Environment

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How Cape Town’s water crisis could make people sick

By The Conversation on 19 February 2018

Day zero, when the 4 million people living in Cape Town run out of water, is becoming a real possibility. The city has informed residents that water supplies will be turned off on the day and only retained for high risk areas and essential services. Citizens will have to queue fo

Africa needs to invest more in its water professionals

By The Conversation on 13 February 2018

The African continent is disproportionately affected by extreme climate and issues such as water stress. If governments are serious about overcoming these challenges, they must focus on developing and supporting highly-skilled water professionals

South Africa needs good water management - not new water laws

By The Conversation on 07 February 2018

Because water is shared by everyone, there have to be some rules to govern the way it is used. But it’s a difficult resource and when things go wrong, the temptation is to blame the unpredictable water – or the rules.

Webinar Implementing water saving measures in your food facility

By Linda Jackson on 29 January 2018

How does a company implement water saving measures, is the government involved in this, how do you get your team on board with water saving measures, what are the challenges and the risks? All of these are questions which are increasingly important for food facilities in the curr

What is SASSI and why should you care?

By Linda Jackson on 27 October 2017

According to the World Wildlife Fund, in South Africa, many linefish species are overexploited or have collapsed. Often significant amounts of bycatch are caught and thrown back. Some survive, but many don’t. SASSI exists to inform and educate all participants in the seafood trad

When Disasters Strike: Planning and Preparing for Emergencies

By EHS Today on 18 October 2017

Recent events worldwide – hurricanes, earthquakes and wildfires – have everyone thinking about emergency response. Is your business prepared if disaster strikes?

People, planet, profit, plate – your restaurant sustainability checklist

By Linda Jackson on 11 October 2017

Almost everywhere we go, we hear the same message: small changes and efforts can make a big difference! Here are 15 to inspire you in your restaurant!

Modern Change Management: Planning for Environmental Compliance

By EHS Today on 27 July 2017

A comprehensive management of change process is critical to ensuring efficient and effective facility upgrades, expansions or process improvements.

Consumers, not supermarkets, need empowering to tackle the food waste crisis

By New Food Magazine on 26 June 2017

Consumers, not supermarkets, need empowering to tackle the food waste crisis, or so say expert psychologists. A new trans-national research study has set out the key psychological drivers that lead to consumers wasting food.

The Cost of Pollution: 1.7 Million Children Dead Each Year

By EHS Today on 26 May 2017

Every year, environmental risks – such as indoor and outdoor air pollution, secondhand smoke, unsafe water, lack of sanitation and inadequate hygiene – take the lives of 1.7 million children under age 5, say two new reports from the World Health Organization (WHO)

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