Why is AI keeping an eye on puffins?

Sky News’ Yalda Hakim and NBC’s Richard Engel have covered world events for years. Now, they team up for a new podcast to share their experiences from the frontline.     They debrief from global flashpoints and discuss their encounters with the biggest decision makers. They’ll al ...  Show more

We've seen a trend over recent decades of wetter winters - and this year was no exception. This winter was in the top 10 wettest for the UK, with the south of England experiencing its wettest February since records began in 1836. Scientists expect this trend to continue as the cl ...  Show more

Professor Ben Garrod guest presents. As a new 'meaty rice' is created and Fortnum & Mason launch a scotch egg made with cultivated meat that they hope to have on sale as early as next year, we investigate the world of laboratory-grown meat. Mark Post made the first ever synthetic ...  Show more

Can we really have our burger, eat it—and never need to kill a cow? Growing meat outside of animals—in a lab or, these days, in shiny steel bioreactors—promises to deliver a future in which we can enjoy sausages and sushi without guilt, and maybe even without sending our planet u ...  Show more

At least 30,000 of the 350,000 known plant species on our planet are edible, according to the United Nations' Food and Agriculture Organization, but only 170 species of plant are cultivated for food on a large scale. As climate change affects plant yields and disease threatens so ...  Show more

Cows emit greenhouse gases when they eat, which contributes to global warming. But is it possible to produce meat in a climate-friendly way?

Grace Livingstone visits a carbon neutral certified ranch in Uruguay, where farm manager Sebastian Olaso shows her around. She ...