The levels of salt, saturated fat, and sugar in most processed foods has remained the same or decreased since 2018.

RIVM has developed a step-by-step plan for the safe reuse of diapers and incontinence material. This plan provides recyclers and licensing authorities with tools to carry out a risk assessment.

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-Gr

RIVM is involved in the Horizon2020 project INHERIT. The first article of the INHERIT project has been published, lead-authored by RIVM.

Microplastics are plastic particles that are smaller than 5 millimetres; through the use of plastic or rubber products these microplastics can end up in the environment (surface water, soil, and ai

Learn what others are doing to make lifestyles more sustainable!

How can we strengthen and support health promoting approaches within the broader health and social care system? And how can we best include other sectors in this process?

Last January RIVM published a report with facts and figures about the Dutch dietary pattern and an analysis where sustainable, healthy and safe food can strengthen each other.

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.

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.