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.
New data on greenhouse gas and ammonia emissions Greenhouse gas emissions have fallen slightly; ammonia emissions remain stable.
Antimicrobial resistance in the Netherlands is remaining reasonably stable Antimicrobial resistance is increasing on a global level. It is difficult to treat infections caused by resistant bacteria.
Nature and green in the city contribute to the well-being of citizens of Amsterdam The municipality of Amsterdam aims to make the city greener. To gain more insight into the benefits of green infrastructure, it commissioned the development of four different scenarios. For every scenario, and for the current situation, RIVM has calculated the value for the living environment of the city.
Join our HEVnet laboratory network now! Would you like to collaborate in an international laboratory network of hepatitis E virus (HEV) experts performing supranational studies and are you able to share HEV sequences in a shared reposito
Discussion regarding health-based guidance value of PFOA The European Food Safety Authority (EFSA) has published a provisional health-based guidance value for perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA).
Citizen Science Magazine; everyone's a scientist “RIVM is committed to being innovative, and becoming a key player in citizen science is fully in line with that goal,” says Danielle Timmermans, Chief Science Officer for Risk Communication at RIVM
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
Disease burden and cost-of-illness of food-related pathogens in the Netherlands Each year, RIVM presents an update on the number of illnesses caused by 14 enteric pathogens (such as Salmonella, Campylobacter or Listeria) that can be transmitted by food into the human body.