now on bbc news, in about ten minutes�* time we take a look back at kevin sinfield's 101—mile charity run for those living with motor neurone disease. but first, here's click. this week, sustainability is the name of the game. which is why i'm on the eve ecargo bike. it's electric, it's made from natural and recycled materials, and it's usually used for inner city deliveries. but today, it is delivering me to the studio. nice wheels! 0h, hello down there! hey! sinclair c5 — blast from the past! i know! an icon of the �*80s created by a computing icon. in memory of sir clive sinclair, i'm taking this for a spin, but it's really been souped up. inside is an escooter with some brand new batteries, which means i can go pretty fast! here! wait for me! cheering and applause. spencer chuckles. whoa! ah! 0h! good engines! that's how to arrive in a studio! hey! welcome to click! hello, hello, hello! oh, look at us! we've got a shiny studio! we have an audience! hello, audience! cheering and applause. and right next door, through that wall and across the river a bit, we have some very important neighbours. yes, we're here at bbc scotland in pacific quay glasgow and just over there, the united nations climate conference, cop26, is hosting leaders from around the world, along with 25,000 delegates from 196 nations. the question is will they agree to take the steps needed to tackle our climate emergency? the un says current systems won't suffice. we need new ideas and solutions to secure our future. and so, in this show, we're asking what role do technology and innovation play in helping reduce our emissions? can technology save our world? so, let's start, and did you know that one of the biggest causes of greenhouse gas emissions is the agriculture industry? now, we know we need to cut down on our meat consumption and one of the reasons is that cattle are responsible for 10% of those emissions. yes — but it's not from what we think it is, is it? the back end? no, no, it's not, no. nearly all methane from cows — 95% — comes from the front and not the back. yep, it's all about the burps. 10% of our entire greenhouse gas emissions come from cow burps. and that means you, magenta — everybody, meet magenta, magenta, everybody. applause. she's appearing here alongside her her team and her showbiz agent eileen wall, head of research at scotland's rural college. eileen, welcome. hi, spencer, and hello, magenta. hello, magenta. can i ask you what is magenta wearing and why? magenta's wearing the latest in wearable technology for our bovine friends. she's got two bits of kit on her. one, a pedometer — kind of like what we all wear on our wrists — that measures what she is doing, lying down, sitting, walking around and how much energy she's using. and around her neck, she's got something that measures her head movements so we can know when she's eating and when she might be producing something out of her front end. and that helps you to work out how much methane she's producing? yeah, so methane is produced after she's eaten her meals, so if we know how much she's eating, how often she's eating, we'll be able to extrapolate her methane, as well as being able to measure it to compare it. and you have belch chambers, is that right? we do. we use those for research, that's not something we use routinely in the field, and we use it very infrequently to really get an idea of how the methane changes over time, how it might differ for this cow over another cow or eating different foods. is there any way we can find out how much methane magenta's producing right now? yeah, so the equipment that we have in the chamber is not exactly the same as this — this is a laser methane reader. right. that measures the parts per million of methane that might be coming out of magenta's front end at any one time. i'm going to get out of the way because it's a laser! there's a laser, and we all know how dangerous lasers are. so magenta, if you don't mind. yeah, don't listen, magenta! 0k. 0h, she's licking it, she knows it's coming. she doesn't chase it like a cat does. 0h, she's... and the reading is 18 ppm. so it's been a while since she's had a lot of food. 0k, she's having a clean day. well, that went a lot more smoothly than it may have done! but what comes out of a cow can also be affected by what you put into a cow. this lot are eating feed created from seaweed found in the waters of hawaii, and its makers, blue ocean barns, claim it cuts emissions by 80%. but will it make your beef taste fishy? apparently not, because the thing is... bugs! come and get your lovely bugs! your tasty, crunchy, nutritious bugs! spencer, what are you doing? lara, welcome to my wondrous emporium filled to the brim with fine foods from the future. 0h, great, because i'm absolutely starving. 0k. well, i tell you what, get your lips around these delicacies. um, ok, i'm actually thinking that because our audience have gone to the trouble of coming here to join us today... 0h, right, 0k, yes. ..that they may be more deserving of this than me. i'm sure you'd love to try some, wouldn't you? just here, we've got the first course for you. help yourselves. did we fill in the forms for this? i'm sure there were forms. listen, trust me, they're not bad. i've eaten some roasted mealworm in china and it never did me any harm. see, in the future, we might be eating more insects than meat. they are cheap, they're richer in protein, calcium and iron and have less fats than beef, pork or chicken. best of all, there are bazillions of them. yes, i heard there are 1.5 billion per person on earth. what do you think? how do they taste? they're very crispy. crispy. you don't look too impressed. and you? like roasted chickpeas. ok, that's not bad! interesting. do you like roasted chickpeas? love 'em, yeah. 0k! fairenough! how about... ..these? ok, that actually looks borderline appetising. hmm—mm. do you want to try? i think i may be asking you again. yeah, right, 0k, yeah. just behind here you will find that. all right. just have a taste of that. there we go, anytime you're ready, and i will tell you that these are — drum roll — spicy crickets. yes? these dishes are made from insect packed by a british firm called bug — who love bugs, obviously — and they say that bugs use less water, they use less land than animals, they need less feed than animals and, in fact, they can be fed on the things that we throw away. but are they delicious? weakly: they're quite spicy! clears throat. 0k. a bit of a kick. right, i don't think you're impressed by any of this! i think it's like _ sweet—and—sour chicken. 0k — again, that's not bad! you'll eat anything! chickpeas and sweet and sour chicken! i think you've got dinner here sorted, haven't you? totally! now, it's all very well having tasty stuff to eat but in terms of the climate, how our food is produced is key. and our very ownjen copestake is in a greenhouse for us. jen. yes, i'm here in the norwich greenhouse and it looks completely different than it did on my last visit. it's absolutely filled with plants now. there are 378,000 tomato plants here, and that represents 5% of the uk's consumption of tomatoes. last year, we saw this world—first project being built using an environmentally friendly heating system. a typical greenhouse would burn fossil fuels to create the heat that you need to go through these rails. but our greenhouse takes waste heat from sewage treatment works. we use that heat instead of burning fossil fuels. the hard hats and hi—vis gear we wore last time have been replaced by coveralls to protect the crops from bringing in external bugs and viruses. workers here have their clothes cleaned on—site. and how many people are working here now? 'cause when i came before, there was nobody. yeah, so we have about 50 people currently working in here on picking. so these tomatoes are going out to the shops? yes, yeah, they're being picked, ready to be packed and you'll see them in the supermarket soon. and we see different varieties of tomatoes, so can you explain what's going on? as we've got here, this is ready to be picked. these ones are just starting to get some colour on, so they'll be picked within the next ten days. we introduce predatory insects. at the beginning the year, we introduce macrolophus pygmaeus, which is a true bug. it's a predatory insect that feeds on anything like whitefly, aphids, commonly known as greenfly, spider mites. there's one of my macrolophus. ah! hello! so we do not want to damage him? he's fine? he looks like a greenfly. yeah, he's just searching away, looking for something to eat. because we're coming to the end of the crop, we've taken the top of the plant off. so this would have extended all the way to the top of the greenhouse? up to the top of the wire, the string here. oh, wow. so we keep a buffer over the top of the greenhouse so we can control the atmosphere and the climate within here. and more produce is growing in a greenhouse just next door using the same green technology. how many cucumbers are you growing in the other greenhouse? the other greenhouse here is 1a million cucumbers. 1a million? 22 million peppers. 22 million peppers?! i don't know how many tons of tomatoes, but a lot. it's done better than we'd anticipated in its first year, if i'm honest. yeah. and, but, you know, great. so this project has proven that you can grow a large scale of produce in a low—carbon way — you just need to be near a waste heat source, and there are plenty of those around the world. thanks, jen. of course, once our crops have been harvested, they need to be stored safely so they don't spoil. an estimated 630 million tons of grain goes bad each year, which is such a waste. well, dr lorenzo conti thinks he might have a solution. dr lorenzo, what is it? what we have developed, lara, is the world's first subterranean drone and we're using it specifically to help the grain storage operators maintain the quality of their stock. you called it a drone but it doesn't look much like drone. that's right. since there wasn't a word in the dictionary to describe what it is, we have come up with one. we call it a 'crover'. how does it work and what does it do, exactly? it swims through grain in storage, like in silos and sheds, monitoring the conditions of the grain like temperature and moisture and helping maintain quality. how does this vary from conventional methods of looking after your grain? well, traditionally, you would need a farmer to physically walk on top of the grain bulk with a heavy iron spear and taking samples at a few points, which is dangerous and, in some situations, not possible to do. ok, that sounds like a biggerjob. so do you think farmers are going to use this? right now, we're focused mostly on centralised grain storage hubs, which are usually owned by grain merchants and port operators, but we'd like to develop in the future a version that is suitable for farmers as well. 0k, and i'm hoping when it's used in the real world, it doesn't mix up the grains like that! i can hardly look! thank you so much, dr lorenzo. thank you, lara. and that is it for our click specialfrom cop26 in glasgow. as ever, you can keep up with the team throughout the week. find us on social media — on youtube, instagram, facebook and twitter @bbcclick. thanks for watching and we'll see you soon. bye— bye. i know it's going to be horrific. i know it's going to be really, really tough. but it's supposed to be. he's not going to sleep. and there are serious risks. 100 miles in one day without no sleep?! i you are crazy! people gravitate towards him because he's so decent, humble. it sounds like i've got a massive man crush. i probably do! i want it to be raining and sleeting and windy. i want everything to get thrown at us that can be, because there's people out there doing it really tough with the mnd and people connected with mnd who are fighting a tough fight at the minute, and we're just showing them that we care. probably a bit apprehensive. you want to get started, you want to get going. my wife's idea to run from here to leeds. yeah, my wife suggested, "why don't you run with both clubs? that'd mean a fair bit to you." and you do the maths and you work out the route. it all was inspired by rob, and he'll be in all of our heads and hearts when we take on the run. we're going to do our best for him. you're going to leave from your current club, which is leicester... yep. ..and then you're going to run till you get to leeds? yes. yeah, i'm at leicester tigers now. you work out the distance between leicester and leeds, and you get to around that 100—mile mark and you go, "well, we'll combine the two." should have six to nine months of training. but the reality is, people who are diagnosed with mnd don't always get six to nine months and we've just got to go for it. here is a very special message for you from rob. well, mate, another crazy challenge is approaching. i i would say good luck, - but i know you will absolutely smash it. i often say, "i would do - the same for you," but these

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