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

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

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

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

3 Reasons to Choose Aqua Libra Co Water Dispensers Aqua Libra Co is committed to the sustainable delivery of fresh drinking water. In fact, we believe we do it better than anybody else. But what makes us different? 1. Zero limescale At Aqua Libra Co, the elimination of limescale has always been an important part of our product design. The problem with limescale Approximately 30% of the UK’s water supply is sourced from aquifers – bodies of underground sedimentary rock that contains pockets and channels of water. Much of this rock is limestone, which consists mainly of calcium carbonate. Dissolved calcium carbonate, along with other minerals, such as magnesium and sulphur, make their way into our drinking water. These minerals aren’t harmful to our health (in fact many people insist that the presence of minerals in drinking water is beneficial), but they’re certainly not good for the health of appliances. Calcium carbonate is more soluble in cold water than in hot. When water is heated, calcium carbonate comes out of the solution and is left on the surfaces of appliances and pipes. This mineral deposit builds up over time, creating an insulating barrier that reduces the efficiency of heat-exchange technology, restricts the flow of water, and mars the taste of drinks. When machines get clogged up with limescale, they need frequent servicing and remedial care, which incurs costs in terms of money, time, and the environment. Sustainability is at the heart of everything we do With low levels of embodied carbon, energy-efficient operation, and the potential to eliminate the demand for single-use plastic bottles and coffee cups, Aqua Libra Co products are among the world’s best water dispensers. But we go one step further. We guarantee zero limescale. High-level filtration is built into every Aqua Libra Co water system. The removal of all impurities prevents a build-up of limescale. Zero limescale means energy-efficient operation and reduced maintenance. 2. World-class customer service Designed for community hydration, a healthy workforce, economical operation, and a clean environment, Aqua Libra Co’s water dispensers are supported by industry-leading customer service. Technical excellence All Aqua Libra Co engineers are highly skilled and experienced in servicing all major brands of water dispensers. When your water dispenser is installed, we’ll provide full user training and ensure that you and your team understand how to operate and care for your system. We’ll talk to you about our range of service agreements and offer advice regarding the most suitable plan for your needs. That could be a basic annual service, including a filter change, or it might be an all-inclusive maintenance plan. Our maintenance service is delivered by a well-orchestrated network of highly qualified technicians, stationed across the UK. Wherever you are in the country, your nearest Aqua Libra Co engineer will be within a short distance. Every engineer carries spare parts for all major brands of water dispensers, and we’re proud to say that we have the best call-out times in the industry. It’s always about sustainability Because our engineers are strategically placed, and they carry a well-maintained stock of parts, we’re able to service our customers’ water systems with minimal impact on the environment. No vehicle needs to travel far to attend a job, and, if a replacement part is needed, it will almost always be immediately available, meaning that additional journeys – with associated fuel emissions – are not necessary. 3. Economical operation We’ve been designing and manufacturing mains-fed water dispensers for more than a decade; with developing technologies and new talent, our systems have evolved and improved. Some things don’t change, though. The design of Aqua Libra Co products has always focused on simple, economical operations. Saving money, time, and space How does the cost of operating an average mains-fed water dispenser compare to the cost of chilled water in single-use bottles, and hot water boiled in kettles? The cost is about one-tenth. How does an Aqua Libra Co system compare to the average mains-fed water dispenser? Energy consumption of an Aqua Libra Co system is approximately half that of our competitors’ systems, meaning that the cost of operating an Aqua illi tap, for example, is one-twentieth (5%) of the cost of supplying drinking water via kettles and bottles. Our compact dispense units are housed in a 600mm3 cupboard space. Capable of dispensing up to 45 litres of water per hour, the Aqua Alto tap, for example, saves storing bottles of water. For this volume of boiling water, you’d also need an awful lot of kettles! The repeated boiling of kettles is also very time-consuming. Long-term sustainability Thanks to super-low energy consumption, Aqua Libra Co water systems are kind to the environment, and, as part of a sustainable workplace, can help lower an organisation’s carbon footprint. Contact us To talk to us about Aqua Libra Co water dispensers, call 0800 080 6696 or email [email protected]. For a quote, please complete the online quote form.

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

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

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

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

In the wintertime, you can't always rely on instinct to drink. In fact, it's the thought that the thirst reflex can be suppressed by as much as 40%. Without the desire to drink, it's easy to become dehydrated. 

Whether we're doing it for our own health, or for the health of the planet, or for the rights of animals, plant-based diets are ostentatiously moving from niche to mainstream.

Is office refurbishment a good investment? And when is the best time to do it? in this article, we list 5 excellent reasons to refurbish 

Is there a future for touch-free technology? If so, what role will it play in the post-lockdown office?