China's State Council, the country's cabinet, issued an action plan on Thursday for the continuous improvement of air quality. Under the plan, China should boost the development of new energy and clean energy, while strictly and reasonably controlling coal consumption and prohibiting new steel capacity.

By 2025, it is expected that electricity should account for around 30 percent of total energy end-use consumption, and non-fossil energy consumption should reach around 20 percent, according to the action plan. It was released following the conclusion of the 28th UN Climate Change Conference (COP28) in Dubai last week, during which China's role in global climate governance was highlighted.

The country will also carry out caps on coal consumption while ensuring energy supply security, according to the plan.

It is expected that by 2025, coal consumption in the Beijing-Tianjin-Hebei region and neighboring areas as well as the Yangtze River Delta should drop by 10 percent and 5 percent compared with that of 2020, respectively. And the coal consumption in Fenwei Plain regions in Central China should report negative growth.

In addition to a ban on building new steel factories, Chinese authorities will also resolutely curb the blind launch of high-energy-consuming, high-emission, and low-level projects under the plan.

By 2025, the plan also aims to reduce PM 2.5 concentrations in Chinese cities at and above the prefectural level by 10 percent from 2020, and the annual ratio of days with heavy pollution and above should be within 1 percent. Emissions of nitric oxide and volatile organic compounds (VOCs) should also be reduced by 10 percent from 2020.

The plan marks another effort by China to fulfill its promise of carbon peaking and neutrality. China has committed to a "dual carbon" goal of reaching the peak of carbon emissions by 2030 and attaining carbon neutrality by 2060.

China's actions to address climate change have not only promoted the country's green and low-carbon development, but also made important contributions to addressing global climate change, analysts said.

Lately some customers in Beijing were "shocked" to hear that Daoxiangcun, a store that sells everyday snacks, would no longer be listed as a laozihao, or time-honored brand. Fortunately, it turned out that it was a same-named store in Tianjin, rather than the renowned store in Beijing, that would lose the honor. 

Together with the Tianjin Daoxiangcun, 54 other Chinese time-honored brand stores would be removed from the list of Chinese old and famous brands, including Xinluchun restaurant in Beijing, Laobanzhai restaurant in Shanghai, and Guanshengyuan store in Chongqing due to long-term poor operation, bankruptcy or loss of trademarks, according to a recent notice issued by China's Ministry of Commerce (MOC). 

China's time-honored brands refer to quality products, excellent techniques or reliable services that have been passed down through generations. With distinctive regional characteristics, most of them have been widely recognized in all sectors over 100 years. In 1991, more than 1,600 businesses were conferred with this title, and in 2006 and 2011, another 1,128 enterprises were added.

According to the MOC, this move aims to improve the protection and inheritance of time-honored brands and build a long-term mechanism for their innovation development, setting well-operated ones as standards and examples for other time-honored brands.

However, some of the brands have lost their advantages due to the changing times, while their standards have fallen. 

Tianjin Daoxiangcun, established in 1988, has a reputation for selling high-priced but poor-tasting pastries. Xinluchun restaurant in Beijing used to be well-known in the 1980s for serving savory steamed buns, which some Beijingers still miss. However, after it shifted to regular dishes, its business deteriorated. 

Like customers in Beijing, Shanghai residents were also dumbfounded by the removal of the popular and familiar restaurant Laobanzhai. While some expressed regret about the change, others consented saying, "Laobanzhai's environment, services and dishes no longer deserve its status." Some moaned that "short-sighted operators have ruined the business of their ancestors."

Established in 1905, Laobanzhai restaurant serves pastry and Huaiyang cuisine, known for its light and fresh flavor and intricate cooking techniques. It was listed as a time-honored brand in 2006. 

To respond to the quality of their services, the manager admitted that a few senior staffers have retired, which "may have caused some problems. But we are trying to improve our services, and at least the quality of the food we serve is guaranteed, and the variety is still popular." 

 "Now we are striving to reexamine ourselves," the manager said.

While sifting out the unqualified, quite a number of qualified businesses have remained on the list, among which the Daoxiangcun store in Beijing is a good example. 

First established in 1895, Beijing Daoxiangcun was the first store to sell dishes from southern China, including pastry, meat and special food for traditional Chinese festivals such as moon cakes as well as frozen food. In 1993, it was listed as a time-honored brand, and in 2004, it won the title of "famous Chinese brand" due to the good quality and reputation of its food and products. 

To protect time-honored brands, the list has been increasing instead of decreasing. In August, there were 238 old and famous brands from Beijing on the list with an average age of 140 years, an increase of 15 enterprises , including a traditional Chinese medicine company. Including the Capital Automobile Group, Beijing Tongren Optometry Store and Beijing Ruizhenhou Restaurant, they are part of the eighth batch of businesses on the list and cover more diverse sectors. 

Time-honored brands do not just represent the best of the business world, they also have profound cultural significance. 

Before a brand was set up, choosing the right name was a major priority as an auspicious name carries the great expectations of the owner of the business.  

Normally, owners selected names from famous verses in ancient Chinese literary works such as Dream of Red Mansion to pray for a thriving business, or to show their political aspirations such as jianhua, meaning "building the Chinese nation." 

Some entrepreneurs in southern China named their stores with a distinctive local style. A catering business in Suzhou, East China's Jiangsu Province, located in a typical waterside building was named Caizhizhai, or "Collecting Water Lilies." It also serves various, exquisitely made pastries that have been well-received all over the country.

Besides cultural connections, these businesses also uphold customer-centered principles. For instance, each season, Beijing Daoxiangcun will promote different foods to customers and remind them of Chinese traditions. 

These time-honored brands represent the best of traditional Chinese culture. Those who have remained on the list demonstrate their success in maintaining the businesses of their ancestors, the continuity of their products and services, and the inheritance of traditional Chinese culture. Those who have vanished must learn to catch up and adapt to the changing times. In this way, they can not only preserve their brands, but also do their bit for the protection of the traditional Chinese culture. 

Eggs, long condemned for making raw cookie dough a forbidden pleasure, can stop taking all the blame. There’s another reason to resist the sweet uncooked temptation: flour.

The seemingly innocuous pantry staple can harbor strains of E. coli bacteria that make people sick. And, while not a particularly common source of foodborne illness, flour has been implicated in two E. coli outbreaks in the United States and Canada in the last two years.

Pinning down tainted flour as the source of the U.S. outbreak, which sickened 63 people between December 2015 and September 2016, was trickier than the average food poisoning investigation, researchers recount November 22 in the New England Journal of Medicine.
Usually, state health departments rely on standard questionnaires to find a common culprit for a cluster of reported illnesses, says Samuel Crowe, an epidemiologist at the Centers for Disease Control and Prevention in Atlanta, who led the study. But flour isn’t usually tracked on these surveys. So when the initial investigation yielded inconclusive results, public health researchers turned to in-depth personal interviews with 10 people who had fallen ill.

Crowe spent up to two hours asking each person detailed questions about what he or she had eaten around the time of getting sick. Asking people what they ate eight weeks ago can be challenging, Crowe says: Many people can’t even remember what they ate for breakfast that morning.

“I got a little lucky,” Crowe says. Two people remembered eating raw cookie dough before getting sick. They each sent Crowe pictures of the bag of flour they had used to make the batter. It turned out that both bags had been produced in the same plant. That was a “pretty unusual thing,” he says.
Follow-up questioning helped Crowe and his team pin down flour as the likely source. Eventually, U.S. Food and Drug Administration scientists analyzed the flour and isolated strains of E. coli bacteria that produce Shiga toxins, which make E. coli dangerous.

Disease-causing bacteria, including E. coli, usually thrive in moist environments, like bags of prewashed lettuce (SN: 12/24/16, p. 4). But the bacteria can also survive in a desiccated state for months and be re-activated with water, says Crowe. So as soon as dry flour mingles with eggs or oil, dormant bacteria can reawaken and start to replicate.

Cookie dough wasn’t the culprit in every case. A few children who got sick had been given raw tortilla dough to play with while waiting for a table at a restaurant. The cases all involved wheat flour from the same facility, leading to a recall of more than 250 flour-containing products.

There are ways to kill bacteria in flour before it reaches grocery store shelves, but they aren’t in use in the United States. Heat treatment, for example, will rid flour of E. coli and other pathogens. But the process also changes the structure of the flour, which affects the texture of baked goods, says Rick Holley, a food safety expert at the University of Manitoba in Canada who wasn’t part of the study. Irradiation, used to kill parasites and other pests in flour, might be a better option, Holley says. But it takes a higher dose of radiation to zap bacteria than it does to kill pests.

Or, of course, people could hold out for warm, freshly baked cookies.

Ask a classroom of children to draw a scientist, and you’ll see plenty of Crayola-colored lab coats, goggles and bubbling beakers. That image hasn’t changed much since the 1960s. But the person wearing the lab coat is shifting.

A new analysis finds that more female scientists have appeared in kids’ drawings in recent decades — going from nearly nonexistent in the 1960s to about a third in 2016.

“A lot has changed since the 1960s,” says David Miller, a Ph.D. candidate in psychology at Northwestern University who reports the findings with colleagues March 20 in Child Development.
The first of many “draw-a-scientist” studies asked nearly 5,000 children to draw a scientist between 1966 and 1977. “Of those 5,000 drawings,” Miller says, “only 28 … depicted a female scientist.” That’s just 0.6 percent.

Today, “more women are becoming scientists, and there’s some evidence that female scientists are being represented more in the media,” he says. For instance, in a content analysis of the magazine Highlights for Children, 13 percent of people pictured in science feature stories of the 1960s were women or girls, compared with 44 percent in the 2000s.
To look for changes in children’s perceptions over time, the researchers conducted a meta-analysis, combining data from 78 studies that included a total of more than 20,000 U.S. children in kindergarten through 12th grade.

On average, 28 percent of children drew female scientists in studies conducted from 1985 to 2016, the researchers found.

What hasn’t changed much: Kids pick up stereotypes by gender as they grow up. At age 6, girls in the more recent studies drew female scientists about 70 percent of the time. By age 16, 75 percent drew male scientists.

“This is a critical period in which kids are learning stereotypes,” Miller says. “It’s important that teachers and parents present diverse examples of both male and female scientists.”

Editors’ note: This story was corrected on March 21, 2018, to note that by age 16, girls drew only 25 percent of scientists as female.