A new force threatens our perfect planet. In the past, five mass extinction events were caused by cataclysmic volcanic eruptions. It was not the lava or ash that wiped out life, but an invisible gas released by volcanoes: carbon dioxide. Almost every part of modern life depends on energy created by burning fossil fuels, and this produces CO2 in huge amounts. Humans are changing our planet so rapidly, it’s affecting earth’s life support systems: our weather, our oceans and the living world. The greatest change to be made is in how we create energy, and the planet is brimming with natural power that can help us do just that. It’s these forces of nature - the wind, the sun, waves and geothermal energy - that hold the key to our future.
Through compelling animal-led stories and expert interviews, we discover how CO2 is destabilising our planet. We meet rescued orphaned elephants in Kenya, victims of ever worsening droughts, and join ocean patrols off the coast of Gabon fighting to save endangered sharks. In the Amazon, we witness wildlife teams saving animals in the shrinking forests, and in San Diego we enter a cryogenic zoo preserving the DNA of endangered species before they become extinct.

Dr George McGavin and Dr Zoe Laughlin set up base camp at one of the UK's biggest sewage works to investigate the revolutionary science finding vital renewable resources and undiscovered life in human waste.
Teaming up with world-class scientists, they search for biological entities in sewage with potentially lifesaving medical properties, find out how pee can generate electricity, how gas from poo can fuel a car and how nutrients in waste can help solve the soil crisis. They follow each stage of the sewage treatment process, revealing what the stuff we flush can tell us about how we live today, and the mind boggling biotechnology being harnessed to clean it, making the wastewater safe enough to return to the environment.

Stars helped create us, building and spreading the ingredients for life to develop. But there will definitely be a point in the future when, in the future when, you look up, you will no longer be able to see stars.
For billions of years, stars brought life to the universe. Now, they're dying out in a star apocalypse. What's causing the die-off, and what happens to life when the lights go out?

The film is a descriptive time-lapse journey about the magical, mysterious and medicinal world of fungi and their power to heal, sustain an contribute to the regeneration of life on Earth that began 3.5 billion years ago.
Imagine an organism that feeds you, heals you, reveals secrets of the universe and could help save the planet. You'll see it through the eyes of mycologists, like renowned Paul Stamets, about the unlimited potential of fungi in the fields of food, medicine, expanding consciousness, bioremediation, neurogenesis and treating end-of-life anxiety.

Grasslands cover one quarter of all land and support the vast gatherings of wildlife, but to survive here animals must endure the most hostile seasonal changes on the planet. From Asia's bizarre-looking Saiga antelope to the giant anteaters of Brazil, grassland animals have adapted in extraordinary ways to cope with these extremes. In the flooded Okavango, lions take on formidable buffalo in epic battles, on the savannah bee-eaters take advantage of elephants to help catch insects and, on the freezing northern tundra, caribou embark on great migrations shadowed by hungry Arctic wolves.

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.