High pressure to preserve and sterilize some foods, prolonging their shelf life: this old method of food preservation is called High Pressure Processing (HPP) or Pascalisation, from the name of the 17th century French scientist Blaise Pascal, famous for studying the effects of pressure on fluids.

In Europe, the population is ageing . In 2010, about 17% of the population were 65 or older. This number is projected to increase to 30% of the population by 2060. New services are already available to meet their needs.

Anthropogenic emissions have, until now, been collected, but not harmonised . These consist, for example, of data of nitrogen oxides (NOx) emissions, smog, methane, CO 2 and even pollen and dust produced, among others by heavy industry and power plants.