Barcelona wants to say goodbye to traditional asphalt and thinks it knows how: with olives

Neither transport nor heating: there is something in cities that generates an enormous amount of carbon dioxide and that usually goes unnoticed. Cities as a whole are responsible for between 67% and 72% of global CO₂ emissions in 2020, according to the IPCCand within them there is a culprit that almost no one points out: the asphalt. Manufacturing traditional asphalt is a process that uses a lot of energy and requires petroleum derivatives (bitumen), aggregates and calcareous filler, a combo with a high carbon footprint. Barcelona has decided attack the problem replacing these materials with agricultural waste that normally goes to the trash. For example, the olive pit. Asphalt made of olives. It is called Biochar and allows reduce 75% of the final carbon dioxide emissions associated with the manufacture of asphalt. As? Using charcoal obtained from olive pits and pine remains to replace the calcareous filler of the conventional asphalt mixture. In addition, initial tests have recorded improvements against water, fewer cracks and better response to temperature changes. Biochar is not something new, in fact it has been used for soils for decades, but its application for urban pavements is. Developed by the company Carboliva together with ELSAN, AMSA and the UPC, it is the winning solution of the urban challenge “The street section of the 21st century”, promoted by Barcelona City Council together with BIT Habitat and the Barcelona Provincial Council. The other selected proposal is RePavimenta and it goes another way: it uses recycled construction components in the aggregates, promising to reduce the carbon dioxide emissions of the process by half. Biochar, made from olive pits and pine remains. Carboliva Why is it important. Because the construction and infrastructure sector represents approximately 13% of global greenhouse gas emissions, according to IPCC data. On the other hand, the budget allocation for urban pavement maintenance is one of the largest precisely due to its deterioration, so reducing emissions by 75% implies a gesture with an enormous impact and even more so doing it with a material that on paper withstands use better. That one of the raw materials is the olive makes it more relevant, since the Spanish state is a world power: Spain is the largest producer of olive oil in the world, with more than 1.42 million tons in the 24/25 campaign, according to the International Olive Council. This means that there is a huge amount of olive pits available. That is, the waste of one becomes raw material for the other: a kind of symbiosis in a circular economy. Context. Global warming on the one hand (which has a special impact in the cities and their asphalt) and European regulatory pressure are accelerating municipalities to reconsider their construction materials. The European Directive on Energy Efficiency in Buildings and the Construction Products Regulation that the EU is updating require environmental product declarations, which penalizes materials with a high carbon footprint and rewards alternatives such as biochar. In the call there were six proposals that had to present new solutions on the market and it is not the first time: already in 2022 Barcelona launched a call to renew the traditional Barcelona panot. How are they going to do it?. The deadlines for R&D&i and prototypes will be open until September of this year. Afterwards, pilot tests will begin in real works in Barcelona with the help of BIMSA and there will be a subsequent 12-month follow-up to check resistance, duration and possibility of extension. The winning projects will receive 90,000 euros, which according to Barcelona City Council covers around 80% of the total cost of design, testing and monitoring. The first streets with this asphalt will begin to be installed in 2027. Yes, but. The results in the laboratory are tremendously promising, but tests are one thing and reality in real conditions is another, with the dynamic load of traffic, urban pollutants, the climate or clearly improvable maintenance. In fact, already there are studies on the use of biochar in bituminous mixtures that show different results depending on variables depending on the typethe pyrolysis temperature or the substitution percentage. A relevant question if substitution materializes is what the biochar supply chain will look like at scale in terms of quantities and costs. The European Environment Agency warns that innovations based on biowaste face logistical challenges due to geographical dispersion and limited supplies. In Xataka | Spanish roads have a problem in 2026: repairing a kilometer of asphalt is more expensive than ever In Xataka | We invented asphalt for a simple reason: at the beginning of the 20th century, European roads were a dust hell. Cover | Logan Armstrong and John Cameron

Media Spain has gone crazy with the question of whether olives fattening or not. But its biggest problem is not calories

“Do olives fattening?” In recent days, this question has run like gunpowder online and should not surprise us. It is one of those things that becomes viral from time to time: it is a typical case of very common product at the gastronomic level, but deeply unknown at the nutritional level. Let’s see what the science of olives and the rest of the pickles say. An urban myth. As the nutritionist Pablo Ojeda pointed out a few days ago, the idea that “the olives fattening” is close to the urban myth. And not only because, in short, food does not fattening or thinning for themselves (that is something that has to do with the general caloric deficit and not a specific product). It is an urban myth because it arises from a truth: that, According to the Spanish Food Composition Database92% of the energy provided by an olive It is fat. It is the nutrient that they contribute most with a lot of distance on carbohydrates or proteins. And that (even if that fat is “good”) destroys the nutritional profile of any product. However, if we look at other parameters we will see that, for example, the caloric density of these products is not very high. That is, you have to eat many olives so that that contribution is really noticed. Is the same thing with the rest of the pickles? In fact, olives are surely the most caloric pickles. In general, these types of products have very few calories. Classic pepinillos have about 12 calories per 100 grams, onions about 30. In comparison, it is true that olives have a greater caloric contribution: 120 green and up to 289 blacks. The real problem is salt. Because seen that, it may seem that pipinillos are a nutritional jewel. And, although they do not have many calories, what is certain is that they are very uploaded. To get an idea, WHO advises that salt consumption Do not exceed 5 grams a day. Well, only pipinillos are 2.3 grams per 100. In a context in which salt consumption does not cease to rise (promoted, above all, by the ultra -processed), care must be taken because it is a very important risk factor of cardiovascular diseases. And the probiotics? Here is some confusion because, although it is one of the fashion themes, still We know very little about the microbiota of our digestive system. On the one hand, yes: there are traditional products that are fermented in brine and, indeed, these They can have microorganisms to help us with the microbiota (although either much). However, “pickles” comes to mean ‘conserving in vinegar’ and in that environment it is difficult for interesting probiotics to remain. Most of what is sold in the market, in fact, has none. Beyond, this is, we must remember that the evidence that sustains probiotics is still scarce. It is not worth obsessing with them because, in most times, Its impact on health is zero. What matters As we often rememberIt is wanting to eat better. Everything else is literature. Image | Marius Haakestad In Xataka | In Belgium the authorities have asked their citizens not to eat the Christmas tree. And they have good reasons

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