and they will need to be fed. choosing food recalls huge amounts of land. and is one of the major contributor to pollution and climate change. offhe planet habitable surface

cultivate problems [inaudible] well forrest [inaudible] animal farming. and commercial fishing is emptying aussies marine life. with the worldwide population predicted to grow to ten billion by. twty fifty it's clear all planets clients keep up the pac. something has to change. i'm also a bit on the east coast of the us where community of scientists fishermen foodies. finding a relationship see. be in holland for scientists are racing to future proof our planet against our love of me -- for centuries we've been harvesting the oceans without much thought sustainability. today we twice as much faces we did fifty years ago. the result is that the oceans have been completed catastrophically unsustainable

levels. 90% of the fish stocks we rely on being fully faced over fixed. to make matters worse the use of agrochemicals both in the sea and on the land. is creating dead zones areas of high acidity and low oxygen which one of the biggest global threats to marine life they're already around five hundred is in the world wait the biggest in the gulf of mexico covering twenty three thousand square clematis. for this is to thrive far into the future we need to fundamentally rethink our relationship with the ocean. and here on the coast of connecticut to do just that. fishing has aays been big business on the long island sound. in recent decades industrial and agricultural pollutants kill the fish stocks. come here to meet some of the locals tackling the problem. hey ross. and brian yeah thank you. so much for having us common.

bring smith is an ocean farmer he's made it his mission to reconfigure we harvest to see. hey welcome aboard. start us up. the good thing about ocean farming is we don't need to change. alright just a quick run out right. it used to be efficient yeah i yeah i was in the bering sea fishing cotton crab just at the height of industrialized fishing and most the fish i was catcher was going to mcdonald's for the fish sandwich well. that is like the quintessential the epitome of the industrial fishing exactly -- so then you know i was on the bering sea in the cod stocks crashed into the land back rose from and so i went to become a farmer on the salmon farms because i was so the answer overfishing. but it was just as bad right you know using pesticides antibiotics polluting -- you know i mean we're essentially running pig farms at sea. so i ended up -- down here and make me made myself as a you know what we're gonna three

ocean farmer what is that what is a three d. motion. five serving by that imagine an underwater garden right where you're using the entire water column which means we have very small frederick county vertical right. the entire farm is cultivated office system of lines and boys. which act like scaffolding. killed grows from the horizontal lines closest to the surface. and vertically downwards their muscles and then below that oysters and clams on the ocean floor. all right. friend has a twenty acre farm which produces fifty three thousand kilos of every year. along with two hundred thirty cues shellfish. today i'm going to help check the line. it's a great game. jill's gonna come aboard and learn how to do some kelp farming [inaudible] hi. all right you ready to help.

her out. there's the vegetable of the c. right there. let's attach the muscles on can i go [inaudible] around. unlike conventional agriculture brands ocean farming has no need for agrochemicals. in fact he even seems to clean the water pollution. and a sequesters carbon thereby helping to tackle climate chang. is there a reason why he you've chosen muscles told they're really lean proteins packed full of one three also so. the filter they use nitrogen to grow -- filtered out of the water column. and you know this farm filters millions of gallons of water a week an oyster filters up to fifty gallons a day this -- one easter. if you were -- to take a network of these farms totalling 5% of

u. s. waters -- you could you could remo the equivalent carbon output of over a million cars. what the kelp does? is it reduces the acidification rate it pull so much carbon and nitrogen out that it changes the water quality. so we've done studies and it's called the halo effect of the kelp actually working together with you as well that companion companions species exactly exactly well you know they're meant to be together but you know it's kind of ninety brings claims are certainly intriguing. can the system really help clean up did some. fights live see. the sea weed marine biotechnology lab at the university of connecticut stamford. the p. study justice question. this is a science. what's going on in here. we have a lot of the my name is growing right here.

talk to simona organized leading research. and some coastal estuaries like long island sound we have a lot of nutrient run off so from fertilizers or from waste water treatment plants a lot of those nutrients get concentrated into the water. and then they can cause problems like -- harmful algal blooms or you know hypoxic conditions and so by growing. see we'd ask at at in addition to shellfish we can. take some of those nutrients and help clean up the waters and the hypoxic desolate low oxygen. right yes exactly which is no good right for for for for this exactly. simone is going to show me how the use kelp to both monitor and clean the waters in the sun. i'm gonna do is we're going to take some of this harvest in ca- that we pulled off the long lines they were gonna grind it up in the in this little machin.

once pobreza mona can calculate that little nitrogen in the kelp which in turn helps it learn how much needs to be grown to clean the waters of pollutants. based on that then we can say. you know based on that percentage if we grow this much sea weed on this long of a line. then that wertaking up that much nitrogen from the water. information like this is vital for brand who uses it to determine how much kilbey has to cultivate in order to improve the water in his patch of the sound. three the farming propose is close collaboration between fisherman and scientists but that's not all. yet another important partnership is happening on dry land. toby fischer is a farmer who recently started working with brand. he used to use conventional fertilizer until six months ago when he switched to kill. pressing the counter into

fertilizer that has a nice a nice smell to it. so you know it's the good stuff. so what is actually going on here they quite a wide you know just put it straight on the field the nutrients from the kelp. old will transfer over to the water can you see the kelp just turns it. like i do you really enjoy all the nutrients which is out in. two the liquid and then we can use a liquid to fertilize not going to get like some crab jump at you never know. toby's farm grows over twenty five different kinds of fruits and veggies. supplying the local community. and is this organic plant based fertilizer that he now uses on all these crops [inaudible] yeah. cal for you you'll never taste gallatin give again.

do you feel a kind of connection to the sea because of this operation most land base farmers don't think about their actions and how they affect. the see the nutrients run off from the land they go out into the ocean. the kelp uses that to grow and then it comes back here the really close is this the seed away and loop. closing this land to see loop is a huge part of three d. fireman's appeal. but in the center of new haven is another collaboration which is put sustainability on the menu. i'm off to me abby shapiro head chef at royal. to find out more. frank came to me with the cal d it's like he it is use thatnce he started telli me this story once we started dialoguing on benefits. more than anything sustainability perspective. i started playing around i started using it in a variety of different ways that can feel like. man this has like. so i just go ahead and yeah go

ahead and and as you would. regular pasta is smells fantastic right you goes. that's right it is good. we're going to actually see this kind of ocean farming. have a significant impact on ocean clean up on climate change your no weeding out we need the eagles of the stuff we need to get it out. you've got to do with the customer if i suppose the cuomer the way that. people start asking for it. then when brent figure out. how to mass for those of that's not my that's not my department yeah? my goal is if they like it. i've done my bit. changes of food here in new haven three d. farming is at the heart of old. i'm only gonna tell a story and a hopeful story about the future friday no it's all bad news about climate change in foods again security stuff like that but i think out here we can say. their oceans are blank slate

this i our chance to really build something new. and builds up to the bottom of it is just a normal restorative and doesn't make all the mistakes of industrial agriculture and dust industrial ackles. it's estimated that each week we lose an area the size of manhattan as a result of intensive over farming. nearly o third of the planes land is sevely degrade. and agriculture is largely to blame. if we don't act fast the u. n. projects the world is only sixty years of hafiz. but there are limits of how. seemingly barren landspes can heighten underound forest of living tree stumps roots and seeds. in africa a technique called farmer managed natural regeneration. is not sharing this hidden vegetation to bring fertility back to damaged land. developed in the shed and now used by farmers across the

continent. it uses restorative methods such as selective pruning and thinning of shrubs. to stimulate rapid growth leading to taller stronger trees and hlthiest soils. over farme lands once prone to soil esion dispatch vacation and drought coming back to life. so far around seventy million hectares of land have been revived. improving the food security and the livelihoods of communities across africa. the african union has stipulated the to further one hundred million hectares of degraded lands must be restored by. twenty thirty a seminar is one of the techniques being used to achieve this. over the past century meat consumption has risen dramatically a growing in more affluent population wants more more out of it an industrialized

farming has made a staple. by twenty fifty global appetites are set to more than double which is environmentally unsustainable. come up with a breakthrough solution to the problem which means for the future i mean we see here well i'm from the far. from a laboratory. if you make. thanks is hopping. really busy in there and it's not even noon people are serious about their me. can i ask you what you're buyin. but it. might. friday that the street. while. every friday. most [inaudible] five how much would you say you guys go through the week -- probably a whole town. full full of things -- twenty

nine for four hundred fifty well now as nothing. on average britons get through eighty four kilos a week per person per year and it isn't just an eat at home treats. i corrigan's in mayfair they cater to a mainly meat eating clientele. how would you say is the menu here -- it doesn't matter how much the trends that keep changing there's always going to be somebody looking. for something thats. a day where you placing in me that was grown in a laboratory on that master barbecue. i would find it hard to believe our unique selling point would be gone. kind regards the flightless getting it from the farm. to air to the customer is what we're all about. for me what is

appealing about the lab grown option is that no animals are and it takes up less environmental space and there's less of an impact on the water away from the land. and i feel like that could kind of maybe offer sort of an alternative to this demand that is a dinishing. what do you think about that i would like to use it is i'm trying -- to trying to sell it to to the consumer -- i think it is. quite difficult. i can understand at and skepticism. but lab grown meat is already a reality and it's only a matter of time before it reaches the public. in two thousand and thirteen dr mark costing his team at the university of maastricht holland made headline news when they proved it was possible to go meet. with the single how muscle sample. it feels like -- conventional hamburger. and now the race is on scientis competing to be the first to create a lab grown burger to market to the masses. i've come to the university of plastic in holland where dr fost

has agreed to talk me through how they make cultured me. morning delivery hi mark. yeah market is colleagues are one of a number of teams around the world who are searching for a way to scale up production of lab grown meat if they succeed the environmental impact could be enormous house -- ruminants to have these funny -- multi stomach -- things were they sically bacteri in your stomach from that. and methane -- gets releasedcess that's affecting global warming and climate and methane is actually very powerful greenhouse gases -- twenty times more powerful than co -- two so yeah and and livestock is accountable 440% of wall methane emissions. the impact of farming cattle on climate change is so significant that some experts believe giving up beef reduces our carbon footprint more than giving up cars.

but how do we get a hamburger from attest. to so this is a small -- piece - for muscle taken from -- with a biopsy with a needle biopsy. add this is taken -- half an hour ago from. what's the next step then once you do the exception -- the the stem cells in a muscle are just sitting there waiting to repair. the tissue when a teenager so the muscle fibers is torn. then -- this also snaps themselves come in then they start to pushecord forming new muscle tissue that's what they do in the fall. so what we're doing right now i. i six think dissecting every single muscle fiber. so that the stem cells kind of think. well there's an injury here we need to start coming out and start to put if. that helps the multiply. them into thinking they need to repair part of the body righ

except. to out of the small extraction that we've taken how many paddy's do you think we can grow. about -- 800-008-0000 burger patties just from this bit of liquid right. that's unbelievable the tissue is then placed into a blender before an enzyme is added to break it down even further into individual muscle fibers so by maximizing. how much you break down the tissue and encourage the cells to multiply your getting more product out of that bit of liquid right? once broken down further and fed a special culturing solution the cells are placed in an incubato. to the conditions in here are replicating the conditions inside the cow right exactly temperature temperature oxygen oxygen co two everything that they need. to in the warmth they will begin to multiply and once there enough cells they're taking out and group together where they autotically contract to form tissue -- the moment i've been

waiting for actually seen. tangible burger. what well at the time you want to tell you yeah? so this is -- this is the end result where you have the individual fibers so this is about four hundred of those fibers entire hamburgers about ten times. yeah i mean it looks like mincemeat write me that that's absolutely man and grown purely in a lab. this is wrong purely a lot. yeah. this is pure me. though marking his colleagues have to prove that the science works the challenge for his team and others all around the world is producing cultured meeting in a cost effective way. i'm hoping peter restraint marks business partner can offer some thoughts on who might be the first to get this product to supermarket shelves. hi there. welcome yeah. thanks. the initial breakthroughs really happened in the lab here but the idea is really taking off in the

us in silicon valley where all the tech start ups are and it seems to be a space race to get this product on the shelves what's going on over there and how. does that compete with what's happening here. well to be honest we don't exactly know what's going on there we know that a lot of money if it's the money's going to words -- several companies. and they sort of have the same - tentative timing -- with respect to them going to the market as we have being that in a couple of years -- the first initial small introduction the markets over a pducts will happen. it was going to be first we'll have to see. there's no question the future of meat will be different for all of us but if i'm honest i'm not sure what i think about eating meat grown in a lab. and i suspect that i'm not alone [inaudible] hey hello. hi pleased to meet yeah. course von men's fort in amsterdam based artist is determined to get us to confront our discomfort starting with the

future forward cookbook. not every kitchen yet isn't mafia it's forty five recipes you can of coke yeah. so all these dishes they are specifically mates to start a conversation. i hope it will -- familiarized more people with this new technology so that it's less scary and it will facilitate the conversation around it's so that we can make better choices on what's what we actually want. then i say classical robin there has an iranian that's one and yeah well this you need -- to the in vitro cobalt. if it has its own bio incubator so basically disco bob will be growing infinitely it's interesting when i when i think of the kebab and and my culture. i mean the slaughter of the animal and the preparation of the food the whole ritual. is such a big part of different cultures i think it might be really hard to sort of separate

the two yes and we can only do it if we replace it with new kinds of rituals or behaviors. does have new meaning as well. course expects that within the next ten years we will all be confronted by lab grown meat on our plates. in reading as of that he's taking reservations at an unusual restaurant. is this an actual restaurant you go to the or is it an online liner had headed to work. it's called in vitro bistro. right now it's only an online restaurants bands -- we serve food so forth because we only take reservations from two thousand to twenty eight what you do is pick. a star for main course and desserts this one is for more caribbean. whoa. because he and corey are there's this habits off eating. life octopus. and this is something similar the other than completely

synthetic. it moves but this doesn't have to sell a system in just a few paying their bills. not for you i know yeah it from april re if we have room april. two thousand twenty nine something for my birthday. okay i think you're moving estimate. some -- talking. twenty nine across the world's large scale food production increases dimond's on not to resources and needs to have a tax loss. but there are ways to reduce these affect. in costa rica tree planting to create living fences is reversing the deforestation once chords by cattle ranching. sorbing co two and fixing the waso cut.nd the raunch. the mixing of a naturally occurring fungus with the local soil. as a naval plans to absorb water more efficiently would you sin the pressure on water supply.

i think have a root. instead of large monoculture coca plantations. famas upon seeing a mixture fruit trees. leading not too far syntax. increasing diversity. and providing regular income. changes like these however low tech. of vital if we are to beat up right they should. in ways that. safeguards the planeto;o;ó7ó7■x■

host: welcome to “global 3000”" deadly racket -- widespread noise pollution is harming marine life in our oceans. scorching sun -- drought in the horn of africa means ever more people there are facing extreme hunger. and dangerous friendship -- why vladimir putin has a growing fanbase in indonesia. for the past six months, ukraine has been defending a