Emphasising safety and sustainability in circular design A stronger focus on safety, health and sustainability is needed in designing circular products. When basic resources are re-used in new products, health risks should be avoided.
iGEM meetup for teams and supervisors The best synbio projects, including iGEM teams, have one thing in common: cutting edge science in the light of carefully considered societal needs.
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
European critical loads: database, biodiversity and ecosystems at risk Approximately 79 percent of the nature reserves (Natura 2000 areas) in EU countries are estimated to be exposed to an excess of nitrogen deposition in 2020.
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.
Integrated approach reduces harmful effects of medicines in surface waters Residues of medicinal products, such as painkillers, hormones and antidepressants, are increasingly detected in surface water and drinking water.
Need for circular use of materials in construction Construction and demolition waste are being recycled on a large scale to use as a foundation for e.g. roads, but recycled building materials are hardly ever used in the construction of buildings.
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.
Broad approach needed against pharmaceutical residues in environment We can all help to reduce pollution of the environment by pharmaceutical residues.
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.