Interim injunction decision Nitrogen In an interim injunction proceeding between Mesdag Zuivelfonds, Stichting Stikstofclaim and RIVM, the court has ruled that RIVM must decide on the availability and disclosure of data before 1 Janua
Exploratory RIVM calculations of nitrogen measures The Dutch government announced its plans for the first steps in tackling the nitrogen deposition issue.
Openness about nitrogen There is concern about the current approach to nitrogen and the proposed measures; these concerns have been expressed in Dutch society as a whole and amongst farmers in particular.
Air quality Sint Maarten landfill At the beginning of 2019, RIVM measured the air quality around the landfill at Philipsburg, Sint Maarten for two weeks. No or hardly any harmful substances were measured.
RIVM will make measurements around the Sint Maarten landfill From 21 January 2019, a team from RIVM will travel to Sint Maarten to make measurements and take samples at various locations around the landfill in Philipsburg.
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.
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.
Half of the Dutch participate in sport weekly In 2014, 53% of people between the ages of 12 and 80 in the Netherlands participate in some type of sport weekly.
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.