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As pressure grows on airlines to reduce their climate change impact, and “flight shame” grows among people concerned about their own impact, ever more research is being put into alternative, “cleaner” sources of fuel. Katie Prescott travels to Oslo to see new projects to bring more so-called biofuels into the system. Air BP’s commercial development manager, Tom Parsons, explains the difficulties in implementing and costing biofuels, while Dr Andrew Welfle at the University of Manchester describes the potential sources and applications of biofuels. (Picture: At a plant near Chiang Mai, Thailand, cooking oil and palm oil are processed to produce biodiesel. Picture credit: John van Hasselt/Corbis via Getty Images)

This week marks a changing of the guard at the European Central Bank, one of the world’s most important financial institutions. The bank, under the stewardship of outgoing president Mario Draghi, was instrumental in averting a collapse of the Euro earlier in the decade, as the BBC’s Andrew Walker recounts. Now, with former IMF Chairman Christine Lagarde on her way in, veteran bond buyer Mohamed El-Erian says there will still be an uphill battle to keep the currency stable. One issue in particular, as Jana Randow, economy editor at Bloomberg in Frankfurt, explains, is keeping German savers from revolting against continued low interest rates.Producer: Laurence Knight(Picture: Christine Lagarde speaks with Mario Draghi in Luxembourg on June 18, 2015. Picture credit: THIERRY MONASSE/AFP/Getty Images)

The food we'll be eating in the future may look the same, it may even taste the same, but it may well have been grown in a lab. In today's programme we're talking volcanic fungi, eggless scrambled eggs and meat that doesn't come from an animal. But will it all get past regulators and fussy eaters? Manuela Saragosa and Regan Morris investigate the California companies involved in the race to replace the meat we eat. (Photo: Non-meat burgers from Beyond Meat, Credit: Getty Images)