Foods like quinoa (or quinua) and amaranth are consumed for centuries in the Andes regions. An example of this is that in tombs more than 4,000 years old remains of these products are found which consumption is demonstrated by cultures like the Mayans, Aztecs and Incas, thereby leaving an important food legacy linked to the consumption thereof. In countries such as Bolivia, Colombia, Argentina, Mexico and Peru consumption is very common and rooted in the basic diet.
Did you know that one of its main nutrients are proteins?
Proteins are molecules formed by amino acids that are necessary for the growth of the organism and perform bio regulator functions (form enzymes), the body’s defense (antibodies are proteins), homeostatic (collaborate to regulate the body’s pH), among others.
As you can see is very important protein intake to help the proper functioning of the body.
And where you can find it?
Dietary sources include proteins are meat, eggs, legumes, nuts, vegetables and dairy products.
Did you know that our body is unable to synthesize all the amino acids necessary for its correct functioning?
These amino acids are called “essential amino acids” and are ten; valine, leucine, isoleucine, phenylalanine, tryptophan, methionine, threonine, histidine (essential for infants), lysine, arginine (semi essential). For a protein is considered complete should contain all the essential amino acids, which is why the food we eat should contain, but most foods contain some of these, being necessary for it to use mixes of food, which in its set covering the daily intake of these amino acids. Foods that can mention which are complete proteins are meat, fish, soy, spirulina, quinoa and amaranth among others.
Consumption of quinoa and amaranth began in Europe relatively few years ago, attracted by the existing biodiversity in other regions to provide products with high nutritional value. France has a high consumption of quinoa while in Spain has not yet become widespread. One of the groups that increased consumption of these products have, are celiacs because they do not contain gluten and therefore is used as substitutes for the wheat. In Europe and the United States is consumed as whole grains, flakes, general flour, wholemeal toasted amaranth, amaranth popped the popcorn style, pre-gel powders amaranth, oils Amaranth, cereal bars, breads amaranth, tortillas amaranth and corn, among others.
Quinoa is recognized by the World Health Organization as a great source of nutrients and in 2013 was declared the International Year of Quinoa. NASA procures its crew with quinoa for extended space missions, because it is a very nutritious food. Quinoa is not only used for human consumption but serves as fodder for animal feed because of its nutritional value.
Here are some products that have been developed in other countries on the basis of Quinoa and amaranth.
Already exists wide variety of products containing quinoa and amaranth, and we believe this can be expanded much more if we trust in the capabilities of research centers such as CARTIF that are in continuous search for alternative methodologies to help alleviate various problems, they search for new applications for traditional products or obtaining products with high added value of raw materials and agricultural food waste.
There is a restaurant in Japan where if its clients left one only rice grain in the plate, should pay a fine. Specialized in shellfish, the “Hachikyo Restaurant” offers a dish that consist of salmon roes over a white rice bed. The restaurant informs the customers who order this dish: “Working conditions of fisherman are hard and dangerous. To express our gratitude to the food that they provide, it is forbidden to leave one only rice grain in the plate. The costumers who don’t finish their tsukko meshi should give a donation.
These punitive measurements are been applied by some restaurants in different countries around the world to make people aware of the food waste in the hospitality sector, where in the case of Spain are thrown 63.000 tons of food per year, a wastage that costs 255 M€.
On average 21% of food waste arises from spoilage; 45% from food preparation and 34% from consumer plates (WRAP. 2013. “Overview of Waste in the UK Hospitality and Food Service Sector”).
If a restaurant wants to reduce their quantity of food waste, it have to identify what are the critical points where is throwing the food and them to apply solutions. Mismanagement purchasing, incorrect storage and conservation of products can become in waste of product, economic and resources (personal cost that prepare food that later rather will throw it, waste of energy during cooking, conservation, etc).
A point of improvement to reduce waste food can be the practices in food preparation at kitchen. Peel, chop, clean, cut are techniques that if it doesn’t do efficiently or it don`t use the correct utensils the quantity of product that is thrown can be very important.
The leftovers are the sign more obvious about the food waste. Portions too big or garnishes not consumed, should be an indication for take the initiative by the restaurant and provide some changes to the customers. These changes can be very attractive to clients concerned with the problem of food waste. Some tips to reduce waste:
• Offer in the menu different sizes of portions (whole, half portion, mini-portions, portions for kids, etc). • Inform to the customers about the size of portion before they order their meal. • Include in the menu some pictures of the dishes, in this way the customers can make an idea about the size of portions. • Garnishes are very important in the quantity of waste, the restaurant have to analyze which are thrown it by the customers to suggest some changes. It possible that the restaurant is offering the same garnish for different plates and so that the customer will leave it. In other cases, garnishes very “thoroughgoing” are offered where the customer don’t know if they are part of the menu or they are put like ornament. Offer the garnish separate to the customer can serve himself the quantity that he wants is a good option for reduce this kind of food waste. • Many times the client doesn’t want dessert because he is aware that is too big for finish it, a solution could be to offer “minidessert” or “miniportions”. • Bread is one the food more wasted is restaurants. In many occasions bread is served as an individual portion, when the consumption of bread is different between customers or it is dependent on the kind of meal. Bread can be served in a little hamper in small portions to the clients to eat in based on their appetite.
Food waste due to client is much higher in buffet restaurants, because the customers can serve all the food that they want. This promotes the wastage in an important way. In this kind of restaurants is possible carry out some initiatives to reduce the waste, like:
– Use plates and utensilsmore little in the moment of serving. The quantity that the client can serve it is not limited, but the big plates promote that the client pick a lot of food that it will end up being thrown in the bin. – Don’t use trays which promote that the clients serve themselves a large quantity of food. – Posters with material informative about food waste are found in some restaurants to make aware of the problem of food waste. In these posters it is recommended serving only the food that it is going to be consumed.
“Doggy bag” is offered in some restaurants in others countries, this kind of lunch box is used to carry the leftovers by the customers when they don’t finish their menu, and contribute to reduce the waste and to become aware of the problem. This habit it is not very common in Spain, because the embarrassment of the customers to request the leftovers, but this trend is changing thanks to customers worried about food waste and there are more and more restaurants that offer their own “doggy bag”.
In 2012 the campaign “No lo tiro” was launch by “San Miguel” brewing company in collaboration with restaurants of Madrid and Barcelona. This campaign encouraged to clients to request the leftovers of the menu.
Even there are restaurants where their menu is elaborated only with leftovers, using surplus goods from the food industry, these are foodstuffs which shops cannot sell for various reasons due to the demands of consumer culture – such as those discarded for purely aesthetic reasons of standard shapes, or surplus seasonal produce.
The hospitality sector has a lot of improvement opportunities in this sense, and restaurants managers and customers it can achieve in an important way the reducing of food waste.
Beyond painting your factory or your products in green color
In our previous post, we mentioned two corporate sustainability initiatives (one from IKEA and another from Google). It is true that these two companies are somehow unique cases, without easy extrapolation to other industrial sectors related with the “traditional manufacturing”. However, these two keep being good examples of the current emerging trends regarding environmental concerns.
In an increasingly globalized and competitive world, the concerns of citizens about environmental issues are not always considered with the required priority by lawmakers.
Luckily, consumers begin to ask companies a greater commitment to the environment.
More consumers reject the most polluting products, and even, some of them are willing to pay more for environmentally friendly goods and services. In this new scenario, companies are worrying for showing to the community that they are as “green” as possible. However it does not always correspond to reality, and the so called “greenwashing” occurs.
Wikipedia defines greenwashing as a form of spin in which green PR or green marketing is deceptively used to promote the perception that an organization’s products, aims or policies are environmentally friendly.
Evidence that an organization is greenwashing often comes from pointing out the spending differences: when significantly more money or time has been spent advertising being “green”, than is actually spent on environmentally sound practices.
Ok, so this is another type of misleading advertising, why this type represents a bigger problem?
Seems like anything and everything has “gone green” these days. Airlines, car companies, retailers, restaurants… Thankfully, more often than not, that’s a good thing. It’s only bad if it’s greenwashing — that’s bad for the environment, consumers, and, ultimately, for the very businesses doing the greenwashing.
Environment: At its very worst, greenwashing is bad for the environment because it can encourage masses of consumers to do the opposite of what’s good for the environment. At its most benign, greenwashing makes claims that are neither good nor bad for the environment — it’s just making green claims to sell more stuff.
Consumers: Nobody likes to be taken advantage of, especially when it comes to money. The last thing consumers want to do is to spend extra money on a product or service they believe is doing right for the environment, but in reality is not — or not as much as the ad might lead them to believe.
Businesses: Smart businesses are finding out that doing right for the environment actually does increase profitability in many cases. With so many easy ways for businesses to reduce their environmental impact or improve their products and processes, it’s just sad when they don’t. It’s even worse when they don’t make changes and claim to be a green company. Once properly informed and trained, consumers become able to distinguish honest companies from cheater ones. Sooner or later, the practice of greenwashing will explode in their hands, therefore, destroying the reputation of the company and consequently also their sales.
Ok, problem understood, what can we do to eradicate this practice?
In 2008, the Oregon University launched the GREENWASHING INDEX, where everyone who wishes can send and evaluate ads claiming friendly environmental properties. Users then, evaluate –with the corresponding justification- the truthfulness of the ads on a scale of 1 to 5 where 1 means Authentic and 5 means Bogus.
In the same year, the British association Carbon Trust, launched its certification program Carbon Trust Standard, that includes protocols for measuring the real reductions of the companies’ environmental impact and therefore prevents greenwashing practices.
In Spain, currently there are not similar initiatives. Some companies are voluntarily making Environmental Product Declarations, (EPD) of their goods and services based on the ISO 14025 standard. This regulation requires certified methodologies and the publication of the obtained results and therefore making a real environmental transparency exercise. Unfortunately, the number of products or services covered by this certification is merely a token.
In Spain, as citizens-consumers and regarding our options to change the world, it seems we are not yet aware than our wallets are more powerful than our votes.
Other possible example or indicator of this awareness difference is the direct comparison of the effect that the “Dieselgate” has produced on the sales of Volkswagen vehicles in Spain and the United Kingdom.
And you, do you know any greenwashing case? How much more would you accept to pay for a more environmentally friendly product or service?
Have you ever wondered how it is decided when a road or a tunnel should be repaired? The most common is that an operator notes damages down in his notebook while he goes walking, and then, these annotations are used to determine the state of the infrastructure. Operators often walk on the hard shoulder, while traffic circulates normally around them, with the corresponding threat to themselves and to users of the road. This task is really monotonous and repetitive, resulting in eyestrain that difficult to obtain an acceptable degree of reliability in the inspection. Furthermore, although the visual inspection adapts well to new situations when it is performed by human operators, it has a high degree of subjectivity, which causes that two different operators, or the same operator on different times, could provide different results.
The implementation of new technologies to perform these inspections can reduce the risks described, get objective results, increase the speed of inspection and make these data digitally available. In brief, working conditions of operators and the quality of the results are improved.
Among the different variables that are required to be measured in road infrastructure it can be found surface deterioration. To measure this deterioration is necessary to analyse the visual appearance of the surface. The technology that allows us to obtain this information, as you can imagine, are the cameras. But we must keep in mind that these surfaces have some quirks that do not allow us to obtain the desired results using conventional cameras.
Such surfaces are defined by having a limited width and indeterminate length but much greater than its width, so they could be considered continuous surfaces. The images of these surfaces should be taken in motion and as fast as possible in order to make the acquisition efficiently. To do this, although it would be possible to use area-scan cameras, it is much better to use linear camera. A linear camera builds the images capturing them line by line, and therefore a continuous image in the forward direction is constructed. The camera consists of a linear sensor, which is usually between 512 and 12,000 pixels. For capturing the object, it has to move relative to the camera, or the camera must move relative to the object.
The main advantage of using linear cameras is that it is only necessary to illuminate a thin line of the object to be inspected. As a result, the amount of energy required is reduced drastically and it is easier to illuminate homogeneously the area to be inspected. The lighting of a line is done primarily through LED light sources that focus light through optical in a desired line width. To achieve this, the lighting system must be at the proper distance from the object to be inspected and must be aligned with the camera sensor accurately. Laser illumination sources are also very effective, with the advantage that concentrate the light at any distance. Finally, incremental encoders are used to synchronize the acquisition of each image with the displacement of the surface to be inspected relative to the camera. Incremental encoders generate a pulse each time the inspection vehicle moves forward a certain distance, indicating the camera the exact moment for acquiring the line image.
Having the images of the surface to be inspected available is itself extremely useful for the infrastructure manager. However, what really gives added value to the inspection system is the automatic interpretation of images. You must remember that the ultimate goal is to detect damages on the surface and classify them by its type. Often, it is difficult to automatically differentiate defects from areas without deterioration and, moreover, defects of the same type have a very uneven visual appearance.
In order to process the images successfully, complex image processing techniques have been developed characterizing anomalies in the space-frequency domain.
CARTIF has collaborated with companies from the construction industry to address the inspection of this type of surfaces in several research projects. In one of them, it has been developed an inspection vehicle for detecting road surface deterioration. Furthermore, it has also been developed a platform for inspecting the surface of tunnels. Similar techniques also have been applied to the inspection of industrial products that fall within the definition of continuous surfaces, such as coils of cold rolled steel.
In all cases, the results of the inspection are displayed to the end user, so that appropriate decisions can be taken and, most importantly, it can be determined when the infrastructure has to be repaired.
A few years ago, the magic company Pixar® showed us the story about the robot named WALL-E, who was designed to clean up an abandoned, waste-covered Earth far in the future, exactly in the year 2800. What we don’t know is if WALL-E knew the benefits of recycling, that is, the importance of giving a second life cycle to things and, above all, if he knew that all the collected plastics should put into the specific recycling bins. Maybe someone should have told WALL-E plastics are valuable materials characterized by an interesting potential to be recycled many times, without losing value or their functional properties.
Plastic production became widespread in the 50s and it has grown exponentially during recent years (Plastics Europe, 2015). Furthermore, according to Spanish web AEMA, about a third of the current plastic production corresponds to disposable containers that are thrown away after a year of use approximately.
“An efficient Europe resources” is one of the seven flagship initiatives as part of the Europe 2020 strategy, and, to use the post-consumer plastics resources effectively involves to be able to recycle them, whether:
Chemical recycling, that refers to operations that aim to chemically degrade the collected plastics waste into its monomers or other basic chemicals. The output may be reused for polymerisation into new plastics, or
Mechanical recycling, that refers to operations that aim to recover plastics waste via mechanical processes, like grinding, washing, separating, drying, re-granulating and compounding, producing recycled plastics ready to be used again.
And why is so important to promote these actions? Take a look at the following data, extracted from the new report about the future of plastics published by the World Economic Forum last January:
The best research currently available estimates that there are over 150 million tonnes of plastics in the ocean today.
Plastics production has increased twenty-fold in the past half-century and is expected to triple again in the next 30 years, achieving 1,124 Mt.
The plastics waste represents more than the 12 % of the total municipal solid waste, compared with 1 % in 1960.
After a short first-use cycle, 95 % of plastic packaging material value is lost to the economy.
If product components manufactured were reused and no waste was produced, € 625 million would be saved.
If all consumed water bottles in the US in a week were line up, they would do five laps around the planet.
While we are walking towards a future scenario in which the need for virgin plastic is progressively reduced, we should put more effort into R&D and optimizing new recycling techniques, improving their success rates.
We have already talked about the importance of awareness and the individual responsibility in our previous posts, therefore to learn about recycling and reusing, even in our homes, could be a good starting point for that. And what a better way to begin than by our children.
With this purpose and in collaboration with the Valladolid City Council, we have organized an event aimed at children on April 24, in the framework of the project LIFE COLRECEPS, with the aim of raising awareness about recycling, specifically about the plastic named expanded polystyrene (EPS), more known as styrofoam.
A sustainable polystyrene sculpture is going to be created during the event, in the form of mosaic, from a few pieces of styrofoam painted for the occasion by children participating… even they will be able to get a prize!
The aim is to show that technologies, such as the one that is being carried out in LIFE COLRECEPES, could enable infinite recovery for plastics and do not have to end up in landfills.
Follow us on our social networks to know more details about the event… and see you there!
At a time when the technologies are present in all areas of people lives, ICT accessibility is essential to ensure equal opportunities for all people in the use and access to resources, products and services.
In Spain, according to the report on Spanish Disability Strategy, 8.5% of the population claims to have a disability.
Take into account this data, the tendency to create rules and standards for companies to offer accesible products can convert it, not just a social good, but also a market opportunity.
Large companies place and begin to direct their projects towards disability. In this March, Microsoft has addressed an informative day focused on the “European Accessibility Standard and its impact on the ICT industry.”
On this day, experts from national associations and public and private entities have gathered with Alex Li, an expert on accessibility and analyst standards in Microsoft.
Together, they have analyzed the implications of this standard, its implementation in the Spanish government and the creation of mechanisms to ensure its compliance.
The European Accessibility Standard was approved in February 2014 and has been adapted in Spain from the European standard EN 301 549: “Accessibility requirements suitable for procurement of ICT products and services in Europe accessibility“.
With this standard it describes the functional requirements in order to ensure ICT products and services are accessible to all people. In addition, the European standard describes the test procedures and the evaluation methodology of each.
Although being aware of the importance of the rule and its contribution to fundamental rights, it is not mandatory, so it urges both administration and private companies to take responsibility for its implementation in the ICT industry.
The involvement of the administration is to include accessibility in tenders and their hiring criteria and ensuring compliance. The private enterprises by offering products with accessibility integrated from the beginning of design.
The most remarkable points of the conclusions of the conference can be summarized as follows:
• “The standard will bring the technology to a greater number of people “(Alex Li – Microsoft) • “Design for all should be incorporated as standard”. (Miguel Ángel Valero -CEAPAT) • “The standard establishes minimums. The responsibility for implementation is for everyone”. (Loïc Marínez – Equipo redactor de la norma) • “The integration of accessibility is also a moral obligation” (Miguel Ángel Valero – CEAPAT) • “Accessible design is a market opportunity that companies must seize” (Jesús Hernández – Fundación ONCE)
As for open debates, highlights the reference to the accessibility warranty and certification of the product. On the one hand, there are those who believe that there should be an external certification to ensure accessibility of products. On the other hand, those who believe that every company must self-certify its product.
Another open debate is the one that refers to surveillance the administration of the standard compliance. Li supports the idea of sanction for breach of contract. For this, in the contract or bid should be clearly included the accessibility of the product or service.
In addition, if accessibility guidelines are included among the criteria for public procurement, the companies that will offer it have competitive advantage over the rest, and the administration has in his hand ensure accessibility of the product.
We have before us the possibility to avoid future sanctions, the market opportunity and satisfaction of creating and selling socially inclusive products.
