the us vice—president says there are 16 states with rises in coronavirus cases and the percentage of positive test results. the us has set a daily record for new cases for the second day in a row. the police chief of mexico city says he has survived an assassination attempt by a powerful drugs cartel. omar garcia harfuch was shot and injured when gunmen opened fire in a wealthy part of the mexican capital. a man has been shot dead by police after a stabbing attack at a hotel in glasgow. six people are being treated in hospital for in glasgow. six people are being treated in hospitalfor their injuries including a police officer. liverpool supporters have been celebrating after the club was crowned premier league champions. it is the first time that club has one english football's top—flight title in 30 years. the club's manager has spoken of hisjoy in 30 years. the club's manager has spoken of his joy and relief.

the firm intu, which owns some of the uk's biggest shopping centres has gone into administration. the company, which owns the trafford centre in greater manchester, the lakeside complex in essex, and braehead in glasgow, failed to agree a deal with creditors over its huge debts, which grew during the lockdown. our business correspondent emma simpson reports. the customers are coming back after lockdown, but now the company behind some of our biggest and most popular shopping centres has collapsed. at lakeside in essex today, it's busy and business as usual. it's got everything here, hasn't it? all the shops are on top of each other, everything's here that you need, so you can come to one place and get it all. i don't really go anywhere else for shopping. so, yeah, to me and a lot of people, yeah, very important. and you've come for a day? more or less! laughs. intu has 17 shopping centres in the uk and they play a big role in the local economies they serve.

intu employs 2,500 people directly, just over 100,000 work inside its malls, and another 29,500 people are thought to work in its wider supply chain. and, of course, there are many millions of shoppers, but today the banks and its lenders are taking back the keys. intu owns the trafford centre, its jewel in the crown, but it bought and developed too many other malls over the years, just as shopping habits changed. intu was in big trouble long before lockdown arrived but with the car parks empty, its retailers struggled to pay rent, bringing its problems to a head. its share price tells the story. from £3.50 five years ago to less than 5p yesterday.

a company valued at 60 million but dwarfed by debts of £4.5 billion — unsustainable. so, what will happen to the shopping centres? the banks will take control of those assets, given the administration. taking control of the assets mean they will have to sell many of them at a big loss because at the end of the day, you know, they are a distressed seller and we're going to be in a situation now where they're going to have to sell and there will be buyers but they will be buying at half the value they are worth. in nottingham, this intu shopping centre was being redeveloped. will it now be finished? the other centres will remain open as normal, as administrators look at options for the business. emma simpson, bbc news. now on bbc news, click. this week, it is a food special, with a groundbreaking greenhouse heated by sewage. robots that dig up your dinner, the ultimate pizza, and heston blumenthal does this.

welcome to click, hope you are doing 0k. welcome to click, hope you are doing ok. i don't know what it's like where you are but over here, restrictions are being lifted, and many, restrictions are being lifted, and any restrictions are being lifted, and many, many more places are going to be able to reopen soon. which, if i'm honest, feels a bit strange. i don't know how you feel about it, lara. yeah, i think i have don't know how you feel about it, lara. yeah, i thinkl have already adapted to some things about lockdown, although i will be very pleased to get this fixed, and also hospitality is reopening. so it means we can go to a restaurant. i just don't know how normal it is going to feel sitting down eating in one. yeah, i don't think i going to feel sitting down eating in one. yeah, i don't thinkl am ready to eat out yet, it is weird, isn't it. it is but i suppose it has been

such a strange few months, the coronavirus has really affected pretty much everything and the food and drinks industry is no exception. true, our pubs are going to reopen as well, you might be looking forward to your cheeky chilled glass of wine, unless you have already been taking part in a spot of virtual wine tasting. this winery in italy is everything you would expect from a tustin vineyard, it is gorgeous. now click is always a collaborative effort —— tuscan. and each team member is fairly chosen to cover a story, so this week click‘s boss simon decided to delegate this job to himself. with tradeshows cancelled and no chance to visit their distributors around the world, this traditional business has taken the microsoft teams to do what they normally do in person. we have to do the tasting only with our distributors because it is a new way

to communicate, because without other important trade fairs, so this isa other important trade fairs, so this is a new way to communicate. let's say that in the future a tradeshow won't disappear, but i think they will be attended by more interested people with a very well—planned schedules. for us for example in our sector, there is this type of digital test, we're starting to use microsoft teams, for us it was very revolutionary. it even a business like a winery is thinking about going online, and so many other industries are too, that i wonder if the text shows we go to every year will ever return in the flesh. —— tech shows. booze aside, at a time like this, many of us are thinking about our health more than ever. and that can also mean thinking more

about what we are consuming, and where it has come from. in the uk, by some estimates, up to 80% of our food is imported. so travel restrictions and control borders could be a real problem unless we can produce more food ourselves. so jen has been to visit a world first project where the aim is to create more food because —— but cause less damage to the environment. 0ne more food because —— but cause less damage to the environment. one word— sewage. yes, sewage. every year we reduced i million tons of it in the uk. and it produces its own waste, heat. interest is growing on how to use this waste heat as a sustainable energy source, and here in east anglia it has been used in the building ofa anglia it has been used in the building of a unique greenhouse project which could revolutionise our country's farming industry. this will be the world's first greenhouse

thatis will be the world's first greenhouse that is using heat from a water treatment plant, and that has the benefit of not only reducing the impact on the environment but also reducing the uk's need to import produce. in the uk we consume over 500,000 tons of fresh tomatoes every year. 80% of this, around 400,000 tonsis year. 80% of this, around 400,000 tons is imported. the same goes for cucumbers and peppers. we import 75% of our cucumbers 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 are now walking into the greenhouse, it is really big. one of the largest in terms of the uk. for every hectare of normal land, greenhouse like this can produce ten times more food using ten times less water. we would be looking at growing about 23 million peppers a year in this facility. so what is that as a percentage of the amount of consumption of peppers in the uk?|j would consumption of peppers in the uk?” would say about 5%. a conventional

greenhouse might use fossil fuels to provide heat by burning gas or oil, but here the waste heat from the nearby —— 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. it was inspiration from nature really, walking down the river with a dog on a winter ‘s day, saw a stream on the left and it was steaming and the ducks were sitting there enjoying the warmth, so i followed that strea m the warmth, so i followed that stream to its source, and came up to the sewage treatment works. they we re the sewage treatment works. they were discharging 1000 litres a second of clean water into the river, and up to 25 celsius. that equates to 54 megawatts with the waste heat, that is not 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. we are now at the

water recycling plant and this treated water will then be pumped into a station and the heat will be removed from that process and the heat will be transferred to the greenhouse. we are taking a low source of energy which otherwise waste energy, using heat pumps to upgrade or compress that low—grade heat to make it useful to heat a greenhouse. uses a lot of energy, here we have an abundance source 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 they're groundwater now is a line. they have to develop so unrestricted —— resista nt to develop so unrestricted —— resistant crops. —— saline resistant crops. we don't have a problem here in the uk, we can get rainwater on the roof and recycle it. the entire roof is designed to catch sunlight

and the glass is diffuse and it enables the light to be spread evenly across the entire crop. it is actually quite remarkable, it might look unassuming but actually there isa look unassuming but actually there is a lot of artificial intelligence included in the environmental computers. all the events are controlled by —— all the events are controlled by —— all the events are controlled by —— all the events are controlled by ai, they are co nsta ntly controlled by ai, they are constantly scanning met office data for prevailing wind conditions. trend for computer—driven farming is growing. a six—month autonomous greenhouse competition was recently held in the netherlands. teams fully automated the process of growing tomatoes. sensors, camera detection and models provided the information to give plans their exact nutrients. and 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 as we have got to help produce yet at 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 have benefited from unrestricted movement and free movement of goods as well, and that may be set to change allsup if we don't have a bit more resilience in the uk, in ourfood production, they 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 so 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 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. they will run on the same type of chips as the company's iphones and ipads. and brands such as patagonia, and mozilla pulled their ads from facebook as part of a campaign to boycott the information giant over this information. the possibility of —— a team at duke university has designed a — will can that a 16 x 16 pixelated image into a 1024 times 1024 image in minutes. because of the coronavirus may not bea because of 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 in korea developed this remote—controlled swab the inside of your nose and helps prevent medical workers from coming

into co nta ct 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 robot dolphin waves £595 and has a battery life of about ten hours. —— ways 595 pounds. as restaurants open up they are faced with some serious challenges. they have to keep their customers 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? trust. would you want someone else preparing and handling yourfood? at the moment? which for us raises the obvious question, is it time to call in the cuisine machines?

this is it a vending machine or a robot? no idea but it can cook your croissant fresh on request and a quick quiche if you're lucky. 0thers co nse rve quick quiche if you're lucky. 0thers conserve hot ramen and pizzas in a minute. 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 technology to dispense different ingredients. the liquids, for solids. but these are managed by a softwa re solids. but these are managed by a software algorithm that provides real—time feedback based on weight to make sure we dispense these ingredients very precisely. if we do not, and we tried to dispense something like an avocado we're going to end up dispensing guacamole, or tomato, the base of a salsa. over the years we have seen more than ourfairof salsa. over the years we have seen more than ourfair of 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 conserve more than 300 cups in every 12 hour shift and is already offering an alternative to coffee shops. this kind of way of serving the coffee is kind of way of serving the coffee is kind of way of serving the coffee is kind of different from the personal touch of a human but, especially at a time of coronavirus, that is the way i would want to see mostly all the fast food, or the cafe ‘s and restau ra nts. the fast food, or the cafe ‘s 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 tens of thousands of tries to get to grips with it. alfred knows how to use ladles, spoons, salad tongs. it uses a camera and then it is able to react to what it feels and then pushes harder or softer. you can look with its camera to determine how much material is actually inside the utensil at any given point. alfred is not as fast as a human server just yet but alfred is not as fast as a human serverjust yet but on steel plate up serverjust yet but on steel plate up to 50 orders per hour. it only operates at its highest speed of two metres per second when it senses no—one is around. it's close to a standstill if it detects a human is dangerously close. right now, this robot is dispensing these but it

newer brother will soon be feeding a canteen. 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 every restau ra nt you're not going to see every restaurant in london with robots in their over the three years, five yea rs, their over the three years, five years, a year horizon, this robotic technology and kitchen 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 a view from someone who is world —famous using science a view from someone who is world—famous using science and take in the kitchen. it is only has to blumenthal. how are you doing? do you think right now, with all of the fears they may be a useful more

automation in the kitchen? robots can be incredible so a robotic arm to make your favourite cocktail that when you walk into a bar it can remember your favourite cocktail could be amazing. 0ne remember your favourite cocktail could be amazing. one of my aims was to have two robotic arms like tom cruise. imagine. 0ne to have two robotic arms like tom cruise. imagine. one of it squeezes a bit out and the other one catches it. can you imagine? it could be magic. they can give consistency. but then what happens to the staff? it would be a nightmare. but it can be the most rewarding thing in the world working with people. get the robot to chop the onion really quickly so that the human can do something else, can create so if robots could give humans back their

creativity and their imagination, that for me would be unbelievable. 0ver that for me would be unbelievable. over the years we have seen quite a few food computers, boxes or shipping containers full of strawberries or letters growing under led lights with special nutrient mixes and the advantages we we re nutrient mixes and the advantages we were told is you can grow the food locally and you do not have to shipperd around the world and you can very shipperd around the world and you can very precisely control the growing conditions. —— ship. 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 plant energy, it is a vibration. so sunlight, wind,

temperature, animal noises, emotions, all have a major impact. three jars of rice in water. dimitri, who is running this, every morning, he would give one jar gratitude, language but with intention. the otherjar he would give verbal abuse, the otherjar he will take no notice. after two months, the rise that has had love goes more floor really 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 who 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 and ice cream and tea and coffee and we have been applying different frequencies using tuning forks... and applying those to the liquid we took with. there is a noticeable difference. listen, this has been... brilliant. thank you so much for your time. thanks. ok,

before we go, we just had to get our hands on some tech. a few months back, we sent our resident baker to play sous chef to an ai controlled pizza robot and this is what happened. pizza, arguably the comfy just of comfort foods and eaten by millions daily around the world. and this one here was put together by a robot. developed by picnic, this modular machine is set to put together around 300 pizzas per hour. that is so many that you would need three of those big ovens to cope with that amount but they still need to be prepped by human but from that, it is completely automated. now, to get this machine running, first you select what kind of peace that you want on this tablet. 0nce

you've done that, you place the dough insider, underneath this sensor right here and what that does is find out the exact location of that go because it needs to work out exactly where those ingredients need to be placed on the pie. —— dough. a restau ra nt to be placed on the pie. —— dough. a restaurant offering more on the menu and add however many they want. in between each module is a camera and this camera takes pictures of each stage and sent this pictures back to ai stage and sent this pictures back to also we can analyse and improve over time. the more pictures, the better it gets. what you should get in the end is the perfect pizza. but there is one thing that i still have to do, which is taken from this machine and put it in here so it can bake. what we're doing is we're digitising what has been a com pletely digitising what has been a completely manual process. capturing data about ingredient usage,

ordering pattern, eliminating food waste. people can order directly off the phone and the system can tell the phone and the system can tell the customer exactly when they pizza will be ready because it will nowhere it is in the queue. i'm going to put this machine to the test. a taste test. i have done a bit of baking myself so i will make my own pizza and compare the two and see which one comes out better. this means i can be as specific as i want like taking out some olives and adding extra cheese on top. thanks the machine cannot do but, if you are inexperienced like me, that may come with a price. 0h, are inexperienced like me, that may come with a price. oh, no... the rest of it is stuck. now, to taste. first mine. yeah, all right, i will

be honest, it was awful. and the machines? sod it! ok, i lost. and since the epidemic began, the company said they have also seen an increase in business as a social distancing in kitchen and food preparation free of human contact becomes desirable but is there a danger that the restaurant to use this machine could have very similar food to each other. they can have their ingredients, their style. we wa nt to their ingredients, their style. we want to make the same pizza the chef is making but make it more consistency with lower food waste. this machine is good fill up the kitchens of pizza places in future u nless kitchens of pizza places in future unless you want to stick to the human touch... well, not mine. the man loves his food, the man loves his food! that is it for this week. we hope we have given you some...

food for thought. yes, you can keep track of the team throughout the week through instagram, facebook and twitter. thank you for watching and we will see you soon. bye bye. the hot humid weather we have seen over the past week or so will be exchanged for something cooler and fresher through the weekend as a low pressure m oves fresher through the weekend as a low pressure moves its way in from the west, plenty of heavy shower rotating around the low pressure. likely to be dry across scotland and north—east england but show is pushing through all parts of the day

and cooler than recent days. 17— 22 degrees on saturday. windy picked picture wherever you. sunday, the show was staying with us, not quite as hot and humid. around 10—13 on sunday morning. another day of sunshine and show was installed. the heaviest of the rain will be for parts of northern ireland, north wales, northern england and north scotland. a cooler day with highs of around 14 — 20 degrees and a noticeable wind as well.

welcome to bbc news, i'm james reynolds. our top stories: the un says millions more children in yemen will suffer malnourishment unless it makes up a shortfall aid caused by the covid—19 pandemic. texas and florida reimpose restrictions after a record number of americans are diagnosed with coronavirus in a day. the chief of police in mexico city survives an assassination attempt by a powerful drugs cartel. the us house votes to make washington dc a state,