Master Chef judge Gregg Wallace and mathematician Dr Hannah Fry take over a restaurant and invite five special guests to enjoy a dinner party with a difference, where they will be scored on the carbon footprint of every dish they choose. Food accounts for a third of all greenhouse gas emissions, so making informed choices about what we eat is more important than ever. Gregg is with the kitchen team preparing delicious dishes and uncovering tips and tricks we can all use to cook more sustainably. Hannah is working with environmental scientists to reveal the carbon footprint of every single item on the menu and uncovering the latest research that can help us enjoy the food we love that doesn't cost the Earth.
The film unlocks the secrets to an innovative concept called circularity, an economic system based on the idea that nothing should go to waste. It's a deceptively simple idea that is at the heart of nature and the natural world, but very few of us actually live this way. And yet, it has the potential to save our planet's resources and save us from the ravages of future climate change. The film tells the story of four visionaries from around the world, whose thinking shapes and informs the concept of circularity: 102-year-old inventor Dr. James Lovelock, biomimicry biologist Janine Benyus, engineer and designer Arthur Huang, and financier John Fullerton. The extraordinary experiences of these very different people changed the way they think about humanity's future. Through the deeply personal transformation of each visionary profiled, the film explores concrete solutions individuals and communities are using to move toward a more circular society, rethinking everything from our food, our cities, our financial system, even our fashion industry.
When Homo sapiens, which means 'wise ones,' discovered and controlled fire hundreds of thousands of years ago, everything changed. Fire allowed us to cook food and heat dwellings, and it served as a focal point for storytelling and sharing cultural identity among community members. We don't yet have established parameters for what it means to be 'distinctly human,' It would seem the only thing that separates us from other animals, Neil deGrasse Tyson ponders, is our neurotic need to feel 'special'. Against the backdrop of the Halls of Extinction, Tyson insists that there must be a clear distinction between ourselves and animals that justifies our eating them, wearing them and even bringing an end to their species. From the birth of the devil in ancient Persia to a searing story of saintliness among macaque monkeys, this episode is an exploration of human potential for change. It concludes with the story of how one of history's greatest monsters was transformed into one of its shining lights.
Travelling from the unique Muslim contribution in the medieval south, Andrew Graham-Dixon immerses himself in true Spanish culture and meets the people who live and work with this artistic legacy. He looks at Muslim political and cultural influence as he travels from Cordoba to Granada, seeing classic buildings such as the Great Mosque in Cordoba, the Alcazar in Seville and the Alhambra in Granada. He also shows how the Moors introduced new foods – including citrus fruits, coffee and spices
We have become too comfortable in societies that are immensely wasteful. As a consequence across the globe, the natural world about us is now suffering from the waste we throw away. Is it possible for us to keep what we have and continue to progress without generating waste? This film will expose the root causes of our wastefulness, highlight people around the world working on incredible solutions and it willl introduce you to the new projects shortlisted for the fifth goal of the Earthshot Prize.
In a late Jurassic forest in what is now China, an Epidexipteryx escapes from a juvenile Sinraptor by climbing a tree. It finds a beetle grub in the tree bark, being shown to use its elongated fingers in a similar way to a modern day aye-aye. However, its prey is stolen by another, larger Epidexipteryx, and after a brief bout of posturing, the smaller individual goes to find more food. It drops a second grub to the forest floor, where the other Epidexipteryx retrieves it, only to be killed by the juvenile Sinraptor. The episode then cuts to a desert in late Cretaceous Mongolia, where a Saurornithoides is shown brooding a nest of eggs. When it leaves the nest, an Oviraptor raids it, fleeing when the troodontid returns. The Saurornithoides is suddenly attacked and eaten by a Gigantoraptor, which then heads to compete in a breeding ritual for mates. The males use their feathers for display, a brief fight between two erupting at one point, allowing the females to choose the best suitor. The episode finally cuts to an early Cretaceous forest in China, where a Xianglong is being hunted by a Microraptor, which uses its feathers to pursue the gliding lizard in the air. A Sinornithosaurus attacks it, and after a brief chase the Microraptor manages a lucky escape. The Sinornithosaurus, alongside two other members of its species is then shown hunting a Jeholosaurus and its three young. The group brings down the parent, the narrator explaining that their possibly venomous bite allowed them to tackle animals much larger than themselves. A montage is then shown of the feathered dinosaurs featured in the programme, with the narrator saying that Microraptor not only hints at how flight might have developed, but also that dinosaurs still live amongst us today, as birds.
Gregg is with the kitchen team preparing delicious dishes and uncovering tips and tricks we can all use to cook more sustainably. Hannah is working with environmental scientists to reveal the carbon footprint of every single item on the menu and uncovering the latest research that can help us enjoy the food we love that doesn't cost the Earth.