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When the world’s population works together, massive goals can be achieved. That’s what happened in the case of the Montreal Protocol. In the mid-1980s, it was discovered that certain synthesised chemicals, particularly chlorofluorocarbons (CFCs), were causing a depletion in the ozone (O3) content of the Earth’s stratosphere, posing a danger to all life on Earth. This environmental crisis brought about global efforts to limit, and, as far as possible, reverse, the environmental damage caused by humans. In September 1987, almost 200 members of the United Nations ratified the Montreal Protocol on Substances that Deplete the Ozone Layer. Over the last 30 years, there’s been a steady repair of the damaged ozone layer. And that’s what the 2015 Paris Agreement is all about. Once again, United Nations members committed to a huge environmental goal: to limit global warming to 1.5°C above pre-industrial levels by the year 2050. Greenhouse gases are essential for supporting life on Earth. Carbon dioxide (CO2), water vapour (H2O), nitrous oxide (N2O), and methane (CH4) are all naturally occurring gases that absorb and release energy from the sun, keeping the planet at a suitable temperature for living organisms. Since the beginning of the industrial revolution, in the mid-1700s, humans have been emitting an overload of greenhouse gases, and the long-standing status quo has been rocked. Manufacturing synthetic polymers – whether from petroleum or biological sources – takes a lot of energy and creates a lot of CO2 emissions. Managing waste plastic takes another lot of energy and creates more CO2 emissions. But beyond the manufacture and disposal of plastic, there’s another problem: plastic itself. Plastic takes hundreds of years to decompose, and in that time, it breaks down into microplastics that can be harmful to wildlife. Microplastics have made their way into the food chain, and scientists estimate that we – and all other animals – ingest microplastics with everything we eat. From microscopic polymers small enough to pass through cell walls, to large, recently abandoned plastic items that entangle or choke animals, synthesised materials are causing long-term damage to the world’s ecosystems. This Plastic-Free July, we’ve been looking at examples of single-use plastic – including chewing gum, teabags, carrier bags, cling film, and the Refill app. In this article, we’re looking at plastic drinking straws. History of the straw Ancient civilisations used drinking straws. In one Sumerian tomb, a golden, bejewelled straw was discovered. It’s estimated to be around 5,000 years old. Hollow grasses were customarily used for drinking straws – hence the word “straw” – until the late 1800s … 2 early patents for drinking straws On Tuesday, 24 May 1870, American inventor Eugene Chapin of Missouri was granted the patent (US103300A) for his Drinking Tube for Invalids. On Tuesday, 22 April 1879, another American, William Brown, from Connecticut, patented his Utensil for Mixing and Imbibing Liquids. From patent application US214617A: The invention consists in a [metal] utensil composed of a hollow body, provided with perforations for the entrance of liquid, and a tubular stem through which liquid may be drawn. The hollow body is preferably concave upon one of its sides, to enable it to be conveniently used as a mixer or stirrer, and convex upon the opposite side, to adapt it for use in crushing various solid ingredients. Marvin Stone and his Artificial Straw Tuesday, 3 January 1888, American inventor Marvin Stone of Columbia was granted a patent for his Artificial Straw, which he invented because he was fed up with the grassy flavour that natural ryegrass straws gave to his drinks. Mr Stone’s artificial straw had already been patented in England on 8 July the year before. From patent application US375962A: The aim of my invention is to provide a cheap, durable, and unobjectionable substitute for the natural straws commonly used for the administration of medicines, beverages, &c; and to this end it consists, essentially, in a straw formed by winding a paper strip into tubular form and securing the final or outer edge by an adhesive material, the whole being coated with paraffine or other waterproof material. On Tuesday, 22 June 1897, Stone was granted another patent (US585058A) – this time, for his Artificial Double Straw. Marvin Stone established the Stone Straw Company, which is still operating in Ontario, Canada, making biodegradable paper straws. Joseph Friedman and his bendy straw When Joseph Friedman saw his little girl, Judith, struggling to drink through a straight straw, he was inspired to invent the Drinking Tube. This first bendy straw was created by inserting a screw into a paper straw and winding dental floss around the straw, following the thread of the screw. From patent application US2094268A: … With a flexible section so positioned that the tube may be bent during use without substantially reducing the diameter of the straw … [the] mouthpiece end of the straw may then be angularly directed to enter the mouth readily without the customer assuming an awkward position. Mr Friedman was granted the patent for his bendy straw on 28 September 1937 and he founded the Flex-Straw Company in 1939. And yes, 28 September 1937 was a Tuesday! An end to 70 years of plastic straws By the 1960s, plastic straws – made from polypropylene, polyvinyl chloride, or polyethylene – were the norm. The infrastructure was in place to mass-produce plastic straws, to the point where they were cheaper to make than paper ones. Paper straws were now undesirable and, quite frankly, passé. (Do you remember, as a child, your disappointment when you were given a paper straw?) Scientists and environmentalists all over the world have been working hard to bring attention to the horrific facts of plastic pollution. For example, it’s estimated that between 400,000,000 and 8,000,000,000 plastic straws are polluting the world’s oceans. Evocative photographs of wild animals, injured by discarded plastics, have played a significant role in persuading people to rethink the way we use plastic. Earlier this year, in England, a ban on single-use plastic straws, cotton buds, and drink stirrers came into effect. Guidance was published by the Department for Environment, Food, and Rural Affairs (DEFRA) in September 2020. In the residences of Her Majesty Queen Elizabeth, who has been inspired by the much-admired British Environmentalist, David Attenborough, drinking straws and other single-use plastics have been banned since 2018. Alternative materials for drinking straws Okay, so single-use plastic straws are off the menu. What can we use instead? Silicone straws Silicone is a plastic that can be used and washed repeatedly, has no taste of its own, and doesn’t support microbiological growth. Soft on the mouth and highly flexible, silicone drinking straws are particularly suitable for children, and their durability means that they’re ideal for carrying around. Silicone straws are dishwasher safe and can be sterilised in boiling water. Packs of straws usually include a cleaning brush. At the end of their useful life, silicone straws can be recycled. Stainless steel The chromium content of stainless steel prevents rusting and protects against corrosion. Stainless steel straws are easily cleaned and, like silicone straws, can be sterilised in boiling water. Because stainless steel straws are inflexible, they’re available with angled heads. You’ll find packs that include a mixture of straight and angled straws. In most packs, a cleaning brush is included. Stainless steel is infinitely recyclable. Bamboo straws Bamboo is an extremely fast-growing grass and one of the world’s most sustainable crops. The sustainability of bamboo is lessened, however, when the material is shipped long distances from its source – to the UK, for example. As with silicone and stainless-steel straws, packs of bamboo drinking straws often include a cleaning brush. The best thing about bamboo drinking straws is their total biodegradability. 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.

All over the world, the popularity of veganism is growing. Few countries, however, are embracing the trend as enthusiastically as the UK. In 2014, there were 150,000 (0.25% of the population) vegans in the UK. In 2019, there were 600,000 (1.21% of the population). In a period of five years, the number of vegans in the UK quadrupled, and almost a quarter of new products launched in the UK that year were labelled as vegan. Consumer research in 2021 showed that 15% of Brits had completely cut out dairy products from their diets, and another 42% had reduced their dairy intake. A 2022 survey of UK plant-based food trends revealed that 48% of adults in the UK are using plant-based milk alternatives, and 58% are using plant-based meat alternatives. Almost half of those who took part in the survey expressed an intent to reduce their intake of animal products. There are four main philosophical reasons for adopting a plant-based diet: Religion Health Animal rights Sustainability Religion India has the lowest rate of meat consumption in the world. This tendency towards a plant-based diet is connected to ahimsa – the ideology of non-violence – which forms the basis of India’s main religions: Hinduism, Buddhism, and Jainism. There are approximately 1.6 billion Hindus in the world, with about 1.1 billion living in India … May all beings look at me with a friendly eye, may I do likewise, and may we look at each other with the eyes of a friend. Yajurveda (a religious text) India is home to around 8.4 million of the world’s 507 million Buddhists … All living things fear being beaten with clubs. All living things fear being put to death. Putting oneself in the place of the other, let no-one kill nor cause another to kill. Dhammapada (Buddhist scripture) About 4.5 million people in India practise Jainism … There is no virtue of spirit greater than reverence for life. Mahavira (24th Tirthankara) Followers of these three religions represent approximately 81.5% of India’s total population. Although Buddhism, Hinduism, and Jainism don’t preclude meat consumption, the philosophy of ahimsa does influence people’s choices. However, the influence is more towards vegetarianism than veganism. Health (dietary veganism) Animal-food diets are associated with higher cardiovascular morbidity. High intake of plant-based foods, on the other hand, reduces the risk of heart disease. Animal foods – meat, milk, eggs, and their derivatives – contain saturated fats. Eating a lot of these foods can lead to high cholesterol levels, which increase the risk of stroke and heart disease. Animal foods contain very little fibre, whereas vegetables and grains are good sources of fibre. A fibre-rich diet helps keep cholesterol levels low. Meat has been categorised by the World Health Organisation as carcinogenic. A plant-based diet reduces the risk of cancer. Animal rights (abolitionist veganism) Abolitionist veganism is a philosophy based on the right of all sentient beings not to be treated as property or resources. The word vegan was coined in 1944 by a leading campaigner for abolitionism, Donald Watson. Abolitionist veganism objects to animal welfare movements that endorse humane treatment of sentient property, because the concept leads to public complacence and general acceptability of animal exploitation. Abolitionist vegans also stand against using dietary health as an incentive for veganism, as this motive of self-interest obscures the point of abolitionism. Sustainability (environmental veganism) Animal farming contributes to global warming and threatens biodiversity. Approximately 5 billion 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. Roughly one third of the cropland is used to grow feed for livestock. Forests are destroyed to make space for farmland. Reduced foliage means reduced CO2 absorption, causing atmospheric carbon dioxide levels to rise. Deforestation leads to reduced biodiversity – another threat to the world’s ecosystems. Since the beginning of the Industrial Revolution, the concentration of atmospheric methane has more than doubled. Methane is a by-product of enteric fermentation, the organic decomposition by microorganisms (methanogens) in the digestive systems of ruminants. At present there are more than 264 million dairy cows worldwide, all emitting methane gas. Reduced demand for animal-based foods will lead to reduced production. Businesses all over the world are working together to bring about cultural and economic changes that will help us achieve net zero by 2050. KOJO, in Devonshire Square, London, is one of those businesses. Specialising in 100% plant-based juices, shakes, and baked goods. KOJO’s sustainability agenda goes beyond veganism. The brand has joined City-to-Sea’s Refill Revolution and is working towards eliminating single-use plastics by offering free chilled and ambient drinking water to customers from two self-service Aqua Alto taps. Read more on our project with KOJO here. Reduced demand for single-use plastic will lead to reduced production of plastic. Contact Aqua Libra Co If you’d like to talk to us about sustainable hydration solutions, give us a call on 0800 080 6696 or email [email protected]. You may also like to read about how to specify sustainable, innovative drinking-water systems.

In the UK, we consume approximately 95 million cups of coffee and 100 million cups of tea per day. We all have our idiosyncrasies when it comes to preparing our favourite brew, and we all believe, deep down, that nobody really knows as well as we do how to make the perfect cuppa. But when it comes to water temperature, there might, possibly, be room for improvement … Optimum water temperature for tea It’s generally acknowledged, among professional tea manufacturers, that you should not pour boiling water onto tea. (Many of us, of course, do just that.) How hot, then, should the water be? The optimum water temperature varies according to the type of tea you’re making. And the type of tea depends on the extent to which the tea leaves have been oxidised. Oxidation All teas are the dried leaves of Camellia sinensis. The difference between white, yellow, green, oolong, and black tea lies in the degree of oxidation. Green tea, for example, is hardly oxidised at all, while black tea is almost fully oxidised. Like many plant species, Camellia sinensis contains polyphenols – a group of organic compounds that includes catechins (deterrent to predators) and tannins (regulation of the plant’s growth and ripening). Through the process of oxidation – catalysed by polyphenol oxidase, an enzyme that occurs naturally in the tea plant – catechins are converted to other types of polyphenols called theaflavins and thearubigins. These chemical compounds give black tea its colour, comparable to the browning of apple flesh, which oxidises when exposed to air.   Oxidation (loss of an electron) is one half of a redox reaction. The other half of the reaction (the gaining of an electron) is reduction. In the case of tea, the oxidising agent – i.e. the chemical that’s being reduced – is oxygen. Although the term “oxidation” comes from “oxygen”, a redox reaction doesn’t always involve oxygen. Green tea is an excellent antioxidant because the catechins in the tea are available for oxidation in the body. By donating an electron to an unstable chemical (free radical), catechins can interrupt the chain redox reaction that’s associated with ageing. How hot should the water be for a cup of tea? Water that’s too hot will scald the tealeaves, giving the tea a bitter taste. The greater the extent of oxidation, though, the better the tea can withstand high temperatures. If the water’s too cool, the tea’s flavours won’t fully infuse the water. So, here’s a rough guide to the optimum water temperature for the various types of tea: Black tea (intense oxidation): 95°C Oolong tea (partial oxidation): 85°C Yellow tea (partial, slow oxidation): 80°C Green tea & white tea (minimal oxidation): 80°C Optimum water temperature for coffee There are approximately 120 species in the genus Coffea, but only a few of these species are cultivated for their caffeine-rich seeds, which are roasted, ground, and infused in hot water to produce one of our favourite drinks. Two species account for roughly 99% of the world’s cultivated coffee. Coffea canephora is best known as robusta, which is the name of one of the two C canephora varieties. Coffea arabica is a hybrid of C canephore and C eugenioides. There are several ways of brewing coffee: Espresso is a brew of coffee made by forcing a small amount of hot water, at high pressure, through finely ground coffee. Containing a lot of the coffee’s oily solids, espresso is full-bodied and flavoursome. Espresso can be consumed as it is or topped up with hot water or milk. Filter coffee is brewed slowly. Hot water drips through the coffee grinds, and much of the coffee’s oils are lost to the paper filter. Many people prefer the plainer taste of filter coffee. French-press coffee is steeped in hot water and then filtered by a metal filter which lets through the oily solids. Like espresso, it has a full-bodied flavour. Freeze-dried (instant) coffee is dissolved in hot water. There are three main variables in coffee brewing: 1. time; 2. grind; 3. temperature. Here, we’re concerned with temperature. Water that’s too cool will fail to extract the coffee’s flavours, whereas water that’s too hot will over-extract, producing a bitter brew. The optimum temperature for coffee is 95°C. Coffee and tea both have a PH of approximately 5. This slight acidity is a major feature of their flavour profiles. UK government regulations stipulate that mains water has a PH value of between 6.5 and 9.5, so in many cases, our water is slightly alkaline. The alkalinity of mains water will lower the overall PH of coffee and tea. Pure water, however, has a neutral PH of 7, so it allows the mildly acidic flavour of tea and coffee to be expressed. Aqua illi and Aqua Alto taps dispense pure water at the optimum temperature for a perfect cup of tea or coffee.  If you’d like to know more about Aqua Libra Co water dispensers, download our products brochure, or contact us by phone on 0800 080 6696 or by email at [email protected].

In its 2020 annual report, Zenith Global – world-leading consultants to the food and drink industry – revealed that UK water-dispenser sales had increased for the seventh consecutive year. At the end of 2019, there were 870,600 units installed in the UK – an increase of more than 100,000 since December 2014. The report shows that 40% (348,240) of the UK’s water dispensers are bottle-fed units, and 60% (522,360) are mains fed. Of the mains-fed units, just under 37% (191,532) are integrated tap systems. So, what does the future look like for water dispensers? And what are the main factors driving the growing demand for mains-fed hydration systems? Environmental consciousness Many studies have been undertaken to determine the environmental impact of plastic water bottles. Conclusions vary widely, but reasonable averages can be extracted. In a 2019 UK survey by INCPEN (Industry Council for Packaging and the Environment) and WRAP (Waste and Resources Action Programme), the focus was on “citizens’ attitudes and behaviours relating to food waste, packaging, and plastic packaging”. More than half of the respondents said they’d become more concerned about food packaging over the past year. Concerns included: impact on oceans and marine life (66%), waste packaging going to landfill (61%), difficulty/impossibility of recycling (58%), and contribution to climate change (41%). Consumers are becoming increasingly aware of, and concerned about, plastic’s detrimental effect on the environment. A mains-fed integrated tap system can potentially eliminate the use of disposable plastic. Take, for instance, Aqua illi – the highest performing tap on the market today – or the innovative Aqua Alto, available in any colour. These water systems can dispense upward of 300 cups (the equivalent of 75 litres) of chilled water – still or sparkling – per hour. If that 75 litres of water were packaged in 500ml bottles (i.e. 150 bottles), the total plastic would weigh approximately 1,500g, representing 4,500g of CO2 emissions. The total volume of water consumed during the production and transportation of these 150 bottles would be 225 litres. According to a 2019 article by Forbes, millennials (or Gen Y) are loyal to companies that care about their effect on society. This generational cohort (people born between 1981 and 2000) make up approximately 50% of today’s workforce, and their values are helping to guide organisations towards sustainable development goals. “Refillability has become an important feature of the dispense market over the last two years.” (Richard Hall, Chairman and founder of Zenith Global) Health consciousness In its 2020 Health and Wellbeing at Work survey report, the Chartered Institute of Personnel and Development (CIPD) revealed that organisations who ran a wellbeing programme were seeing improvement in employee morale and engagement – as well as a drop in sickness absence and increase in staff retention. There’s certainly evidence that a health-conscious generation of 20-40-year-olds (millennials) is shaping a culture of general wellbeing, which is having a huge impact on corporate productivity. The Millennials and Wellness report by American flavour manufacturer, Fona International, reveals that this generation takes a holistic approach to wellness. The focus has shifted away from fad diets and self-denial towards moderation, appreciation for quality, and care of the whole self, including mental health and hydration. Regular hydration is one of the most important factors in maintaining physical and cognitive health. Attractive and accessible hydration stations contribute to a healthy workplace culture, where pure water is a natural part of the working day.