hello, this is bbc news with joanna gosling. the headlines: a battle between president macron and the left as the french vote in parliamentary elections. the british transport secretary accuses union leaders of "punishing millions of innocent people" by pressing ahead with rail strikes later this week. itjust seems that the union is determined to go out on strike, the rmt, come what may, and i think

it is a very sad situation, and i call on them to reconsider. western leaders, including borisjohnson, warn that russia's war against ukraine may go on for years and support for kyiv must be sustained whatever the cost. and america becomes the first country in the world to approve use of the so—called mrna covid vaccines for babies. now on bbc news, it's click. this week: lara smells rubbish. it doesn't smell, really. but how can we use food waste as fuel? and how can we make meat without the animals? these are not your

normal road signs — how one video game is crashing through the barrier for deaf people. plus, dog does gaming — what a treat. good boy! food, glorious food. we love it — maybe a bit too much, because it is often shipped around the world, which is — and this is a technical term — not good. we have grown used to year—round varieties of all fruit and veg, packaged in protective plastic to extend its life, and have long ignored the impact that has on our planet. this week, the uk government announced ambitions to grow more food more locally, but in the meantime there are those who are addressing the problem more immediately. this is silo, a restaurant in london that is on a mission to be completely zero waste, and that means it's built from waste

and it aims to produce no waste. to avoid using packaging, the vegetables are delivered like this, the cleaning products are refilled into these barrels, they churn their own butter, and they mill their own flour using local grain. the furniture is upcycled too, which means these tables are made from old plastic food crates, the counter is made from old medicalfood packaging, even the lights are made from their own wine bottles. the chef's knives are made from old nitrous oxide cannisters and upcycled plastic, as are the chopping boards. and when it comes to the food, fermentation is a key process here. if food is heading towards the end of its usable life, then much of it can be turned into something else. the foods left in these cupboards for weeks to ferment.

all right, time for the taste test. this tastes lovely. that is absolutely delicious. it does not taste like something that's been brewing for a while with some leftovers. well, with us is douglas mcmaster, owner of silo. douglas, thanks for having us. absolute pleasure. is it really possible to be totally zero waste? let's not say 100%, but it's possible to be 99.9%. what do you do with the waste that you do produce? so the inevitable 0.1% of waste that does exist, we collect it into a little container, and that is what we have named alien waste. but obviously most venues are not this efficient. food waste is such a big problem for the environment that if food waste was a country, it would be the third biggest carbon emitter after china and the us. and in the future, food might take a very differentjourney after you throw it away. can i take you on thatjourney? let's go. picture a tasty—looking

breakfast buffet. all those dishes appetisingly full to choose from, even if you arrive just before it is due to close. nobody wants to waste food, but inevitably it does happen. so how about being able to use the leftovers on your plate to power your home? thank you. well, we have been looking at some of the latest ideas that aim to do that, as well as a device that uses artificial intelligence to reduce food waste in the first place. this is orbisk. cameras and sensors in here are keeping track of what food goes in the bin, while scales underneath are weighing how much there is. the system's ai can then identify what items have been put in the bin so that over time, data will be collected by a restaurant, so they can figure out what they are buying or making too much of. and that is not always

as obvious as you would expect. when i see the picture, it really surprises me. sometimes you see the pasta coming back, so we need to standardise saying that we need to make sure the pasta is a little bit less. making my staff especially to think what food is being wasted there, and this mission helps them to realise to help control the wastage. it is notjust about what is left over on the buffet, but a matter of better managing portion sizes and maybe even improving taste. another good thing about orbisk is that we can actually separate the kitchen waste. there is a button there which we normally press if we are throwing away kitchen wastage, let's say, rather than food coming from the plates. and we can see it in the dashboard as well, what comes back from the actual guest and what comes back from the kitchen or from the buffet as well. at the moment, the device can recognise about 1000 ingredients, but machine learning will enable it to identify more as time goes on. it can also identify the proportions of each item

within the overall weight to understand exactly what is going to waste. we know food waste is a big problem, but why is it so important to tackle it when it comes to hospitality? we throw away one third of all food we produce in the world, which 20% of the food waste comes from hospitality institutions. food prices are going up and up, and it is getting more important to make sure that you use all of your ingredients and all of your food, the way you should use it — namely to feed people. when food fails to achieve that pretty obvious goal, it ends up in the bin. but at this northamptonshire hotel, that bin is going places. it is being emptied into a waste master unit, where over the course of 2a hours it will be broken down into a smaller, lighter and odourless residue. we do not use traditional methods to accelerate the decomposition of waste. we do not use enzymes, we don't use bacteria,

we don't use high heat, and we don't use water, we simply use energised oxygen. the activated oxygen accelerates decomposition by helping break down the food cell wall and releasing moisture. so what starts off filling up five bins like these blue ones, goes through the process and comes out only filling up about one bin — it can be reduced up to 80%. and what ends up in here, looks like soil and does not smell, really. not having to deal with rodents as a result is not the only benefit. the reduced volume also means it is reducing c02. we have taken a couple of trucks off the road because we have less journeys with the compactor because we fill it less often because we are able to recycle the food waste. the process is even being used in multiple hospitals. 0ur water savings have been drastically reduced because we're not flushing it down drains or anything any more.

as an nhs, that is something that we are all working towards, bringing our green credentials down. and from there, it goes when anaerobic digestion plant like this one in lincolnshire. lorries full of food from manufacturers, supermarkets and homes are emptied here. we need to eat, drink — so does the digestion plant. so this is our mouth. from the mouth, to the plant, to the bunker, it goes into that blue hopper behind me, which is the de—packaging process. the operator is looking at what is coming in and starting to make a nice homogeneous blend, so by the time it reaches the stomach, it is a kind of blend of some carbohydrates, some fats, some protein, a few vitamins and minerals. what we are left with is an organic material like a soup, doesn't look very attractive, it's like a brown soup. that soup journeys through various tanks before ending up in this big metal stomach, the digester, where bacteria breaks the waste down. this is the by—product that is left after we have digested everything and it is called digestate

or bio fertiliser. we're putting the nutrient value back to land to grow new crops. and the methane that's being created in the process is being harnessed for its power, so whilst we may not want to feel bloated after a meal, here gas is the aim. that gas is stored here before being turned into electricity that can be used locally or fed back to the grid. so now think back to those distant leftovers on my plate that could be powering your cooking another day. let's not forget that food uses energy, not just at the end of its life, but the beginning of its life too. meat production in particular is bad for the environment, because animals use resources and they produce greenhouse gases. you and i have both tried meat—replacement burgers made of plants, and personally i think they have come on a load in the last few years. absolutely, taste and texture have improved so much, the impossible burger even bleeds, there are fake chicken pieces that are really convincing —

they're just a bit uniform throughout — and some companies have tried even recreating steaks. and that is hard. but there is another option on the horizon, and that is meat grown in a lab. this does not involve killing animals, and it may eventually be better for the environment. the problem is the development has been really slow, because it is expensive and really hard to do. laura goodwin has been to one lab which is trying to make cultivated meat starter kits. this is notjust a pork sausage, this is a cultivated meat pork sausage grown in a lab from pluripotent animals cells. but to understand just what that means, let's go backwards, from dinner plate all the way back to cell plate. roslin tech is a company based just outside edinburgh, who are looking to supply starter

cells to companies all over the world who could then draw that into meat on a commercial scale. the cells come from a small biopsy from an animal which means it does not need to be slaughtered and they've then been re—programmed. what is it about the particular line of cells that you're producing that is unique? what we try to do is make cells pluripotent, so very similar to the origin of life, so cells that can continually self—renew. let me illustrate an example. 0ur cells, they double every 2a hours. if you take a cell on day one, i have two on day two, after three days, i have four cells. within roughly 42 days, i have enough cells to fill a kind of a bottle this size. and after 63 days, i have enough cells to fill a swimming pool. so with one single cell we can make millions of tonnes of meat.

they cells are frozen and packed ready for shipping to lab—grown meat companies all over the world. so, jackie, we have come through here to see the next part of the process. talk to me about this piece of equipment and what it is doing. this piece of equipment is a bio—reactor, similar to what you get on a much larger scale in a brewery, for example, where you can take lots of cells and amplify them. and our goal here is to get as much mass as possible of the cells for preparation of prototypes, and we would share that data with our cultivated meat customers. so are these little flakes that we can see meat? these are not individual cells. what we find is that those piggy cells like to come together and be with each other, which is great, actually, for cultivated meat, because we do not have to add any special microcarriers in to let the cells swirl in solution. at the moment, at this scale, you're producing quite small amounts, and if a company was to be doing this on a large commercial scale, what kind of size of bio—reactor

are we talking about? several thousand, perhaps up to 100,000 litres for the full scale cultivated meat companies of the future. and if renewable energy is used to power those bio—reactors, it could be a greener way to generate meat. we have come to a part of the lab that you might not expect, we are in the kitchen, and that is because of those little flecks that you saw spinning around anything in the bio—reactor have been harvested, and they now look like this. helena is going to combine them with some other ingredients and we're going to cook a sausage. how do you decide what to put in? you have got quite a little of kitchen going here. is it just personal taste? yes, mostly. how would you say it compares to a regular sausage? is it cooking in the same sort of way? yes, very straightforward, so cook in the frying pan for 5—10 minutes, and it should be cooked all the way through.

a simple sausage like this would still cost hundreds of pounds to produce, but it is hoped in the future being able to scale up will bring costs down. shall we have a look? so there we have it, the finished product. now, we're not able taste this sausage, because it does not yet have regulatory approval here in the uk but we're going to cut it open and have a little sniff. ok, so texture wise, it looks like sausage and it smells... ..like a sausage. smells like chicken. let's see if it tastes like chicken. singapore approved lab—grown chicken meat for consumption two years ago, but here in the uk, approval is still some years off. roslin tech say they do not believe cultivated meat will altogether replace traditional meat production, but rather that there will be room at the table for both.

well, i thought it looked delicious. that was laura, here is this week's tech news. a google engineer has been placed on paid leave after making a bold claim that one of the firm's artificial intelligence systems may have its own feelings. many have criticised this view, pointing out this is essentially a very convincing chatbot trained on human conversations. a group of youtubers have been opening and closing a folding phone non—stop for several days in a bid to test samsung's claim that the galaxy z flip can be folded more than 200,000 times. 420,000 folds almost. that is over 11 years of folding this phone 100 times a day. so, like, five and a half years of folding this phone 200 times a day, that's crazy. who does that? vodafone has unveiled a new kind of mobile phone mast which it says is entirely self—powered. it uses a wind turbine and solar panels to generate electricity,

though it is still connected to the grid in case it can't fully power itself. and finally, skyrim and fallout developer bethesda has finally unveiled gameplay footage for starfield, its first fully original game in 25 years. but fans will have to wait to see the finished product, because it has been delayed until 2023. in recent years, making gaming more accessible for disabled players has become an increasingly important issue. while undoubtedly there is still a long way to go until we all have full access to every title, strides have been made to improve the gaming experience for people with a wide range of impairments. earlier this year, microsoft broke new ground with the release of forza horizon 5,

which became the first aaa title to incorporate sign language. made by game studio playground games, it features both british sign language and american sign language in the game's cutscenes. how can i help? jump in the buggy, i'll tell you the story on the way. the decision to incorporate bsl and asl came after a meeting with disabled gamers about the barriers they face. i think there is things you can learn from speaking to people who face those challenges that you just would never be exposed to otherwise. one of the things we learned there was about sign language, so it was a hard—of—hearing gamer who came in and they expressed to us how subtitles are the kind of go—to solve for people who are hard of hearing, but actually for those people who are profoundly deaf, english, as they might choose for their subtitles, isn't their first language. it was in that moment i think, i certainly realised how we were doing a bit of a disservice

to those gamers by not supporting their first language in the same way we do basically all of the other markets that we sell into. deaf and hard of hearing players worked alongside the studio to develop the feature. i asked one of the people involved why having sign language in a game is important when tools like captions already exist. any experience where you are accessing content, especially story and narrative elements, that have so much depth and nuance and emotion and passion, if that is only accessible via reading in your second or third language, then you are having a completely subpar, suboptimal experience of that. and so actually when i talk about this, the importance of sign language in games, it is more about you are localising it for deaf people in those regions who use it as their first language. i am a huge advocate of sign language. i have a fancy title, being the chief accessibility officer, but as a deaf individual,

as someone who lives this every day, while sign language is not my first language, it is... well, i have really been educated over the years on the incredible importance of making sure that deaf and sign language are treated as that first language that it should be. and so is this the first step in a longerjourney? heck yes. and i really cannot wait to see the impact that this has, pairing up deaf gamers out there, disabled gamers out there. there is a wealth of opportunity ahead — but the implementation did pose some technical challenges. when we want to translate our game into german, we obviously write it in british english and then there are dozens of companies set up that will go, "oh, you want to localise into german?" "yes, we can handle that for you,

we will localise all your text, we will hire the actors for you, don't worry about it." nobody is doing that for sign language, that business doesn't exist. we're getting close! there you are. how is the expedition going? it is important to remember that this so far is only one game out of the average 200 aaa and aa titles released each year. but gamers who use sign will be hoping forza horizon 5 marks a watershed moment. i hope that we see, well, one, a lot of really good, and maybe some bad driving happening in forza horizon, i think that is the most important thing. me as one of them, terrible driver but man, do i enjoy it. i mean, and get gaming — play is a human right, it is an important part of life, no matter what is happening in the world, we all need to have that respite, that time where we can sit, whether it is on your own or with a family, and just play. that was paul, and that looks like such a good thing, doesn't it?

absolutely. but now, onto a very different sort of gaming. and chris has been playing with some dogs again. again? yes, and they are the ones gaming. what? yes, it's gaming for dogs. this is a games console for dogs. yep, really. it plugs into your tv and it's called go dogo. i would have gone for x—barks. i have come to the company's headquarters here in copenhagen in denmark, to meet leo and louie and falke. they have all been testing the device for years during its development, so we will see how well they respond to it. here is how it works. the main console contains a little carousel of treats. the presenter on—screen issues commands like sit or lie down... doggo! sit! ..and two image—recognition cameras analyse what your dog is doing. one in the console and one off to the side. when the dog does what it's told, it gets a reward. good boy!

it starts off very easy. the dog just has to approach the tv when it's called. the next level requires the dog to make eye contact with the front—facing camera. from there it gets increasingly difficult, with the dogs having to sit or lie down on command. down! machine chimes. obviously this isn't something you canjust plug in and expect the dog to understand. so i chatted to the go dogo founder hanne jarmer to work out how much would be needed to train to get started. the dog doesn't need to know anything upfront. we have developed this together with dog trainers, the dog will understand that it gets a treat in a certain area, and that it has to be there in order for the treats to come out. and then we build on that. is there a risk here that you are encouraging your dog to interact with your expensive television and potentially jump on it or something?

one of my dogs, the first time we tried this at home, he jumped a little on the tv, so at that point i thought, ok, maybe this is not a good idea. but as long as the treat dispenser is placed so that the dog will not be able to reach it, and you are with your dog the first time you play it, then they will not do it. how much of this is the dog responding, and how much is guesswork? there is a lot of guesswork, but it's still ok because it is still stimulating. sometimes the dog will find a way to trick the system. perhaps he or she will find out that if i take my hind legs to one side, then i can trick the camera to see me as if i am doing a sit, and that is perfectly fine, because what we want is for the dog to find out how to get the treats out, it doesn't matter exactly what it is doing. it's impossible to say whether the dogs i saw play with the console really understood what was going on or were just trying a combination of sitting and lying down because they worked out they would get treats if they did. but hanne told me that didn't really matter as long as the dogs were being kept

occupied and stimulated. this is not instead of the simulation you give your dog by training it. you should always do that. this is the owner—independent mental stimulation, which is important for things like building self confidence and taking initiative, so they get less anxious. and i also believe they enjoy it, all of the dogs look as if they are enjoying it. that is hilarious! i don't know if you remember us talking about chris loving dogs from a few weeks ago — our point proved i think. any excuse. anyway, that's all we have time for. yeah, thanks for watchin~,see ou soon. j ,

hello there. for those of you up early enough to catch the sunrise, you were in for a treat with orange—looking skies first thing, there was a bit of saharan dust in the atmosphere producing these beautiful tones. however, a north—westerly wind will put paid to that, a rather breezy day in store today, this area of low pressure enhancing showers in the north west, and these weather fronts, just a bit of a nuisance flirting with the channel coasts and producing the risk of showers as we go through the day as well. there is also some sunshine sandwiched between the two, that north—westerly wind will move cloud further south throughout the day, we run the risk of a few scattered showers in the south and continuing showers in the far north west, but generally speaking, despite that brisk breeze, it will be pleasant enough. that wind direction will make it feel cooler on north and west facing coasts, 14—17 degrees, we may see temperatures peaking into the low temperatures in the south east. the risk of showers continues

overnight in the south west, accompanied by gusts of wind is close to a0 mph, clear skies further north, temperatures will fall into single clearer skies further north, temperatures will fall into single figures, it will be a fresh start once again to monday morning, a much more comfortable start, a good night's sleep, first thing on monday, a dry, settle quiet start, a lot of sunshine is likely to come through, this weather front in the far north west will gradually introduce more in the way of cloud and some light rain as the day continues. it will be a dry start, a sunny start for many, and we keep that sunshine throughout the day. some light and patchy rain to the north west, clouding over to the north of northern ireland, but in the sunshine those temperatures are likely to respond, and we could see values peaking at around 22 or 23 degrees in a few spots in the south east in particular. as we move out of monday, into the middle part of the week, it looks likely that these weather fronts will start to ease away, a ridge of high pressure builds for a time, before, as we approach the weekend, we will start to see lows developing

in from the atlantic. basically, that translates to more sunshine through the middle part of the week, more warmth returning across wales, central and southern england, before we see some showers developing.

good afternoon. the transport secretary says it's not for the government to intervene to try to prevent three days of strikes on the railways this week. grant shapps dismissed calls from the rmt union to get involved in the dispute as a �*stunt�* — saying it's for the employers and unions to reach an agreement. mr shapps says the strikes would be an �*act of self—harm'. the labour leader, sir keir starmer, says the government wants the strikes to go ahead to �*sow division�* in society. here's our political correspondent, damian grammaticas.

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