Substances of very high concern hamper recycling Substances of very high concern (SVHC) can hamper the safe recycling of waste streams in the Netherlands. These substances occur in a wide range of waste streams.
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.
EFSA agrees with RIVM that potential effect of BPA on the immune system requires further attention RIVM expressed concerns on the effects of bisphenol a (BPA) on the immune system in a report issued in March 2016.
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.
RIVM recommends more stringent EU standards BPA More stringent European standards for safe exposure of workers and consumers to bisphenol A (BPA) were proposed in 2014 and 2015.
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.
RIVM seeks dialogue with Industry for safe and green chemistry RIVM would like to explore possibilities to eliminate obstacles during innovation of green chemistry with industry.
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.