Prospects not looking good yet The number of people who were tested for SARS-CoV-2 increased by 20% last week. The number of people who tested positive rose by 7%. The reproduction number also rose above 1.
RIVM collaborates at European level on the implemention of the Nutri-Score label The Netherlands, Belgium, France, Germany, Luxembourg, Spain and Switzerland are collaborating to facilitate the nutritional label NutriScore.
Care workers in nursing homes and small-scale residential facilities invited for COVID-19 vaccination starting today As of today, the ca. 269,000 care workers of nursing homes and small-scale residential facilities in the Netherlands are invited to make an appointment for a COVID-19 vaccination.
Towards a sustainable, healthy future for everyone: EU project INHERIT offers policy solutions Today, on 10 December a policy toolkit will be presented at the final conference of the European four-year research project INHERIT.
EU air policy gives an average of 6 extra years of life in the Netherlands Since the 1970s, European policies to improve air quality have resulted in fewer emissions in many countries.
Dutch air quality shows little improvement in 2017 In 2017, concentrations of nitrogen dioxide and particulate matter in most parts of the Netherlands were below European limit values.
Health and Well-being through Effective Blue-Green Space Design and Governance During World Water Week (August 26 – 31, 2018), the Dutch National Institute for Public Health and the Environment, RIVM, is facilitating a session on Health and Well-being through effective Blue-G
Climate change, ozone depletion and air quality need to be addressed coherently Ozone layer depletion, air pollution and climate change need to be addressed in connection with each other.
Less meat and more tap water benefits health and the environment In the Netherlands, diets with a high environmental impact contain more meat and energy.
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.