and, of plan will wider effects. and, of course, if the strike does go ahead, it's not just cancellations course, if the strike does go ahead, it's notjust cancellations you have to think about. the airport has already warned that key was going through security would be very, very long. so it has advised people to make sure that they allow extra time to get through the airport. yes, if your flight isn't cancelled, doesn't mean you won't see any impact if the strike goes ahead. i should say as well that it's not just strike goes ahead. i should say as well that it's notjust strikes tomorrow and tuesday that are the cards, two more are already planned for the bank holiday weekend in august. thank you. a french inventor has successfully crossed the english channel this morning on a jet—powered hoverboard. franky zapata took off from sangatte near calais, stopped half way on a boat

to refill his kerosene a french inventor has successfully crossed the english channel this morning on a jet—powered hoverboard. franky zapata took off from sangatte near calais, stopped half way on a boat to refill his kerosene backpack and completed the crossing in 20 minutes. it was franky zapata's second attempt to cross the 20—mile stretch of water. he tried it last month but fell into the sea when he failed to land on a refuelling platform. now it's time for a look at the weather. hello. there will be spells of warm sunshine for many parts of the uk today but that sunshine is going to act as energy, particularly through the afternoon, injected into the atmosphere in combination with the weather front moving across the uk. there is the potential for heavy, thundery showers to develop across the north midlands, into northern england and scotland in the second half of the day and into the evening. on the site, generally drier and brighter. cloud lifting in

the south—west, turning the sunshine hazy. isolated showers for the mountains of wales and the members of the south—west. a largely fine afternoon for northern ireland. the met office are concerned about the heavy showers stretching from the midlands into scotland through the afternoon and into the evening, some potentially very heavy and thundery downpours to come, up to 30 millimetres and a short space of time for some areas, along with hail and thunder. hello this is bbc news with shaun ley. the headlines: two mass shootings in the united states — the first in a walmart store in el paso, texas, where 20 people were killed. a suspect has been taken into custody by police — he's been identified by local media as 21—year—old patrick crusius. the second shooting took place in dayton, ohio — ten people, including the shooter, have died.

if dayton police had not got to the shooter and under a minutes, think of that, 26 injured, nine dead, hundreds of people in the oregon district to be dead today. police are stopping whaley bridge residents from returning to their homes, as more heavy rain is expected in derbyshire amid the battle to prevent the town's dam from collapsing. now on bbc news, it's time for click. this week, we get our teeth into future food: meat—free burgers bursting with flavour? and some rotten food for thought.

i love food. who doesn't? and like everything else in our lives, food has become globalised. we have access to a multitude of cuisines. out of season, a thing of the past. but the true cost of this indulgence is becoming apparent with a spiralling public health crisis and environmental destruction. i've been to a facility in north london where our discarded food ends up. in this country, household waste makes up for at least 70% of what's thrown away. currently only half the uk's food waste is being processed. if it all came to a place like this

it could power 350,000 households. this place receives about 30 lorries a day. full of waste, mostly coming from homes. this whole operation is powered by the waste that comes in here. and, surprisingly, there is actually only one machine. that's because what arrives here is just food waste in plastic bags. so all that needs to happen is the plastic be separated from the food. but that shows just how important it is that we do our bit at home first. after the food is removed from the bags, a kind of soup is created. it even has its own recipe to make itjust right for the next bit of the process. these tanks behind me are actually called the digesters and they work like the human digestive system, breaking down food in just the same way. in fact, the temperature inside there is 37 degrees —

the same temperature as the human gut. once the food is broken down, the gas produced is turned into electricity and the rest is sent as manure to the surrounding farms. but there is no denying that aside from the waste, we need to be creating more food to be able to feed the world's growing population. and to be able to do that, we need to find ways of creating sustainable and efficient farming. so we took a trip to the orkney islands off the coast of scotland to see how 5g is being used to do just that. 5g networks are starting to pop up in uk cities. but for many rural areas, even getting a basic signal remains a challenge. including in the orkney islands off the north coast of scotland, with a population of just 22,000 people. in the past, an argument against setting up mobile networks in remote locations was the high cost of infrastructure, relative to low population.

but this could all be about to change. in a revolutionary move, the uk's communications regulator, ofcom, is opening up part of the airwaves, or spectrum, to anyone who wants to use it. at cost price on a first—come first—served basis. mobile operators want to provide service right across the country. some places don't use all the spectrum, sometimes it might be available for others to use. we are hoping innovations will come out of it and new industries will develop. industries will not be constrained by bits of wire, and will be able to use radio. experiments to build local networks are already under way. the 5g rural first trial has brought 5g capabilities to different projects across the orkney islands. one of the most remote and under—connected parts of the uk. but while remote, the islands contribute significantly to uk exports of salmon and whiskey. salmon is one of the uk's biggest food exports, worth more than £700 million a year.

many salmon farms are located offshore in scottish waters. with up to 25,000 fish in each cage, there is a lot of data that needs to be collected. this box monitors sensors in the water that include temperature sensors, salinity sensors and oxygen sensors, so it is seeing how oxygen is going to the fish. the oxygen levels affect when and how much the fish are fed. automatic feeding systems work off that data on a wi—fi network over a 5g connection, with four feeders running at once. just did that feed off your laptop? yes. i am connected to the barge computer via screen connect which is a total benefit to us because we can be out on site and ready to feed the fish rather than have a man just sitting and feeding them all day. he can be out working with us and helping us. and some processes are still done by hand, like checking for sea lice. that could change as well. we will be doing health checks on them and make sure they are nice and clean. that one is beautiful.

so if you had a 5g connection you may not need to do this, where you remove the fish from the water? no. we would have hd cameras that could monitor the condition. 56 brings a couple of elements that maybe we didn't have with 46. of course it has higher bandwidth. but it also brings low latency, meaning that the time the signal takes to go back and forth becomes much much faster. we can deploy it in areas that we may not have been able to before. it is all now coming together into a single infrastructure, providing solutions that maybe over 46 was only a dream. while only 22,000 people live in orkney, a further 200,000 tourists come to visit its whiskey distilleries and famous neolithic sites every year. many arrive by cruise ship including this disney one, dropping off hundreds of passengers. by selling access to bespoke wi—fi networks over 5g, the local community could pay for the masts needed to get network

access all year round. so we are standing in the middle of the ring of brodgar and you can see two masts from here. if you look over here, there are two masts up there. we are running from that right now. fantastic. can we see? so... that's us connected now. that is the full signal. number 15 is queueing up. signal strength is impressive. other applications like augmented reality tour guides are being tested, which tourists can also buy while visiting. is it possible to see you have a signal or a connection to your network here? no, ijust have emergency calls. i have no ag, no 3g. this is a 5g connection. oh, wow! is this something you would want to use? yes. especially if you have children, as well. i think it's a good idea. for important sites at this, yes. the 5g network is also being tested on windfarms. the orkney islands produce over i30%

of its electricity demand through renewable energy, selling the excess back to the national grid. with sustained winds over 100 mph during the winter and farms in remote locations, having sensors delivering data in real—time to a central point can help keep the turbines running in dangerous conditions. these turbines are now connected to a smart grid which mixes renewable energy with battery technology. before, they were connected by copper wire to telephone lines, making them vulnerable to damage from lightning strike. we're hoping that the 5g system will minimise the amount of outages that the project can have. you can imagine that if we were connected by a simple wire, that can fail and that will stop generation. and we do not want that. we want to be able to provide power whenever it is windy and send it to scotland where it can be used. all these projects are still in the pilot stage. but with ofcom opening up the airwaves, they could soon become reality.

in some places like orkney where spectrum is not intensively used, we want people to be able to use spectrum as a way of deploying new services, be it in rural areas where people are doing new and innovative things or inside factories or enterprise offices as we go toward more industrial it and new 5g services we just want people to be able to do it and do it. ofcom will assess each bid for parts of shared spectrum by ofcom ensure there is no interference with other users. it will start taking bids for these shared case uses towards the end of the year. so we have seen how new ways of farming and even creating food

nice work if you can get it news, at us teenager one $3 million playing fortnight. they spoke has announced a breakthrough in its mind—bending plan to allow you to type just by thinking. facebook hopes it will pave the way for a noninvasive wea ra ble pave the way for a noninvasive wearable device that can process 100 words a minute. frankie step the patter is to re—attend crossing the channel. in his previous attempt he fell into the water trying to refuel. the heatwave may have passed, but it doesn't make this device any less cool. sony has developed a wearable error conditioning device that will kill you by up to 13 degrees, all on a single charge. finally, radio

developers have developed a device to help you find mosquitoes in your room even in the dark. it uses lasers and fancy optics to point out the location of the past. the device does not swap them for you, yes! we've grown so accustomed to eating meat every day that global consumption is almost five times higher than just 50 years ago, reaching a staggering 330 million tons every year. to make the whole food

industry more sustainable, we are also going to need to broaden our diets. so i have come here to copenhagen to visit ikea's research and development laboratory, space10 to see what they have in mind. what we are exploring in our test kitchen is not necessarily going to end up in ikea restaurants any day soon. our starting point is feeding 10 billion people in a sustainable manner and without compromising deliciousness? what am i eating? today you are having our dog—less hotdog. a dog—less hotdog? we use carrots instead of sausages and we have poached them in a mixture of apple juice and carrotjuice and then we have dried them in the oven for about 1.5 hours so they shrink and they get this chewy texture to them, kind of like meat in a way. much of what we have come up with is plant—based because know that turning to a vegan diet is simply the most sustainable thing you can do as an individual. but besides that we need protein and there we have explored everything from insects, not only because they are environmentally—friendly but also because they are delicious. we have explored microalgae or spirulina. the only problem with spirulina is that it tastes like algae. so we are really trying to find ways of making this taste good. we will start by putting this puree, or paste, of pumpkin seeds in the bottom of the hotdog and then

we will add the carrot and our beetroot ketchup. so time for a tasting. mmm. do you like it? mmm. muffled sounds of delight. it doesn't taste like a normal hotdog but it tastes a lot better. i would never be eating a normal hotdog. oh, thank you. the flavour of all the sauces, so many different tastes in there and they are all quite intense. ok, it is a bit messy eating on camera, but beyond the ingredients, ikea is also hoping to reduce its carbon footprint, introducing hydroponic farming in all stores. this method creates the perfect environment for growing plants using their food waste as fertiliser. but we could all be getting a little more creative with our waste, it seems. ta ke leftover grou nd coffee, for a start.

because you only use 1% of the nutrients in the coffee grounds when you make a cup of coffee, we actually use some of our coffee grounds for shortbreads and others for growing oyster mushrooms. will there be caffeine in them? will they keep me awake? i don't know. i don't believe so. one issue we hear a lot about is the need for a sustainable alternative to meat. that could mean a plant—based alternative or something created in a laboratory. but are they really more environmentally friendly? we've grown so accustomed to eating meat every day that global consumption is almost five times higher than just 50 years ago, reaching a staggering 330 million tons every year. and that is a problem. at beyond meat in la they have

designed the next generation of meat substitute by analysing it at a cellular level. they then went hunting through the plant kingdom for enzymes, fats and proteins that behave in the same way as the elements of the meat. in this case, extracted from peas, potatoes and with beetroot for blood. i know it's not meat, and i'm going to taste it soon, but just from the juice it feels like a burger. the result is a juicy burger patty that even looks like real meat, complete with marbled fat and a succulent ooze when you bite into it. as well as the visual appeal, scientists here use an e—nose to examine the components of aroma so they can be mimicked in the lab. i'm just going to do it the way you do a burger, straight on in, trying to... oh, it's oozing all over my fingers. it's dripping down my hands... and oozing in a very

burger—like way. what you have here is an assembly of amino acids, lipids, trace minerals, vitamins and water, which is also the composition of animal protein or meat. so what we are doing is essentially bypassing the animal, and ourjob is essentially to recreate meat directly from plants. if you look at the amount of water we use, we use 99% less water, if you look at the energy we use, we use half the energy. if you look at the emissions we provide, we are about 90% fewer emissions. and lastly on land, this is an important one for the farmer, we use 93% less land. so if you are a farmer with 100 acres, you can now grow on seven acres what you used to use all 100 for. there is still one major drawback for your average meat loving family. where a pack of fresh beef burgers might be priced around £11.40 per kilogram, the beyond meat alternative is currently around £24

for the same weight. if what i am saying is true that we are so much more efficient, why are we more expensive? that doesn't make any sense, right? the reason is that it is a new industry, it's nascent, we arejust building our supply chain out, so as we are able to build our supply chain further and further, we will be able to drop our price below that of animal protein. this burger substitute is 100% vegan, but while vegetable substitutes struggle to recreate the effect of meat, there is one company who have decided to just grow it in the lab. aleph farms are creating what is known as cultured meat, which is grown using animal cells. this meat does not fill up any agricultural land with gas—emitting livestock, and no animals need to be slaughtered. we use less resources, less input to feed the cells, than needed to feed the animal, but also addressing the issues of animal welfare, the issues of antibiotics,

which is one of the key drivers for developing the superbugs, meaning resistance to antibiotics. the potential for creating a more sustainable way to feed the planet is huge. but again — the price, at around £2000 per kilogram right now, puts this way outside regular household food budgets. there is also the not—so—little matter of getting approval from food safety authorities before you can even think about selling it, which could take years. for many, switching to a meat—free diet is partly about sustainability, and partly about better health. but beyond the marketing hype, are these heavily processed foods actually achieving either goal? with cultured meat you are in many cases trading off reduction of methane for potentially substantial increases in the co2 emissions.

there is a lot of debate and uncertainty around if highly processed food is intrinsically bad for you or not. actually look at what is done to that food on the way to you, and how much energy is added to it in the course of processing and how many pollutants are produced, that is an essential thing. there is still a long way to go to produce an effective meat substitute that is both delicious and affordable. but with a third of britons already stating they lead a mainly vegetarian life, it is a booming market attracting a lot of investment to design the perfect meat replacement. that was kate. so we have seen how new ways of farming and even creating food in a lab can solve one problem — but we still need to be wasting less at home. so i have been taking a look at some technology that aims to help. these smart tags and containers are still in preproduction.

they are designed to ping you reminders about your leftovers. as for your supermarket shopping, you can track that using apps like kitche or nowaste, which alert you food that is about to go off, and keep track of how much your wastage is causing you. snapping a picture of your receipt creates a digital pantry. kitche did seem better at deciphering the text than nowaste. kitche also suggests recipes for cooking soon to expire food, although you would need to add more ingredients as well. the result made this seem a bit of a novelty to me. we have seen a few smart fridges that let you take a peek inside remotely, but those will set you back thousands. fridgecam is trying to give

the same convenience for a couple of hundred quid. the idea is that it will snap a picture every time you close your fridge door, so you can see what is inside from anyway. it also uses image recognition to keep an eye on the product — that is the aim anyway. in reality, in this type of fridge at least, the camera viewjust wasn't wide enough to show more than one or two shelves. as for those snaps, it will tell you who has been opening the fridge. these apps may encourage us to think about how we treat food a bit more, but changing our lifetime shopping and eating habits might be a harder nut to crack. well, it's lunchtime, and there seems to be some food here. this exhibit at the barbican's life rewired event is a creative look at how the future of sustainable food could play out. visitors vote on which they prefer.

this looks like a brace. it is a brace, you just put it on and we have a sensor inside of it, that takes information on your intake of food, the saliva you have in your mouth, and keeps an overview on the hygiene of the teeth. that information can connect to your phone, so we can link this information to your activity tracking and see when you run, how much you run, so we can optimise the food, so you can get to the best self you want to be. is it going to taste good? it will taste delicious. it looks like a carotin teabag. it is a carotin teabag, but you can cook it yourself. these food computers could be used to grow crops anywhere, beit our offices, kitchens or even bathrooms. it is an enclosed habitat for the crop, so what we do is that we set up weather, climate inside, so for example, we have managed to grow

a pineapple in nine months, so before pineapples were grown in two years, but here we can set up costa rican weather, with all the humidity, perfect humidity as in costa rica, so the pineapple will grow faster. that is one of our biggest inventions. we have a massive crisis on our hands, so the answer to that is monomeal. this is something we believe everyone should have in their homes. just like you have water coming from the tap, we believe you should have a source of this coming straight into your home. what is it made from? we discovered nutrients it is made from — so it is 42% fibre, 32% carbohydrates, 12% protein, 3% fat and 2% sugar. but this means no more food, this will be three meals a day, that's it, no more enjoying food ever again? the way we like to put it is the enjoyment you get out of having a fair and equal world is much greater than the enjoyment you might have in your present, of eating fried chicken or something like that.

i've got to put my vote somewhere, and i am thinking that we don't need to go this far, hopefully, and maybe there is a sustainable way of going for something like this, where we can still enjoy healthy food, and hopefully everybody can enjoy healthy food, and this could be the future, rather than semolina for breakfast, lunch and dinner. let's see. and that's it for our sustainable food special. you can keep track of the team on youtube, facebook, instagram and twitter at @bbcclick, and of course we will be back next week. thanks for watching.

hello. there will be spells of warm sunshine for many parts of the uk today, but that sunshine is also contacted as energy, particularly through the afternoon, injected into the atmosphere in combination with the atmosphere in combination with the weather front moving across the uk, we have the potentialfor the weather front moving across the uk, we have the potential for heavy, thundery showers to develop, particularly across the north midlands, into the north of england and scotland for the second half of the day and into the evening. for the day and into the evening. for the south, drier and brighter. the day and into the evening. for the south, drierand brighter. cloud lifting eastwards, turning the sunshine hazy. isolated showers for the mountains of wales and the mirrors of the south—west. a fine afternoon for northern ireland. the met office are concerned about the heavy showers stretching from the midlands into scotland through the afternoon and on into the evening. some potentially very heavy and thundery downpours to come. up to 30

millimetres and a short space of time for some areas, along with hail and thunder.

good afternoon. 20 people have been shot dead in the city of el paso, texas, in one of the worst mass shootings in modern us history. a 21—year—old white man has been arrested. police are investigating whether the attack, which happened a few miles from the border with mexico, in a city whose population is majority hispanic, was a racially motivated hate crime. our correspondent, sophie long, reports from the scene. oh, my god. parents were shopping with their children when suddenly they were told to run.