announces that the company has obtained ISCC+ certification for its powder coating resins facility located in Sant Celoni Spain; as part of a larger initiative designed to decarbonize the global coating value chain It expands Arkema’s leading range of mass balance solutions with up to 40% bio-attributed powder polyester resins* achieving a related reduction of up to 25% in product carbon footprint The facility houses a polyester resin production line and a state-of-the-art R&D laboratory dedicated to improving the sustainability and performance of powder coating materials Arkema views the powder coating market as a strategic growth** area due to the inherent sustainability of those applications (solvent-free Arkema is able to offer a complete portfolio of bio-Mass-Balance*** coating solutions advanced liquid resins and powder resins for use across many different industries and more sustainable homes including furniture The global powder coatings market continues to show strong growth driven by megatrends across end user markets and the inherent sustainability of the technology Arkema is committed to supporting our customers worldwide with the materials they need to further decarbonize their offers and ensure they can meet their sustainability goals” * The site also produces polyester advanced liquid resins which can now achieve up to 25% bio attributed content and up to 20 % PCF reduction to support the decarbonization of key industrial applications like coil & packaging coatings ** Arkema continues to invest in powder coating technology. The company recently announced a new manufacturing process that integrates up to 40% post-consumer recycled content from end-of-life packaging products into powder coating resins Arkema began operations at a new first-class polyester resin manufacturing facility and dedicated laboratory in Navi Mumbai Download the PDF By maximising the use of renewable energy through its unique technology, HyCool aims to minimise greenhouses gas emissions. Givaudan, which itself has a target of reducing absolute scope 1 and 2 GHG emissions by 30% between 2015 and 2030, is proud to host one of the project’s two pilot sites at its Sant Celoni plant. We spoke to Jorge, local Project Engineer, to get an update. The idea was to test HyCool in at least two industries using significant amounts of cooling in their processes and Givaudan offers a great profile to host one of the pilot sites as a representative of the chemical industry. We couldn’t pass up the opportunity to participate in this innovative project. We have finished the conceptual phase: we have decided where and how to use the cooling produced, where to install equipment and how to connect it. Now we are looking at detailed engineering: how to best connect materials, figuring out the best design for the electrical connections, etc. The one-year installation phase will then start this summer. One issue was finding a place to install the solar collectors. They require more than 1, 000 m² of surface, preferably over a roof. Because of a lack of surface on our buildings, and for safety reasons, mainly the presence of flammable products, this wasn’t possible, and we had to install the solar field at ground level. This caused problems such as how to manage shadows of other buildings that we had to solve. We also have to comply with all EHS requirements including ensuring a good works plan for execution. We expect a number of external contractors and companies on site during installation and we will need to monitor all aspects of their work. We will need to ensure a pre-start safety review, issue corresponding work permits and make sure we prevent injuries and accidents: we want to ensure that ‘Everyone gets Home Safe Everyday’. During the initial phase, we worked closely with the equipment companies and engineering and general contracting partners. This has been a real team effort. The next steps are to finish the installation on time, on budget and safely and then to operate the machinery and collect data on energy efficiency and ease of use. We have two years of hard work ahead, but it will be stimulating. As to transferring the technology to other sites - why not? If it is cost effective, we will be able to use it in countries with even more favourable weather conditions such as Mexico, South Africa or Singapore. ACN Santi Santamaria emphasised the need to keep local customs alive, such as going to nearby markets to obtain the best local produce. He considered himself to be a showcase of Catalan cuisine. “In these difficult times for our country and its gastronomy, the restaurant lacks economic viability in order to continue this project based on excellence which has been at the forefront of Catalan and European cuisine for the past 25 years,” explained Regina Santamaria, daughter of the late chef. “We are very sorry for Sant Celoni. My father taught us to have Sant Celoni in our hearts” Regina explains about the town that has always been associated with the restaurant. “Until 31st August we will be here with our heads held high and producing the highest quality,” she stressed. Get the day's biggest stories right to your phone one of the first Spanish restaurants to be awarded a Michelin star is to close at the end of next month after 32 years The owners said the business was no longer viable which is located in Sant Celoni in the Montseny hills north of Barcelona opened as a modest establishment in 1981 in what had been the family home of its chef It acquired its first Michelin star in 1988 the second in 1991 and maintained the coveted three stars from 1994 until shortly after Santamaria died of a heart attack in Singapore in 2011 In common with his fellow three-star Catalan chefs Ferran Adrià Santamaria's cuisine was rooted in local tradition he spurned and at times ridiculed Adrià's experiments with foam He dismissed Adrià as "a media spectacle" with his "laboratory dishes full of gelling agents and emulsifiers" He described the so-called Spanish vanguard chefs as "a gang of frauds" Since his death the kitchen has been run by his daughter Regina and the chef Xavier Pellicer the owners said Can Fabes was closing "after 32 years of a marvellous culinary and gastronomic adventure … in which we have sought the best products and perfect cooking and a commitment to our culinary roots" The message added that the restaurant "lacked the economic viability necessary to continue as a project based on excellence" The demise of Can Fabes comes two years after Adrià closed El Bulli but Catalans still have two other three-star establishments to choose from: Ruscalleda's Restaurant Sant Pau and the Roca brothers' El Celler de Can Roca recently voted the best restaurant in the world On Friday 24 January 2020 Spanish Olympian Beatriz Ferrer-Salat sustained two fractures to her pelvis in a riding accident near her home Villa Equus in Barcelona After storm Gloria ravaged the Spanish coast for four days Friday 24 January brought the first sunshine back out It prompted Beatriz to take a youngster out for a hack Accompanied by assistant Paloma Parga (on Rocky) in the end I was launched and fell on my hip and tail bone," Beatriz took to Instagram "I stayed immobile because I felt a very intense local pain in that area and could not move The ambulance came and they took me to the hospital of Sant Celoni." The diagnosis: a fractured pubic and tail bone She has been transferred to the Hospital de Sant Pau "Doctors believe that it is best to operate On Wednesday I have surgery to fix what has been broken with bolts and plates." Ferrer-Salat and Delgado at the 2019 EuropeansFerrer-Salat's injury might put her Tokyo Olympic goal in jeopardy depending on her recovery Beatriz was recently submitted to the Spanish "High Performance Group" from which the three Olympic team riders for the Tokyo Olympics will be picked who won bronze at the Athens Olympics in 2004 on Beauvalais has been submitted to the Group with her seasoned number one Delgado (19 year old Westfalian as well as with her rising star Elegance (11-year old KWPN Photos © Astrid Appels - Lily Forado Related LinksSpanish Grand Prix High Performance Group Set Up as 2020 Olympic Year Begins Beatriz Ferrer-Salat Win 2019 Spanish Grand Prix Championships Stalls for Rent at Durondeau Dressage in Peer, Belgium Exceptionally Well Located Equestrian Facility in Wellington, Florida Well-built Equestrian Estate With Multiple Business Opportunities in Sweden Stable Units for Rent at Lotje Schoots' Equestrian Center in Houten (NED) For Rent: Several Apartments and Stable Wing at High-End Equestrian Facility Stable Wing Available at Reiterhof Wensing on Dutch/German border Real Estate: Well-Appointed Country House with Extensive Equestrian Facility in the U.K. Rémi Blot That’s the idea behind the innovative technology being tested as part of an EU-level project at Givaudan’s Sant Celoni site in Spain Solar heat offers an energy-efficient way to power industry’s needs for cooling and refrigeration The challenge is developing the technology that will be able to efficiently and reliably respond to variable needs across a range of processes and sites HyCool is the name of an innovative project being funded by the European Union to promote the use of Solar Heat in Industrial Processes (SHIP) The unique technology couples patented solar thermal collectors from Fresnex with special hybrid heat pumps from Fahrenheit with the aim of providing flexible and cost-efficient cooling systems for industrial applications By maximising the use of renewable energy through made-in-Europe innovation HyCool’s objective is to minimise emissions of greenhouses gasses Read more about HyCool According to Project Officer Daniel Maraver from INEA (Innovation and Networks Executive Agency the HyCool project offers a unique opportunity to bridge the gap between science research and innovation: “It is crucial that EU academic research and industrial sectors join forces to demonstrate that solar heat can be a reliable energy source for industrial processes HyCool will result in significant savings in cooling processes for both primary energy and fossil fuel utilisation it is interesting to have a mix of small and large companies in order to ensure that SMEs are ready to scale up their technology once it is validated in the project.” Read the interview with the HyCool Project Officer The solar thermal collectors are designed with long narrow mirror strips which pivot with the sun to concentrate heat to a water pipe and produce steam; the heat is then transferred to the hybrid heat pump which transforms it to generate cooling the solar panels can be fitted to existing industrial rooftops making the installation cost-effective as well as energy-efficient Global Expert for Utilities and Industrial Services Read more about the HyCool project in Spain The technology is particularly attractive for Givaudan given its ambitious target of 100% renewable electricity by 2025 While the Company already achieved 58% of its renewable electricity goal as of the end of 2017 as Jean explains: “Every industrial site needs heating and refrigeration and this combination of technology is highly relevant for our sites in sunny locations like Egypt we anticipate that HyCool will enable Givaudan to reduce our electricity consumption by 25% and natural gas by 6% which adds up to a 7% reduction in our carbon footprint.” The EU-level project brings together a consortium of 16 partners in diverse fields from engineering and project management to standardisation and research HyCool is a unique opportunity to combine Givaudan’s drive for innovation with the expertise of leading global energy and utilities experts Participating in the HyCool project is fully in line with Givaudan’s commitment to achieve stringent reduction targets for greenhouse gas (GHG) emissions along with water the Company is working to continuously improve operational processes and reduce its global environmental footprint – from rationalising logistics to finding new ways of working to reduce water consumption and working with white biotechnology and a circular economy model Read more about our reduction targets for greenhouse gas GHG emissions Plasteurope.com is a business information platform for the European plastics industry It is part of KI Kunststoff Information and PIE Plastics Information Europe one of the leading content providers for the European plastics industry We offer daily updated business news and reports polymer prices and other services for the international plastics industry News | Polymer Prices | Suppliers Guide | Jobs | Register | Advertising Marc Guiu has become the latest sensation from La Masia to make his debut with the men's first team but did you know that he started playing football at a supporters' club Marc began playing with the Penya Barcelonista de Sant Celoni where they still have photographs of his time there and are very proud to have had him from a very young age But he is not the only player recently being called up to the first team who comes from a supporters' club who currently plays for U19A and kicked his first balls at the Penya Barcelonista Anguera the FC Barcelona penya is very proud indeed of the progress being made by their former player: Primera convocatòria amb el Primer Equip del FC Barcelona en competició oficial de l'Héctor Fort, el nostre ex-jugador en categories inferiors, en la victòria contra l'Athletic Club 😍No podem estar més orgullosos de tu! Segueix el teu camí amb treball i el sacrifici Héctor 💛 pic.twitter.com/83MWPN1g19 Marc Guiu and Héctor Fort are just two examples of how penyes in addition to supporting all of Barça's teams also promote the club's values through sports for young players The most well-known case is that of the supporters' clubs that are part of the Agrupació de Futbol de Clubs i Penyes del FC Barcelona have been ensuring that young Barça supporters get to do sport since 1956 But there are dozens of penyes in many towns worldwide that have teams in both football and other sports playing every weekend all around the country and perhaps they have the next Barça stars in their ranks He apparently suffered a heart attack in the kitchen of his newest restaurant Santamaria was the first Catalan chef to earn three Michelin stars a small village outside Barcelona where his family had lived for over 200 years During the 1980s he opened a restaurant in his family’s farmhouse which became more elaborate as the years passed Can Fabes was awarded three stars in 1994 and added a small number of rooms for guests to stay overnight boasting about its status as “the smallest Relais & Chateaux in the world.” His Madrid restaurant he stressed the importance of using market-fresh ingredients particularly those that were organic or naturally produced I dined at Santceloni in 2005 and was impressed by Santamaria’s ability to take earthy and rustic ingredients and transform them into a refined Despite his aggressive promotion of Basque cuisine Unlike his celebrated colleague Ferran Adria Santamaria’s presentation was almost classical he will be best remembered by many people for his attacks on Adria’s molecular experiments He was critical of the chemical emulsifiers gelling agents and liquid nitrogen used by Adria and his disciples even going so far as to accuse them of “poisoning” diners and asking the Spanish government to investigate Although he claimed that his primary concern was the preservation of the Catalan heritage and his respect for the integrity of raw materials his protests were taken by some observers as evidence of jealousy The quibbling was forgotten in the aftermath of Santamaria’s death as tributes poured in from Adria and his fellow chefs Santamaria had recently opened restaurants in Dubai and Singapore and was believed to be cooking for a contingent of food critics when he suddenly passed away » CURRENT ISSUE » SUBSCRIBE El Racó de Can Fabes opened in Sant Celoni in 1981, and by 1994, had earned a three-Michelin-star rating, a distinction it held until Santamaria's death. In 2012, Regina Santamaria revamped the restaurant and its menu with the hiring of chef Xavier Pellicer, who departed in January of this year. (Spanish newspaper El Pais notes that "without Santamaría himself there Can Fabes had lost its soul.") The restaurant's final day of service is scheduled for August 31 · Spanish Restaurant El Racó de Can Fabes to Close After 32 Years [Guardian]· Can Fabes: The Latest Culinary Casualty [El Pais]· All Coverage of Santi Santamaria on Eater [-E-] The freshest news from the food world every day began to conduct dialogues with children and young people in weekly sessions from mid-October 2016 to mid-January 2017 in three simultaneous locations in Catalonia: Sant Celoni a fourth and final dialogue will be conducted in Lorca in Murcia with all the sessions taking place in one week in January The estimated total duration of each workshop is 20 hours These locations were selected based upon the results of UOC’s national scoping and interviews conducted with key informants (thanks to Subdirecció General de Coordinació i Gestió d’Emergències The main criteria for choosing these four locations was to work with children and young people who live with tangible risks and or disasters in their everyday life their experience and embodied knowledge of risks and disasters we selected places with different backgrounds and experiences of risks and/or disasters: with 30 students from the 6th Grade (15 boys and 15 girls) Sant Celoni is a town with a large number of chemical industries. The CUIDAR team will focus on this and work with a group of 25 young people (14-15 years old, 14 female and 11 male) who will be part of tests and simulations of chemical risk preparedness and prevention plans. This workshop will take place in Institut Baix Montseny with students in the 3rd year of Secondary School Who is Barca's Marc Guiu? A goalscorer in the shadows A regular in Spain's youth teams, Marc Guiu is an unusual centre-forward in Barça's youth teams. We are not dealing with the classic mobile striker with a tendency to drop to the flanks or down to the centre of the pitch. Guiu responds to the profile of the traditional No 9, who lives like a fish in water in the area. Guiu has gone in a few months from playing with the Juvenil B to making his debut in the First Division. His start to the season with the Juvenil A has been fantastic. In addition to scoring five goals for Óscar López's side, the player from Sant Celoni made his debut against Nàstic in the First RFEF and now he could make his debut in Granada with the first team. Marc Guiu is right-footed and has no problem shooting with his left foot, a leg he also has a perfect command of. Marc Guiu came to Barça as a pre-benjamin, he played in the Sant Celoni Barca fan club team before. His first season in Barça's youth team was in the 2013-14 season. That prebenjamín, which was coached by current Cadete B coach David Sánchez, was full of great talents. Alexis Olmedo, Pau Prim, Héctor Fort and Arnau Pradas were some of his most outstanding teammates. Today, all of them are still at the club. The 2006 generation is one of the most brilliant of recent years. Pradas has always had an exquisite left foot, Pau Prim shines with stellar vision, while Alexis and Fort are two defenders who impress in all phases of the game. That is why Marc Guiu has been climbing up the ranks, scoring goals and progressing season after season, but he has never been one of the players most tipped to one day make it to the Camp Nou. Where some stand out for their natural talent, Marc Guiu is an example of effort, sacrifice and physical waste that is not as showy as some of his teammates, but his character has allowed him to grow until he has earned the opportunity to be called up to the first team. SPORT has contacted Ivan Carrasco, one of the coaches who has recently trained Guiu in Barça's youth system. Carrasco coached him in the 2021-22 season with Cadete A and reacted to Xavi's call-up as follows: "I was very happy for Marc, he deserves it because he is a ten as a person. He's a sensational boy, a hard worker, an example as a team-mate for his effort and dedication". In addition to his human value, Iván Carrasco defines Marc Guiu as a footballer: "He is a pure centre forward, a classic '9', a specialist in the area who lives from his physical power. His best virtue is his aerial play. Marc is also very quick and powerful, he is unstoppable with space. "He is not a striker who can drop to the flanks or stands out for his combination play but he is aware of his strengths and limitations and knows how to focus on his strengths and hide his flaws. "Another of his virtues is his great ability to fight for every ball and press like an animal, defenders are not comfortable with such a hard-working striker profile". Lionel Messi wins his eighth Ballon d'Or award Barca midfielder Aitana Bonmati wins the Ballon d'Or Jude Bellingham wins Kopa Trophy at Ballon d'Or ceremony Alexander-Arnold's confession: 'My other favourite team is Barça' Barcelona vs Borussia Dortmund: Time, TV Channel and How to Watch the Champions League Quarterfinal Live in the USA The shortest month of the year brings with it one of the longest celebrations of the calendar; Carnaval will be celebrated in different Catalan cities and towns this week. and the Burial of the Sardine are just some of the fantastic high jinks Catalans will get up to this week. also known as Fat Thursday with the arrival of the Carnival King and it will last until the following Wednesday there will be around 40 different parades happening across the different neighborhoods of the Catalan capital alone Check out the Catalan News guide below to make the most of these exhilarating festivities. ‘Fat Thursday’ marks the beginning of the celebrations and is the day when people are encouraged to indulge in fatty foods such as botifarra d'ou (egg sausage) and truita (omelet) or coca de llardons (pork crackling cake). As far as festivities are concerned, Thursday is a great day to get your carnival groove on. In Vilanova i la Geltrú, a coastal town south of Barcelona, there will be what locals call 'La Merengada' - a massive meringue food fight Children (and more than a few adults) will gather at 5:30 pm in front of Blanch bakery on Avinguda Francesc Macià to partake in the annual sticky dessert hurling ritual. there will be 'Arribo' parades all over Catalonia as the king or queen of Carnestoltes "arrives" to take part in the fun. Sitges, north of Vilanova i la Geltrú on the Garraf coast, and a rival of Vilanova for who has the best carnival celebrations, is famous for its opening parade, but Barcelona and other towns will have their own ones too. The show in Sitges starts at 7.15 pm at La Fragata. In Barcelona, the cosmic-themed arrival parade for Queen Belluga kicks off at 5:15 pm. But watch out! Normally the parade starts down La Rambla boulevard, but due to the ongoing works, the fun will all go down in the Sants area, with the parade starting at Plaça Bonet i Muixí. Towns like Vilanova i la Geltrú celebrate the 'Arribo' on Friday, not Thursday, as do several Barcelona's districts, some of which will have their own smaller parades, as Les Corts's festivities, which start at 5:00 pm at Plaça de Comas. In Raval, the parade Ravalstoltada will start at 6:00 pm at the Rambla de Raval. Friday in particular is a big deal for schoolchildren in Catalonia as it is a day they'll be sure to dress up for parades in their hometowns. This comes, of course, after a week of very specific attire at school: pajama day, mismatched socks day… you get the picture. It's also one of the nights you're most likely to see adults out in costume at a club or bar. On Saturday, several parades will take place all over Barcelona throughout the day. In the Eixample district, the LGBTIQ+ collective’s parade will start at Pl. De Universitat square at 5:30 pm. Meanwhile, in Solsona, Carnival is done differently. On Saturday, the traditional 'mata-ruc' donkey-killing ceremony will take place. This, thankfully, is not as appalling as it sounds: it's only a fake donkey that's hung from the church bell tower. The expression ‘mata-rucs’ was once used disparagingly about the residents of Solsona, but has now been reclaimed, and on Saturday, an ‘Honorary Mata-rucs’ will be proclaimed. Head to the very aptly named Plaça del Ruc square at 7:30 pm to witness this peculiar tradition. Sunday is a big day for parades as there is usually more than one in the same city or town on this day. For those whose clothes didn’t get dirty enough at 'la merengada', there will be a candy-throwing war known as 'la Comparsa' on Sunday in Vilanova i la Geltrú. In the city of Sant Celoni, the traditional ‘Ball de Gitanes’ will take place on Sunday on the Plaça de la Vila square. The dance dates back to 1767, although it is pagan in origin and was traditionally performed in the Catalan Vallès region. In Sitges, there will be a parade for children at 12 noon, and another for adults at 7.30 pm. Monday is usually the day of rest after a weekend of Carnival madness, but this is not always the case! In Roses, a town on the Costa Brava, it's actually the last day of Carnival. Unlike the rest of Catalonia's sardine burials, Roses is on Monday. The town will also be hosting an 'arrossada popular' rice meal for the community. In some places, such as Vidreres near Girona and Ponts near Lleida, Tuesday (‘Mardi Gras’ in much of the Carnival-celebrating world but just Carnival Tuesday or 'Dimarts de Carnaval' here) is the day locals eat 'ranxo' stew, a special meat and vegetable stew made from the ingredients residents bring to the town square. Also not to be missed is Sitges' Extermination parade on Tuesday night, one of Catalonia's most popular Carnival processions. Beginning at 9 pm, expect to party all night. Before that, Sitges are putting on a kids’ carnival parade at 12 noon. Carnival comes to a close with the symbolic burial of the sardine ('enterrament de la sardina') on Ash Wednesday, or 'Dimecres de Cendra', as revelers put an end to the period of excess before Lent. In the Catalan capital alone, Ciutat Vella, Sants-Montjuïc, Les Corts, Horta-Guinardó, Nou Barris, Sant Andreu, and Sant Martí will all be burying sardines - more than enough fish funerals for Barcelona residents and visitors to pick from! In 2008, Santamaria opened Ossiano, a restaurant in Dubai, where he mixed Arab and western tastes; and, last August, his final project, Santi, in Singapore, managed by his daughter Regina. The six restaurants employ 170 people. In 2008 he published La Cocina al Desnudo (Cooking Laid Bare), provoking huge controversy. Conventionally enough, he lamented the rise of fast food and the decline of healthy Mediterranean cooking. But then he attacked the "molecular or techno-emotional cooking, promoted by Ferran Adrià ... that fills our plates with gelling agents, stabilisers and laboratory emulgents". To Adrià's use of colorants and taste enhancers, Santamaria counterposed traditional Catalan cuisine, emphasising that Can Fabes used local, seasonal produce. Lamb and mushrooms came from the Montseny, truffles from Vic, fish from the daily auction at Blanes: he bought directly from local producers. The row with Adrià split Spanish chefs and food journalists. Followers of Santamaria insisted on the ethics of traditional values, flayed the agro‑food industry and implied that Adrià's food could even be a health hazard; while Adrià's supporters underlined his originality and daring, even comparing his outrageous taste experiences with Salvador Dalí's art provocations. Santamaria was a bon vivant, passionate and hardworking, with a caustic humour that kept his feet on the ground. "We chefs," he said recently, "are a bunch of fakes who work to entertain snobs and make ourselves a fortune." Santamaria is survived by Angels, their son Pau and daughter Regina, all three chefs. They intend to carry on the family businesses. Santiago Santamaria i Puig, chef, born 26 July 1957; died 16 February 2011 ACN “We are probably one of the most investigated parties”, said the coordinator of CDC, Josep Rull, arguing that they are “as transparent as always”. Rull regretted that the media was advised of the searches in advance, even before the party, and accused the Spanish government of orchestrating a “media spectacle” to undermine the independence cause by attacking CDC, the party of Catalan President Artur Mas. “Someone is trying to start the electoral campaign beforehand”, he said. Josep Rull denied any wrongdoing and said that all donations to the party foundation have always been “legal and public”. Rull did recognise, however, that CatDem received donations from Teyco in 2007, 2008 and 2009 of up to €150,000 euros. Another company, Blue Dreams, donated €207,000 between 2012 and 2014. CDC, however, suffered a great blow when the former President of Catalonia Jordi Pujol admitted having an inheritance offshore, in Andorra, for more than 30 years without reporting it to the tax authorities. Pujol, the political mentor of current Catalan President Artur Mas, recognised having held the money but denied any corruption accusations. Pujol, his wife and three of their children have been formally indicted for alleged fiscal fraud and money laundering. You can read this article in 3 minutesTrans.INFO Vehicles weighing more than 7.5 tonnes will today be subject to various restrictions on two stretches of Spain's AP-7 motorway while similar restrictions will apply on the C-32 and B-23 this Sunday Photo: Jorge Franganillo / Flickr / CC BY 2.0 The information regarding the restrictions was published by Belgium’s road transport association (Febetra) among others vehicles weighing more than 7.5 tonnes must travel in the right lane The measure will come into force today as follows: Photo: Jorge Franganillo / Flickr / CC BY 2.0 Agnieszka Kulikowska - Wielgus Journalist Trans.info | 6.05.2025 Pölös Zsófia Journalist Trans.info | 5.05.2025 Fragrance on the Fly: Why Pocket Perfumes Are Perfect for Airplane TravelSponsored Article 6.05.2025