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.
Updated immunisation recommendation for measles: early vaccination before travel A number of European countries are currently seeing outbreaks of measles. Before the start of the summer season, RIVM has therefore updated its immunisation recommendation for measles.
CleaR delivers framework for risk assessment of substances of concern in the recycling process For a successful circular economy, it is essential to improve the conditions in which materials and products are recycled once they have reached the end of their life cycle.
Slightly fewer adult smokers In 2018, 22.4 per cent of the Dutch adult population indicated they were occasional smokers.
WHO:RIVM Centre for Healthy Living a good practice for other countries According to the World Health Organization (WHO), the RIVM Centre for Healthy Living is a prime example of how the national government has taken up its stewardship role within the health promo
The Circular Economy: starting progress measurement in the Netherlands A new report by Statistics Netherlands (CBS), the Netherlands Environmental Assessment Agency (PBL) and RIVM outlines a draft monitoring system to measure progress throughout the planned trans
Promising biobased alternatives to controversial polar aprotic solvents There are a number of promising biobased alternatives to controversial polar aprotic solvents, as revealed in a report from Wageningen Food & Biobased Research commissioned by RIVM .
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.
Risk of measles outbreaks increases with decreasing vaccination coverage Vaccination coverage for vaccinations in the Dutch National Vaccination Program (NIP) decreased slightly by about half a percent for the third consecutive year.
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.