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Are you planning an office party? Or a Christmas get-together at home with friends and family? Maybe you’re arranging a fun party for your children and their friends … Here’s the question: are you ready to go plastic free? Decorations Painted macaroni strung across the room, paperchains secured with metal clips or staples, and pinecones dabbed with white paint. They’re as much fun now as they always were. Now let’s look at the Christmas tree – that mainstay of seasonal decoration. And then we’ll find something to replace those shiny plastic baubles. Christmas tree The tradition of the Christmas tree began in Germany and was made popular in the UK by Queen Victoria, no doubt with influence from her German husband, Prince Albert. In the late 19th century, feather trees came into fashion in Germany in response to the high rate of deforestation. These feather trees consisted of green-dyed goose feathers on wire, fixed to a central wooden dowel. In the 1980s, polyvinyl chloride (PVC) trees became popular. PVC takes hundreds of years to degrade. So, for your plastic-free Christmas party, it’s got to be a real tree. But a Christmas tree doesn’t have to be thrown away after the festivities are over. Not if you buy one with roots. Salt dough decorations Salt dough trinkets are great fun, and the best bit about them is that they can be totally unique. Here’s how to make salt dough decorations: You’ll need twice as much plain flour as salt. For example, 300g of flour and 150g of salt. Mix them together and add water. You’ll need the same amount of water in millilitres as salt in grams. So, in this instance, 150ml. Roll out your salt dough on a floured surface and cut out shapes with cookie cutters – or freehand if you’re feeling creative! Put your shapes onto a lined baking tray and bake for approximately three hours in an oven preheated to a very low 100°C. When the decorations are cool, they’re ready to be painted. Gift wrapping At the plastic-free Christmas party, we have to think carefully about how we wrap our gifts. For a start, there must be no Sellotape, which is made from polypropylene. Not only is this plastic non-recyclable, but the paper it’s stuck to is also no good for recycling. Ribbons An alternative to taping your gift wrapping is to tie it. Ribbons make an attractive trim for Christmas presents, and they can be used over and over again. Ribbons are made out of a variety of materials. They can be natural materials, like cotton (fibre from plants in the genus Gossypium), silk (protein fibre from the larvae of the mulberry silkworm, Bombyx mori), and jute (fibre from plants in the genus Corchorus) – or they might be petroleum-based synthetic materials, such as polyester, nylon, or polypropylene. Petroleum-based plastics are non-biodegradable, so when you’re wrapping a gift or making decorations for your plastic-free party, go for the natural materials. Wrapping paper A lot of commercial wrapping paper is coated in biaxially oriented polyethylene terephthalate (BoPET), a polyester film made from stretched polyethylene terephthalate (PET). BoPET is used in dozens of industry applications, including space exploration (Apollo’s lunar module is covered in BoPET), electrical insulation, sails for hang gliders, fire shelters, and food packaging. BoPET is also commonly used as a covering for paper – for example, book covers, maps, playing cards, etc. And, of course, wrapping paper. There’s a simple way to determine whether a wrapping paper is just paper, or whether it’s coated in plastic; this is the “scrunch test”. Scrunch up a piece of the wrapping paper, squeeze it in your hand, and then release. If the paper unfurls at all, it’s a sign of a plastic coating. If the paper remains screwed up, then you can be pretty confident that it’s purely paper and therefore recyclable. Food Party food can be quite tricky when you’re going plastic free, as so much is wrapped in plastic packaging. You could make your own cakes and mince pies, or you could buy them loose from your local baker. The same goes for sausage rolls, savoury pies, and flans. When it comes to drinks, stick to glass bottles or cans for alcoholic drinks, and for cold water, refill cups and glasses from your water dispenser. Paper plates are fine until it’s time to clear up. That’s when you need a plastic binbag to put them in! If you haven’t got enough crockery, cutlery, and glasses to go round, why not ask everyone to bring one of each item. Contact Aqua Libra Co To talk to us about energy-efficient, inclusive water dispensersfor workplaces, call 0800 080 6696 or email [email protected]. For a quote, please complete the online quote form. Merry Christmas!

From energy-efficient infrastructure to refilling and recycling, there are lots of ways to increase the sustainability of a university campus. The UK student network, People & Planet,run a university league, listing the UK’s greenest universities. At present (December 2021), the top three universities are: Manchester Metropolitan University King’s college London Nottingham Trent University Disposal and recycling Some of the greenest universities in the UK run reward schemes for recycling. Money prizes and treats such cinema tickets and drink tokens are up for grabs in a competition between halls of residence and academic departments to achieve the highest rate of recycling. “Pop Swap” Once-a-term on-campus clothes and book exchanges provide opportunities for students, staff, and the local community to swap unwanted clothes and books for ‘new’ pre-loved ones. The Pop Swap scheme reduces the amount of textiles and paper put into the recycling system. Although preferable to the landfill option, recycling processes consume a lot of energy. Charity donations Some universities operate a charity donation scheme. Students and staff can leave donations of unwanted clothes and other items at conveniently placed drop-off points around the university campus for volunteers to collect. Disposal of fat, oil, and grease Pouring fat, oil, and grease (FOG) down the drain contributes to the huge “fatbergs” that build up in sewage pipes, causing blocked drains, overflowing sewers, damage to roads, and water pollution. Besides FOG, fatbergs are made up of all kinds of debris, such as cotton buds, rags, wet wipes, nappies, condoms, bandages, sanitary products, rubber gloves, and face masks. As fluid waste passes through sewers, obstructions – rough inner surfaces of pipes, damaged brickwork or concrete, or intrusive tree roots – can cause turbulence in the flow, and as the contents swirl, debris gets trapped and consolidated. Fat should never be poured down the drain. Instead, it should be left to cool in a dish and then scraped out into the bin. Education, signage, and an ingrained culture of sustainability can help the university community form good habits when it comes to responsible disposal of FOG. Energy Many UK universities encourage sustainable travel through car-sharing schemes, free bus passes, and incentives to travel by bicycle. Construction and refurbishment of university buildings present opportunities to add sustainable features such as LED lighting and solar panels. Natural ventilation systems, too, can make a big difference to energy consumption. Compared to mechanical air conditioning systems, they’re cheaper to operate and require less maintenance, contributing to a reduction in carbon emissions. Encouraging sustainable eating If cafeterias were to offer a wide and varied vegan menu, the university’s carbon footprint would be significantly reduced. A few facts about animal farming: The agricultural sector is responsible for an estimated 10% of the UK’s total greenhouse gas emissions. Almost 80% of the greenhouse gases produced by the farming industry can be attributed to animal rearing. More than 40% of anthropogenic methane emissions are produced by agriculture. Around 85% of UK farmland is used for grazing livestock or producing crops to feed livestock. Around 10,000,000 hectares of forest area, worldwide, are lost every year to alternative land uses, causing atmospheric carbon dioxide levels to increase.  Adopting a vegan diet is the single most effective action an individual can take to help create a sustainable world. A dynamic environmental policy can encourage and support students in their efforts to cut out, or cut down on, animal products. Reduce single-use plastic Plastic can take hundreds of years to decompose. Eliminating the demand for single-use plastic is the only way to curb the prolific, exponential manufacture of plastic. Hydration stations Conveniently located hydration pointson the university campus provide students and staff with opportunities to refill water bottles. Over the past couple of years, many UK universities have been installing mains-fed water dispensers in cafeterias, hallways, libraries, gymnasiums, common rooms, staff rooms, student accommodation, and lecture halls. Reusable bottles are sold in campus shops, along with maps that show where to find hydration points. Coffee cups Disposable coffee cups are made from a paper fibre that’s tightly bonded with a polyethylene lining. Although each of these materials is, in theory, recyclable, coffee cups are seldom recycled due to the expense of separating the materials. Following the example of cafés and takeaway outlets around the country, universities are introducing a financial incentive to students and staff for providing their own reusable cups.

There are so many reasons! These taps are cost-effective, eco-friendly, safe, convenient, fun, and stylish. A boiling- and chilled-water dispenser unit puts an end to queues at coffee break, excessive steam, limescale in your drinks, and the risk of dangerous spills. With sparkling water on tap, staff can liven up fruit juice with a bit of fizz, or just enjoy the fresh, tingling sensation of chilled carbonated water. The many reasons why every office needs a boiling-, chilled-, and sparkling-water tap can be summed up, really, in three big reasons: Stop using plastic bottles. Keep staff hydrated. Show off your brand’s professionalism.   1. Join the fight against plastic pollution In the UK, around seven-and-a-half billion plastic bottles of water are purchased every year. Once the brand-new plastic bottles are made, they have to be filled, and whether they’re taken to the water or vice versa, there’s transportation involved. Next step: the packaged water is transported to thousands of commercial outlets. Over the course of each year, seven-and-a-half billion bottles of water are purchased in the UK; the water is consumed; the bottle is (in 55% of cases) disposed of and collected by a refuse collection vehicle that chomps through a gallon of fuel every four miles. Much of this discarded plastic ends up in landfill – and a lot of it finds its way into the sea. Plastic has only been around for 150 years, and already this non-biodegradable material is clogging up the oceans and filling up the land. Plastic pollution is affecting thousands of animal species as it spreads through the food chains. Celluloid, the world’s first artificial polymer, was invented in 1869. The killing of elephants for their ivory was getting out of hand, and this new material, celluloid, was welcomed as an eco-friendly alternative. Now the plastic itself is an ecological hazard. How do we slow down this assault on the natural environment? By not buying bottled water. And this is one reason why every office needs a boiling-, chilled-, and sparkling-water tap. 2. Keep hydrated Headaches, palpitations, memory loss, lack of concentration, depression, insomnia, urine infection, constipation, disorientation, tiredness, kidney failure, dry mouth, bad breath, sore joints, irritability, confusion, dizziness … All symptoms of dehydration. More than half of the human body is made up of water. Without water, we die. Without enough water, we can’t function at full capacity. Every single one of a body’s trillions of cells depends on water for survival. Blood (78% water) carries nutrients to each cell, and works most effectively when well diluted. A high volume of low-concentration blood will flow freely, saving strain on the heart and enabling the production of neurotransmitters for effective cognition. Our built-in shock absorbers, cerebrospinal fluid (which protects the brain) and synovial fluid (which cushions and lubricates our joints), are made up mostly of water. One of the effects of chronic dehydration is accelerated deterioration of the joints. Physical discomfort as a result of sore, aching joints – or other conditions associated with dehydration, such as constipation, kidney stones, and headaches – can have a detrimental effect on productivity. Water, however, can’t be stored up in our bodies. It’s always just passing through. So, water intake needs to be frequent and plentiful. This is another reason why every office needs a boiling-, chilled-, and sparkling-water tap.

We all know what’s meant by herbal tea, even if many of these drinks contain neither herb nor tea. Tea is an infusion of cured Camellia sinensis leaves. Herbs are aromatic plants with leaves, seeds, or flowers that are used in medicine and for flavouring food. However, as language tends to bend and adapt to common usage, herbal tea is the most common term for a tisane, which, strictly speaking, is an infusion of caffeine-free plant material. Herbal teas are made from the flowers, seeds, fruits, roots, and leaves of hundreds of different plant species. 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. Besides the health benefits of the plants themselves, drinking herbal tea is a tasty way to stay hydrated. Ask 100 people to pick their top 5 herbal teas, and you’ll probably get 100 different combinations. The following “Top 5 Herbal Teas” is just our take on the subject. How close is this list to your own? 1.    Magnolia tea for relaxation There are numerous herbal teas taken for their sedative properties. Lavender, lemon balm, and passionflower teas, for example, are all popular infusions for the easing of stress and anxiety. They’re commonly drunk in the evening, as a way to wind down before bedtime. Valerian root tea has been used for centuries as a remedy for insomnia and is arguably one of the most effective; the thing is, it smells and tastes revolting! Gamma-aminobutyric acid (GABA) is an inhibitory neurotransmitter that reduces neuronal excitability throughout the nervous system. It’s a chemical that’s widely used in antianxiety medication. GABA receptors are proteins that respond to GABA and effect a biological response. Honokiol and magnolol (both with the chemical formula C18H18O2) are compounds found only in plants in the genus Magnolia – honokiol in the leaves and seeds; magnolol in the bark. Honokiol and magnolol enhance activity in GABA receptors, helping to ease anxiety and relieve insomnia. Another function of GABA is to inhibit the production of the hormone glucagon. Glucagon, which is produced in the pancreas, raises the concentration of glucose in the bloodstream, counteracting the effects of insulin. When GABA receptors are kept healthy by compounds such as honokiol and magnolol, neural excitability and the production of glucagon are subdued – thus enhancing the efficacy of insulin. With a pleasant zingy taste and the calming effects of honokiol and magnolol, magnolia tea gets our vote for Best Tranquilising Tea. 2.    Cinnamon tea for circulation There are approximately 250 species in the genus Cinnamomum, and for centuries the bark of many of these trees – particularly Cinnamomum zeylanicum and Cinnamomum cassia – has been used for flavouring food and for medicinal uses. Cinnamon is actually a bit of an all-rounder, as it’s been found to have anti-inflammatory, antiviral, antibacterial, and coagulant properties – as well as a propensity to promote the growth of beneficial bacteria in the gut whilst suppressing the growth of pathogenic bacteria. However, cinnamon tea is outstanding in one particular area. It can contribute to a reduction in blood pressure by improving the dilation of blood vessels, which is conducive to better blood flow. Therefore, cinnamon tea is our choice for Best Healthy Heart Tea. 3.    Ginseng for the immune system Ginseng is named after Panax ginseng, the species originally used for its medicinal properties. Ginseng refers to the root of plants in the genus Panax. Panax is from Greek, meaning ‘all healing’. Ginseng tea is one of those marvellous all-rounders. It’s great for the heart and circulation, for cognitive function, and for intestinal health. If you’re looking for a herbal tea to promote general health and wellbeing, ginseng should certainly be considered. Yes, ginseng is a bit of a jack-of-all-trades, but it does have its own specialisation. Ginseng takes a lot of beating when it comes to enhancing resistance to illness. With beneficial effects on both the innate defences and the adaptive responses of the immune system, ginseng tea can take on any other herbal tea for the title of Best Tea for Immunity. 4.    Peppermint tea for digestion Liquorice (Glycyrrhiza glabra) root tea is brilliant for preventing and treating stomach ulcers. The sweet taste of liquorice comes from glycyrrhizin, a compound unique to G glabra, which is actually sweeter than sugar. Senna tea, an infusion made from the leaves of the senna plant (Senna alexandrina), stimulates intestinal contractions and bowel movements – a gentle cure for mild constipation. Peppermint tea is an infusion made with leaves of the peppermint plant – the sterile hybrid of spearmint (Mentha spicata) and water mint (Mentha aquatica). Because it produces no seed, peppermint reproduces vegetatively – i.e. asexually. The anti-inflammatory properties of peppermint help to relax and soothe muscles in the intestines and stomach, relieving the symptoms of irritable bowel syndrome (IBS). And it’s been shown to reduce bloating, dyspepsia, acid reflux, and cramping. Peppermint tea is the perfect after-dinner drink. First prize for Digestive Aid goes to peppermint tea. 5.    Ginger tea: best all-rounder Ginger (Zingiber officinale) regulates blood sugar level; reduces high blood pressure; improves blood circulation; eases digestion; relieves nausea; boosts the immune system; and it’s anti-inflammatory. Probably the best-known herbal remedy for nausea, ginger tea is drunk by pregnant women who are experiencing morning sickness. Many people who suffer from travel sickness will drink a cup of ginger tea before setting out on a journey – or even take along a flask of hot ginger tea. Ginger tea tastes lovely, just by itself. For some, though, it can taste a little bitter without a sweetener, such as honey or sugar. Ginger also goes very well with lemon, and there are numerous brands of herbal tea that produce a ginger-and-lemon blend. Congratulations to ginger tea – Best All-Rounder. Herbal tea in the office Winter’s on the way. To keep hydrated at work, why not infuse your favourite herbal tea in pure, hot water. The many benefits of caffeine-free tisanes, combined with the ultimate goodness of water, will keep your mind and body well. Creativity – here we come!  

We’ve picked out five amazing hot drinks – each one a traditional beverage in a particular part of the world. You may have heard of some of them, and you may have tasted some of them. Maybe, like some of us at Aqua Libra Co, you’re reading about them for the first time! In this article, we look at karkadé from Egypt, sahlab from Turkey, sarabba from Indonesia, and champurrado from Mexico. First, though, let’s go to Tibet for butter tea. Butter tea (Tibet) Butter tea – also known as Tibetan salty tea or Tibetan yak butter tea – is a thick, nutritious drink which has been consumed in Tibet since the 13th century. Made from a strong brew of black tea, yak-milk butter, and salt, butter tea is a traditional drink in Tibet. For thousands of years, the domesticated yak (Bos grunniens) has been a staple resource in Tibet, farmed for its milk, meat, and fibre. Dried yak droppings are an important source of energy in Tibet – and in some areas, the only available fuel. Whilst female yaks are bred for their nutritious milk (7.0% fat, 5.5% protein, 5.5% lactose, 100 kcal per 100g), the males are kept as draught animals. Traditionally, Tibetan butter tea is made with compressed bricks of black tea (dried and fermented Camellia sinensis leaves), steeped for hours in hot water. The tea is strained through a sieve of natural fibre, often horsehair or reed, and then salt is added. The salty tea is churned with yak’s butter in a wooden butter churn and finally transferred to a copper pot for serving. Today, Tibetans often use teabags to make a salty brew, and then use a blender to mix in the butter – not necessarily yak’s butter. Fundamentally, the drink is the same as it’s always been. A simple combination of tea, butter, and salt. Champurrado (Mexico) Champurrado is a chocolate-flavoured version of atole – a sweet, spicy hot drink, thickened with maize flour. A popular beverage in Mexico, Champurrado has deep roots in the history of Mesoamerica and carries a lot of cultural significance. Chocolate is produced from the roasted and ground seeds of Theobroma cacao, a plant that’s native to South America and Mesoamerica. The specific name, cacao, is a Hispanicisation of the natives’ names for the tree. The generic name, Theobroma, is from Ancient Greek theos (god) and broma (food) – i.e. “food of the gods”. Other traditional ingredients of Champurrado include piloncillo (an unrefined sugar also known as Mexican brown sugar) and masa harina (maize flour). However, wheat, rice, or oatmeal flour can be used in place of masa harina, and other kinds of sugar are perfectly good substitutes for piloncillo. Cinnamon, vanilla, or orange can be added for flavour – and for extra nutritional value, egg yolks or ground nuts. So, to make Champurrado: heat water in a pan with sugar and cinnamon; add chocolate; make a paste from masa harina and water and add to the pan; whisk well; simmer until it thickens. Sarabba (Sulawesi, Indonesia) Sarabba, which originates from the Indonesian island, Sulawesi, is a sweet, ginger-flavoured hot drink, characterised by the smooth texture of coconut milk. It’s one of the most popular hot drinks in Sulawesi. To make sarabba, put some crushed ginger into boiling water and allow the ginger to infuse. Then add sugar and flavouring, which is commonly cinnamon, lemon grass, black pepper, or white pepper. When the sugar has dissolved and all flavours have infused, sieve the brew, and add coconut milk. Finally, for a thicker, more nutritious drink, whisk in some egg yolk. Sahlab (Turkey) Made from salep – the ground tubers of certain orchids (notably Orchis mascula and Orchis militaris) – sahlab is a hot, creamy, nutritious drink that’s been popular throughout most of Europe at some time or other. Salep is a flavoursome thickening agent. It’s also incredibly nourishing, as orchid tubers are rich in glucomannan, a carbohydrate that’s stored for the plant’s seasonal growth. In England, sahlab was known as saloop; being cheaper than tea and coffee, the drink was an English favourite during the 17th and 18th centuries. However, when it became known that saloop was an effective cure for venereal disease, it took on shameful connotations and people were reluctant to drink it in public. As its popularity waned, saloop houses in London were replaced with tea and coffee houses. In recent years, sahlab has become more popular than ever in Middle Eastern countries, especially Turkey. With increasing demand for salep, intense harvesting of orchids is putting certain species in danger of extinction. In the interests of sustainability, many manufacturers of desserts traditionally made with salep are substituting cornflour with added flavouring for an authentic taste. Sahlab is made by boiling salep (or an alternative cornflour blend) and sugar in water or milk. When it’s thickened, the sahlab can be flavoured with cinnamon, coconut, pistachios, orange, rosewater, or anything else you fancy! Karkadé (Egypt) Karkadé is an infusion made from the dried calyces of Hibiscus sabdariffa. The drink is known in English as hibiscus tea or roselle; roselle is the common name for Hibiscus sabdariffa. Rich in vitamin C, iron, calcium, riboflavin, and numerous other vitamins and minerals, roselle is recognised for its nutritional and medicinal properties. For many centuries, people in Africa, where Hibiscus sabdariffa originated, have been consuming its leaves, stems, roots, flowers, and fruits. The plant is also harvested for its strong blast fibre, which is used for making paper, rope, and yarn. When roselle has finished flowering, its calyx (collective term for the sepals) grows into an accessory fruit (a fruit derived from material other than the floral ovary). This bright red fruit, with a flavour often likened to cranberry, is widely used as a colour additive in packaged food. Its popularity as an infusion, however, has begun to spread all over the world. Karkadé is made from the dried calyx component of the roselle fruit. Many people enjoy the pure, unadulterated taste of the infused roselle. Others prefer a little added sweetness. Pure water Aqua Libra Co is the only company in the industry to dispense purified hot water. Pure water means zero limescale and zero pathogens. And the taste of hot drinks made with pure water is always that bit nicer! To talk to us about water dispensers for your office or venue, give us a call on 0800 080 6696 or email [email protected].

The invention of celluloid was hailed as the saviour of the elephant and the turtle. Today, the world’s oceans are full of microplastics. What is plastic? Before the 20th century, plastic (from Greek plastikos – from plassein ‘to mould’) was an adjective meaning ‘pliable’ or ‘able to be moulded’. Nowadays, however, the definition of plastic is ‘artificial polymer’. A polymer (from Greek polumeros ‘having many parts’) is a long chain of identical molecules. One of the most common natural polymers is cellulose. In 1869, American Engineer, John Wesley Hyatt (1837-1920), created the first artificial polymer by combining cellulose with camphor. The product was celluloid, and it was widely used in industry, especially in cinematography. The next significant event in the story of plastic was the 1907 invention of Bakelite by Belgian chemist, Leo Baekerland (1863-1944). Containing no naturally occurring molecules, Bakelite was the first fully synthetic plastic. For more than 100 years, plastic has been filling the world. Recycling plastic It’s the long molecular chains in plastic that give it flexibility and strength. Each time plastic goes through the recycling process, the polymer chains are broken, becoming shorter and of lower quality. When recycled plastic is used in the manufacture of new product, virgin material is added to the mix in order to raise the quality. So, not only is most plastic non-biodegradable, it’s also not ever so recyclable. The same bit of plastic can only be recycled two or three times before it’s useless, and even when products are labelled, ‘made from recycled plastic’, this doesn’t necessarily mean that they’re made solely from recycled plastic. The only truly effective way to reduce plastic waste is to reduce the demand for plastic products by not using plastic. 1. No more bottled water Water is essential for wellbeing; everyone, in every workplace, needs to drink throughout the day; and as bottled water is hygienic, convenient, and affordable, it’s a popular solution. In fact, approximately 7,700,000,000 bottles of water are purchased every year in the UK. The best way to eliminate something is to provide a better alternative. At Aqua Libra Co, we believe that the better alternative comes in the form of a unit that dispenses pure water, both chilled and boiling – on tap.  2. Goodbye to disposable cups and cutlery Disposable cups for hot drinks are made of a complex mixture of paper and plastic, and without the appropriate machinery, these materials can’t be easily separated. If your takeaway coffee cup is ‘100% recyclable’, that might just mean, in theory. So, when you’re next shopping at the wholesaler’s, don’t pick up packets of disposable cups; instead, buy some mugs and use them over and over again, just like at home. Plastic knives, forks, and spoons are very rarely re-used. Each piece is used for a few minutes and then disposed of – not always down the recycling route. Providing metal cutlery for your staff team means there’s no further need for flimsy plastic cutlery and the environmental disaster it represents. 3. Reduce packaging In the UK, we use 2,000,000 tonnes of plastic packaging each year. One way to cut down on packaging is to buy in bulk. Four toilet rolls are wrapped in one layer of plastic; and so are 24 toilet rolls. Yes, the 24 rolls take more plastic than the four – but a lot less than six lots of four. A five-litre bottle of washing-up liquid comprises more plastic than a half-litre bottle – but a lot less than 10 half-litre bottles. The same applies to stationery supplies. Keep an inventory of your stores and plan purchases, so you don’t find yourself dashing out for a single stapler or a packet of elastic bands, envelopes, or pens. And while we’re talking stationery, here’s an idea: why not change over from pens to pencils. Worldwide, approximately 1,000,000 plastic bags are thrown away every minute – that’s 1,440,000,000 per day! The carrier bag is a category of packaging that’s actually rather easy to eliminate. The answer? Company-branded canvas bags. If every staff member gets into the habit of taking one of these bags out on work-related errands and for private use, a lot of plastic bags will not be used, and the canvas bag will be announcing your brand’s environmental policy to the world. 4. Audit your waste Maybe a totally plastic-free workplace is an unrealistic goal – at the moment. There are plastic components in so many of our most essential tools, including laptops and printers, furniture, spectacles, footwear … Logistics wouldn’t allow, yet, a total elimination of plastic. So, some degree of recycling is necessary, and for your company’s recycling activity to be effective, you need an engaging recycling policy. Make it known that the recycling policy is important. Educate your team about the materials they throw away and what happens to them. Provide plenty of labelled bins, dividing recyclable waste into different categories. Not only does this increase the likelihood of the waste being accepted and actually recycled (rather than discarded and sent to landfill), but it facilitates audits of your waste. If every workplace were plastic free … The invention of celluloid, in 1869, was hailed as the saviour of the elephant and the turtle, because this wonderful new material could be used in a way that emulated natural materials such as ivory and tortoiseshell. A growing enthusiasm for billiards had led to the culling of more and more elephants for the manufacture of ivory billiard balls, and the social conscience was piqued. In 2020, the world’s oceans are full of microplastics – tiny fragments of broken-down polymers that have been dumped at sea. These (sometimes toxic) microplastics are in the food chain, affecting the biological functions of thousands of species. For those species whose reproductive systems are adversely affected, plastic pollution could be a direct factor in their extinction.

3 Reasons to Choose Aqua Libra Co Water Dispensers Aqua Libra Co is committed to the sustainable delivery of fresh drinking water. In fact, we believe we do it better than anybody else. But what makes us different? 1. Zero limescale At Aqua Libra Co, the elimination of limescale has always been an important part of our product design. The problem with limescale Approximately 30% of the UK’s water supply is sourced from aquifers – bodies of underground sedimentary rock that contains pockets and channels of water. Much of this rock is limestone, which consists mainly of calcium carbonate. Dissolved calcium carbonate, along with other minerals, such as magnesium and sulphur, make their way into our drinking water. These minerals aren’t harmful to our health (in fact many people insist that the presence of minerals in drinking water is beneficial), but they’re certainly not good for the health of appliances. Calcium carbonate is more soluble in cold water than in hot. When water is heated, calcium carbonate comes out of the solution and is left on the surfaces of appliances and pipes. This mineral deposit builds up over time, creating an insulating barrier that reduces the efficiency of heat-exchange technology, restricts the flow of water, and mars the taste of drinks. When machines get clogged up with limescale, they need frequent servicing and remedial care, which incurs costs in terms of money, time, and the environment. Sustainability is at the heart of everything we do With low levels of embodied carbon, energy-efficient operation, and the potential to eliminate the demand for single-use plastic bottles and coffee cups, Aqua Libra Co products are among the world’s best water dispensers. But we go one step further. We guarantee zero limescale. High-level filtration is built into every Aqua Libra Co water system. The removal of all impurities prevents a build-up of limescale. Zero limescale means energy-efficient operation and reduced maintenance. 2. World-class customer service Designed for community hydration, a healthy workforce, economical operation, and a clean environment, Aqua Libra Co’s water dispensers are supported by industry-leading customer service. Technical excellence All Aqua Libra Co engineers are highly skilled and experienced in servicing all major brands of water dispensers. When your water dispenser is installed, we’ll provide full user training and ensure that you and your team understand how to operate and care for your system. We’ll talk to you about our range of service agreements and offer advice regarding the most suitable plan for your needs. That could be a basic annual service, including a filter change, or it might be an all-inclusive maintenance plan. Our maintenance service is delivered by a well-orchestrated network of highly qualified technicians, stationed across the UK. Wherever you are in the country, your nearest Aqua Libra Co engineer will be within a short distance. Every engineer carries spare parts for all major brands of water dispensers, and we’re proud to say that we have the best call-out times in the industry. It’s always about sustainability Because our engineers are strategically placed, and they carry a well-maintained stock of parts, we’re able to service our customers’ water systems with minimal impact on the environment. No vehicle needs to travel far to attend a job, and, if a replacement part is needed, it will almost always be immediately available, meaning that additional journeys – with associated fuel emissions – are not necessary. 3. Economical operation We’ve been designing and manufacturing mains-fed water dispensers for more than a decade; with developing technologies and new talent, our systems have evolved and improved. Some things don’t change, though. The design of Aqua Libra Co products has always focused on simple, economical operations. Saving money, time, and space How does the cost of operating an average mains-fed water dispenser compare to the cost of chilled water in single-use bottles, and hot water boiled in kettles? The cost is about one-tenth. How does an Aqua Libra Co system compare to the average mains-fed water dispenser? Energy consumption of an Aqua Libra Co system is approximately half that of our competitors’ systems, meaning that the cost of operating an Aqua illi tap, for example, is one-twentieth (5%) of the cost of supplying drinking water via kettles and bottles. Our compact dispense units are housed in a 600mm3 cupboard space. Capable of dispensing up to 45 litres of water per hour, the Aqua Alto tap, for example, saves storing bottles of water. For this volume of boiling water, you’d also need an awful lot of kettles! The repeated boiling of kettles is also very time-consuming. Long-term sustainability Thanks to super-low energy consumption, Aqua Libra Co water systems are kind to the environment, and, as part of a sustainable workplace, can help lower an organisation’s carbon footprint. 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.

We’re an incredibly adaptive animal, ready and willing to accommodate new situations. However, cultural adaptations often come with detrimental effects on our health. Biologically speaking, we’re not cut out for an office environment. It’s a sedentary, indoor lifestyle, with a lot of time spent sitting. Quite often, there’s stress involved, and it’s not unusual for nutrition and exercise to take a back seat as far as priorities are concerned. There are lots of bad office habits that threaten our health, but in this article, we’re looking at three of the most destructive ones: Poor posture Lack of movement and breaks Dehydration 1. Poor seated posture Poor posture has a detrimental impact on respiration and the spine, which in turn can affect digestion, muscles, and mood. Respiration When we sit hunched over a desk or computer, hips, shoulders, and curved spine forming a cage around constricted organs, we’re partially blocking off our air supply. A slumped position can reduce oxygen intake by up to 30%. With a deficiency of oxygen in the blood, the heart has to pump faster to ensure that the body’s trillions of cells are Stress on the heart induces an overall stress response and an unhealthy level of cortisol production, which can lead to headaches, fatigue, anxiety, and high blood pressure. A shortage of oxygen to the brain has a negative impact on cognition. Mood, alertness, concentration, and memory are all compromised. The body uses a lot of energy for digestion. Returning to a seated, hunched position immediately after eating, or eating at your desk, can induce stress as the body struggles to take in and circulate enough oxygen and nutrients to fuel the act of digestion. A shortage of oxygen and glucose makes digestion a slower and harder process. If there isn’t enough room in the chest cavity for the lungs to inflate to full capacity, the diaphragm muscle is underworked and becomes weaker. In healthy digestion, the diaphragm presses down on the abdomen, helping to push food, waste, and gas through the digestive If the diaphragm isn’t doing this, contents take longer to pass through, often resulting in bloating, constipation, and trapped wind. Slouching puts pressure on the abdomen, which can force stomach acid in the wrong direction (up rather than down), causing heartburn. If the diaphragm isn’t fully contracting, there’s no downward pressure to counteract pressure from the abdomen. Shallow breathing can be induced through poor posture. But it can also be a cause of poor Over time, respiratory muscles can weaken, and tension develops in the upper body, changing a person’s posture. The spine The average human head weighs approximately 5kg. It's supported by seven cervical vertebrae in the neck, held together by ligaments. Numerous muscle groups in the neck, shoulders, and upper back work to maintain ergonomic posture and to support and manipulate the head. The human body is most comfortable when shoulders are above the hips, head is in an upright position, and the three natural curves of the spine are relaxed and unexaggerated. Most of us who work at a desk curve our spines, hunch our shoulders, and bend our heads forward. For every 25mm the 5kg head is bent forward, 4.5kg is added to the neck’s load, resulting in neck So, when your head is bent forward 55mm, you’re tripling the load on your neck. The strain of supporting a bent head for long periods can cause muscles to spasm, leading to headaches.  Over time, a forward bend of the spine can put a load on the lower vertebrae.  A misaligned spine causes weight to be redistributed to other parts of the body, like the knees, hips, and The result is muscle pain and degradation of supportive connective tissue, which can lead to osteoarthritis. How can you improve your seated posture? This is the ideal position: Head and neck upright Eyes level with the top of your computer monitor Arms supported and parallel to the floor Elbows close to the body Feet flat on the floor Shoulders down, not hunched Hips against the back of the chair Back supported all the way up If your office furniture isn’t perfect for this ideal position, try making some adjustments. For example: If your computer monitor or laptop is too low, stand it on packs of printer paper or large books. If your chair doesn’t have arm rests, move closer to the desk and rest your forearms on the desk. Change your chair or adjust its height. Use a footstool. If your hips aren’t pressed against the back of the chair, place a rolled towel behind your lower back to close the gap. 2. Lack of movement and breaks It’s so often the case that office workers spend the whole working day, including breaks, sitting at a desk. To stay healthy, we need to move and we need to rest our minds. Standing burns about 50% more energy than sitting. Standing upright opens up your chest and abdomen, facilitating respiration and digestion. Blood flow is improved by the contraction and relaxation of your calf muscles. After about 45 minutes of focused concentration, our attention wanders, and we work less effectively. A quick walk up and down stairs, or just getting up to look out of the window, make a cup of tea, or do some photocopying will refresh your mind for another 45 minutes of focused attention. 3. Dehydration About 50% of the water in our bodies comes from drinking, and approximately 40% is from our food. Metabolic water, a by-product of cellular respiration, accounts for around 10%. Water, which makes up more than half a person’s body weight, is essential for every function of the body. The dangers of dehydration Dehydration can have a devastating impact on concentration and mood, causing tiredness, disorientation, confusion, headaches, irritability, and light-headedness. Even 2% dehydration can impair cognitive performance, and 3% dehydration can slow down your reaction time to the same extent as 0.08 blood alcohol content (BAC). Bearing in mind that with 0.08 BAC you’re five times more likely (compared to 0.00 BAC) to be involved in a road traffic accident, the result of 3% hydration could mean greater risk of a workplace accident. Thirst is the most obvious signal of dehydration, but as we age, our thirst reflex weakens, so we must be aware of our fluid intake and stay hydrated, even if we’re not thirsty. Stay hydrated It’s always a good idea to stand up frequently and walk around. Regular trips to the hot-water dispenserfor a cup of tea or coffee will not only ensure that you’re hydrating, but will also provide opportunity to stretch your legs and get a change of scene. If you’re going into a long meeting, why not fill a water bottleto take in with you. Frequent sips of water throughout the meeting will keep your blood hydrated so it flows easily through your body to nourish your trillions of cells. At Aqua Libra Co, we know a lot about hydration and water dispense. Find out more at https://aqualibra.com/

Around 60% of a human body is water: blood 83%, muscle 75%, brain 75%, skin 72%, bone 22%, fat 10% water. We need water for every biological function. And then we excrete it. So, we’re constantly having to replenish our bodies’ water content. Every day – many times a day – we must drink water. If we drink no water at all, we’ll be dead in three days. Why eight glasses of water? The European Food Safety Authority (EFSA) recommends a daily fluid intake of 2500ml for men and 2000ml for women. Around 20% of our fluid intake comes from the food we eat. Therefore, when it comes to the amount we drink, 2000ml (for men) and 1600ml (for women) is adequate. The eight glasses are based on the assumption that an average drinking glass holds between 200ml and 250ml; that’s 1600 to 2000ml. “Eight ounces eight times a day” is a mantra often heard, especially in the US, where eight lots of eight fluid ounces equals 1892ml. In the UK, eight lots of eight fluid ounces equals 1818ml. So, why eight glasses? Is this just a catchy mnemonic? Maybe not. Metabolic water Approximately 8-10% of a mammal’s water is obtained through the body’s aerobic metabolism, which is the oxidisation of carbohydrates. This is a very small percentage compared to many other animals, including birds, who rely on a higher percentage of metabolic water. Birds excrete waste products from the blood in the form of uric acid, passed via the anus, as opposed to the highly diluted urine that mammals excrete by the urethra. This contrast in the way mammals and birds maintain a healthy level of hydration brings home the fact that we rely heavily on water intake. Unlike migrating birds, who are for long periods hydrated exclusively by metabolic water, we must consume a high volume of water in order to function effectively. Effects of dehydration on cognitive function Dr Caroline Edmonds, Professor of Experimental Psychology, has led numerous studies surrounding the effects of hydration levels on cognition. One area of her research was a study of the expectations associated with good hydration – an investigation into the extent to which the benefits of hydration can be attributed to a person’s preconceptions. A study in which one group of subjects was made aware of the nature of the experiment, and the second group was told that the study was part of research into the effects of repeated cognition tests, showed that expectation made no impact at all. In 2013, Dr Edmonds et al found that water ingestion enhanced cognitive functions such as reaction time, concentration, memory, happiness, and alertness. Even when subjects were already adequately hydrated, they showed improved cognition immediately after drinking water. Because healthy kidneys are capable of excreting as much fluid as necessary – as much as 1 litre per hour – it’s unlikely that you could ever drink too much water. In those rare cases of fatal hyperhydration, death was caused by sodium deficiency due to over-dilution. Drink eight glasses of water a day All day, every day, your body is using water to process food, nourish trillions of cells, produce neurotransmitters and hormones, cushion joints, regulate temperature, and excrete waste. We’re all familiar with the sensation of thirst and recognise it as a signal that we need to take in fluid. But when we feel thirsty, we’re already dehydrated. Maybe there’s some sense in saying “drink eight glasses of water a day”. This advice gives us an idea not only of how much we should drink, but also of how often. We’re continually losing water, so we should be continually rehydrating. So – drink a glass of pure, chilled water eight times a day, and you’ll be on the right track to good hydration. And don’t worry too much about the size of the glass!  

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