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On Monday and Tuesday, 13th and 14th September, Aqua Libra Co was represented by Specification Manager Craig Brownlee at the UK Platform Catering Event at Heathrow, in the London Borough of Hillingdon. Platform Catering Event UK Organised and hosted by Platform Events UK, this dynamic two-day commercial networking event brought together buyers and suppliers in the catering industry to fulfil new supply needs and to develop effective business relationships within the sector. The Platform Catering Event UK is formatted like a super-organised speed-dating event! Tailored, pre-selected meetings between suppliers and procurement teams across catering sectors take place during the two days, and there’s also plenty of opportunity for casual networking over meals and evening drinks. During 20-minute-long face-to-face meetings, suppliers and procurement teams can form new business relationships, or cement existing ones, achieving in two days what might otherwise take months. Aqua Libra Co water dispensers In his role as Specification Manager, Craig is the person responsible for matching each client with the perfect hydration solution. He has an in-depth knowledge of Aqua Libra Co’s dispense systems, working with architects, interior designers, and consultants to bring specifications to fruition. Craig found that many of the hospitality providers and specifiers he spoke to were impressed by Aqua Libra Co’s innovative designs and beautifully simple aesthetics. Aqua illi’s gorgeous matt black or chrome finish, Aqua Alto’s infinite choice of colour, and our custom bottle-branding service (which works so well with undercounter or countertop Aqua Bottlers) were all admired. Shared experiences In tandem with well-organised, structured meetings, this event also offered a more social level of networking. It was a platform for shared experiences. Craig says, “We talked about evolving consumer fashions, developing technology, and increasing opportunities for environmentally friendly solutions. And there were plenty of horror stories about the pandemic!” It seems there was no shortage of fun. “There was this fantastic magician. He performed illusions really close up to his audience, but none of us could work out how he did them. He was fascinating. There was a rather scary moment, though, when he did a trick involving my credit card!” Craig met a lot of interesting people, and he laid the foundations for some promising new business relationships. This was a superb event, and we look forward to attending future UK Platform Catering Events.

One life When did the interior walls of our lives begin to crumble? What prompted our segmented existence to spill into an open-plan one? Maybe it started with television. Programmes were broadcast during the evening, when families were settling down to dinner. It made sense to combine the mealtime with leisure. Then mobile phones came into our lives. Direct communication was no longer dependent on both parties being physically at an address. Availability bled into work time, leisure time, mealtimes, shopping time, and travel time. A workplace revolution with focus on the economic benefits of employee wellbeing has gently taken down the work-home borders in terms of both space and time. Working from home, flexi-time, and home comforts in the workplace have changed our relationship with work. As the office subtly changes form to accommodate the best interests of workers, the lives of employees fall comfortably into a one-life existence where the border between work and home is barely visible. Heart of the home – heart of the office The kitchen is the heart of the home. It’s where food is stored, prepared, and cooked, and it’s where people chat over a cup of tea or coffee. At any house party, people gravitate towards the kitchen, enticed by the warm energy of the home’s hub. Many modern offices emulate the home, with diverse, comfortable furniture, casual meeting areas, and lots of beauty. And in any home environment, there has to be a kitchen. This is why so many progressive companies are including practical and engaging kitchens in their design strategy. Maslow’s Hierarchy of Needs What is wellbeing? Wellbeing is a state where all human needs are met. American psychologist, Abraham Maslow (1908- 1970), defined human needs in his 1943 book, A Theory of Human Motivation, setting out universal human needs in five strata, beginning with the most basic needs, which are shared by all mammals. The two highest levels of need are unique to humans. Is wellbeing the same for everybody? Higher levels of wellbeing may be achieved via different routes, according to personality and circumstances. The experience of wellbeing, however, is the same for everybody. It’s a biological state, deeply ingrained in our DNA. A brief summary of Maslow’s Hierarchy of Needs Maslow’s Hierarchy of Needs begins with physiological needs as the most basic and necessary for survival. These are water, food, warmth, and rest. The second level is health and personal safety, and the third level of needs is about social belonging, intimacy, and kinship. The first two levels are common to all mammals, and the third is shared by mammals that depend on social interaction and cooperation for survival. Besides humans, this includes, for example, chimpanzees, wolves, giraffes, and elephants. Independence, recognition, achievement, and self-esteem may not be essential to survival, but they’re universally desired. They make up the fourth stratum in Maslow’s Hierarchy of Needs, with self- actualisation at the peak. These two highest levels are unique to humans. Meeting needs in the workplace Maslow’s first level of need is covered by employment law. In the modern office, water, food, warmth, and rest are a given. When it comes to the second level of need, it’s a different story. Inadequate lighting, uncomfortable furniture, static routine, and lack of air conditioning can all contribute to poor health, which can lead to self-doubt and job insecurity. A sense of personal safety is very much tied in with financial security. A healthy office environment is well lit, comfortably furnished, and adequately ventilated. Freedom of movement and opportunity to communicate with colleagues promote feelings of safety and wellbeing. Through agile working, employees enjoy ownership of the space; a sense of belonging. Which brings us to a very important part of being human. Communication and cooperation are what make us tick. Our emotional food comprises intimacy and kinship, and without a sense of belonging, we’re emotionally starved. The psychological damage inflicted by solitary confinement,and the self-perpetuating depression of those who are touch-starved, are testament to our basic need for contact with other people. Inspirational workplace kitchens As an arena for conversation, discussion, decisions, food, and friendship, the office kitchen is beginning to match up to its domestic counterpart. But it comes with its own requirements. For example: Ventilation – to deal with steam and cooking smells Acoustic insulation – to contain the noise of activity Storage capacity – to cater for the needs of all employees Rules of use and maintenance – to enable harmonious sharing Nowy Styl is a European leader in comprehensive furniture solutions for offices and public spaces, with showrooms in 33 locations all over the world. “Research shows that 70% of interactions between employees takes place outside rooms intended strictly for meetings … Stimulating the sense of taste in unique spaces creates the right atmosphere, helps one regenerate and relax.” Anna Dziadkowiec, Nowy Styl Earlier this year, Nowy Styl installed an Aqua illithree-in-one tap in their new Warsaw showroom. Aqua Libra Co office kitchen Earlier this month, we moved into our new office at Haslemere Industrial Estate, Bishop’s Stortford, in Hertfordshire. Like other progressive companies, Aqua Libra Co puts staff wellbeing at the core of company policy and workplace design. A streamlined and well-equipped kitchenette, which includes microwave, hob, fridge, toaster, and dishwasher, is the perfect place for staff to prepare meals and drinks. The adjoining breakout room, furnished with modern bistro tables, serves as a lunch venue, catch-up zone, and informal meeting space. Our kitchen wouldn’t be complete, of course, without an Aqua Libra Co water dispenser! Like Nowy Styl, we went for a three-in-one illi tap (named after 6.4km-high Mount Illimani, in South America). illi tap is the highest-performing tap on the market today, and a perfect combination of user-friendly interface, high-capacity dispense, and stylish design. Contact us To talk to us about energy-efficient, inclusive water dispensersfor workplaces, call 0800 080 6696 or email [email protected] 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,

The hosts Morgan Sindall Group describe themselves as “eight complementary businesses with one unified culture […] working to create long-term, sustainable value in the built environment.” Covering multiple disciplines within the fields of construction, maintenance, and interior design, the company received an A score from CDP in their 2020 Climate Change report; and they were among the first companies in the world to gain accreditation from the World Resources Institute (WRI) by the Science-Based Targets Initiative. Morgan Sindall Group recognise and address the challenges that businesses face as they strive for sustainability – challenges such as the growing demand for action against climate change, the need to reduce waste, and the task of delivering social value. Always proactive in cultivating relationships with suppliers, the Group hosted their “Meeting the Challenge” event on Tuesday 28 September at Silverstone Circuit in Northamptonshire. Meeting the Challenge Aqua Libra Co were represented by our wonderful Head of Development, Kevin Winchester, our lovely Specification Manager, Craig Brownlee, our stunning signature tap, Aqua illi, and the utterly fabulous Aqua Alto. We were one of 126 exhibitors in the Market Place, surrounded by a diverse range of suppliers – some we knew; some we didn’t. “We made some great new contacts,” says Craig. “Lots of people were interested in our products, and some of them will be paying us a visit at our London showroom.” “We also gave away some of our branded bottles,” adds Kevin. (Aqua illi made no comment, and Aqua Alto continued to look utterly fabulous.) This one-day event was a fantastic networking opportunity, attended by businesses who share Morgan Sindall Group’s commitment to sustainability. This was a day for working together in response to the climate emergency. It was a day that brought home the fact that we’re all striving to enhance communities and nurture innovation. Tuesday 28 September was a day to identify market synergies. … And Aqua Alto was looking utterly fabulous!

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.

How important is water? Water makes up approximately 50-60% of the adult human body. Roughly 65% of this water is within our trillions of cells, and the remaining 35% is outside our cells in blood plasma, synovial fluid (cushioning the joints), urine, vitreous fluid (shock-absorber in the eye), tears, and cerebrospinal fluid, which delivers nutrients to the brain and protects the brain and spinal cord from injury. Water is essential for digestion, breathing, temperature control, and metabolism. Around 20% of our water intake comes via the food we eat, and a very small amount is generated through the metabolic process. The remainder comes from drinking. How much water should children drink? According to the European Food Safety Authority (EFSA), adequate quantities of water for children are as follows: Girls 4-8 years: 1.2 litres Boys 4-8 years: 1.2 litres Girls 9-13 years: 1.4 litres Boys 9-13 years: 1.6 litres Girls 14+ years: 2.0 litres Boys 14+ years: 2.5 litres The younger the child, the more fluid they require in relation to their body weight. At four years old, a child should be drinking 1.2 litres per day – approximately 7.8% of their body weight. For an eight-year-old, 1.2 litres of fluid equates to 4.8% of the child’s body weight. At 13 years old, a child needs around 1.5 litres per day – approximately 3.3% of their body weight. In anyone, of any age, the thirst reflex is triggered only when a body is already dehydrated. For young children, though, the risk of becoming dehydrated is greater because they don’t always recognise the early signs of thirst. Therefore, it’s important for children to drink small amounts of water frequently, as dehydration can cause headaches, constipation, irritability, fatigue, reduced concentration, and reduced cognitive function. Fluid is vital for effective respiration. In fact, our lungs are 85% water, and the average adult loses up to a litre of water, each day, just by breathing. Because children expend a huge amount of energy rushing about and vocalising, a lot of fluid is expelled from the lungs. One aspect of dehydration in children that often gets overlooked is daytime and night-time incontinence. Dehydration stimulates reabsorption of water from the kidneys, leading to a lower volume of concentrated urine, which can irritate the bladder and cause daytime wetting. When a child habitually drinks very little, the bladder’s capacity to hold urine is reduced, so if a child makes a habit of drinking nothing at school, but makes up fluid intake after school, the bladder could struggle with the sheer volume of water. This situation can exacerbate an existing bedwetting problem. When a child starts to drink more, and to drink regularly, bladder capacity will increase, and the child will pass more urine at one time but will be able to hold on for longer. Water is cool in school In October 2000, Education and Resources for Improving Childhood Continence (ERIC) launched a national campaign to improve the quality of provision and access to fresh drinking water for all pupils in UK primary and secondary schools. The campaign, Water is cool in school, set out to educate school staff and parents about the importance of hydration in children. It asserted that access to drinking water is a fundamental human right and that adequate hydration is vital for good health and wellbeing. ERIC campaigned for every school to provide fresh, mains-fed drinking water that was chilled in summer, free of charge, and readily available from hydration points around the school, including dining areas. The importance of equal opportunities and making water accessible to all was stressed. A 2007 study of the association between children's access to drinking water in primary schools and their fluid intake showed that free access to drinking water in class is associated with better hydration. The study concluded that primary schools should promote the drinking of water in class. In 2020, the head teacher of a London primary school talked about his school’s water-only policy. “Staff taught children about the importance of hydration and how not drinking enough water can make it difficult to concentrate and play. I asked children to bring in their own bottles which they can refill at school. During the day staff reminded children to drink water and refill their bottles.” He added, “Schools must consider taps in the classrooms and allow the children to fill up their water bottles.”  Contact us To talk to us about energy-efficient, inclusive water dispensers for schools, call 0800 080 6696 or email [email protected]. For a quote, please complete the online quote form.

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.

Global warming Between 1880 and 1980, the average global temperature rose from 13.73°C to 14.3°C – an average increase of 0.07°C per decade. Over the next 40 years, temperatures rose to an average 14.82°C – an increase of 0.18°C per decade. This recent acceleration in the rate of global warming is a direct result of anthropogenic greenhouse gas emissions. The agricultural sector is responsible for an estimated 10% of the UK’s total greenhouse gas emissions, sitting in fifth place after the residential (15%), business (17%), energy supply (24%), and transport (27%) sectors. Around 85% of UK farmland is used for grazing livestock or producing crops to feed livestock, and almost 80% of the greenhouse gases produced by the farming industry can be attributed to animal rearing.  Agricultural emissions consist of 50% methane (CH4), 40% nitrous oxide (N2O), and 10% carbon dioxide (CO2). Let’s have a brief look at these greenhouse gases and their impact on the environment. Carbon dioxide (CO2) The concentration of atmospheric carbon dioxide, a natural product of respiration, has increased by more than 40% since the beginning of the Industrial Revolution – partly due to the burning of fossil fuel for energy production. Another contributing factor is deforestation. Carbon dioxide is absorbed by plants for photosynthesis, but with the destruction of large areas of forest, un-sequestered carbon dioxide remains in the atmosphere for as long as 1,000 years. Nitrous oxide (N2O) Around 40% of the world’s nitrous oxide emissions are due to human activity, and the atmospheric concentration of this gas is increasing at a rate of approximately 1 part per billion every year. Molecule for molecule, the global warming potential (GWP) of N2O is more than 250 times that of carbon dioxide. An important component of amino acids and nucleic acids, nitrogen is important for the growth and development of plant proteins and DNA. Nitrogen accounts for approximately 78% of the Earth’s atmosphere. The gas occurs as a triple-bonded molecule (N2) that’s inaccessible to plants because they’re unable to break the strong triple bond that holds the two nitrogen atoms together. The process of breaking apart a nitrogen molecule (“nitrogen fixation”) is performed by microorganisms in the soil, and the by-product is nitrous oxide. The agricultural sector uses nitrogen-rich fertilizers, which add more nitrogen to the soil than is required by crops. Farming produces around 75% of the UK’s N2O emissions, and, globally, livestock is responsible for 65% of all anthropogenic N2O emissions. Methane (CH4) More than 40% of anthropogenic methane emissions are produced by agriculture. Methane, which doesn’t have the longevity of carbon dioxide but holds a lot more energy, has a net GWP of between 28 and 36 over a period of 100 years. Methane is a by-product of enteric fermentation, the organic decomposition by microorganisms (methanogens) in the digestive systems of ruminants. In the last 50 years, the world’s human population has doubled, and so has milk production. Meat production has tripled. As of 2021, there are 1,400,000,000 domesticated cattle and 1,000,000,000 domesticated sheep on Earth, all emitting methane gas. Since the beginning of the Industrial Revolution, the concentration of atmospheric methane has more than doubled. Loss of biodiversity Approximately 5,000,000,000 hectares (38%) of the world’s land surface is used for agriculture. Two thirds of this land is grazing pasture for livestock, and the rest is cropland – of which roughly one third is used to grow feed for livestock. Around 10,000,000 hectares of forest area are lost every year to alternative land uses, and hundreds of tree species are now considered critically endangered. Reduced foliage means reduced CO2 absorption, and so atmospheric carbon dioxide levels are increasing. The negative effects of deforestation, however, are not limited to global warming. Loss of biodiversity is another huge threat to the world’s ecosystems and to human civilization. In a 2017 study, scientists documented the population sizes and geographical ranges of 27,600 vertebrates – including detailed observation of 177 mammal species – between 1900 and 2015. The purpose of the study was to demonstrate the extent of “anthropogenic erosion of biodiversity”. It was revealed that approximately 32% of the species included in the study had decreased in population size and geographic range. All 177 mammals that were closely documented had lost at least one quarter of their geographic ranges, and 40% of those species had experienced severe population decline. World Vegan Day Each year, on 1 November, vegans all over the world celebrate and champion their contribution to a healthy planet. The overriding message on World Vegan Day is that a vegan diet is the single biggest way to produce your carbon footprint.

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.

We know when to drink, because we get thirsty. But what is it that makes us thirsty? What is thirst? The action takes place in the hypothalamus, a small but vital structure in the brain responsible for the production of many different hormones that regulate behaviours and emotions such as recognition, trust, sexual arousal, appetite, sleep pattern, maternal behaviour, and temperature. The hypothalamus monitors blood pressure, blood volume, and the sodium content of blood. When the blood’s sodium content is too high, or when blood volume or pressure falls, a hormone called vasopressin is activated in the anterior region of the hypothalamus. Vasopressin regulates the body’s water levels by triggering the desire to drink. As we get older, the production of vasopressin can become suppressed. Without the natural thirst trigger, there’s a danger of dehydration. Acute impact of dehydration Around 75% of a healthy adult brain is water. But the water is a transient part of the system. It’s always on the move and can’t be stored. There has to be a constant supply of water for the production of cerebrospinal fluid (the brain’s built-in shock-absorber), neurotransmitters (proteins responsible for cognition), and hormones (the body’s signalling molecules responsible for behaviour). Dehydration can have a devastating impact on concentration and mood, causing headaches, tiredness, confusion, disorientation, light-headedness, and irritability. It’s a shocking fact that just 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. Chronic impact of dehydration The water content of blood (approximately 78%) is necessary for both the consistency and volume of blood. If the water content is reduced, the blood thickens and reduces in volume, making the heart’s job that bit harder. Protracted periods of dehydration can cause discomfort and palpitations in a weary heart. A deficiency in synovial fluid (made up mostly of water) will lessen the protective properties of cartilage, subjecting the joints to damage through wear and tear. Over time, this can lead to pain and stiffness, making movement more tiring. The excretory systems, too, depend on good hydration. The kidneys need plenty of water to flush out waste from the circulatory system, and the digestive system requires lubrication for the formation and excretion of digestive waste. Dehydration can cause kidney stones or constipation, both of which, when severe, can be painful and distressing, affecting energy levels and mood. Impact of tiredness on productivity Every cell in a body is maintained by nutrients carried in the bloodstream. Every single cell relies on good circulation for health and functionality. In turn, good circulation relies on adequate hydration. Aches and pains, impaired cognitive function, lower resistance to stress, and a struggling digestive system are all symptoms of dehydration, and they can all contribute to fatigue. In addition to being a direct cause of fatigue, these symptoms are commonly associated with insomnia, which, inevitably, is a cause of tiredness in the workplace. The impact of tiredness on productivity has been the subject of various recent studies. Participants reported making errors and losing concentration, snapping at colleagues, and falling asleep at work. There were also reports of serious accidents and temper tantrums. Of course, not all fatigue is due to dehydration. But extreme tiredness at work is a dangerous condition, and it’s important to take it seriously. Bear in mind that dehydration can cause fatigue. Pure water on tap Supporting the health of employees equates to long-term investment in productivity. The emotional wellbeing and economic security of employees and their families are well-established traditions in some industries, and many firms have reaped the rewards of philanthropy in the form of high productivity from happy, settled workers. One of the very best ways to ensure the health and wellbeing of your team is to provide pure water, on tap, in the workplace. There’s nothing in the world that can match it. Cheers!

The Department for Transport  estimates that in 2020 cyclists travelled 5.03 billion vehicle miles (8.09 billion vehicle kilometres) – an increase of almost 46% from 2019. In 2020, there were more cyclists on UK roads than at any time since the 1960s.  Is this merely a transitory trend? Or the beginning of a new era in transportation? Year of the cyclist In March 2020, as a means of limiting the spread of COVID-19, the UK entered its first national lockdown. Many workers found that they had additional free time, but with legal restrictions on travel and social contact, this free time wasn’t always easy to fill. The sudden lull in daily activity potentially heralded a sedentary lifestyle. The UK Cycling Market in 2020 and the Impact of COVID-19 is a report  published in November 2020 by the Bicycle Association (BA). This report shows a 27% rise in bike sales between April and September 2020, compared to the same period in 2019. Cycling reached its peak in the weeks between mid-April and mid-June when levels regularly exceeded normal pre-COVID levels by more than 250%. Life cycle Cycling is an excellent form of cardiovascular exercise, which can lower the risk of heart disease and other illnesses. In all the cells of our bodies, nutrients (fuel) and oxygen (an oxidant) go through a series of biochemical reactions that result in the release of energy. This process is cellular respiration. Cardiovascular fitness refers to a body’s ability to use oxygen efficiently in cellular respiration. Cardiovascular fitness is associated with increased levels of: Serotonin – a neurotransmitter that aids the regulation of appetite, bowel movements, sleep, mood, and other physiological Endorphins – a group of hormones that inhibit the communication of pain signals and stimulate a feeling of euphoria. Brain-derived neurotrophic factor (BDNF) – a protein that promotes the survival and function of neurons. A high level of BDNF is conducive to improved cognitive Cycle to Work scheme The Cycle to Work scheme, launched in 2017, is part of the government’s Cycling and Walking Investment Strategy. “For individuals, it means cheaper travel and better health. For businesses, it means increased productivity and increased footfall in shops. And for society as a whole, it means lower congestion, better air quality, and vibrant, attractive places and communities.” (From the introduction to the Cycling and Walking Investment Strategy) By the middle of 2020, the scheme had helped more than 1.6 million commuters cycle to work, involving over 40,000 employers  across the country. Good hydration at work is essential for everyone, of course. But when staff begin the working day after a workout, it’s even more important that fresh drinking water is freely available. Aqua Alto  is a sleek, mains-fed touch tap with the potential to dispense 45 litres of chilled, hot, or sparkling water every hour. Just one undercounter unit has the potential to feed up to three taps. A trio of taps – boiling, chilled, and sparkling – can be fed from one base unit, allowing for a time-efficient, space-saving hydration station. Aqua Alto at BIKE-DROP At multiple locations in central London, cyclists can take advantage of secure valet-style bicycle parking and maintenance. BIKE-DROP offers more than just parking. Customers can charge their e-bikes, get punctures repaired, and refill their water bottles. BIKE-DROP were looking for a high-performance, energy-efficient, space-saving hydration solution, and it wanted a hydration partner with a commitment to sustainability. They chose Aqua Alto taps  in a distinctive orange colour to match BIKE-DROP’s branding. Contact us To talk to us about Aqua Alto taps or any of our other products, including the gesture-controlled Aqua Touchless, call 0800 080 6696 or email [email protected]. For a quote, please complete the online quote form.