasted quite bland without it, but this is really full of flavour. i could even eat an entire bowl of this without any dressing. but some researchers don't like the idea of individual companies doing research by themselves. putting life in a box is incredibly complex. it requires biology as much as chemistry, as much as plant

physiology and biochemistry. it requires all disciplines. and so right now it's being tackled by a lot of start—ups and it's hard for those start—ups to have such a multidisciplinary approach. this is why all of our work is open sourced — the hardware, software — so we can get people thinking on the issues and we can ask them for advice. and we are not stymied by intellectual property. at mit's media lab, the open agricultural initiative, or 0penag, wants to create a worldwide collection of food hackers. one of the things that we've invented here we call the personal food computer and it's like a hacker kit for plants. what we've done is distributed all the plans, all the materials, all the tutorials, open source. and it exploded.

we now have a community of over a0 countries, over 1000 people. the great thing is that their experiences are being recorded by sensors. because to use any of our advanced tools, we need trillions of data points. artificial intelligence can look for patterns among these data points which are the results of thousands of experiments and the more wide—ranging those experiments, the better. we might learn inside of a food computer what set of climate attributes causes the best expression of protein in a snow pea. now we might say, hey, where in the world are these collections of attributes naturally occurring? and then we should plant that genetics, those snow peas in that place. so not only might food computers improve on nature but they could also teach us more about how to get the best out of the earth that we have. hello, welcome to the week in tech.

it has been a week when suspicions we re it has been a week when suspicions were raised a global cyber attack may have been caused by accountancy software. security researchers suspect that a corrupted update to some ukrainian accountancy software may have been the cause of the global infection, although the company behind the software denies these claims. plus the team at mit has created drones that can drive and fly. although these drones are diminutive, one day they could be the foundation for technology which facilitates flying cars. and it was the week that research is at a university in madrid revealed they have been teaching a robot to iron clothes. this robot's designers hope that eventually it will be able to perform a whole host of different household chores, hopefully a bit quicker than this though. famously they say dedication is what you need if you want to be a record breaker. it is also what you need if you want

to recreate that teaser trailer for the next star star wars film, the lastjedi, on a 30—year—old apple computer. that is exactly what a new york artist has done, hand drawing each frame with an old school touch tablet, saving them all at 48 floppy disks, remember them? and then transferring them to a contemporary computerforfinal transferring them to a contemporary computer for final postproduction. the force is strong with this guy. despite our quest for new ways of creating more food, we do actually have a huge issue with food waste. in the uk alone in 2015, consumers through away £13 billion worth of food that could have been eaten. but we are getting more creative with ways to solve the problem. this

community fridge in london's brixton allows businesses, or indeed anyone, to drop off or help themselves to food that is fresh to eat, but he companies like sainsbury is taking on the challenge as well. this week, various stores are trialling some new packaging for their ham, with 1.9 million slices thrown away each day, the supermarket want to find a way of being able to reassure customers once they are at home and they have opened the product. because sometimes people throw it away and not remembering when they opened it, so they don't know whether it is fresh or not. but the underneath of this piece of smart plastic is sensitive to air and temperature so it will start to react as soon as the package has been opened. it will turn to yellow round the purple when it is telling you the meat is not good to eat any more. some other companies have focused on preserving food longer. edipeel is an invisible, natural,

plant —based coating that aims to reduce oxidation and water loss. it has recently been trialled by some farmers in the us. this is also this fresh filter paper, which aims to measure the gas that causes some fruit to ripen. it has progressed to consumer packaging, and now even being used in restaurants. of course, for eateries, eyeing the exact amount of produce is needed is nigh impossible. so while it won't help for financial loss, there are some apps to save the food being wasted. it is late afternoon in the office and i am feeling a bit peckish, so i sneaked out to get something to eat. i am not quite sure what i fancy. too good to go will put restaurant leftovers to good use, while also giving you take away for as little as £2. what could igo away for as little as £2. what could i go for now, mid—afternoon? adduced. ajuice looks good. the one issue here is that you can't actually be fussy about what you

wa nt to actually be fussy about what you want to eat. you don't know what you are going to be getting. so going forjews, well, in my view it can't really go that wrong. 0k, forjews, well, in my view it can't really go that wrong. ok, i get it may not be easy to see the bargain factor with a juice, but some places do offerfull meals. hi there, i am just here to collect myjuice, please. thank you. but of course, it is not just restaurants please. thank you. but of course, it is notjust restaurants who can end up is notjust restaurants who can end up with more than they need. if you have food in your house that you wa nt to have food in your house that you want to avoid wasting, or you want to claim some from the neighbours, andi to claim some from the neighbours, and i have found an app that could help. 0lio searches your local area to find food being given away, and you can post what you have to offer. 0k, you can post what you have to offer. ok, i you can post what you have to offer. 0k, iget you can post what you have to offer. ok, i get that this isn't everybody‘s cup of tea, but this location —based app will show you eve ryo ne location —based app will show you everyone around you who is trying to donate unwanted food, so on my way home from work there is some hamas, salad and milk available. that seems to be left over from a shop, actually. somebody is offering a

frozen banana, which does kind of seem frozen banana, which does kind of seem like a joke —— hummous. and of course, in true sharing economy fashion, you get a rating. the most important factor here is that we learn to change our habits. but of course, the easier that is made for us to do, the more likely we are to do so. perfect. that was lara. soak throughout the programme we have been looking at technology that creates food —— so. but how about food that creates technology? sounds crazy, i know, but dan simmons has been to holland to cook up something very special. this is a small twist ona very special. this is a small twist on a classical dutch dish. i have

put a sausage on the side. yes, this year's dutch masterchef winner has baked a car. this is sports, steering wheel, firm suspension on the seats? is a right to say that nobody has driven his car before? nobody outside of me. i will take good care of it, i will ta ke will take good care of it, i will take good care of it. most of lina is organic, including these almost edible panels made from sugar beet, sandwiched between coatings of natural flacks, mixed with sandwiched between coatings of naturalflacks, mixed with bio plastic —— flax. yum. so we are just

going to reverse this back down the track. i have got my foot fully to the floor now. it is limited a lot. it is about four times more efficient with its energy than a bmw are three. i knew there was a reason to pick this car. —— i3. are three. i knew there was a reason to pick this car. -- i3. we pick up the flax ourselves, and then we just started triumphing. and we had to do a lot of tests, fresh material, find the boundaries and the limits to the material, and eventually we came up with... well, our perfect composition. and that is what we have used in lina. is zero to 60 eventually. what do you mean? does it get to 60? no, around 50, 55 mph.

in fairness, it is a different kind of performance that lina offers. the tea m of performance that lina offers. the team says cooking this car uses about 20% of the energy that aluminium or carbon fibre panels ta ke to aluminium or carbon fibre panels take to produce, and this week, lina passed a road safety test. she is expected out on public roads by the end ofjuly. expected out on public roads by the end ofjuly. so i would not make a statement that currently the automotive industry is thinking about the portfolio of making biodegradable cars, but i'm sure they are thinking about the circular economy. they are thinking about how can they take about the current cars and the future cars, and to reuse them to build new cars. so to really make a circular, green economy. to make a circular, green economy. to make lina a lean machine, the team have taken a sort of pared back approach. 0k, we don't have the modern day luxuries that may be a glove compartment, or somewhere to place my coffee, but look. this is

beautiful wood. i won't knock that too much. so i can't wind down on windows? in this model? so we will wait for the next model. yes, yes. the washer. there we go. and the key advantage of it is notjust in driving, but when you park it for the last time, a lot of this car will simply biodegrade. now, the electric engine, batteries and suspension are not organic, but the tea m suspension are not organic, but the team hope lina will inspire carmakers to think beyond electric, to make our cars even more eco— friendly. that was dan in the netherlands, and that is it from my little lettuce farm. you can follow us on twitter @bbcclick. thanks for

watching, and we will see you soon. well, saturday does not look bad at all across most of the uk. we are in for some sunshine and some warm weather. there is a little bit of rainfall on the way in the north—west, but it shouldn't be too heavy. now, in the short term, actually a fair bit of cloud out there, and some light rain. damp weather just across east anglia in the south—east to end the night. many northern and north—western areas actually a lot clearer, so this is where we're going to have fresher weather early in the morning.

in fact, in parts of northern ireland, maybe even in ruralareas, a touch of grass frost. and most of the temperatures in the towns and cities will be 10—14 degrees there in london. let's have a look at the weather across northern areas first of all. this is first thing in the morning across scotland. looking absolutely fine, and the sun should be out. the clouds are increasing in the western isles and we've got some light rain heading to stornoway. that will push into scotland and northern ireland a little bit later on. but dry in belfast at 9:00am in the morning. notice that, maybe apart from the western fringes of wales, here in cornwall, there is a fair bit cloud around. but it will be mostly thin cloud and through the morning into the afternoon, those clouds will be breaking up and we really are in for a decent day. and see the sunshine there developing as that shade melts away. but at the same time we've also got a weather front getting into scotland and northern ireland, so around the middle of the afternoon i think there will be spots of rain in belfast, possibly glasgow too. so here, coolest around 15—17 degrees, but where the sun comes out for any

lengthy period of time there across england it should get up to 20 degrees, maybe even 24 in london. how are we doing compared to the rest of europe? well, temperatures are similar across the heart of europe, but incredibly hot across the south—east of europe. in athens, for example, 43 degrees. so that is europe. back to the uk, this is saturday night. the damp weather in the north—west that i talked about will be moving southwards during the course of the early hours of sunday. so that means that, early on sunday morning, there could be some damp weather across east anglia, the south—east, but it should clear out of the way, and then basically we're left over with a very decent sunday once again, with some sunny spells. a little bit fresher, low 20s in london, around 16 in glasgow, but there's also some showers in the forecast there too for northern scotland. and then sunday into monday, weatherfronts are moving in, so there is a little rain in the forecast for early in the week. that is the weekend. so let's look at the

weekend summary, then. it's not looking bad at all. a lot of dry weather, there will be some sunny spells, and it's going to feel pleasantly warm. welcome to bbc news, broadcasting to viewers in north america and around the globe. my name is reged ahmad. our top stories: china's president is preparing to swear in the new hong kong administration as the territory marks 20 years of chinese rule. "the era of patience is over" — president trump and his south korean counterpart call for a tough and united response to the security threat posed by north korea. the battle for mosul — iraq says it will recapture the city from so—called islamic state in a few days, but the fighting remains fierce.