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Social drinking Social drinking is deeply ingrained in our culture: Going out for a drink translates as meeting friends in a pub. Having coffee with my brother means meeting my brother for a chat. Come in for a cup of tea is interpreted as let’s talk. (True story: there was once a little girl – no more than two years old – who would say “cup-or-tea” when she wanted to socialise. She’d picked up the term from her mother.) At the office, people drink together. Whether it’s a hot cuppa first thing in the morning and at break times, or pure, chilled table water at meetings … we do it together. We share ideas, too: (True story: 19-year-old Colin, in the IT department, always enjoyed a cup of herbal tea. His workmates teased him – in a friendly, affectionate way. “Herbal tea’s for girls!” they joked. “Try it,” said Colin. They did. And they liked it. And they still do.) So, what happens when staff are working from home? Can hydration still be fun when you’re working alone? Why is it important to stay hydrated? Some experts say we should drink eight glasses of water a day. Others say that we should drink the amount of water, in fluid ounces, that’s equal to half our bodyweight in pounds. Example: if you weigh 10 stone, that’s 140 pounds. Half of 140 is 70. Therefore, you should drink 70 ounces of water each day. Some experts advise us to drink 2 litres of water a day. Others say 2 litres for men, and 1.5 litres for women. Logic tells us that there can’t possibly be a one-size-fits-all solution or a tidy, fool-proof formula. The universal truth is simply that it’s important to keep hydrated. Dehydration can have detrimental effects on productivity and general wellbeing. Company branded bottles Having drinking water close by at all times is generally advised by health professionals. With a cup or bottle of water within sight and reach, it’s easy to remember to take frequent sips. But how can the hydration routine be a team activity? By providing each member of staff with a branded water bottle. Durable borosilicate bottles, designed and manufactured in the UK, are a part of Aqua Libra Co's Aqua Bottler suite. Made from the very toughest and most resilient type of glass, these elegant decanters look great on the conference table and on the desk. And they look even better with your company branding on them! A bottle of chilled or sparkling water can be infused with something tasty. Here are few ideas: Strawberries and lime Mint leaves Lemon and ginger Orange Mango Apple and pear Different work teams have varying levels of camaraderie and different ideas of fun. This type of shared experience might not be everyone’s cup of tea, but if you think your team might enjoy it, here goes: Touch base every morning with a video call. Always on the agenda is What I have in my bottle today. In turn, each member of the team tells their colleagues what they have in their company-branded bottle. This activity will serve as a nudge for those reluctant water-drinkers, and it might also be an opportunity to share ideas and ultimately to make hydration rather fun! So, can hydration still be fun when you’re working alone? Yes! Of course it can! For more information about industry-leading water dispensers, contact Aqua Libra Co. We look forward to hearing from you.  

It will be tiring, stressful, and costly. The move itself will incur direct costs, and there’ll be numerous other costs – the result of downtime and reassignment of manpower. So why are you moving office? Maybe your staff team is growing, and you need more space for workstations and meeting rooms. Or are you looking to create a more hospitable environment for customers? In a business that relies on face-to-face consultation, the right setting can make a big difference. But this move might be primarily about location. It might be driven by footfall, parking facilities, visibility, or accessibility. Whatever your reasons for moving office, this exciting project is a big step forward – a landmark in your company’s history. Appoint a Project Manager Relocating to a new office is a huge project. And, like all projects, it must be headed up by a project manager – someone who’s dedicated to co-ordinating the move. The project manager will organise the logistics and establish the costs of moving, from early planning to choreographing events on moving day. Plan your workplace environment The new office has to work for your business. The way it’s set out, the way it looks, and the facilities it has to offer are all factors that ultimately play a part in productivity. The following issues need to be addressed: How much of your furniture will you be taking? What will a removal service cost? What additional furniture (e.g. desks, chairs, filing cabinets) will you need? Will you match new items to existing furniture? How much will the new furniture cost? Will you need additional IT equipment (e.g. PCs and peripheries, printers, copiers)? What will additional IT equipment cost? How will workstations be arranged? How will the position of windows, walls, and doors affect layout and orientation? Consider light – both natural and electric. Will you need blinds at the windows? Where are ceiling/wall lights located? Is there a need for additional lighting? How much will additional lighting and/or blinds cost? What sort of floor covering will the new office have? Is there a carpet already laid? Will you change the carpet? Do you want a hard floor? What effect will a hard floor have on acoustics and sound insulation? How much will a new floor covering cost? If you plan to create spaces for group meetings and/or client consultation, how will this be arranged? Consider privacy, access, dimensions, etc. How will you physically divide up your office space? How much will partition equipment (screens etc) cost? What about access to drinking water? If your firm already uses an undercounter unit, where will it be located in the new office? Might you need an additional unit? If you don’t already have access to chilled- and boiling-water dispenser taps, this is the ideal time to consider it. How much will an office water dispenser cost? Consider the number and position of plug sockets and light fixtures. Do you need more? And where should they be installed? How much will an electrician’s services cost? Consider security. Can you relocate your existing CCTV and alarms? Will you need additional equipment? What will be the cost of installing security equipment? Are there adequate toilet and kitchen facilities in the new office? Is there any work to do before you move in? How much will adaptations to toilet/kitchen facilities cost? Update your business address When you relocate, everyone has to know. And wherever your address is cited, contact details need to be updated. Arrange redirection of mail. Update business cards, headed paper, and other branding materials. Inform suppliers and customers of the new address and update contracts and subscriptions. Update social media accounts, other online accounts, your website, and email signatures. Inform service providers (electricity, water, gas, phone, broadband, managed services, cleaners, refuse collection) and make arrangement for location transfer. Update contracts of employment. Transfer insurance policies. Logistics of moving Set a day and time for moving. Consider: the location of the new office (is it in a busy street?); downtime (would it be best to move on a Sunday?); costs (balance the costs saved/incurred by making the move outside of business hours). Book a removals company. Consider the size of van and the number of removals staff you’ll need. Make sure you have adequate packaging: boxes, paper, bubble-wrap, polystyrene, parcel tape, labels, etc. Appoint a dedicated packing desk. If moving day is a normal work day, will you be conducting business as usual? Or will you close for the day? What will each member of staff be doing on moving day? Who will be working from home? Do you need to divert phone calls on that day? Who will be assisting with the move? If necessary, organise temporary external storage. Good luck! Relocation usually goes hand-in-hand with growth. Whether you’re a small start-up, moving into your first business premises, or an established company that’s outgrown its skin … you're growing. And that’s exciting.

The word “spring” came to Britain as an Anglo-Saxon noun meaning “head of a well” and a verb meaning “rush out in a stream”. In Middle English, the word took on a figurative sense of origin, renewal, and resurrection, as in “sunrise” (spring of dai) and “moonrise” (spring of mone). As Middle English morphed into Modern English, the terms springing time and spring of the year were coined to describe the season of regrowth. The adjective “vernal” came to Modern English from Latin vernus, “of spring”, from ver, “spring”. Spring cleaning traditions Historically, spring has been a good time for a deep clean. Open fires, candles, and stoves fuelled by wood and coal meant a house full of soot. With warmer weather and lengthening days, there was less need for fires and candlelight. Walls, floors, and furniture could be thoroughly washed, and windows could be left open for airing. Nowadays, with vacuum cleaners, air conditioning, and central heating, there’s little need to schedule a deep clean for springtime. But the tradition lives on. Below are just a few examples of how spring cleaning has woven itself into world culture. Jewish religion Passover is a springtime Jewish festival celebrating the Israelites’ exodus from slavery in Egypt. One of the most significant aspects of this festival is the ridding of leavened food from the household. So, before Passover, Jews carry out a ritual cleansing of the house. Christian religion Easter is a springtime Christian festival that celebrates the resurrection of Christ, and by association, the resurrection and rebirth of the organic world. It’s traditional for Christians to clean their churches thoroughly on Maundy Thursday, the day before Good Friday. Clean Monday, as this custom is known, extends to the home, which is purged of sinful attitudes and non-fasting foods. Iranian (Persian) new year The Iranian solar calendar begins at the spring equinox. The first month of the year is Farvardin, and the first day of Farvardin is Nowruz. This first day of the year is prepared for by thoroughly cleaning everything in the house. Renewal of health and wellbeing As the natural world springs into life, springtime inspires regrowth and a desire for a fresh start. For example, April marks the beginning of a new financial year, so it’s a good time to audit your spending, declutter your paperwork, and plan for the future. The same applies to wellbeing. Spring is the perfect time to audit our diet and exercise, examine daily routines, and plan for a healthier future. How can we do this? Well, let’s look at three ingredients of a healthy body: daylight; exercise; diet. Daylight Circadian rhythm is an endogenous (internal) process that responds to the environment. Governed by the rotation of the Earth, the circadian clock affects almost all life forms, including animals, plants, and bacteria. In animals, a circadian rhythm is important for regulating the sleep-wake cycle. The primary environmental cues are: light, in particular, blue light, which has a short wavelength; and the absence of light. Key hormones are regulated by the circadian system. Melatonin, stimulated by darkness, induces sleepiness. Ghrelin increases the desire to eat, and leptin inhibits hunger. Constant exposure to electric light disrupts our circadian rhythm. Artificial lighting doesn’t provide an adequate time cue for the suppression of melatonin, and because few of us sleep in total darkness, melatonin production is often unhealthily low. The problem’s made worse by night-time exposure to the blue light that’s emitted from digital displays, such as televisions, computer screens, and phones.   Absence of night-time darkness and lack of natural daylight cause circadian disruption, which can lead to ill health.  Increased exposure to sunlight helps reduce the physiological and cognitive consequences of circadian disruption. With warmer weather and longer days, we’re more inclined to spend time outside. As the sunlight resets our circadian clocks, we feel more awake and energetic. Sunlight – in particular, ultraviolet light, which has a very short wavelength – promotes the synthesis of vitamin D, which is responsible for intestinal absorption of certain minerals, including calcium. Vitamin D deficiency can lead to the softening of bone tissue, especially in children and the elderly. Exercise Aerobic exercise promotes the production of endorphins, a group of hormones that suppress pain receptors and induce production and release of dopamine, a neurotransmitter associated with pleasure. Strenuous exercise causes us to sweat, which is one of the ways we excrete toxins from our systems. Just going for a walk will improve heart rhythms, reduce stress-induced anxiety, allow deep breathing, and improve circulation. Even good posture can have a positive impact on respiration. A slumped position can reduce oxygen intake by up to 30%, leading to a deficiency of oxygen in the blood. Standing upright opens up your chest and abdomen, making breathing easier and more effective. Stress is the enemy of wellbeing. It can bring on overeating, anxiety, and depression, and it plays a significant role in circulation and digestive disorders. Exercise is one of the best ways to combat stress, so why not make a springtime resolution to keep moving! Diet Adequate hydration is at the root of all bodily functions, and everyone is aware of the importance of water in our diets. Many workplaces provide filtered drinking water on tap, actively encouraging employees to refill cups and bottles throughout the working day. But if you’re keeping well hydrated and eating a diet of whole, unprocessed foods, it’s important to keep in mind that you also need salt. The nervous system functions through nerve impulses, triggered by the movement of electrically charged atoms or molecules (ions), called electrolytes. One of the most important electrolytes is sodium (Na+), which is acquired through salt (NaCl). When there’s too much sodium in the blood, the kidneys filter it out, lowering the concentration of sodium in the system. However, the kidneys can’t do anything about sodium deficiency (hyponatremia), which triggers the release of adrenaline. Signs of reduced sodium in the blood include muscle cramps, fatigue, confusion., and light-headedness. Start spring cleaning your health today! So, to sum up: Spend time outside and reset your circadian rhythm by exposing your body to daylight. Stand, walk, run, and play sports. Use stairs instead of lifts, walk or cycle to work, or even work at a standing desk. However you do it, get moving! Eat well and drink plenty of pure water. At Aqua Libra Co, we love water (Aqua) and we believe in balance (Libra). So there couldn’t be a better time to restore the natural balance of our bodies than the spring equinox, when day and night are in perfect balance.  

When your office has boiling, chilled, and sparkling water on tap, some wonderful breakfast and lunch opportunities present themselves. Breakfast What to have for breakfast at work … Instant porridge At Aqua Libra Co, we believe there’s no better way to kick off the day than with a pot of instant porridge oats, topped with fruit and nuts. Leave the oats in the pot – no need to create unnecessary washing up – and just add boiling water. After a few minutes, give the porridge a stir and it will be ready to eat. Now to liven up your porridge with some nutritious nuts and fruit … You could pop in some blueberries and shelled walnuts. Walnuts are rich in iron, calcium, vitamin C, and vitamin A. Blueberries are full of vitamins K and C, and also manganese – a mineral that’s good for bone health and the regulation of blood sugar. Alternatively, add a chopped banana or granola, a sachet of sugar, chopped hazelnuts, or dates. However you enjoy your oats (ooh-er missus!), a pot of instant porridge with walnuts and blueberries, banana, dates, granola, hazelnuts, or sugar – or just on its own – will keep you full up and on top form until lunch time! Fizzy jelly (This little treat is not for a Monday.) In preparation for the next morning, dissolve your jelly cubes in a minimal amount of boiling water. Now add chilled sparkling water to bring the mixture to full volume. Put lots of sliced banana and strawberries into a bowl or Tupperware box, pour your fizzy jelly over the fruit, and get it into the fridge as quickly as possible; you need to lock in the fizz! Made with gelatine, which is full of amino acids, jelly is tremendously good for your immune system. This sweet, fizzy, refreshing breakfast might seem like sheer indulgence; but, loaded with fruit and water, and rich in amino acids, it’s actually incredibly healthy. Lunch “Destiny may ride with us today, but there is no reason for it to interfere with lunch.” Peter the Great (1672-1725) Russian Emperor Instant noodles Now, a pot of instant noodles may not be the most nutritious or healthy snack; it’s not even very filling. But instant noodles make a fantastic base for something a little more substantial. Add boiling water to your noodles, according to the instructions, and when they’re done, add some cooked chicken or sausage. Instant soup A mug of instant soup is a great lunchtime favourite. Add boiling water to the dehydrated powder mix, and your hot, nourishing soup is ready to be enjoyed on its own or with a bread roll. A single serving of instant soup is usually around 100 calories. Drinks Fancy something a little different to drink with your meal? Bovril How about a cup of Bovril at breakfast time? Just add boiling water to a teaspoonful of Bovril paste. Bovril was invented by a Scottish butcher called John Lawson Johnston (1839-1900). Having emigrated to Canada in 1871, Johnston was contracted to supply the French army with preserved beef products during the Franco-Prussian War. For his services to France, Johnston was awarded the Order of the French Red Cross. Bovril was supplied to the British Armed Forces in WWI and WWII, and the drink is traditionally enjoyed by football fans as they try to keep warm during winter matches. Herbal teas Do you enjoy the clean, fresh taste of peppermint? How about the sweet, spicy bite of ginger? Peppermint and ginger are extremely beneficial for the digestion, so if these flavours are your cup of tea (thank you), why not make yourself a hot ginger or peppermint infusion with pure boiling water, and enjoy it as part of your lunch at work.  

The energy market is a turbulent one, and a combination of recent events has triggered sharp increases in wholesale prices. At Aqua Libra Co, sustainability is our top priority. We never lose sight of the global goal to achieve net zero by 2050. This goal is our mission. In this article, though, as we look at ways to reduce the amount of electricity used in the office environment, we’re focusing on the financial implications of energy consumption. This article is about saving money.   The electricity we use in the UK is generated by: Burning fossil fuel – coal, crude oil, and natural gas (approx. 40%) Renewable energy sources – wind power, solar power, water power, burning of biomass, anaerobic digestion (approx. 40%) Nuclear fission (approx. 20%) The UK fuel supply is part of a global network of supply and demand, affected to some extent by almost any political or natural event. Energy prices are beyond our control. But how we use electricity is down to each of us.   Insulation Insulation is about stopping the gaps. Cavity wall insulation Unless your workplace was built more than 100 years ago, it will most likely have cavity walls. However, it was only in the 1990s that insulating cavity walls in a newbuild became mandatory, although it’s been standard practice since the 1970s. If your workplace was constructed between 1920 and 1990, it’s possible that you have uninsulated cavity walls, which can be responsible for the loss of up to 35% of a building’s heat. Insulating cavity walls is one of the most cost-effective ways to save heat energy. Materials with low thermal conductivity – for example, polyurethane foam, polystyrene beads, and glass wool – are blown into the cavity via small bore holes. The cavity is filled with these low-density materials and trapped pockets of air, preventing heat transfer by convection. Installation of cavity wall insulation is defined by the Building Regulations as notifiable building work. If you’re planning on insulating your cavity walls, bear in mind that you’ll need to submit a building notice to your local building control body. Interior insulation Another option is silica aerogel insulation boards, which are fixed to the surface of an interior wall. Aerogel is a strong, lightweight material, with very low thermal conductivity, derived from a gel in which the liquid component has been replaced with a gas. Silica aerogel panels are effective at a thickness of less than 15 mm, so the reduction in space is minimal.   Draught excluders Gaps around doors and windows can also be responsible for heat loss. As warm air escapes the building, cold air takes its place, causing a draught as it creeps under doors and around window frames. A traditional draught excluder – a stuffed fabric sausage – can sometimes be enough to stem the flow of cold air into a building. But a more efficient solution is an adhesive strip of foam, silicone, or rubber that attaches to the surrounds of a door or window, reducing the gap and blocking the draught. They’re fairly straightforward to install, and, if done carefully, will last for at least five years. Infrared heating panels Is there anything more delicious than the glorious warmth of the sun? The Earth is warmed and lit by a spectrum of electromagnetic energy from the sun. Approximately half of this radiation arrives on Earth as infrared, with a wavelength of between 750 nm and 1,000,000 nm (1 mm). Infrared radiation is invisible to humans, but we’re familiar with its warmth and medicinal properties. Mounted on walls or ceiling, heating panels radiate infrared, which instantly warms solid objects without heating the air between. Walls are warmed up and kept dry, preventing the growth of mould, which is especially beneficial in kitchens and bathrooms. Infrared heating is up to 60% more energy efficient than convection heating, which warms the air close to source and triggers a circular flow of warm and cold air throughout a space. Infrared radiation goes straight to solid objects – like walls, furniture, and people. Infrared heating panels consume less energy than most traditional heating systems. They require very little maintenance and are 100% recyclable at the end of life.   Lighting First of all, make the most of natural daylight. Rather than blocking out bright sunlight and switching on electric lights, why not use light-coloured solar shades, which will simply tone down the glare.   LED lightbulbs During the winter months, it’s not just heating bills that rocket. Days are short, and we often begin and end the working day in darkness. For much of the season, we need artificial lighting all day, which can be expensive. Whereas a traditional incandescent lightbulb emits 85-90% heat and only 10-15% visible light, a light-emitting diode (LED) lightbulb emits 20-50% heat and 50-80% light. This means that in order to produce an equal amount of light (measured in lumens), an incandescent bulb consumes up to eight times more energy than an LED bulb. The price of an LED lightbulb is, on average, five times greater than the price of an incandescent bulb, but it lasts about 30 times as long. Every part of an LED lightbulb can be recycled. But don’t put it in the regular recycling bin. It needs to be deposited at a local electrical recycling centre, which might be a council-operated site or a business such as Tesco, Homebase, or Argos. Turn off the lights If you have problems getting employees and visitors to turn off lights when they’re not needed, you might consider automatic lighting that operates by motion sensors. Lights will come on when people are in the room, and they’ll switch off when the room is empty. This set-up is particularly useful for kitchens, bathrooms, storerooms, and hallways. Machines Let’s take a close look at how we use electrical appliances in the office. Computers A desktop computer consumes around 0.1 kWh of energy per hour. In the course of an eight-hour working day, that’s 0.8 kWh. When a computer is in sleep mode, its energy consumption falls to around one third (0.033 kWh). So, if a PC is left in sleep mode overnight, it will consume approximately 0.53 kWh of electricity during those 16 hours. At the current rate of £0.28 per kWh, you’re paying £0.14 for each desktop computer to be in sleep mode overnight. That’s £0.56 per week (assuming PCs are shut down at weekends) and £29.12 per year (52 weeks).   Multiply this figure by the number of desktop computers in your workplace to find out how much sleeping computers are costing you each year. Turning off all computers at the end of each working day saves a lot of energy and a lot of money.   Office kitchen If you have a dishwasher in your office kitchen, make sure it’s completely full for each cycle. And use the eco setting, which is a longer cycle, using cooler water. This may seem counterintuitive, but most of the energy used by the dishwasher goes into heating the water, and comparatively very little is used for powering the sprayers. The same principle applies to washing machines. If your workplace has a washing machine, the eco setting is the most economical. Heating the water takes a lot more energy than turning the drum. When fridge and freezer seals get old, they become worn, providing inadequate insulation. A fridge or freezer with a worn seal will consume up to three times the energy it’s designed to use. If your equipment has broken seals, it’s advisable to replace them.   Hydration When it comes to water dispensers, Aqua Libra Co products are all designed to conserve energy. Ultra-efficient refrigeration, smart-reporting technology, and a patented twin boiler all contribute to low energy consumption. The Aqua Pure filtration system eliminates all limescale for full functionality and longevity.   Contact us To talk to us about energy-efficient water-dispense systems, give us a call on 0800 080 6696 or email [email protected]. We look forward to talking to you.

Caffeine Caffeine (C8H10N4O2) is the world’s most popular and most widely used psychoactive drug, occurring naturally in some plants, including the cocoa tree (Theobroma cacao), Cola trees (notably Cola nitida and Cola acuminata), the tea plant (Camellia sinensis), and some species of coffee tree, (especially Coffea arabica and Coffea canephora). This stimulant compound is an effective pesticide, and it seems that the higher the caffeine content in a plant’s fruits and seeds, the better protected it is from predator insects. Coffea Of the 120 species in the Coffea genus – a plant indigenous to Africa and parts of Asia – only three are commercially cultivated crops. Coffea liberica, the main source of coffee in the Philippines and Malaysia, has the lowest caffeine content of the three. Producing large seeds but low yields, C liberica accounts for just 1% of the world’s coffee. Coffea canephora is a remarkably robust species that produces a bitter, high-caffeine coffee. The two varieties of C canephora are C c robusta and C c nganda. The canephore species is more commonly known as robusta. A hybrid of C canephore and C eugenioides, Coffea arabica is an autogamous plant, which means it’s able to fertilise itself. Arabica is more susceptible to disease than robusta, and in the past has been at serious risk of extinction. Arabica coffee beans contain more sugar and less caffeine than robusta. Coffee: filter, espresso, instant The fruits (cherries) of coffee trees usually contain two seeds (coffee beans), with flattened sides pressed against one another. Around 5% of cherries contain only one seed – a peaberry. On account of having incubated alone, these single coffee beans are more rounded than twin beans and are sometimes sorted from the bulk of the crop for separate roasting. Roasted coffee beans are ground before being infused in very hot water. Drip-brew coffee is brewed by gentle infusion, and some of its oily solids are lost to the filter. Espresso, on the other hand, is made by forcing a small amount of near-boiling water, at high pressure, through finely ground, tightly pressed coffee. The resulting drink is more full-bodied and flavoursome. But does it contain more caffeine? There are several factors involved: 1. temperature; 2. grind; 3. time. Caffeine is extracted more quickly if the water is at least 95°C. A finer grind will brew more efficiently because of the larger surface area. All available caffeine is extracted within the first minute of brewing. Both drip-brews and espressos could be under par due to a coarse grind or low water temperature. But where time’s concerned, the vulnerability is with the espresso, which takes only 30 seconds to brew. If the temperature and grind are not spot on, the espresso runs out of time. However, if all conditions are right, there’s no significant difference in caffeine content between espresso and drip-brewed coffee. Freeze-dried (instant) coffee is another way altogether of enjoying coffee. A highly concentrated coffee brew is spread out thinly, quickly frozen to a temperature of -40°C, and then broken up into small pieces. These granules are dried through the process of sublimation – i.e. the frozen water in the coffee solution is forced into a gaseous state without passing through the liquid state. When mixed with hot water, the coffee granules will dissolve again – instantly. As for caffeine content, a spoonful of instant coffee contains, on average, the same amount of caffeine as a shot of espresso or a mug of normal-strength filter coffee. Decaffeinated coffee Decaffeinated coffee – or rather, reduced caffeine coffee – can contain up to 10% of its original caffeine. Coffee beans are soaked in water, a process that removes many of the coffee’s properties – not just the caffeine. Then the water is passed through activated charcoal (more porous than regular charcoal), which absorbs the caffeine. The water, still containing extracts from the beans, but without the caffeine, is put back with the coffee beans and then evaporated. The coffee has its full flavour, but most of the caffeine has been extracted. The harvested caffeine is sold on as an ingredient in other products. Pure, hot water on tap Caffeine content in a cup of coffee – whether espresso, drip-brew, or instant – ranges from around 60mg to 150mg. A cup of arabica coffee won’t contain as much caffeine as a cup of robusta of equal strength. But a filtered arabica will contain roughly the same amount of caffeine as an arabica espresso portion. That is, if the grind and temperature are spot on in both cases. Instant coffee retains all the caffeine it started out with. So, to sum up, basic brewing methods make no difference to the caffeine content in coffee. There’s one more factor, however, in a really good cup of coffee. It’s always that bit nicer when it’s made with pure water.  

Back to Work, Post COVID-19 In the first half of 2020, our lives were turned upside down by the COVID-19 pandemic. Literally overnight (25/26 March), the identity of the workplace changed for so many people. Working from home, amidst domesticity, we did what human beings have always done in challenging times: we adapted. Working from home had its advantages. It presented us with opportunities to embrace new technology, take control of our time, and reduce the time and money spent on travel to and from the workplace. For some, the home environment provided a welcome sense of peace and tranquillity. And there were drawbacks. Some workers felt detached and disengaged, and others were disoriented by the collapse of work/home boundaries. Many people found no peace at home and became frustrated and stressed, unable to escape the noise and demands of their families. The workplace will probably never return to how it was pre-COVID. There’s an opportunity, now, to restyle the workplace – to return to the office with fresh ideas, new expectations, and a desire to improve what we had. Again, we’ll adapt.  Social capital Through government support, good management, dedicated workers, and advanced technology, thousands of UK businesses survived the lockdown. However, one element of a healthy organisation was hard to hold onto. Social capital – an intangible asset that comprises the combined value of people’s relationships, interactions, and camaraderie – relies on human contact. Aqua Libra Co is a preferred supplier of water dispensers for Morgan Sindall Group – a company that shares our commitment to creating long-term, sustainable value in the built environment. In a OnePulse (online survey platform) poll, Morgan Lovell – part of the Morgan Sindall Group – found that 90% of respondents missed the social interaction of the office, and 47% missed the ability to collaborate easily. Engagement In 1990, American psychologist William Kahn presented his theory of employee engagement, which he defined as “the harnessing of organisation members’ selves to their work roles.” Kahn suggested that people need to feel safe bringing their full self to work, and they need to consider their work meaningful enough to warrant engaging their full self. Employee engagement is nurtured by company culture, and company culture is most fertile in a physical environment. Humans thrive on social interaction, which does, of course, include seeing and hearing one another on a video call or the telephone, and it includes communication via script; but this is only part of it. Social interaction also includes eye contact, touch, space sharing, body language, and spontaneous conversation. When we’re working in isolation, we don’t borrow a pencil, eat lunch together, or run into a colleague as we make our morning coffee or grab a glass of water. Space and time During 2020 and 2021, a large proportion of the workforce has, for the first time, experienced the convenience of flexible working hours and the freedom of home working. When we get a taste of something sweet, we want more of it. But we also want the good bits of life before 2020! Maybe the working environment will become an office/home hybrid, combining the positive aspects of both. We’ve tasted the tranquillity of working outdoors, and the freedom to wander. We’ve experienced the luxury of organising start times, finish times, and breaks. We don’t want to say goodbye to chain-drinking hot tea or chilled water, or the opportunity to work in solitude. So, to sum up: we’re looking for the camaraderie, collaboration, and security of the office; and we want this shared space to offer the comforts and conveniences of the home environment. Sounds fair … Layout With the office/home hybrid workplace, not everyone will be in the office at once. The office could well evolve into a hub, where meetings and collaboration take place – where people come to touch base and keep in touch. There might be fewer desks and more informal seating. With the sustainable trend of electronic data storage, there’ll be fewer filing cabinets.  In Morgan Lovell’s survey, 54% of respondents wanted to see more office furniture that could be easily moved or reconfigured, allowing them to create their own workspace. In the event of a future pandemic, this flexible arrangement would enable businesses to adapt their space more economically. A combination of people’s desire for flexibility and a yearning for social interaction, paired with the bottom-line benefits of an engaged team, all points to the advantage of breaking down divisional barriers. However, an open-plan space still needs delineation, with a separation of areas, whilst allowing free flow between them. But it can’t all be about communal activity. In the survey, 63% of respondents said that what they missed most about the office was having a quiet space where they could concentrate. Individual workstations offer solitude when it’s required, but, unlike the “old” system, where each member of staff owned a designated desk, a “new” system is developing, whereby desk space is transitory – a temporary, shared facility. Biophilia The literal meaning of biophilia is “love of life”. The concept refers to the human draw to other living organisms. But our deep-rooted attraction to the natural world goes beyond the organic (the bio). It extends to a desire for fresh air and natural light, for views of the outdoors and a natural soundscape. A biophilic office is one that lets in natural light and fresh air. There are plants, which, besides providing the feel-good factor, contribute to oxygen-rich air. Attractive, accessible hydration stations are an important feature of a biophilic office. Technology Over the past 18 months, certain elements of developing technology experienced a growth spurt. Video conferencing replaced in-person meetings, and smart technology reduced contact with shared surfaces. UV sterilisation, an established method for sterilising drinking water, has been applied to the sanitation of air. All these forms of technology have facilitated business continuity, and they will no doubt become a regular part of the modern office Sustainability is high on the agenda for many companies, who’ll be fitting out their offices with low-energy technology and renewable materials. Some of the UK’s most progressive companies have installed an energy-efficient Aqua Libra Co water dispenser. Because all our hot water is purified before boiling, Aqua Libra Co water dispensers are totally free from limescale, a feature that increases their environmental benefits. And by providing the means to refill, a business is contributing to the elimination of single-use plastic. Contact us To talk to us about Aqua Libra Co water dispensers, call 0800 080 6696 or email [email protected]. For a quote, please complete the online quote form.  

The Dry January campaign, led by the UK charity Alcohol Change (formerly Alcohol Concern), began in 2013. Around 4,000 people took part. The campaign has gained momentum over the years, with an estimated 120,000 people choosing to abstain from alcohol in January 2021. So, if you’re among the thousands of Brits who’ve committed to Dry January 2022, why not have a peep at a few ideas for tasty, alcohol-free drinks, brought to you by the Aqua Libra Co team. Each recipe will make four large portions. Mulled fruit juice  As the Roman Empire expanded in the first couple of centuries BC, other European countries were introduced to the warm, spiced, sweetened wine that the Romans brought with them. Over the past 2,000 years or so, there have been many different names for the multitude of variations on this popular winter drink. However, it wasn’t until early in the 17th century that the term “mulled” crept into the English language (in the context of warm, spiced wine, cider, or beer), although its origins are unclear. Mulled apple juice (suggested by Bianka) Ingredients: 1 litre apple juice 250ml pure water A few strips of orange peel, thinly sliced 2 cloves 1 cinnamon stick* Honey to taste *A cinnamon stick is a strip of the inner bark taken from one of several species in the genus Cinnamomum – in particular, C. cassia and C. verum. Cinnamon is a rich source of calcium, iron, and vitamin K. Method: Put the apple juice, water, orange peel, cloves, and cinnamon stick into a saucepan. Bring to the boil and simmer over a low heat for about 15 minutes. Add some honey. Strain and serve warm. Mulled pomegranate juice (suggested by Simona) Ingredients: 1 litre pomegranate juice 300ml pure water 1 sprig rosemary 5g sumac** 1 cinnamon stick 2g coriander seeds ½ orange, sliced 25ml orange blossom water ** Sumac is a crimson-coloured spice made from the dried, ground fruits of plants in the Anacardiaceae (cashew) family – particularly those in the genus Rhus. Dietary sumac has been shown to decrease blood pressure. Method: Put the pomegranate juice, water, rosemary, sumac, cinnamon stick, coriander seeds, and orange slices into a Bring to the boil and simmer over a low heat for 10-15 minutes. Stir in the orange blossom water and serve warm. Mulled apple and cranberry juice (suggested by Chris) Ingredients: 500ml cloudy apple juice 250ml cranberry juice 250g pure water 15g peeled and chopped root ginger*** 8 whole cloves 2 cinnamon sticks 1 orange, sliced 50g light brown sugar *** Probably the best-known natural remedy for nausea, ginger (Zingiber officinale) relieves hypertension, regulates blood sugar levels, boosts the immune system, and eases digestion. It also has anti-inflammatory properties. Method: Put all the ingredients into a saucepan. Bring to the boil and simmer over low heat for 15 Strain and serve.  Fruit punch Non-alcoholic punch, or “mocktail”, is a delicious way to stay hydrated. Discover the fruity combination that you love best, and you’ll find yourself refilling your cup (and body) time and time again with all-important water and the natural goodness of fruit. Blood orange and cranberry punch (suggested by Craig) Ingredients: 500ml sparkling water 500ml blood orange juice**** 100ml cranberry juice 100g cranberries Enough pure water to cover the cranberries Juice of 1 lime 1 orange, cut into thin wedges 1 lime, cut into thin wedges **** First seen in the 18th century, the vitamin C-rich blood orange is a mutation of the sweet orange. Most fruits of the genus Citrus are interfertile, giving rise to many hybrid species. The sweet orange itself is a hybrid of Citrus maxima (pomelo) and Citrus reticulata (mandarin). Method: Put the cranberries into a flat-bottomed container, cover them with water, and freez. Combine cranberry, blood orange, and lime juices.  Break up the sheet of frozen cranberries. To serve, pour the mixed fruit juice over wedges of lime and orange and shards of frozen Top up with sparkling water. Pineapple and mango punch (suggested by Nadya) Ingredients: 500ml pineapple juice 500ml mango juice 500ml filtered water ***** 1 orange, sliced 1 mango, chopped A few strawberries A few sprigs of mint Ice cubes ***** Water is an inorganic compound that’s vital for every function of the human body. In cold weather, however, the thirst reflex can be suppressed, so it’s important to ensure adequate fluid intake during the winter months. Method: Combine the fruit juices, water, orange, and Chill. Serve with ice cubes and strawberries, and garnish with mint. Sweet banana punch (suggested by Steve) Ingredients: 1 litre sparkling water 6 ripe bananas****** Juice of 2 lemons 150g sugar 4 scoops of vanilla ice cream Method: Combine bananas, lemon juice, and blend until smooth and chill. Stir in sparkling wzter. To serve, top with a scoop of vanilla ice cream. ****** Bananas are the berries of the world’s largest herbaceous flowering plants. Cultivated banana plants (Musa x paradisiaca), which grow to a height of approximately 5 metres, are typically a hybrid of two wild species: Musa acuminata and Musa balbisiana. Dry January with Aqua Libra Co Last year, in our Dry January 2021blog, we looked at that old British favourite, Bovril, and explored the sparkling possibilities of chilled tea. If you’re abstaining from alcohol this January, we’d love to hear your story,

This month, we’re exploring some of the ways in which we can cut down on single-use plastic. We’ve already had a look at chewing gum and the teabag. Today, we turn our attention to the carrier bag. This undeniably useful commodity is typically made of polyethylene, a synthetic polymer created from the petroleum-derived hydrocarbon, ethylene (C2H4). The lightweight plastic carrier bag was invented in 1959 by Swedish engineer Sten Gustaf Thulin, intended as a reusable, environmentally friendly alternative to single-use paper bags. Thulin reasoned that the plastic carrier bag would reduce the felling of trees. Raoul Thulin, the inventor’s son, said, “To my dad, the idea that people would simply throw these away would be bizarre.” Plastic bags were created to save trees – just as celluloid, the first form of plastic, was invented as a humane alternative to ivory and tortoiseshell. In the year 2014, 7,600,000,000 free single-use carrier bags were issued by retailers in England. Since October 2015, large retailers have been legally required to charge customers for carrier bags. As a result of this charge, there’s been a dramatic decline in the number of single-use carrier bags issued in England. A 2020 report by DEFRA shows that in the year 2019 to 2020, 564,000,000 single-use plastic carrier bags were sold for a minimum of 5p each by retailers in England. This might sound like a lot of bags, but in the previous year, the number was 1,110,000,000, and the year before that, it was 1,750,000,000. The year before (2016-2017), 2,120,000,000 single-use plastic carrier bags were sold. Since 2014, the number of single-use carrier bags in England has been reduced by more than 7,000,000,000 – approximately 92%. Saving money with reusable bags In May this year, the government raised the minimum charge for a single-use plastic carrier bag to 10p. In the same month, the Waste and Disposals Action Programme (WRAP) published its Plastic Carrier Bag Consumer Research report. Of the people surveyed, 25% agreed that “it’s only worth doing environmentally-friendly things if they save you money”. Is it cheaper to use plastic alternatives? If you go shopping every day, and you buy a 10p carrier bag each time, you’ll spend £36.40 per year on carrier bags. If you shop three times per week, the annual cost is £15.60. And if you buy one carrier bag per week, your annual spend on single-use carrier bags will be £5.20. A high-quality shopping bag made from organic material such as hemp (Cannabis sativa), cotton (genus Gossypium), linen (Linum usitatissimum), or jute (genus Corchorus) will set you back between £1.50 and £5.00. This bag will probably serve you well for many years. But if it lasts for only one year, it’s a better deal, financially, than all those plastic bags. Bags for life In the UK, many large shops offer a “bag for life”. A bag for life is a durable shopping bag with a price tag of anything from 10p to £1.50. The deal is that when the bag is worn out, the consumer returns it to the shop and is issued with a brand-new replacement. Returned bags are appropriately and productively recycled. Bags for life range from durable versions of the plastic carrier bag to a biodegradable bag made from cotton, hemp, linen, or jute. They’re also available in other plastic forms, such as nylon or polyester. Forming new habits Why do 26% of people still buy single-use plastic carrier bags at the supermarket till? In its research, WRAP looked at why people still buy single-use plastic carrier bags, even if they own a reusable shopping bag. The two key reasons turned out to be: 1. They forgot to take a bag to the shop (59%); and 2. They didn’t always know when they would be shopping, so they sometimes didn’t have bags to hand (31%). Habits are wonderful things. Without much thought, they take care of so many frequently performed tasks, leaving greater cognitive capacity for the calculations and reasonings needed in other aspects of our lives. Creating desirable new habits can take a while, but the effort pays off. So, how about putting a couple of shopping bags in your car. When you’ve brought shopping indoors, put the bags with your car keys to remind you to take them back to the car. Or just pop them straight back into the car. Hang a shopping bag on your door handle, so you’ll see it as you go out. You can always choose to leave it at home, but at least you won’t forget it. Ladies – stuff a thin cotton bag into your handbag. And gents – maybe you could keep one in a jacket pocket. Reuse, replace, reduce Reusing plastic items reduces the demand for new ones. And replacing single-use plastic with a desirable alternative will also reduce the demand for new plastic products. Aqua illi and Aqua Alto taps have the capacity to dispense 45 litres of hot or chilled water every hour, and with the Aqua Touchless, you can keep track of the amount of plastic you’ve kept out of the system. Contact us To talk to us about Aqua Libra Co water dispensers, call 0800 080 6696 or email [email protected]. For a quote, please complete the online quote form.

At Aqua Libra Co, we’re all very partial to a glass of crystal-clear, chilled water. Many of us will sip happily at a cup of pure, hot water. There are even some tearaways among us who can’t resist the thrill of fizz. Here comes the but … But sometimes, a love affair with water could do with a bit of spice. A little excitement. The frisson of surprise. How do we achieve that? We get fruity! Berries Berries are one of the healthiest foods around. Packed with vitamins, fibre, and antioxidants, fruits such as strawberries, blueberries, blackberries, raspberries, and blackcurrants are credited with a long list of health benefits, including a considerable slowing down of cognitive decline. Blessed also with good looks and great taste, these juicy jewels enjoy dizzy heights of popularity. Blueberries – the Johnny-come-lately of UK berries – are tremendously popular. With their long shelf life and gorgeous colour, blueberries are ideal as a flavouring for water – especially when partnered with a stronger-tasting fruit. Pop some muddled blueberries into a pitcher of chilled water and add a few slices of orange; or create a berry bonanza with blueberries, raspberries, blackberries, and strawberries. The sweet, delicate taste of strawberries works very well with the fresh, cleansing properties of cucumber. Icy water infused with cucumber and strawberry is a refreshing drink for a summer’s day. Consider adding a few mint leaves or a piece of peeled ginger for a bit of a kick. How about tangy raspberries paired with the sweet, exotic flavour of peach or apricot … an autumnal trio of blackberries, elderberries, and apple … or strawberries, mango, and pineapple. Citrus fruits Picture a meeting room. On the table, there are three glass bottlesof chilled water. One bottle of water is flavoured with slices of lemon; another with lime. The third bottle contains ice-cold sparkling water, flavoured with orange pieces. A touch of luxury. So easy to prepare. Citrus fruits and honey are a perfect partnership when it comes to hot drinks. Pour boiling water onto the squeezed juice of one lemon or orange, add a teaspoon of honey, and stir. Wonderful! Fruit squash How could we not include that good old-fashioned staple: fruit squash. Inexpensive, convenient, and tasty, fruit squash (also known as cordial, dilute, or diluting juice, according to where in Britain you are) is in no way connected to the fruit of plants from the genus Cucurbita, known as squashes. Squash plays its part in sponsored walks, marathon runs, school sports days, and the annual Wimbledon tennis tournament. It keeps vigil by thousands of bedsides and occupies a permanent place in most kitchens. Squash is practically a British institution! Here’s another but … But isn’t squash just a little mundane? Not if you jazz it up! Dilute lime or orange squash with sparkling water. Add ice, and garnish with a slice of lime or orange. Add mint leaves and ice to a tall glass of elderflower squash for a touch of Hot orange or blackcurrant squash makes a delicious and comforting winter warmer. (Serve with chocolate) Contact us To talk to us about Aqua Libra Co water dispensers, call 0800 080 6696 or email [email protected]. For a quote, please complete the online quote form.

Almost 60% of UK households include at least one pet. Collectively, we own 12.5 million dogs, 12.2 million cats, 1.1 million rabbits, 800,000 guineapigs, 600,000 hamsters, 500,000 horses and ponies, and 100,000 rats. That’s just the mammals. There are also millions of pet birds, fish, and reptiles. Pets are an important part of life for over half of the UK population, and their wellbeing is important to us. After all, veterinary services aren’t cheap. So, is filtered water good for your pet? Yes, it is. But is filtered water better for your pet than tap water? What is tap water? The domestic water supply is sourced from: recycled waste water, cleansed for re-use by the UK’s 17,000 sewage treatment works; fresh water collected from underground aquifers and surface reservoirs. Through rigorous processes of filtration and sterilisation, microorganisms, heavy metals, microplastics, and pharmaceuticals are removed from the water, and disinfectants such as chlorine (Cl2) or monochloramine (NH2Cl) are added at a concentration of 0.5 mg to 1.5 mg per litre. In many parts of the UK, a fluoride compound (sodium fluoride (NaF) or fluorosilicic acid (H2SiF6)) is added at a concentration of around 1 mg per litre for the sole purpose of dental health. In areas where there’s risk of lead poisoning from old lead pipes, phosphoric acid (H3PO4) is added to the water supply. Phosphoric acid reacts with lead (Pb) on the inner surface of pipes to form a layer of lead phosphate (Pb3(PO4)2). This insoluble compound creates a barrier between the water supply and the lead pipe. Mains water contains traces of minerals, including calcium, magnesium, sodium, potassium, and iron, which are all essential nutrients for mammals and birds. Taste of tap water Normal water consumption in mammals and birds is between 40ml and 100ml per kg of body weight, depending on the species. The concentration of chlorine or monochloramine in mains water is way below the level of toxicity, so no species is at risk from hyperchloremia. However, the smell and taste of these chemicals can sometimes be repulsive to animals with an acute sense of smell. When an animal refuses to drink tap water because of the unpleasant smell and taste, there’s a risk of dehydration. This is when filtered water is a good idea. Filtering removes added chemicals from mains water, leaving it tasting more like pure water. Another way to eliminate chlorine is to leave the water to stand. Molecular chlorine (Cl2) is a volatile substance, so it easily evaporates. After standing for a few hours, tap water will have lost most – or all – of its chlorine. However, monochloramine, a compound of chlorine and ammonia, doesn’t evaporate, so in areas where monochloramine (also known simply as chloramine) is added to the water supply in place of chlorine, filtered water might be best for pets. When should you not use tap water for your pets? Mammals, birds, and non-aquatic reptiles, who take in water solely via their digestive systems, are not at risk from small amounts of chlorine. Ingested monochloramine is broken down in the digestive tract into chloride (a negatively charged particle and one of the body’s most important electrolytes) and ammonia (NH3). Ammonia and surplus chloride are excreted in urine. However, tap water should never be used in a fish tank or any environment that’s home to amphibians or aquatic reptiles. These animals absorb water through their skins and/or gills, directly into their bloodstream. Chlorinated water can be very harmful to these kinds of pets. How is water filtered? There are various methods of filtering water. Mechanical filtration In mechanical filtration, water passes through a mesh made of materials such as cellulose, synthetic fibre, or ceramic. The mesh forms a barrier to any particle larger than the mesh’s pores, which can be as small as half a micron (0.0005mm). Adsorption Adsorption refers to the adhesion of particles from a gas, liquid, or dissolved solid to a solid surface. This kind of filtration uses activated carbon, typically derived from wood or coconut husks. Activation is the process of creating thousands of tiny pores in the carbon, providing a large surface area for adsorption. Just 1g of activated carbon has a surface area of more than 3,000m2. Ion exchange Ion exchange is a method of demineralisation. Ion-exchange resins are organic-based polymers in the form of microbeads. There are two kinds of resin in an ion-exchange system: Microbeads with fixed cations (positively charged ions) and free anions (negatively charged ions) of hydroxide (OH-) Microbeads with fixed anions and free cations of hydrogen (H+) The microbeads with fixed anions will attract cations from the water – for example, calcium (Ca++), sodium (Na+), and magnesium (Mg++) – and free hydrogen ions will be released into the water in exchange. The microbeads with fixed cations will attract anions in the water – for example, sulphate (SO4=), bicarbonate (HCO3-), and chlorine (Cl-) – and free hydroxide ions will be released into the water in exchange. In this way, minerals are removed from the water and retained in the ion-exchange resin. Now, here’s the really good bit. The ions that are released in exchange for the mineral ions are H+ and OH-. Together they form HOH; better known as H2O. Filtered water is best for pets If you work for one of the many companies that welcome pets – well, dogs, really – into the workplace, you know that during the working day your dog will need access to clean, fresh drinking water. Although tap water is totally harmless, it doesn’t taste anywhere near as nice as highly filtered water. So, if your workplace provides freshly filtered drinking water on tap, encourage your dog to stay well hydrated by giving him/her pure, unchlorinated drinking water.

What is sugar? Sugars are the basic units of carbohydrate, synthesised by plants, via photosynthesis, from water and carbon dioxide. Glucose is the most common of the monosaccharides (simple sugars), with the chemical formula C6H12O6. Six molecules each of water (H2O) and carbon dioxide (CO2) form one glucose molecule and six molecules of oxygen (O2). Another monosaccharide is fructose, which has the same chemical formula as glucose, but with different molecular structure. Fructose typically occurs bound to glucose as the disaccharide sucrose (C12H22O11), which exists in abundance in crops such as sugar beet and sugar cane. Lactose, found in milk, is a disaccharide of glucose and galactose; maltose is a disaccharide comprising two molecules of glucose. What are carbohydrates? All carbohydrates are saccharide polymers (polysaccharides), consisting of hundreds, and even thousands, of linked monosaccharides. Carbohydrates that are made up of one kind of simple sugar are called homopolysaccharides; an example is starch, which consists of multiple units of glucose. Those that contain two or more types of monosaccharide are heteropolysaccharides; for example, agarose, in the cell walls of red seaweed. What happens to sugar in our bodies? Only simple sugars can be absorbed, so our digestive systems must break down complex carbohydrates into monosaccharides. The more complex they are, the more energy it takes to digest them. The simpler they are, the less energy it takes to digest them, which is why sugar is such an economical form of energy and very fattening. We need a certain amount of glucose in our blood, and the level is monitored by the liver and the hormone insulin, produced by the pancreas. Excess glucose is stored as glycogen, the animal equivalent of the plant kingdom’s starch. When we spend energy, the liver breaks down glycogen into glucose and releases it into the blood stream. If there’s a great excess of glycogen, it’s converted to fat, which is stored mainly in the liver and skeletal muscles. Added sugar The sweet foods we eat, like biscuits, cake, chocolate, and ice cream, contain a lot of added sugar. The sugar in these foods is sucrose, harvested from sugar cane and sugar beet and added during processing or preparation. The NHS recommends that an adult consumes no more than about 30g of sugar per day. For reference, there’s 30g of sugar in: 1 Mars Bar 1-5 single-portion yoghurts 1 slice of cake 12 digestive biscuits 7 teaspoons of granulated sugar Many processed foods that we don’t always think of in terms of sugar can have a surprisingly high sugar content. For example, from one particular brand: Baked beans, 7g sugar per 100g. Tomato ketchup, 22g sugar per Salad cream, 17g sugar per Tomato soup, 8g sugar per 100g. However, the sugar content of these foods is not necessarily all added sugar. How can I reduce my sugar intake? When it comes to processed foods, you can choose the low-sugar option. For example, reduced sugar products from the same brand: Baked beans, 9g sugar per 100g (-2.8g). Tomato ketchup, 11g sugar per 100g (-11g). Salad cream, 8g sugar per 100g (-9g). Tomato soup, 6g sugar per 100g (-2.2g). Cutting out – or cutting down on – sweets is an obvious step to take if you want to reduce your sugar intake. But if you have a sweet tooth, how can you get your sugar fix in a healthier form? Natural sweetness of fruit Fruit is a tasty and healthy alternative to foods with added sugar. Although fruits contain sugar (an apple 10g, a banana or peach 12g, an orange 14g) in the form of fructose, glucose, and sucrose, digestion of the sugar is slowed down by the food’s soluble fibre, giving fruits a low glycaemic index (GI) rating. A low GI indicates low potential for a spike in blood sugar levels. Fibre is a type of carbohydrate that humans can’t digest. Unlike other carbohydrates, fibre passes right through our digestive systems and is not broken down into simple sugars. Soluble fibre absorbs water, bulking out the contents of the intestines and slowing the rate of digestion. This has the effect of making us feel full for longer, and it prevents blood sugar levels from spiking. Another food that’s high in fibre is oat bran, which can be sweetened with fruit for a healthy, low- calorie breakfast. Fruits like blackberries, strawberries, blueberries, and raspberries contain a high proportion of fructose, which has a sweeter flavour than any other kind of sugar. This means that the fruit will provide more sweetness per overall weight in sugar. The natural sweetness of fruit can liven up a glass of still or sparkling water.By adding a few crushed raspberries or blueberries, or a slice of orange or lime, you can create a bright, fresh drink that’s full of sweet, fruity flavour. Or you could put a few pieces of fruit in your refillable bottle. Milk substitutes Milk contains lactose, a disaccharide of one glucose molecule and one galactose molecule. As milk is digested, an enzyme called lactase breaks down the lactose into simple sugars (glucose and galactose). Like fruit, milk has a low rating on the glycaemic index, meaning that sugars will be digested slowly. However, in the case of milk, this isn’t due to the presence of soluble fibre, but in some part to the presence of fat. It also has a lot to do with the fact that lactose itself is not a quickly digested sugar and has little effect on blood sugar levels. But still, in 100ml of cow milk, there’s 5g of lactose, which means that a 200ml portion of milk provides about one third (10g) of your recommended daily sugar. There are, however, some good substitutes for real (i.e. mammal’s) milk. Each type of plant-based milk has its own flavour, and each contains a different amount of sugar. Oat milk, for example, contains 2.8g of natural sucrose per 100ml. In soy milk, there’s just 0.4g of sugar: sucrose, stachyose (a tetra-saccharide made up of two galactose, one glucose, and one fructose), and raffinose (a trisaccharide, composed of one molecules each of galactose, glucose, and fructose). Almond milk contains no sugars at all. Bear in mind that some plant-milk products contain added sugars. For low-sugar plant milks, choose unsweetened products. The importance of hydration Reducing your sugar intake is only part of a healthy diet. One element of nutrition that’s often overlooked is hydration.Water plays an important role in every bodily function – including circulation, digestion, and cognition – and dehydration can have a detrimental impact on health, mood, and productivity. So grab a glass or bottle, and REFILL! Again and again and again and again, and again, and again …

We all have an on-going need to replenish our bodies’ fluids. Our desire to drink is triggered by a hormone called vasopressin, which is released when a decrease in blood pressure and blood volume is detected by the hypothalamus – a small area in the brain that serves multiple biological functions, including regulation of water levels. However, our instinct to drink isn’t always 100% reliable. Why don’t I feel so thirsty in wintertime? In cold weather, blood flow to the peripheries of the body is restricted in order to boost flow to the core. Fingers, toes, ears, and nose are nowhere near top priority when it comes to circulation. Blood vessels in these parts of the body contract to allow limited access to blood so that more blood is available for the vital organs. With adequate blood volume and pressure in the core, fluid levels appear to be satisfactory, even when a body’s total fluid level is low. When all appears well in the blood pressure department, the thirst reflex isn’t triggered. So, the reason you might not feel so thirsty in cold weather is all down to a false reading of water levels. And without the desire to drink, it’s easy to become dehydrated. Getting fluids from food In winter, we take comfort in hot foods like porridge, stews, casseroles, and custard. These foods have something more in common than just their temperature. They also have high water content. A bowl of porridge will provide you with 200-300ml of fluid. Some people like their porridge made with water, others prefer milk, and many people choose a mixture of the two. Milk is around 87% water, so even if you make your porridge with all milk, you’re getting 174-261ml of fluid from your breakfast. Besides the high-water-content gravy, which forms the base for stews and casseroles, we get a lot of fluids from the root vegetables we put into these meals. Potato, carrot, parsnip, swede, and turnip all contain more than 80% water. Other winter vegetables, such as cabbage, cauliflower, celery, and spinach comprise at least 90% water. All fresh fruits contain a large amount of water. Apples, pears, and oranges are about 85% water; grapes are around 82%; and even bananas are 75% water! So, when you eat a 200g apple, you’re putting 170ml water into your body. Even in wintertime, a cold dessert can be nice. Jelly made with sparkling water is a fun teatime treat, especially popular with children. Use just enough boiling water to dissolve the jelly cubes, allow to cool, and then top up with chilled sparkling water. Getting fluids from drinks Approximately 80% of our fluid intake comes from what we drink. Infusions Herbal teas (tisanes) are infusions of flowers, seeds, fruits, roots, and leaves. For thousands of years, plants have been used for their medicinal properties, and one of the most common ways of ingesting their goodness is in the form of an infusion. Hundreds of different types of infusion are available, and all you need to do is pour pure hot waterover a teabag. If you’re not already a regular drinker of tisanes, why not give them a go! For a warming bedtime drink, you could try lavender, lemon balm, magnolia, or passionflower, which are all popular remedies for anxiety and stress. Peppermint is taken to relax and soothe the digestive system, and liquorice root is known for treating stomach ulcers. Senna tea helps to relieve constipation, cinnamon has anti-inflammatory, antiviral, and antibacterial properties, and ginseng tea is said to be great for the immune system. The best thing, however, about plant infusions, is that they’re a calorie-free way to keep hydrated, and the best way to choose your tipple is to go with the ones you love the taste of. Drinking by rote Because we can’t always rely on feeling thirsty, wintertime hydration should perhaps include an element of discipline. For instance, keep a cup handy and refill it with a hot drinkevery hour, even if you’re not thirsty. Alternatively – or as well – have a water bottle with you and take a few mouthfuls regularly. Hydration at work Hydration has a positive impact on productivity, and an increasing number of businesses are taking steps to ensure that all employees have access to free drinking water. Many leading brandsare opting to take the sustainable option of a mains-fed water dispenser, eliminating the use of single-use plastic bottles. With the capacity to deliver hundreds of cups of boiling, chilled, and sparkling water every hour, yet only heating what you need, Aqua illiand Aqua Altotaps provide a continuous, regulated supply of highly filtered water that’s so pure, the units stay totally free of limescale. Contact the Aqua Libra Co team to learn more. Phone 0800 080 6696 or email [email protected]. We look forward to hearing from you.

Artificially carbonated water has been around for two-and-a-half centuries, and there have been conflicting opinions about its impact on our health. Because the product imitates the effervescence of naturally carbonated spring water (which owes its health properties and its CO2 emissions to the mineral content), sparkling water has widely been associated with physical health. Where CO2 has been artificially added, the health benefits of mineral water are non-applicable. Carbonated water is traditionally considered to provide effective relief from indigestion, heartburn, and constipation. Many (but not all) studies have produced results that support this theory. The mildly acidic properties of carbonated water have given rise to concerns about possible tooth erosion, but there’s no evidence at all that sparkling water – which is less acidic than natural fruit juice – does any harm to teeth. Dental decay attributed to fizzy drink is due solely to added sugary flavourings. The overriding conclusion is, when it comes to still versus sparkling, there’s no real difference. It’s all just water. … Or is it? Who put the ‘fizz’ in fizz? An English chemist, Joseph Priestley, gets the credit for inventing carbonated water (quite by accident) in 1767. Priestley described his “happiest” discovery in a paper entitled Impregnating Water with Fixed Air. The first person to manufacture carbonated water on a commercial scale was Thomas Henry, an English surgeon and chemist, who built a factory for that purpose in the late 1770s. The product was branded as artificial Pyrmont and Seltzer waters, as it emulated the naturally effervescent mineral waters from Selters and Bad Pyrmont, in Germany. Johann Jacob Schweppe, a Swiss-German watchmaker and amateur chemist, was the first to find a way to produced bottled carbonated water. The drink soon became very popular, endorsed by notable figures such as Erasmus Darwin (natural philosopher and grandfather of Charles Darwin) and King William IV. What is the ‘fizz’ in fizz? Carbonated water is produced by forcing CO2 gas, at high pressure, into water (H2O) at a low temperature – just above 0°C. The dissolved CO2 becomes carbonic acid (H2CO3), which smells and tastes slightly acidic, although with a pH level of around 4, carbonic acid causes no harm to teeth and is a lot less acidic than stomach acid. To neutralise the drink’s pH level and to mimic the taste profile of naturally effervescent mineral water, it’s common practice to add sodium carbonate – hence the moniker “soda”, common in the US to describe any fizzy drink. The fizz in naturally effervescent mineral water and in artificially carbonated water is carbon dioxide (CO2) gas escaping from its aqueous solution. At higher temperatures, the bonds in carbonic acid are easily broken, resulting in still water and CO2 gas. That’s why, when pressure is released and temperature raised (in the opening of a can or bottle), the CO2 gas escapes from the solution … effervescing all over the place! Sparkling water is good for digestion Sparkling water has, for centuries, been a go-to remedy for digestive disorders. Carbonated water has been shown to reduce the growth of bacteria, and it does give you the feeling that things are moving – not the most scientific statement, admittedly, but considering the power of belief, a feeling is often worth a shot! One of the most reliable and enduring remedies for indigestion or constipation is sodium hydrogen carbonate (NaHCO3), also known as sodium bicarbonate. Dissolved in water, along with an acid, the NaHCO3 reacts with the acid to produce CO2. Drinking the effervescent water is known to provide significant relief from heartburn, dyspepsia, and constipation. Many studies have shown that carbonated water has a more remedial effect on constipation and dyspepsia than still water, and that sparkling water can improve the swallowing reflex. The thrill of fizz Here’s an interesting fact. No other mammal will drink carbonated water. They hate it. The presence of CO2 usually signals decay and toxins. Biologically, we’re conditioned to avoid CO2. Carbonic acid is detected by sour-sensing taste cells, and on those cells, there’s an enzyme called carbonic anhydrase, which triggers pain receptors. In a 1997 study of our relationship with spicy foods, American psychologist, Paul Rozin, expressed a theory that “people enjoy situations in which their bodies warn them of danger but they know they are really okay”. Other scientists have applied this theory to sparkling water, attributing our love of fizzy drinks to a thrill-seeking nature. It might be a bit far-fetched to claim that the buzz we get from a glass of chilled sparkling water is comparable to sky diving, white-water rafting, or skiing. But let’s just say that those dare-devils among us who are partial to the occasional scary movie are the same wild guys who head for the sparkling water tap! You know who you are. Drinking carbonated water can help you to lose weight When CO2 is released from solvency, it changes to a gaseous state. The total volume of water and carbon dioxide gas is greater than the total volume of the carbonic acid solution. The more it fizzes, the more space it fills. A glass of still water won’t change in volume after you’ve ingested it. The water will be somewhat dispersed, of course, but the total volume will be unchanged. A glass of carbonated water, however, will change in volume. As the CO2 effervesces, it becomes a gas, which takes up more space than it did in solution. The water is dispersed and absorbed, but the carbon dioxide temporarily fills your digestive tract, suppressing feelings of hunger. If you’re trying to lose weight, take the edge off your appetite by drinking a glass of sparkling water before meals. A splash of panache You know it makes sense to drink plenty of water. But sometimes you fancy something a little more interesting than just plain water. This is where carbonated water comes into its own. Pure, chilled water. The ultimate in healthy hydration. With a splash of panache. You feel slightly naughty, sipping this bubbly nectar at work. A little guilty, even. Dare you slip a slice of lime into the fizz? … That would be the ultimate decadence. Who’d have thought that staying hydrated at work could be so much fun!  

There are three good reasons to drink fruit-infused water: It tastes good It contains virtually no calories It’s water These three good reasons can be boiled down to one single benefit: It’s water. Long, complex articles have been written about the benefits of fruit-infused water, citing health benefits such as weight loss, improved digestion, sharper cognition, tougher immune system, and better circulation. These are all benefits of good hydration. Infused fruit serves only as an incentive to drink water – a tasty, low-calorie alternative to sugary or caffeinated drinks. Promising headers and heady promises all lead to one conclusion: water is good for you. 1.    Great taste Some people love the taste of pure, chilled water. Others would rather have a glass of fruit juice, lemonade, or milk – all with their own niche benefits, but none as healthy as water. This is where fruit – and other plant material, such as herbs, spices, and root vegetables – comes in. They add bespoke flavour to the water. Put your fresh fruit (and any other ingredients) into a bottle, add water, and chill*. *Referring to the fruit infusion; but you, too, may want to chill! Here are some ideas to get you started: Lemon and lime Lemon and ginger Apricot and raspberry Blackberry and orange Strawberry, lemon, and mint Cucumber, lemon, and mint Peach, plum, and raspberry Apple, pear, and cinnamon 2.    Low-calorie During steeping, the fruit releases organic chemical compounds that give it its characteristic flavour and smell. For example, lemon contains, among numerous other flavour compounds, limonene (C10H16); strawberry contains furaneol (C6H8O3) and benzyl acetate (C9H10O2). Apple releases methyl butyrate (C5H10O2), hexyl acetate (C8H16O2), and benzyl acetate. Water-soluble compounds – for example, ascorbic acid (C6H8O6) – will be leached out of the fruit in small quantities, so there’s sometimes a little nutritional value to the infusion. In a fruit infusion, very little of the physical fruit is consumed, so energy value is virtually zero. If you want taste without calories, you’ll get it with a fruit infusion. 3.    It’s water! This is the crux of the matter. When you drink fruit-infused water, you drink water. Water is vital to life, and hydration is vital to good health. Every function of the body requires constant hydration. CIRCULATION: Our blood carries dissolved nutrients to every cell in the body, and it removes waste products. The circulation of blood is driven by the heart. When blood is dehydrated, it becomes thicker and reduced in volume, putting a strain on the heart. URINATION: Blood is filtered by the kidneys, and waste products are excreted via the urinary system. Under-diluted urine will fail to dissolve minerals that need to be flushed out, and these minerals can crystalise and form urinary stones. The more water we drink, the higher volume of urine we pass. Under-diluted urine will fail to flush away all pathogens. BRAIN: Water is necessary in the production of hormones (body’s signalling molecules responsible for behaviour) and neurotransmitters (proteins responsible for cognition). Dehydration can impact mood and alertness, causing confusion, fatigue, slow reactions, and irritability. DIGESTION: Water is essential in the production of saliva, digestion of soluble fibre, and the metabolism of nutrients. Water serves as a lubricant in the digestive tract, and the water content in stools helps to keep them soft and easy to pass. Dehydration can lead to digestive disorders and constipation. LUBRICATION: Water is the main constituent of cerebrospinal fluid, which acts as a shock absorber for the brain. Dehydration leads to a reduction in cerebrospinal fluid, which can cause headaches. Synovia is a viscous fluid in cartilage, which lubricates and cushions joints and spinal discs, reducing friction and absorbing shock. Dehydration leads to a deficiency in synovia fluid, accelerating natural wear of joints. Aqua Bottlers Aqua Libra Undercounter and Countertop Bottlers are perfect for a busy workplace. Compact and robust, a single unit has the capacity to dispense at least 60 litres of highly filtered chilled or ambient water per hour. An organisation can massively reduce its impact on the environment by providing the means to refill. Contact us To talk to us about Aqua Libra Co water dispensers, call 0800 080 6696 or email [email protected]. For a quote, please complete the online quote form.

Does employee wellbeing enhance productivity? And do the benefits of increased productivity outweigh the costs of a wellbeing programme? In short, how does a wellbeing programme impact the bottom line? The Health and Wellbeing at Work 2021survey, carried out by the Chartered Institute of Personnel and Development (CIPD), showed that more and more companies in the UK are investing in a wellbeing programme – an increase of 25% since 2018. Does this mean that employee wellbeing is paying off? 3 brands built on a wellbeing policy Johnson & Johnson Founded in 1886 by three American brothers, Robert, James, and Edward Johnson, Johnson & Johnson is a paradigm of corporate philanthropy. During the 1898 Spanish-American war, J&J kept employees’ jobs open, on full pay, whilst they served in the armed forces. They also donated medical supplies to the war In the early 1900s, J&J began training staff in first aid, so that if an employee was ill or injured at work, an emergency response team was on hand. In 1906, J&J donated medical supplies for the treatment of those wounded in the San Francisco In 1909, J&J introduced free hot meals to nightshift In the Great Depression of the 1930s, unemployment soared; J&J shortened the working day so that all employees could be retained. In 1944, Johnson & Johnson’s Maternity Leave of Absence policy came into This philanthropic business model isn’t pure altruism. Johnson & Johnson report savings of millions of dollars through staff retention, wellness, engagement, and productivity. Cadbury At the turn of the 19th century, George and Richard Cadbury established Bournville, a settlement constructed for the benefit of Cadbury employees and their families. Cadbury workers were paid generous wages and provided with healthy housing and a pioneering pension scheme. Copious sporting facilities and events were available, free of charge, to the Cadbury workforce and their families. The Cadbury brothers weren’t the first employers to recognise the benefits of staff wellbeing, but they were certainly not typical of their time. It wasn’t until the middle of the 20th century that wellbeing in the workplace became a more familiar concept. There’s little doubt that this long-standing business is a financially successful one. Google According to Forbes, Google is the world’s second-most valuable brand. Google.com is the world’s most visited website, and many of the company’s other products – such as YouTube, Google Chrome, Google Drive, Google Docs, and Google Maps – occupy a prominent position in the world of information technology. This gargantuan corporation employs 139,995 workers globally. A legend in its own time, Google is famous for its rapid growth, innovative products, and industry authority. But Google is also known for its wellbeing policy. Employee perks include free food, sleeping pods, childcare, onsite medical staff, laundry facilities, free haircuts, table games, cooking classes, gymnasium, swimming pool, and massage. Staff are also allowed to bring their dogs to the office. How can employers ensure employee wellbeing? Biophilia Biophilia is the human need to be in touch with the natural environment and plays an important role in architectural design and interior decoration. Features of a biophilic office include large expanses of glass, open-plan areas, and natural materials and imagery. From the window, we get natural light, a view of the outdoors, and a feeling of being a part of the world. Through windows – even closed windows – we’re exposed to natural sounds, like rain, hail, wind, barking dogs, birdsong, and human voices. An open window provides the stimulating touch of cool air on skin; and fresh air restores the balance of oxygen (O2) and carbon dioxide (CO2) in the air. Natural smells from outside satisfy our desire to engage with nature. Will the returns on enhanced productivity cover the costs of a biophilic office? Physical activity Using the stairs is a fantastic form of exercise. Spacious, attractive stairways that provide opportunities for social interaction will encourage staff to move around a building. Some companies provide onsite gym and sports facilities, and others offer company-funded membership of a local gym or sports club. Alongside the benefits of physical activity, staff can develop wider social relationships within the company. As always, physical activity is closely linked to emotional wellbeing. Will the returns on enhanced productivity cover the costs of gym memberships? Standing chairs Standing consumes around 50% more energy than sitting. A standing position is also better for digestion, respiration, and joints. When we’re standing, our calf muscles contract and relax, improving blood flow, which helps prevent clotting. Will the returns on enhanced productivity cover the costs of standing chairs? Hydration Hydration is a vital factor in a person’s state of health and wellbeing. Every aspect of our physiology is dependent on water – from circulation to respiration; from digestion to evacuation; from cognition to temperature control, immunity, and joint lubrication. It’s so easy to ignore the signs of dehydration. Organisations that have a positive approach to wellbeing understand the value of providing hot and chilled water on tap. An employer’s attitude to hydration can affect employees’ behaviour in terms of drinking throughout the working day. An office that features a prominently placed water dispenser conveys the message that hydration is encouraged, whilst a small, dark kitchenette, tucked away in a corner, conveys an entirely different message. A high-capacity, low-energy water dispenseris a cost-effective element of a healthy, happy work environment. Contact us To talk to us about energy-efficient water dispensers, including the gesture-controlled Aqua Touchless, call 0800 080 6696 or email [email protected]. For a quote, please complete the online quote form.

If you’re at the end of a dry January, it probably means that alcoholic drinks feature in your life to some degree. Forsaking the pleasure of alcohol and its place in your routine isn’t the easiest thing in the world to do. So, as a little incentive, maybe we should have a quick look at just one of the detrimental effects of alcohol. Alcohol inhibits the production of vasopressin Vasopressin is an anti-diuretic hormone that’s released in response to hypertonicity of the blood. Tonicity is a measure of the relative concentration of solutes in solution. When the blood’s sodium content is high, vasopressin is released, stimulating the thirst reflex and causing the kidneys to reabsorb solute-free water into the blood by diffusion. Reduced production of vasopressin can lead to dehydration and diabetes insipidus. Okay, that’s enough of that. Let’s turn our attention, now, to some fantastic health benefits of non-alcoholic drinks – both hot and cold. Water We’ll start with the obvious. Pure water. The elixir of life. Some like it hot. Some like it cold. Some like it fizzy. But now and then, everyone likes a bit of variety. Hot drinks Bovril isn’t just for soldiers and football fans. Invented by a Scottish butcher in the 1870s, Bovril has been a stalwart of the British diet for nearly 150 years. This hot, beefy drink is made up by simply adding hot water to a teaspoon-full of Bovril paste. One serving contains 0.6g of protein and zero fat. Now, you can’t go wrong with a cup of herbal tea. A caffeine-free infusion of plant material – leaf, flower, stalk, fruit, or root – is commonly referred to as ‘herbal tea’, although none of these is made from the tea plant (Camellia sinensis), and not all are made from either the botanical definition of herb (‘seed-bearing plant which does not have a woody stem and dies down to the ground after flowering’) or, for that matter, the more common definition (‘plant with leaves, seeds, or flowers used for flavouring, food, medicine, or perfume’). However, we all know what’s meant by herbal tea. So let’s move on. Herbal teas are convenient, hydrating, low calorie, and, for many people, delicious. They’re often chosen for the medicinal properties of certain plants. Magnolia and lemon balm are both conducive to relaxation; cinnamon and ginseng are extremely good for the immune system; peppermint and senna aid digestion. Over the past decade or so, the UK population has fallen more and more in love with coffee. However, tea is still the nation’s favourite. Although tea does contain caffeine, there’s not a lot of it, and certainly not enough to counteract the hydrating benefit of a cup of tea. Research shows that unflavoured black tea is the most popular kind of tea in the UK, taken with a small amount of cold milk. Some tea drinkers love the bergamot flavouring in Earl Grey or the bergamot-and-orange combo in Lady Grey. The smoky taste of lapsang souchong, however, has a smaller following. Cold Drinks While we’re on the subject of tea, how about a lovely cold iced tea. Here’s how to make honey-sweetened iced tea. Make an extra-strong pot of tea – five or six teabags, say, in 300 or 400mls of water – and let the tea brew for 10 minutes. Don’t squeeze the bags. Just let it infuse in its own time. Pour the tea into a jug and add a tablespoon of honey (more or less, according to how sweet you like your iced tea) while it’s still warm. Now top up the jug with chilled water and refrigerate; the amount of cold water you add will depend on how strong you like it. Serve with a slice of citrus fruit. Now, here’s a wild idea. Instead of adding just ordinary chilled water, try sparkling water! CAUTION: drinking sparkling iced tea can cause delusions of being on holiday. If enjoying this beverage in your workplace, please don’t forget to work! If you’d like to know more about water-dispenser systems for businesses and homes, contact us at Aqua Libra Co. We’d love to hear from you.  

Winter draws on, and it’s time to put your winter drawers on! This is the time of year for delicious hot drinks to keep you warm, and healthy fruits and spices to keep illness at bay. In all the teas featured in this article, there’s one very special ingredient that none of us can do without. It’s water, of course. So, let’s have a look at some tasty seasonal drinks. White tea White tea – like black tea – is made from the dried leaves of the tea plant, Camellia sinensis. As soon as the tea leaves are picked, the plant’s natural polyphenols react with oxygen in the atmosphere by giving up single electrons from the molecules’ component atoms. This is the process of oxidation. In the production of black tea, the tealeaves are crushed, rolled, and exposed to oxygen for maximum oxidation. For white tea, the leaves aren’t crushed or rolled, and exposure to oxygen is kept to a minimum. Very often, white tea is made with immature leaves and unopened buds. The white, downy hairs on the leaf buds give white tea its name. Oxidation also takes place in our bodies. A free radical is a molecule that contains an atom with an odd electron in its outer orbit, making the molecule unstable and reactive. Free radicals react with other chemicals, taking an electron for stability and leaving the attacked molecule unstable, thus setting in motion a chain reaction. Free radicals are important in living organisms because they destroy pathogens, but they’ll also attack other molecules, which can lead to cell death and illness. Antioxidants are molecules that can donate an electron to a free radical without becoming unstable. Polyphenols are antioxidants. When it comes to tea, less oxidation in the treatment of the leaves means higher potential for oxidation in the body. That’s why white tea is such a rich source of antioxidants. To make white tea To make a refreshing cup of white tea, pour hot water (at a temperature of approximately 80°C) over loose white tea leaves and allow to steep for five or six minutes. Strain and serve. Masala chai In Indian cuisine, masala refers to a blend of spices. Masala chai means “spiced tea”, and this hot drink is traditionally made with milk and water. Star anise Star anise is the seed of Illicium verum, an evergreen tree native to China. The spice, which gets its name from the star-shaped seed pods, contains many health-promoting compounds and has been used in traditional Chinese medicine for thousands of years. Star anise is known to have antibiotic, antifungal, antiviral, anti-inflammatory, and antioxidant properties. Ginger Ginger spice comes from the rhizome of the ginger plant (Zingiber officinale). The main bioactive compound in ginger is gingerol, whose antibacterial and antiviral properties protect the plant from pathogens and provide a multitude of health benefits to humans. Ginger aids digestion, helps lower cholesterol and blood sugars, promotes cognitive function, reduces nausea, and inhibits the growth of oral bacteria. Ginger is a powerful antioxidant and pain reliever. Cinnamon Cinnamon spice comes from the inner bark of trees in the Cinnamomum genus, and, like ginger, it has a wide range of health benefits. Cinnamon helps to reduce cholesterol levels, blood pressure, inflammation, and insulin resistance. It’s an antioxidant and plays a role in maintaining neurotransmitter levels, thus promoting healthy cognitive and motor function. Cinnamon also has antifungal and antibacterial properties. Black peppercorns Black peppercorns are the cooked and dried unripe fruit of the flowering vine, Piper nigrum. It’s believed that black peppercorns increase levels of digestive enzymes, facilitating the metabolism of food. (White peppercorns are the seeds of P. nigrum’s ripe fruit.) Cloves Cloves are the dried flower buds of the evergreen tree, Syzygium aromaticum. Rich in vitamin K and manganese, cloves have antioxidant, antibiotic, and analgesic properties. Studies also show that cloves can increase insulin levels. Green cardamom Green cardamom spice is made from the seeds – and sometimes the pods, too – of the True Cardamom tree (Elettaria cardamomum), which belongs to the same family (Zingiberaceae) as the ginger plant. Cardamom is an antioxidant well known for lowering blood pressure and fighting oral bacteria. It also aids respiration by relaxing airways and increasing oxygen absorption.   To make a masala chai concentrate Ingredients: 5 cloves 20 black peppercorns 5 green cardamom pods 1 star anise 1 cinnamon stick 30g fresh ginger, chopped 6g loose-leaf black tea 600ml water. Sugar to taste Method: Roast the cloves, peppercorns, cardamom, star anise, and cinnamon over a low heat for a few minutes. Allow to cool. Grind the spices into a coarse powder. Place the spices, sugar (if desired), chopped ginger, and water into a pan and simmer for 20 minutes. Add the black tea, remove from the heat, and allow to steep for 10 minutes. Strain the masala tea into a sterilised bottle and refrigerate. To make a cup of masala chai, combine equal measures of tea concentrate, hot milk, and hot water. Spiced pumpkin tea Your masala chai concentrate can be used to make another delicious winter drink: spiced pumpkin tea. The pumpkin – fruit of Cucurbita pepo, a cultivated plant native to North America – is rich in vitamins A, C, B2, and E, as well as potassium, copper, manganese, and iron. For this recipe, you’ll need pumpkin puree, which is made by mashing steamed pumpkin flesh. To make spiced pumpkin tea Ingredients: 150ml almond milk 3g butter 5g coconut butter 5g honey 30g pumpkin puree 1 portion of masala chai concentrate Method: Combine all ingredients in a pan and bring to a simmer over a medium heat. For a frothy drink, whisk the tea with a hand blender. Apple tea “An apple a day keeps the doctor away.” Not strictly true, but this mantra didn’t come about by accident. Apples are very good for us! Containing antioxidants and high levels of potassium, sodium, magnesium, and vitamin C, apples can aid digestion, reduce blood sugar levels, and promote the development of strong bones. To make apple tea Ingredients: 1 large apple, chopped 5g ground cinnamon Two teabags 5g honey 500ml filtered water Method: Place all ingredients in a pan and bring to the boil. Simmer for 10 to 15 minutes Contact us To talk to us about energy-efficient, inclusive water dispensers, call 0800 080 6696 or email [email protected]. For a quote, please complete the online quote form.

Facility management is a profession that encompasses multiple disciplines to ensure functionality, comfort, safety and efficiency of the built environment by integrating people, place, process and technology. - International Facilities Management Association (IFMA) There can surely be few occupations with a wider scope of responsibility than that of facilities manager. Any person in this role needs a huge skillset, encompassing a good understanding of finance, technology, logistics, and engineering – and an ability to communicate, organise, adapt, and think outside the box. A facilities manager needs to have empathy and objectivity. Can we trim this long list of skills down to five top must-haves? It’s not easy. But here goes! Adaptability Operational efficiency Environmental awareness Communication Logistics 1. Adaptability Adaptability comes in two forms: 1. reactive to crisis and/or specific and immediate needs; and 2. responsive to social, environmental, and technical changes. Crisis management Take the COVID-19 pandemic. Every organisation in the world – from governmental departments and emergency services to hospitals and educational institutions to large corporations and small businesses – was faced with the need to adapt. Every element of every facility was affected by the crisis, and facilities managers everywhere rose to the occasion. Space management suddenly took on unprecedented responsibilities. Rearrangement of furniture, Perspex screens, hand-sanitising facilities, and single-direction walkways had to be incorporated into everyday life. Physical signage and online messaging regarding the use and reservation of rooms and desks, rules of visitation, and government guidelines had to be co-ordinated. Hand-washing stations had to be purchased and installed in strategic locations, with sanitiser products and waste bins. The logistics of installation and maintenance of these facilities had to take into account social distancing and personnel schedules. Response to social, environmental, and technical changes Alongside the emergency action taken in response to the pandemic, facilities managers were faced with the rapidly changing role of technology. Some FMs had to get to grips with unfamiliar software for handling detailed occupancy tracking, cleaning schedules, and contact tracing. The Internet of Things and mass communications technologies were, all of a sudden, part of everyday operations. Another kind of technology that burst onto the scene at the beginning of the pandemic was touchless technology. Toilet flushes, hand driers, soap dispensers, air conditioners, lights, and doors are all examples of well-established touchless technology. As 2020 and 2021 progressed, touchless check- ins, contactless sign-in apps, employee QR codes, and voice recognition technology became part of normal life. In a 2021 study, approximately 76% of people questioned said they would continue to expect businesses to have touchless technology in place after the COVID-19 pandemic, and approximately 81% said they were comfortable with the increasing level of communication between people and technology. Hydration is an essential part of life is. Operated by gesture-recognition technology, Aqua Touchless is a pioneering piece of equipment that works in tandem with the Aqua illithree-in-one tap and the modular Aqua Altotap. Each of these mains-fed water dispensers is capable of dispensing hundreds of cups of pure chilled, boiling, and sparkling water every hour. 2. Operational efficiency A facilities manager needs to have a good head for accounting and budgeting. Finance is a big part of an FM’s role, and they need to be good at it. What is operational efficiency? Operational efficiency is the ratio between input (e.g. operational expenditure, capital expenditure, and personnel) and output (e.g. revenue, margin, new customers, customer loyalty/satisfaction). As operational efficiency improves, the output figure becomes increasingly higher than the input. There are three basic ways to improve operational efficiency: Less input for the same output Same input for more output More input for much more output Examples of operational efficiency Less input for the same output.  A busy café serves jams and pickles made on the premises. Each month, it takes eight hours of staff time (at £10 per hour) and ingredients costing £100 to produce the preserves. A total of £180. A change is made. Pickles and jams are now purchased from a wholesale supplier for £90 per month, including delivery. It takes 30 minutes of staff time to receive the delivery and store the products. A total of £95. Input (operational expenditure) has decreased, but revenue is the same. Same input for more output A popular accountant, with a large customer base and excellent reputation, has the lowest prices in town. A change is made. All prices go up by 5% to match the lowest competitors’ prices. Because the accountant is popular, no custom is lost due to raised prices Input (operational expenditure) remains the same, but revenue has increased. More input for much more output An insurance business employs 80 staff who work in a suite of offices. The company provides bottled water for all employees, which is kept cool in the kitchen’s a large refrigerator. Tea and coffee are provided, and there are several kettles for boiling water. A change is made. In place of the kettles and the large refrigerator and the bottled water, the company invests in Aqua Link,the world’s most advanced single-source, energy-saving drinking-water system for multiple dispense locations. The master unit consists of a smart-reporting control unit and a dual pump purifying system,which eliminates all limescale, cutting maintenance costs by 90%. The master unit feeds multiple hydration points, and as the company grows, the Aqua Link network can grow too. The greater number of outlets, the lower the proportionate cost of operation. The Aqua Link control unit provides dynamic reporting on incoming water pressure, volume of water dispensed, flow rate, water temperature, and CO2 replacement management. Any leak or pump malfunction is detected and flagged up. Smart reporting means immediate response from the Aqua Libra Co maintenanceteam, and therefore minimal downtime. There’s a considerable capital expenditure, of course, but the FM calculates that the operational costs of the Aqua Link system are less than 10% of the cost of providing kettle-boiled water and chilled bottled water. The hydration points are installed in accessible locations throughout the offices, and there’s a noticeable decrease in downtime (due to the elimination of queues and waiting time) and a rise in productivity (thanks to a decrease in downtime and an enjoyment of the new hydration system). Input (capital expenditure) was increased, but output (productivity/profit) was increased even more. 3. Environmental Awareness In all decisions and actions, a facilities manager must demonstrate corporate social responsibility. Mitigating environmental impact and promoting sustainable solutions in all aspects of physical and technological infrastructure is an essential part of a facility manager’s role. An in-depth understanding of sustainability and the processes that threaten sustainability should be pinned to the top of their skills portfolio. When specifying a drinking-water system, an FM needs to consider the product’s impact on the environment.Is it sourced from a company that supports the principles of a circular economy? Does it use only a small fraction of the energy consumed by alternative heating and chilling solutions? Does the system eliminate the demand for single-use plastic bottles? 4. Communication A facilities manager should be able to empathise with those who use the facilities – to understand the needs, viewpoints, and experiences of staff and customers. This means they must be objective and observant. The wellbeing of staff has a huge impact on productivity. An FM must be able to empathise with employees and understand how the working environment impacts health and wellbeing. Does the setting sun dazzle in late afternoon? Do the air conditioners benefit all areas? Is there adequate noise insulation where it’s needed? Do all employees have access to drinking water? An FM should always be aware of accessibilityissues. Can every member of staff reach the lift buttons? Can every member of staff manage the heaviest doors? In the event of fire, is there a planned escape route for every member of staff? Do employees worry about the transmission of COVID-19 through shared surfaces? Empathy isn’t only for employees and visitors. A facilities manager must also promote the financial interests of the company. It’s a diplomatic role, involving constant communication with company leaders, employees, contractors, and suppliers. 5. Logistics A facilities manager has to have a finger in lots of pies. They need to oversee security, grounds management, parking facilities, maintenance and cleaning, building operations, utilities, and IT infrastructure. A facilities manager carries out risk assessments and ensures that all activities on site are compliant with statutory law and industry regulations. If the company movesto new premises, the FM is in the driving seat. A facilities manager must have the ability to think outside the box and to see every detail of the big picture.

If you’re thinking about making some changes that will have a positive impact on the environment, then here are three simple things you can do: Eat a vegan diet Save electricity in the home and office Refill 1. Environmental impact of a vegan diet Vegan diets are associated with huge reductions in greenhouse-gas emissions. In the last 50 years, the world’s human population has doubled. With this explosion in numbers, milk production has also doubled. Meat production has tripled. There are approximately 2,400,000,000 domesticated cattle and sheep on Earth, and forests are being cleared to make room for animal-feed crops. With deforestation, atmospheric carbon dioxide increases because of the reduction in CO2-sequestering plant life. And all those livestock are emitting methane gas into the atmosphere. It’s estimated that if the world’s population began eating a vegan diet today, atmospheric greenhouse gases would be 70% reduced by 2050. 2. Save electricity in the home In October 1881, the Savoy Theatre became the first public building to be lit throughout by electricity. Theatre producer Richard D’Oyly Carte demonstrated the safety of the bulbs to the nervous audience by breaking one on stage before the curtain rose on a performance of Gilbert & Sullivan’s Patience. Today, we’re all so accustomed to electricity, we hardly notice it. “The most profound technologies are those that disappear. They weave themselves into the fabric of everyday life until they are indistinguishable from it.” Mark D Weiser, American computer pioneer And because we hardly notice it, we don’t always think about how we’re using it. Light bulbs Of the energy emitted by a traditional incandescent light bulb, only 10-15% is in the form of visible light, which is measured in lumens. The majority (85-90%) is heat. That’s a lot of energy wasted, especially if you need to compensate for unwanted heat by opening windows. An LED bulb, however, emits up to 80% light and as little as 20% heat. If an LED bulb and an incandescent bulb were each to emit 1600 lumens, the incandescent bulb would consume 0.1 kW-h of energy, whereas the LED bulb would use about 0.02 kW-h of energy. By using LED bulbs, which consume only one fifth of the energy used by incandescent bulbs, families can contribute to the preservation of the world’s fossil fuels and a reduction in carbon dioxide emissions. Turn appliances off Each year, the average UK household is responsible for 50kg of carbon dioxide emissions simply by leaving appliances on standby. Televisions, computers, and DVD players are frequently left on standby all day, every day. Turning these devices off when they’re not in use will contribute to the reduction of carbon dioxide emissions. When in use, a desktop computer typically consumes about 0.1 kW-h. That’s 0.8 kW-h in an eight- hour day, 4 kW-h per five-day week, and 208 kW-h per year. The generation of 208 kW-h of electricity produces 48.5 kg of carbon dioxide gas. In sleep mode, the desktop’s energy consumption is reduced to about one third. Therefore, left in sleep mode for 16 hours overnight, the computer will consume approximately 0.5 kW-h of electricity, which amounts to 2.5 kW-h per week and 130 kW-h annually. The generation of 130 kW-h of electricity produces 30kg of carbon dioxide emissions, and if the computer is left in sleep mode at weekends, too, that’s another 82 kW-h of energy and 19kg of carbon dioxide emissions per year. Switching off a computer when it’s not in use goes a long way to slowing down global warming. 3. Refill What processes are involved in the manufacture of plastic water bottles? First of all, there’s the extraction of raw material – mainly oil. Then there’s the production of plastic resins. Resins are melted and formed into bottles, and the bottles are filled with water. Discarded bottles are recycled, incinerated, or put in landfill. Transportation occurs between every stage of the bottles’ lifecycle – from the source of fossil fuel to manufacturing plant, to bottle factory, to bottling site, to wholesalers, to retailers, to end-of-life destination. Each of these processes consumes energy. By-products include carbon dioxide and nitrous oxide – greenhouse gases that retain heat in the atmosphere for many years. With plastic bottles, the damage isn’t confined to the manufacturing processes. Plastic will take between 500 and 1,000 years to decompose, and in that time, ecosystems will be damaged by microplastics that are absorbed into the food chain. Well, that’s enough doom and gloom! This is all about prevention. The only way to slow down the manufacture of single-use plastic is to cut off demand, and the solution is to refill. Whether you’re buying a takeaway coffee or grabbing a drink of water,refilling a reusable mug or bottle will save a piece of single-use plastic from being sold.