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 series highlights the major events which have shaped the Earth's history and allowed life to flourish. Follow Dr Stewart's personal journey to some of the most remote places on the planet. The atmosphere is Earth’s protective layer, cloaking us in a warm, oxygen-rich embrace and shielding us from the cold hostility of space. It acts as a natural greenhouse, keeping the Earth 51 degrees Fahrenheit warmer than it would otherwise be. Yet the atmosphere is also full of contradictions. It’s immensely powerful but at the same time highly sensitive. It’s destructive, yet it shelters us. It was created in part by the planet’s first organisms, and it continues to be essential for life.
The climate is changing faster than ever, which is why 'fix our climate' is one of the five goals of the Earthshot Prize. Prince William, Sir David Attenborough and Christiana Figueres highlight inspiring and often unexpected solutions to the challenge. In this film, we'll explain the scale of the problem posed by climate change and will introduce you to some amazing people already working on climate crisis. One of these three finalists will win the Earthshot Prize and get the platform and resources they need to scale their ground-breaking work. Nine more solutions for fixing our climate will receive the same support over the course of this decade.
Sagan discusses comets and asteroids as planetary impactors, giving recent examples of the Tunguska event and a lunar impact described by Canterbury monks in 1178. It moves to a description of the environment of Venus, from the previous fantastic theories of people such as Immanuel Velikovsky to the information gained by the Venera landers and its implications for Earth's greenhouse effect. The Cosmos Update highlights the connection to global warming.
This episode explores the nature of the greenhouse effect (discovered by Joseph Fourier and Svante Arrhenius), and the evidence demonstrating the existence of global warming from humanity's influence. Tyson begins by describing the long-term history of the planet Venus; based on readings from the Venera series of probes to the planet, the planet had once had an ocean and an atmosphere, but due to the release of carbon dioxide from volcanic eruptions, the runaway greenhouse effect on Venus caused the surface temperatures to increase and boiled away the oceans. Tyson then notes the delicate nature of the amount of carbon dioxide in the atmosphere can influence Earth's climate due to the greenhouse effect, and that levels of carbon dioxide have been increasing since the start of the 20th century. Evidence has shown this to be from mankind's consumption of oil, coal, and gas instead of from volcanic eruptions due to the isotopic signature of the carbon dioxide. The increase in carbon dioxide has led to an increase in temperatures, in turn leading to positive feedback loops of the melting polar ice caps and dethawing of the permafrost to increase carbon dioxide levels. Tyson then notes that humans have discovered means of harvesting solar power, such as Augustin Mouchot's solar-driven motor in the 19th century, and Frank Shuman's solar-based steam generator in the 1910's. Tyson points out that in both cases, the economics and ease of using cheap coal and oil caused these inventions to be overlooked at the time. Today, solar and wind-power systems would be able to collect enough solar energy from the sun easily. Tyson then compares the motivation for switching to these cleaner forms of energy to the efforts of the Space race and emphasizes that it is not too late for humanity to correct its course.
The documentary series reveals the extraordinary riches and wonders of the Polar Regions that have kept people visiting them for thousands of years. Today, their survival relies on a combination of ancient wisdom and cutting-edge science. Most Arctic people live in Siberia, either in cities like Norilsk - the coldest city on earth - or out on the tundra, where tribes like the Dogan survive by herding reindeer, using them to drag their homes behind them. On the coast, traditional people still hunt walrus from open boats - it is dangerous work, but one big walrus will feed a family for weeks. Settlers are drawn to the Arctic by its abundant minerals; the Danish Armed Forces maintain their claim to Greenland's mineral wealth with an epic dog sled patrol, covering 2,000 miles through the winter. Above, the spectacular northern lights can disrupt power supplies so scientists monitor it constantly, firing rockets into it to release a cloud of glowing smoke 100 kilometres high. In contrast, Antarctica is so remote and cold that it was only a century ago that the first people explored the continent. Captain Scott's hut still stands as a memorial to these men. Science is now the only significant human activity allowed; robot submarines are sent deep beneath the ice in search of new life-forms, which may also be found in a labyrinth of ice caves high up on an active volcano. Above, colossal balloons are launched into the purest air on earth to detect cosmic rays. At the South Pole there is a research base designed to withstand the world's most extreme winters. Cut off from the outside world for six months, the base is totally self-sufficient, even boasting a greenhouse.
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.