You can also forgo the cone or limit the amount of toppings you use. You can simply use a smaller scoop, set an ice cream limit for the week, or pre-measure your ice cream into a bowl instead of eating it out of the carton. Whether you prefer a loaded ice cream sundae or a fresh, fruity nice cream, there are ways to keep your portion sizes to a minimum. Like with any dessert, portion control can go a long way. Not only will it reduce your calorie intake, the nutritional benefits from the added fruit are also a plus. This frozen treat is made with fruit and plant-based milk. If you’re looking for a dairy-free option with less sugar, you can’t go wrong with nice cream. But beware of the added sugar, as this can also increase the calorie content. Sorbet, made with water, sugar and fruit, is also an option. Ice creams using plant-based milks, such as soy, coconut or almond milk, are a great way to enjoy this frozen dessert without dairy. For those who are lactose intolerant, follow a vegan diet, or simply want to shave off a few calories, there are plenty of plant-based alternatives. The only question is, how healthy is it?ĭairy-based ice creams will contain more fat and, as a result, generally have a higher calorie count. There’s no doubt that ice cream is a fantastic dessert for a warm, summer day. Even Marco Polo and George Washington enjoyed some form of this tasty treat. K-Briq is currently being certified by regulators.Popular Ice Cream Types and Healthy Alternativesĭid you know the Romans used to love ice cream? Of course, theirs was actual snow flavored with honey and juice. “We need to have ways of building sustainably, with affordable, good quality materials that will last.”Īn earlier version of this story incorrectly stated that the K-Briq has British Board of Agreement certification. This will increase production while reducing transport-related emissions, she says, because trucks can collect K-Briqs when they drop off construction waste. Over the next 18 months, Medero plans to get K-Briq machinery on-site at recycling plants. Boyle says that there are “contractors who would use tomorrow,” if they were being produced on a large scale. In Scotland, the government is reviewing a circular economy bill which encourages businesses to think creatively and economically about how they reuse and recycle materials. Other innovators include Qube, an India-based startup creating bricks out of plastic waste, and the ClickBrick which eliminates the use of cement through modular stacking (think real-life Lego). Zero Waste Scotlandīut despite the challenges, Kenoteq is far from being the only company trying to make construction more sustainable. Gabriela Medero, co-founder of Kenoteq, came up with the idea for the K-Briq over a decade ago. Innovative startups need large contracts to allow them to scale, he says, but struggle to become competitive without a large operation already in place. He attributes the industry’s conservatism to a “chicken and egg” situation. Stephen Boyle is the program manager for construction at non-profit Zero Waste Scotland which, along with organizations including Scottish Enterprise and the Royal Academy of Engineering, has provided Kenoteq with funding. Geldermans says that the industry is notoriously slow to change – adding that legislation often lags far behind innovation, so construction companies are not incentivized to adopt sustainable practices and materials. Medero is looking at scaling up – but it’s hard to create a revolution in construction. Kenoteq currently operates one workshop in Edinburgh, which can produce three million K-Briqs a year. Gabriela Medero and Sam Chapman, co-founders of Kenoteq, say they have created a sustainable alternative to traditional fired clay bricks. With her university’s support, Medero joined forces with fellow engineer Sam Chapman and set up Kenoteq in 2009. As she became aware of the construction industry’s sustainability issues, she started looking for solutions. Originally from Brazil, Medero says she was drawn to civil engineering because it gave her passion for maths and physics a practical outlet. Last night, after dinner, I was in the mood for dessert so we decided to try Briq's as it was close to home. Sadly, I am the 'one in a million' who thinks it is over-rated and tasteless fare. That’s why Gabriela Medero, a professor of Geotechnical and Geoenvironmental Engineering at Scotland’s Heriot-Watt University, decided to reinvent it. I know, from other reviews, that people love Briq's. The building blocks of modern suburban homes would be familiar to the city planners of ancient Babylon, the bricklayers of the Great Wall of China, or the builders of Moscow’s Saint Basil’s Cathedral.īut the brick as we know it causes significant environmental problems, by using up raw, finite materials and creating carbon emissions. For thousands of years, the humble clay-fired brick hasn’t changed. Although we’re surrounded by millions of them every day, most of us don’t think about bricks too often.
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