In its landmark report in October, the UN's International Panel on Climate Change said that every package of measures we choose to limit global temperature rises to 1.5°C must include a way of removing carbon dioxide emissions from the air and reusing or storing them. This month, Horizon looks at what's being done to advance these carbon capture, storage and utilisation technologies. We talk to one expert who is trying to trap emissions from the cement industry before they are released, and find out how International Space Station technology is inspiring the capture of ambient carbon dioxide. We also investigate how captured CO2 can be reused, and examine just how safe it is to store the gas underground.
At first glance, it almost sounds crazy. Can we really take carbon dioxide emissions from an industrial plant and store them underground? To find out, research is currently taking place to test if such an idea is not only viable but safe, and prove that to the public.
Scientists are ramping up efforts to turn waste CO2 from industry into chemicals such as methanol in a bid to reduce emissions and provide a new source of raw materials for use in fuel, cement and food production.
When astronauts aboard the International Space Station (ISS) exhale carbon dioxide (CO2), it’s removed from the air and pumped into space. Could an Earth-based version help remove greenhouse gas emissions from our atmosphere?
The technology to help limit global warming to 1.5˚C already exists, but there needs to be the will to use it, according to Kristin Jordal, an engineer and senior research scientist at the Norwegian research organisation Sintef.
How did European eating habits go so wrong? We have a plentiful supply of fresh food yet, according to Eurostat, one in every two people in Europe is either overweight or obese, leading to problems such as cardiovascular disease, high blood pressure and lifestyle-related diabetes. In May, we delve into the complex science of healthy eating to understand how to tackle modern-day malnutrition. We speak to public health expert Knut-Inge Klepp about the complex factors determining food choice and how to improve the diet of teenagers. We find out how scientists are working to improve the zinc content of crops to prevent the ‘hidden hunger’ of micronutrient deficiency and look at the importance of widening the diversity of grains that we eat – both for our health and for the environment. We also explore what’s behind the nutritional self-sabotage of eating disorders.
As May’s European elections approach, Horizon takes a step back to see what science can tell us about European politics. We look at the latest research into people’s opinions about the EU and how they’ve changed, particularly in response to the financial crisis of 2008, and ask what needs to be done to bring the public closer to politicians. We speak to cryptography expert Dr Steve Kremer about why most of us can’t vote online yet, and democracy specialist Prof. Wolfgang Merkel about the changing political party structures in Europe and whether this is a threat to democracy. We also find out how scientists are working to detect and flag fake news on social media in order to increase the transparency of the information people encounter online.
Each of us harbours hundreds of man-made chemicals inside our bodies because we are exposed to them in our daily lives. While individual chemicals may not be of immediate concern to public health, scientists now worry that certain mixtures of them may pose previously underestimated risks to health.
Teenagers rarely have a say in the public health policies that concern them, but we can’t halt the childhood obesity problem without working with them, says Professor Knut-Inge Klepp, executive director of the mental and physical health division at the Norwegian Institute of Public Health.
Dedicated policies and guidelines aim to reduce everyday exposure.
Mental health and free wifi in fast food joints have been raised as pertinent issues, says public health expert.
Notre Dame restoration is a learning opportunity, says historian.