Heart Research UK Healthy Heart Tip, written by the Health Promotion and Education Team at Heart Research UK
Healthy Heart Tip: Still time to start fresh
We often wait until the new year to reassess our health status and make a start on our wellness goals, but this year isn’t over yet. There is still time to make positive improvements to our health and wellbeing before 2023 arrives.
Why not take some time to reflect on your health goals for this year (or make some if you didn’t earlier in the year) and put steps in place to end the year with new habits.
To help you along, here are some ideas you could focus on:
Increase your intake of plants
We all know we should be aiming to consume five portions of fruits and vegetables a day, but lots of us don’t manage this consistently. A diet full of fresh produce is also rich in fibre which can lower our risk of heart disease and stroke.
To help make sure you tick the 5-a-day box, aim to consume one portion at breakfast (fruit works well here), and then two portions with lunch and your evening meal. You could jot down a checklist and stick it to your fridge to remind you.
Check your hydration levels
Staying hydrated is important for keeping your heart and circulatory system healthy. Symptoms of dehydration include headaches, tiredness, irritability and difficulty concentrating. Make sure you are drinking six to eight cups or glasses of water a day or choose herbal teas or sugar-free squash if you don’t like plain water.
Adequate hydration is a cornerstone of health, so make a commitment now to be aware of it and put steps in place to reach your fluid intake goals – such as filling up a water bottle twice a day.
Prioritise sleep
Poor sleep can negatively impact our heart health, along with many other areas of our physical and mental wellbeing.
Prioritising your seven to nine hours shut eye every day is one of the best things you can do to support your overall health.
To support a healthy night’s rest try turning off screens in the hour before bedtime, limit your caffeine consumption after midday and spend lots of time outdoors during daylight hours.
To help keep your heart healthy, why not try out some of our Healthy Heart recipes from our website: https://heartresearch.org.uk/heart-research-uk-recipes-2/.
Or have a look through our Healthy Heart cookbook filled with recipes from top chefs, celebrities and food bloggers:
246 jobs in Scotland and Northern Ireland including Glasgow and Edinburgh
The world’s largest vehicle rental mobility company is launching one of the UK’s biggest graduate recruitment campaigns this year.
Enterprise Rent-A-Car will recruit 1,454 graduates across its regional network of 450+ rental branches located all over the UK over the next 12 months. It is also recruiting 450 undergraduates for 12-month industrial placements in retail, HR, revenue management, legal and marketing teams.
The campaign launches to support growing demand for vehicle rental in towns and communities across the UK looking for low-cost, low-emission and convenient motoring.
People can apply from any university, degree and attainment level. Enterprise recruits based on potential and is looking for people who can demonstrate customer service, teamwork and leadership skills.
Employees on placements can return to Enterprise after graduation and enter straight into a management role, having completed the training programme on placement. Management Trainees could become a Branch Manager within just two years.
With more than 450 branches across the UK, within 10 miles of 93.5% of the UK population, applicants can choose to start their Enterprise career anywhere across the country, both in cities and in smaller, more rural areas.
Graduates who join the company’s award-winning Management Training Programme rapidly gain valuable experience across all areas of business management. This includes customer service, operations, sales, marketing and finance, in an entrepreneurial culture that empowers trainees by giving them real responsibility early in their career.
Ashley Hever, Enterprise Rent-A-Car’s Talent Acquisition Director (Eh? – Ed.), explains: “The Management Training Programme is the starting point to long term careers at Enterprise that can take people to the very top of the business. Most of our country heads started their career as a Management Trainee, and so did I. Once you’re on board, the sky’s the limit.
“This programme is an outstanding opportunity to develop the real-world skills and experience that this year’s graduates may feel they need, as their university years included long periods of remote learning. If you’ve got a degree and the entrepreneurial drive to take responsibility and be a leader, come and say hello to us at one of our events.”
With branches throughout every region of the UK, Enterprise Rent-A-Car’s graduate Management Trainees can choose to work close to home or head off to pastures new, as they are not tied to expensive cities or obliged to move far away.
This year’s recruits will join Enterprise at a time when transport strategy is in the spotlight, providing exciting opportunities to shape the future of mobility. Businesses and public sector bodies are looking to broaden their travel options to reduce emissions and improve efficiency.
Enterprise is working on exciting solutions and expanding into new markets to meet these opportunities, including Mobility-As-A-Service (MaaS), providing a key link in the connected travel chain and encouraging people to consider shared alternatives to car ownership.
Enterprise becomes part of the neighbourhoods in which it operates by recruiting locally, enabling a deeper understanding of local customers’ needs and strengthening its ties within the local community.
Enterprise Rent-A-Car is an inclusive employer and has long been recognised for recruiting a diverse and equitable workforce. It has been a Times Top 50 Employer for Women for 17 years in a row. Enterprise is actively involved in local and national diversity recruiting efforts, partnering with Enactus, The Automotive 30% Club, BITC and Stonewall.
As the nights draw in and the temperature drops, our thoughts turn to hearty, comforting food to warm and nourish us … and during autumn and winter, soups, stews and pasta dishes come into their own. But they need not be boring!
A Mediterranean diet provides the feel-good factor like no other, with plenty of colour and a much-needed wellbeing boost later in the year. And a diet including fresh fruit and vegetables has numerous health benefits, with produce providing a rich source of vitamins, minerals, fibre, and antioxidants.
Choosing seasonal fruit and vegetables from Italy and other EU countries, means choosing the very highest European standards of freshness, food safety, quality, and respect for the environment.
So, if you’re looking to add a touch of colour to your autumn/winter menu, look no further than I Love Fruit & Veg from Europe’s range of new and inventive and nutritious recipes that showcase the very best seasonal produce (www.ilovefruitandvegfromeurope.co.uk).
The I Love Fruit & Veg from Europe campaign is led by five organisations based in Italy – A.O.A., Asso Fruit Italia, La Deliziosa, Meridia and Terra Orti.
Sliced avocado, soured cream and coriander to serve
Preheat oven to 200 C, gas mark 6.
Heat the oil in a large ovenproof frying pan and fry the onion and chopped chillies for 5 minutes. Stir in the spices and cook for 1 minute.
Stir in the beans and chopped tomatoes with 100ml water and simmer for 5 minutes. Make 4 hollows and crack an egg into each. Scatter over the sliced chilli and bake for 8-10 minutes until the egg white has just set.
Serve topped with avocado, soured cream and coriander.
Cooks tip
Serve with crusty bread to mop up all the sauce.
TAGLIATELLE WITH BASIL CREAM AND GORGONZOLA
Prep time: 10 minutes
Cooking time: 10 minutes
Serves 4
150g basil, plus a little extra for garnish
1 clove garlic, chopped
2 tablespoons extra virgin olive oil, or as needed
500g fresh tagliatelle
300ml whipping cream
150g Gorgonzola
4 tablespoons pine nuts, toasted
Trim the end of the basil stalks then coarsely chop or tear up the leaves and stems, and place in blender, along with the garlic and olive oil. Whizz it up, until the mixture forms a thick green paste. Add more olive oil as needed. Season to taste and set aside.
Cook the pasta according to the instructions on pack.
While it is heating up, pour the cream into a large frying pan and heat it over medium heat until bubbles form along the edges, and it is hot. Remove from heat.
Crumble the gorgonzola into small chunks and add to the cream; no need to stir, just let it grow soft in the hot cream. Drain the pasta, reserving about a cup of the cooking water.
Add the pasta to the hot cream and toss together over a medium low heat until all the pasta is covered in sauce. Add a little bit of the cooking water if the sauce is too thick.
Add the reserved basil paste into the hot pasta, toss together and mix well, season to taste, then serve right away, scattered generously with pine nuts and extra basil.
Cooks tip: Try using green fettucine, to enhance the green colour and pureed basil.
ARTICHOKE, TUNA & OLIVE PASTA
Prep: 10 minutes
Cook: 20-25 minutes
Serves 4
4 globe artichokes (1.3kg)
2 tbsp extra virgin olive oil
Zest and juice 1 lemon
250g wholewheat penne pasta
200g can tuna steak in olive oil
50g pitted black olives, sliced
½ x 25g pack parsley, roughly chopped
Remove the tough leaves from the base of the artichokes and cut off the stems. Cook in a large pan of boiling water for 20-25 minutes, depending on the size. If a leaf from the centre comes away easily, they are cooked. Remove from the water and drain upside down.
Remove the leaves and scrap off the flesh from the leaves. Remove and discard the ‘hair’, or choke with a teaspoon to reveal the artichoke heart. Slice the hearts and marinate in the oil and lemon zest and juice.
Meanwhile, cook the pasta according to pack instructions, drain, reserving a little cooking water. Toss the tuna with the tuna oil, olives, parsley, artichoke flesh and marinated hearts plus the marinade into the pasta along with a little cooking water. Season to taste and serve.
Cooks tip
Swop the can of tuna for fresh salmon or tofu.
SPRING ONION-MISO TOPPED SILKEN TOFU
Prep time: 15 minutes
Serves 4
1 1/2 tablespoons white miso
1 tablespoon soy sauce, plus extra for drizzling at end
1 tablespoon toasted sesame oil
2 bunches spring onions
1/2 fresh red chilli, chopped
1/2 red pepper, cut into strips
Juice of 1/2 lime
2 tablespoons sesame seeds, toasted
2 x 300g packs Silken (soft) tofu
Stir the miso to loosen it up, then mix it with the soy sauce and sesame oil. Set aside while you prepare the spring onions.
Trim off the root end and the uneven cut ends of the spring onions, then cut on a diagonal, as thinly as you can. Stir this into the miso mixture, along with the red chilli, red pepper, lime juice and sesame seeds.
Carefully open each box of tofu, using a scissors to keep it from falling apart as it is quite delicate in texture. Cut each rectangle into two halves, each one square shaped. Place each square on a small plate.
Spoon the spring onion miso mixture onto each square of tofu, drizzling a little bit of soy sauce over the top. Leave to stand for an hour in the fridge to allow the flavours to develop before serving with a leafy salad.
Cooks Tip
Instead of tofu, the spring onion/miso mixture is delicious as a dressing mixed in with cold diced cooked chicken and rice noodles.
PICKLED RADISH & STEAK TACOS
Prep: 10 minutes
Cook: 10 minutes
Serves 4
2 tsp caster sugar (10g)
2 tbsp white wine vinegar
200g radishes, sliced
230g asparagus, trimmed
1 tbsp olive oil
3 x 200g sirloin steaks, trimmed of excess fat
326g pack 8 soft flour tortillas
Coriander leaves, sliced avocado and soured cream to serve
Place the sugar and vinegar in a bowl and stir to dissolve, stir in the radishes and set aside.
Meanwhile, rub ½ tbsp oil over the asparagus and griddle for 5-6 minutes until slightly charred, cut in half. Rub the steaks in the remaining oil, season and add to the griddle for 2 minutes each side for medium. Allow to rest for a few minutes before slicing.
Warm the tortillas according to the pack and serve with some asparagus, sliced steak and pickled radishes topped with sliced avocado, coriander leaves and a spoonful of soured cream.
Cooks tip
Replace the steak with salmon or lamb steaks.
BACON & CHILLI BREAKFAST SCONES
Prep: 15 minutes
Cook: 20 minutes
Serves 4
6 rashers smoked back bacon (175g)
½ tbsp olive oil
225g self raising flour
1 tsp baking powder
50g butter, diced
2 green chillies, 1 finely chopped, 1 sliced
2 tbsp chopped parsley
100ml milk plus 1 tbsp
4 medium eggs
Preheat the oven to 200oC, gas mark 6.
Finely chop 2 rashers bacon, heat the oil in a frying pan and fry for 2-3 minutes until golden.
Meanwhile, place the flour, a pinch salt and baking powder in a large bowl, add the butter and rub into the flour with fingertips to give breadcrumbs. Stir in the chopped chilli, parsley and fried bacon. Gradually add 100ml milk and stir with a round bladed knife to give a soft dough.
On a floured surface, roll out the dough to a 16cm square, cut into 4 squares and place on a baking tray, brush with a little milk and add the sliced chillies on top. Bake for 20 minutes until golden.
Meanwhile grill the remaining bacon for 5-6 minutes. Poach the eggs in boiling water for 3-4 minutes.
Half the scones, fill with bacon and poached egg and serve.
Cooks tip
For a substantial brunch add some round lettuce and tomatoes.
CABBAGE, PANCETTA & BEAN SOUP
Prep: 15 minutes
Cook: 8-10 minutes
Serves 4
½ tbsp extra virgin olive oil, plus extra for drizzling
150g diced pancetta
400g can chopped tomatoes
800ml chicken stock
400g can cannellini beans, drained and rinsed
½ Savoy cabbage, shredded (300g)
½ x 25g pack basil, shredded
Heat ½ tbsp oil in a large saucepan and fry the pancetta for 2-3 minutes.
Add the tomatoes, stock and beans and bring to the boil. Stir in the cabbage and cook, covered for 5 minutes. Add the basil and season with black pepper.
Drizzle with a little oil and serve with crusty bread.
Cooks tip
Swop the cannellini beans for butter or kidney beans.
NEW YORK CITY “SALAD”
Prep time: Standing time: 10 minutes plus 5 -10 minutes
Serves 4
2 medium large kohlrabi (about 300g each)
1 medium sized carrot, peeled and cut into julienne or thin strips
1 large red Romano pepper or red sweet (bell) pepper, coarsely chopped or cut into thin short strips
1 leek, very thinly sliced
1 small red onion, halved and thinly sliced
1 teaspoon salt
2-3 tablespoons caster sugar
2 tablespoons cider vinegar
3-5 tablespoons white wine vinegar
Trim the kohlrabi: cut off the top and bottom of the kohlrabi (you will need a sharp knife), then peel the rest of the kohlrabi: using either a vegetable peeler, or, sharp vegetable knife. When peeled, cut into halves, then slice, and cut into thin strips.
Combine the kohlrabi strips with the carrot, red pepper, leek and red onion. Add the salt, and mix well. Set aside for about ten minutes.
Add the sugar, cider vinegar and white wine vinegar and mix well.
Chill until ready to serve.
Cooks Tip
You can keep in a sealed container in the fridge for up to a week. The vegetables wilt, and get slightly pickle-y as they sit, which makes them a delicious antipasto, or tapa, or side to a deli sandwich.
SPRING ONION TOASTED CHEESE SANDWICH
Prep time:10 minutes
Cooking time: 6 minutes
Serves 4
180g cream cheese
3-4 medium-large spring onions, thinly sliced
200g Emmenthal cheese, thinly sliced
8 slices brown bread (or 4 small rolls, cut into halves)
25g butter
With a fork or spoon lightly beat the cream cheese then mix in the spring onions and season to taste.
Spread the mixture onto the four slices of bread and top with the sliced Emmental.
Spread the top of the sandwiches with half the butter then place under a preheated grill until the cheese is melted and lightly browned in places. Turn over, spread with remaining butter and toast as before.
Cut the sandwiches into halves, sprinkle with a little more spring onion, and serve.
Cooks Tip: The spring onion cream cheese is super spooned onto a toasted bagel. Eat as is, or top with smoked salmon, or diced cucumber, tomatoes and peppers.
SAVOY CABBAGE STIR FRY, WITH CARROTS AND SHIITAKES, TORTILLA WRAP
Prep time: 20 minutes
Cooking time: 10-15 minutes
Serves 4 – 6
1 Savoy cabbage
100g fresh shiitake mushrooms
2 tablespoons toasted sesame oil
1 medium carrot, trimmed and cut into short strips
1 tablespoon chopped fresh ginger
1 teaspoon sugar
1-2 tbsp soy sauce to taste
1 x 160 pack marinated tofu pieces
4 large flour tortillas
1-2 tbsp Hoisin sauce
3-4 spring onions, trimmed and thinly sliced
Remove the core of the Savoy cabbage, then slice it fairly thinly (about 12-15 mm). Remove stems from shiitakes and slice the caps into strips. Set aside the cabbage and the mushrooms.
In a heavy pan or wok, heat 1 tablespoon of the sesame oil; when pan is hot but not smoking, add the carrot and ginger, stir fry a minute or two then add the shiitakes. Continue to stir fry another minute or two then remove from pan/wok and set aside.
Add the cabbage with the remaining sesame oil to the pan then stir fry for about 5 minutes or until the cabbage begins to wilt. Sprinkle with sugar and soy sauce to taste.
Toss together then add the reserved carrot/shiitake mixture to the cabbage with the tofu and toss it all together, cooking over medium heat for 1 – 2 minutes. Season with soy sauce to taste if needed, and pile onto a platter to serve.
Heat the tortillas according to the instructions on pack, then place each on a plate, spooning the cabbage mixture down of the centre, with a dash of hoisin and a sprinkling of spring onions on the side. Working lengthwise, so that the cabbage mixture will be enclosed in the wrap, fold over the end with the hoisin and spring onion, then work your way around the filling wrapping it as tightly as you can.
Serve right away, drizzled or dotted with extra hoisin, and sprinkled with spring onions.
Cooks Tip: The filling is mild, which makes it a great accompaniment to other dishes such as roasted meats and steamed rice, with either a dash of hoisin or spicy red chili oil.
GRIDDLED PEAR & GORGONZOLA SALAD
Prep: 15 minutes
Cook: 15 minutes
Serves 4
150g day old bread, torn into bite sized pieces
3½ tbsp olive oil
3 ripe pears (450g)
100g rocket
100g walnuts, toasted
250g radishes, sliced
2 tbsp white wine vinegar
150g Gorgonzola, diced
Preheat the oven to 200oC, gas mark 6.
Toss the bread in 1 tbsp oil and place on a baking tray, bake for 10 minutes until golden.
Meanwhile, halve the pears lengthways and remove the core, then slice and toss in ½ tbsp oil and griddle in batches for 2-3 minutes each side until golden bar marks appear, set aside.
Mix together the rocket, walnuts, croutons and radishes. Whisk the remaining oil with the vinegar, season and toss into the rocket. Divide between 4 large plates and top with the griddled pears and Gorgonzola.
Cooks tip
Use another blue cheese of your choice.
JAPANESE LIGHTLY PICKLED KOHLRABI
Prep time: 10-15 minutes
Preparation time: 1 hour plus overnight marinating
1 kohlrabi (abut 400g)
1/4- 1/2 teaspoon salt or as needed
2 tablespoons caster sugar
2 tablespoons Japanese rice vinegar
1/8 teaspoon turmeric
Optional: thinly sliced red chili
Remove the leaves and stems of the kohlrabi, then peel away its tough skin. Cut the round vegetable into quarters, then each quarter into thin slices.
Place in a bowl, toss with the salt, and leave for at least an hour.
Taste the kohlrabi; if it seems too salty, rinse with water; if it seems just salty enough for a pickle, then leave it as is.
Add the sugar, vinegar, turmeric, and chilli if using and mix well, and leave for several hours or overnight.
Cooks tip:
Delicious as a pickle-accompaniment to steamed rice and grilled meat/fish/tofu, and wonderful with burgers or fried chicken sandwiches.
ORANGE & AMARETTI TRIFLES
Prep: 20 minutes plus setting
Cook: 1-2 minutes
Serves 4
5-6 blood oranges
4 sheets leaf gelatine (7g)
75g caster sugar
400g can custard
50g Amaretti biscuits
100g mascarpone
100ml double cream
Zest 3 oranges and set aside. Juice all the oranges to give approx. 300ml, top up to 400ml with water. Soak the gelatine in cold water for 5 minutes. Place orange juice in a small saucepan with the sugar and bring to just below boiling, remove the gelatine from the water and add to the pan, stir until dissolved, stir in 2/3 of the zest. Pour into 4 glasses and allow to cool, chill in the fridge until set.
Crumble all but 3 amaretti biscuits into the custard and spoon over the jelly.
Whisk the mascarpone, cream and half the remaining zest until soft peaks and spoon on top of the custard. Garnish with remaining zest and crumbled amaretti biscuits.
Cooks tip
Replace the Amaretti biscuits with crushed ginger nuts.
Preheat the oven to 180oC, gas mark 4. Grease and line a 20 x 24cm tin with baking parchment.
Place the butter and sugar in a large bowl and whisk until pale and fluffy. Add the eggs, 1 at a time. Mix together the flour, cocoa and baking powder and fold into the butter mixture with the milk and vanilla. Spoon into the prepared tin and smooth the surface.
Slice the pear halves and place gently on top of the cake mixture, still keeping the pear shape but fanning out the slices slightly. Bake for 35-40 minutes until a skewer comes out clean.
Two men who died at Greendykes Road in Edinburgh have now been named by police. They were Desmond Rowlings, 66, and Derek Johnston, 37, both from Edinburgh.
The daughters of Desmond Rowlings have issued a picture of their father and described him as: “A loving, happy go lucky man who kept himself to himself.
“He will be forever missed and remembered with love. As a family we ask for respect and privacy whilst we come to terms during this extremely difficult time”
Derek Johnston’s mum and sister have also issued a photograph of Derek and have described him as: “A deeply loved son and brother, my handsome boy who had such a beautiful soul, our hearts will never mend, he will be forever missed and remembered with much love and affection. As a family we ask for respect and privacy during this extremely difficult time”
Detective Chief Inspector Susan Balfour of Police Scotland’s Major Investigation Team added: “Our thoughts are with the families and friends of both Desmond and Derek at this incredibly difficult time.
“Specialist officers are continuing to provide both families with support.”
Officers were called to a flat on Greendykes Road around 8.25pm on Tuesday, 1 November.
Both Desmond Rowlings and Derek Johnston were pronounced dead at the scene.
Two men, aged 65 and 40, have been arrested and charged in connection with their deaths.
The 65-year-old appeared at Edinburgh Sheriff Court on Friday, 4 November while the 40-year-old is due to appear at the same court today (Monday, 7 November).
The squadron is hosting its first annual Squadron Association Meeting on Wednesday 23 November at 7pm on Stevenson Drive .
All friends and ex members of the squadron are invited to attend along with current friends and family members of our cadets and staff.
We aim to review squadron activity and achievements from the last 12 months and look ahead to what we are planning for the next 12 months.
We’d love to have you along to help shape our direction and future. We will also be looking at our Civilian Committee and how you can support the squadron.
Kenoteq, a building materials supplier based in Edinburgh, has been recognised for its efforts to reduce the energy required to produce bricks at the 2022 VIBES – Scottish Environment Business Awards.
The company scooped the Circular Scotland Award and was one of 12 winners at the annual event in Glasgow on Tuesday 1 November, whittled down from 45 finalists from a record breaking 422 entrants across Scotland.
Kenoteq, has created the K-briq®, which contains more than 90% recycled construction and demolition waste, uses a tenth of the energy in its production compared to a traditional brick and has a 90% lower carbon footprint. It is also now targeting becoming a net carbon neutral business.
Sam Chapman, Managing Director of Kenoteq, said: “We are proud to have been recognised at this year’s VIBES Scottish Environment Business Awards as the winner of the Circular Scotland awards. It is a real testament to the hard work and commitment from everyone at Kenoteq.
“The Awards are a fantastic way to find out about what other businesses are doing. You are able to share best practice amongst a like-minded community, who also want to improve their operations whilst benefitting the environment. It is a great opportunity to inspire others to follow suit.”
VIBES is a partnership between the Scottish Environment Protection Agency (SEPA), The Scottish Government, Energy Saving Trust, Highland & Islands Enterprise, Scottish Enterprise, South of Scotland Enterprise, Scottish Water, Zero Waste Scotland and NatureScot.
Richard Lochhead, Scottish Government Minister for Just Transition, Employment and Fair Work, addressed the award ceremony and said: “The VIBES awards are a fantastic demonstration of the work that businesses all across Scotland are doing to protect our environment and tackle the climate crisis.
“I would like to congratulate all the winners and I hope they will offer inspiration and ideas to other businesses looking to make their work more sustainable.”
Iain Gulland, Chief Executive of Zero Waste Scotland, said: “As a nation we need to do things differently to end our contribution to the climate crisis, and businesses play a vital role in helping to deliver that change.
“I hope the VIBES 2022 awards will inspire businesses with innovative ideas to lead change in their industry, strengthen Scotland’s growing circular economy, and help shape the sustainable approach to consumption that we must evolve. Congratulations to all of the winners.”
Since 1999, VIBES has recognised more than 270 businesses championing sustainability and taking steps to protect the resources of our planet. Their dedication and action, from increasing recycling to supporting active travel, has been at the forefront of tackling climate change.
Franceska van Dijk, Deputy Chair of SEPA and judge of this year’s awards commented: “Scotland is famous for its culture of innovation, making it ideally positioned to play a leading role in the journey to a more sustainable, low carbon future.
“We all have a role to play in tackling climate challenges, and it’s particularly significant for businesses. From creating innovative services and products to partnering with suppliers and supporting customers, all our entrants demonstrated a commitment to making the environment a key factor in decision making.”
Gillian Bruce, Chair of VIBES, added: “Every year, we see more and more businesses and organisations who are working towards net zero carbon emissions, which is a challenging but necessary journey.
“This year’s VIBES winners are clearly demonstrating business cases for reducing their environmental footprint – highlighting the social benefits, as well as the positive economic impacts. We hope the efforts of our winners will encourage and inspire others to develop their environmental practices.”
The winners of the VIBES – Scottish Environment Business Awards 2022 are:
Adapting Scotland Award – Highlands Rewilding Ltd, based in Drumnodrochit, aims to help rewild, re-people and upskill the Scottish Highlands. It has increased carbon capture and storage, biodiversity, and green jobs through work at its two estates – Bunloit and Beldorney.
Circular Scotland Award – Kenoteq, based in Edinburgh, is a building materials supplier and has created the K-briq®, which contains more than 90% recycled construction and demolition waste, uses a tenth of the energy in its production compared to a traditional brick and has a 90% lower carbon footprint. It is also now targeting becoming a net carbon neutral business.
Engaging Scotland Award – The Highland Council. After declaring a climate emergency in 2019, the local authority developed the Hydro Ness project to use historical infrastructure to create renewable energy, a STEM learning hub and tourist destination. It has also reused waste materials to landscape and create community spaces.
Hydro Nation Scotland Award – Green Action Trust, based in Shotts, is an environmental regeneration charity and is responsible for the Central Scotland Green Network, the largest green infrastructure project in Europe. It is undertakingwork on derelict land, helping to show what is possible in areas facing socio-economic challenges.Initiatives include promoting the development of 10,000 rain gardens across Scotland, specially designed features in our urban landscape which capture and store rainfall. It also aims to become Net Zero by 2030.
Innovating Scotland Award – Innovatium Group is a micro business in Glasgow developing technology solutions for industrial decarbonisation and energy resilience. Its primary project, PRISMA, provides a 20.5% improvement on energy storage, leading to significant carbon savings.
Leadership Scotland Award – Bruichladdich Distillery Co Ltd is a whisky and gin distiller based on the Isle of Islay. The company monitors environmental impacts across all aspects of the business, having already switched to 100% green electricity and making additional packaging optional for customers. It also aims to decarbonise distillation by 2025 and be Net Zero by 2050.
Moving Scotland Award – Arran Dairies Ltd is a family run business supplying food and drink products across the island. It is carbon neutral and managed to cut 10,000 food miles through use of local production and transport logistics. It has also achieved significant reductions in water use and plastic waste.
Partnership Scotland Award – Renfrewshire Council worked on a project to develop a low-carbon energy network. The first of its kind in Scotland, it converts treated wastewater to provide heating and hot water to nearby facilities.
Product or Service Scotland Award – ThermaFY Eco, based in Kelso, is a company identifying innovative ways to maximise energy efficiency of homes, producing a service using thermal imaging and a mobile app to empower homeowners to begin their own Net Zero journey.
Energy Transition Scotland Award – Multiplex Construction Europe recently completed work on the University of Glasgow’s Advance Research Centre. The building project outperformed the building regulations CO2 emission rate by around 40%, saving 1,300 tCO2 over the next decade.
Nature Rich Scotland Award – SRUC Elmwood Golf in Cupar, Fife, has used innovative greenkeeping practices to create a high-quality golf course, rich in biodiversity. The number of moth species at the course has increased, the use of pesticides has seen a 100% reduction, along with reductions in landfill, paper and cardboard waste.
Small Business Scotland Award – EGG Lighting, based in Glasgow, helps businesses plan and install LED lighting and sensors, aiming to make lighting circular by using a remanufacturing model to save money and energy whilst providing sustainable, long-term lighting solutions, reducing client lighting costs as well as CO2 emissions.
The following businesses were commended at the VIBES – Scottish Environment Business Awards 2022:
Commended – Product or Service Scotland – Trade Right International – Redeem Exchange, based in Greenock, offers an innovative, cost-saving and environmentally friendly solution to reduce plastic waste going to landfill through a collect, wash, refill, and return service for plastic hand sanitiser bottles. By introducing a circular economy approach, they can extend the life cycle of the plastic bottles by up to 50 times.
Commended – Moving Scotland – Recycke-a-Bike, based in Stirling, is a bicycling and training organisation focused on helping people by repairing old bikes and selling them. 50,000 bikes have been saved from landfill and 1,300 pre-loved and repurposed sold in the last year.
VIBES – Scottish Environment Business Awards is further supported by CBI Scotland, the Institute of Directors (IoD), Federation of Small Businesses (FSB), Bright Green Business, Scottish Council for Development and Industry and the Scotch Whisky Association.
The VIBES Scottish Environment Business Awards reward and recognise organisations that have demonstrated significant business benefits from good environmental practice.
Entries are open to all Scottish-based businesses including private sector businesses, social enterprises and community businesses but excluding VIBES partners, supporters and current sponsors. If the entry focuses on a collaboration or partnership approach, there must be at least one private sector business, social enterprise or community business involved. Other partners can include public sector organisations and charities.
A panel of experts from VIBES partner organisations assessed applications to choose a shortlist of finalists. Finalists received site visits from a team of judges from across VIBES partner organisations for a further detailed assessment. Feedback from these visits helped inform the Head Judging Panel, comprised of Franceska van Dijk, Deputy Chair of SEPA, Jane Morrison Ross, CEO of South of Scotland Enterprise and Professor Elise Cartmell, Chief Scientist at Scottish Water.
The VIBES – Scottish Environment Business Awards 2022 sponsors are Chivas Brothers and the University of Stirling Management School.
The main aims of the awards:
Encourage the efficient use of resources
Enhance the competitiveness of businesses
Improve environmental performance
Support the wider goals of sustainable development
In partnership with @BigHearts & @HibsinCommunity Edinburgh Health and Social Care Partnership will be running two free-to-attend events on the east and west of the city, next week (10 Nov).
The events will be a chance to discover a range of support available to help individuals and families this winter.
Amazon has launched its latest analysis of the company’s regional investment across the UK. The 2022 Amazon UK Economic Impact Hub shows that the company has invested more than £1.9 billion in Eastern Scotland since 2010.
The Amazon UK Economic Impact Hub provides regional data on jobs created by Amazon locally, the number of regional independent small businesses supported by the company, the level of economic activity driven by Amazon’s investments and the export sales recorded last year by small businesses in Eastern Scotland selling on Amazon.
If you click on the Eastern Scotland section of this interactive map, you will see a breakdown of Amazon’s investments and export sales figures for SMEs in Devon.
Below are the key stats covering your region and a quote from the general manager at the Amazon fulfilment centre in Dunfermline.
Since 2010, Amazon has invested over £1.9 billion in Eastern Scotland.
This investment led to the production of goods and services that contributed an estimated £2 billion to the region’s GDP since 2010.
To date, Amazon has created around 2,500 full and part-time jobs in Scotland.
More than 50 apprentices in Scotland have qualified from the Amazon Apprenticeship programme since 2010.
In Eastern Scotland, there are more than 1,000 small and medium-sized businesses selling on Amazon as independent selling partners.
Small businesses from the region selling on Amazon recorded over £30 million of export sales in 2021.
Jamie Strain, General Manager at the Amazon Fulfilment Centre in Dunfermline, said: “Amazon is a proud member of the community in Eastern Scotland, investing over £1.9 billion in the region since 2010 to support local businesses, create jobs and make a positive contribution to the regional economy,
“We help more than 1,000 small businesses across West Central Scotland sell on Amazon and reach customers around the world, and we also continue to support community organisations across the region through donations and volunteering. Recently, we have donated to a range of good causes including Children’s Hospice Across Scotland (CHAS).”
More details about Amazon’s economic impact in the UK can be found here:
Work continues to bring the Heart up to the state where it can open fully to the public, but in the meantime, those of you who missed our Enliven event recently, need not worry. We’re holding another taster event on Saturday 26th November, from 2 to 4pm.
This is a Coorie-In as winter approaches, where you’ll be able to take part in all sorts of craft activities and visit different parts of the site – the Anchor Building, The Creel Building and the Victoria Building. Different activities will be taking place in each.
Some of our recently trained volunteers will be ready to welcome you to a reminiscence session in the Atrium; The History of Education Centre will invite you to visit the transformed classroom on the first floor which will be the new home of the Victorian Schoolroom; The Men of Leith’s Shed will welcome you to their workshop in the Creel Building and tell you about their new Repair Shop, while the Anchor Building and the old gym hall will host numerous physical activities and craft sessions.
Do come along and see what’s on offer. There will even be food tastings!
Don’t miss it.
Can you help?
If you’ve visited the blog page on the website, you will have seen that there are various questions being posed of you. If you haven’t visited, check it out.
We’re searching for the families of two men who taught at VPS during the First World War. Please do have a look and see if you can help.
The latest blog also features an intriguing find in the Victoria Building. Do you recognise it? It is burned into the floor on the first floor.
Those of you who have volunteered to help out at the Heart are being invited to a chat with our Volunteer Coordinator, Bryan, a tour of the site with our Manager, Roger, and maybe even a sandwich or a coffee and cake, on Saturday 19th November, from 11 till 2.
Please register to volunteer via the volunteering page on the website and let us now what activities you would be interested in helping with.
We would like to know by Tuesday 22nd if you will attend the event so that we can get the catering right.
Finally, we are pleased to welcome the Edinburgh-based youth theatre group Lyra to present our very first public performance in the Heart.
This will be Snowstorm, a charming winter’s tale for children aged 5-8. It will take place on Monday 21st November at 6pm.
Tickets are free but are strictly limited and must be booked in advance.
Email admin@heartofnewhavencommunity.co.uk with Snowstorm in the title, to enquire about availability, and pass the word along to those who might not otherwise have heard about it.
