The aviation industry is keen to reduce its carbon footprint, and big money is being spent developing battery-powered aircraft. Last year, investors poured around $5bn into companies seeking to get manned electric VTOLs – vertical take-off and landing craft – airborne. The technology is improving, but as the FT’s Charlotte Middlehurst reports, there are still major hurdles to overcome.
The war in Ukraine has hit the supply of grains and vegetable oils, while around 70% of the world’s cod and haddock comes from Russian boats. Global food prices are soaring and some restaurateurs fear a plate of cod and chips could rise to £20. The FT’s Daniel Garrahan and food writer and restaurateur Tim Hayward travel to England’s south west coast to see how two restaurants which source local, sustainable fish are coping with inflationary pressures.
Filmed by Petros Gioumpasis and Richard Topping. Edited by Richard Topping. Produced by Daniel Garrahan and Tim Hayward.
Diving into some of the most innovative ideas across retail, city planning, policy, technology and construction. Ideas that will truly change the way we think about sustainability in 2022
Food prices might be rising but many associated production costs are not currently included in the price we pay. How can we get closer to a system that reflects the true cost and what implication will this have on consumers and wider society?
Space launch costs are dropping rapidly. Solar panels are cheaper than ever. Could space-based solar power soon be price-competitive with nuclear? Promoted as a zero-carbon solution, classified military space planes have also been conducting experiments into wireless power transmission. The FT’s Peggy Hollinger looks at whether space-based solar power can move beyond science fiction.
After months in lockdown, restaurants are back. But they’re coming out of hibernation into a strange new world shaped by the coronavirus pandemic. In the first in a new series of films, food writer Tim Hayward and the FT’s Daniel Garrahan visit Lyle’s in east London to see how a Michelin star restaurant has pivoted from fine dining to pizza.
When it comes to getting from A to B, the future is electric. From autonomous cars in tomorrow’s smart cities, to e-scooters and flying taxis, the FT’s Daniel Garrahan looks at just how far electricity will take us.