Research into safe distance for battery energy storage systems One new development in the energy sector is the temporary storage of renewable energy. For example, energy can be stored in a community battery.
Strong interest among schools in incentive to promote healthy and sustainable eating Schools are highly interested in the promotional incentive of a programme teaching young children to eat healthy from a young age. The incentive is called ‘Let’s go outside for tasty food!’ or Lekker naar buiten! in Dutch. 2,273 schools applied for the funding over a three year period.
Number of participants in Combined Lifestyle Intervention tops 73,000 By the end of 2022, the number of participants in the Combined Lifestyle Intervention (CLI) had grown to over 73,000. This is according to a semi-annual report by RIVM. The figure represents a 51% increase since the end of May 2022. The number of participants was around 48,000 at that time.
Vaccine manufacturer employee contracts poliovirus An employee of vaccine manufacturer Bilthoven Biologicals (BBio) has been infected with a poliovirus. The virus was found in a stool sample provided by the employee. The employee concerned is now in isolation.
Levels of salt, saturated fat, and sugar in most foods has remained the same or decreased The levels of salt, saturated fat, and sugar in most processed foods has remained the same or decreased since 2018.
Discussion regarding health-based guidance value of PFOA The European Food Safety Authority (EFSA) has published a provisional health-based guidance value for perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA).
Alertness about the Zika virus still needed for pregnant women Since May 2015, there has been a Zika virus outbreak in South and Central America, including the Caribbean. The Zika virus can cause birth defects, including microcephaly (small head size).
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.
Eating less salt can prevent tens of thousands of heart attacks and strokes Lowering the amount of salt in processed foods or choosing low-salt alternatives can lead to substantial health benefits when it comes to cardiovascular disease.
Lower salt contents in some foods, but similar saturated fat contents Some foods contain less salt in 2014 compared with 2011. According to research by RIVM the salt content of bread was 21 percent lower in 2011.