Method for safe and sustainable recycling of waste The method developed by RIVM to assess whether waste treatment is sufficiently safe and sustainable, can contribute to the European ambitions for a safe and more circular economy.
Less salt in certain foods, sugar contents remain unchanged The salt content in bread was on average 19 percent lower compared to 2011. In addition, certain types of sauces, soups, canned vegetables and pulses, and crisps had a lower salt content.