This popular European capital is getting 14 new ‘quiet zones'
That's why one European capital is launching some new policies. According to a recent study, 13.6 percent of Lisbon's residents (that's around 74,118 people) are exposed to noise levels above 65 decibels specifically due to traffic, but the city council is aiming to change that.
Since 2014, an action plan has been in place for the city's noise management, which includes a noise map, and Lisbon currently has 12 areas which can be considered 'quiet zones' – where environmental noise should not exceed 55 decibels during the day, nor 45 at night.
However, Lisbon Municipal Assembly has approved an overhaul and that includes more than doubling the number of these zones to 26 in total. Just think: almost 30 spots where all the honking, revving and screeching will feel like it's miles away – sounds lush, right?
But it's not just traffic on the roads. Supercasa reports that Lisbon City Council is calling on other bodies, such as the Port of Lisbon and the Portuguese Environment Agency, to also factor in data on maritime and air traffic for the new noise map.
So, is this all just to make Lisbon a little more peaceful? Well, yes. The fact is that continuous exposure to high levels of noise can really impact our stress levels and quality of sleep, so making sure noise pollution is kept to a minimum will hopefully improve the lives of locals.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Daily Mail
2 days ago
- Daily Mail
Eight super simple Middle Eastern recipes from Sunday Brunch chef Sabrina Ghayour
WARM PAN-FRIED COURGETTES WITH GREEN YOGURT & PICKLED CHILLIES Simplicity is the mother of invention – and this is one of those dishes I make when I have courgettes to use because I nearly always have all the other ingredients to hand, and it's really quick and tasty. I'm known to add feta and even chopped preserved lemons, but it really doesn't need much else, as it's delicious enough all by itself. SERVES 4-6 olive oil, for frying 2 large or 3 small courgettes, cut diagonally into 1cm-thick slices sea salt flakes and freshly ground black pepper For the green yogurt 150g thick Greek yogurt 1 fat garlic clove ½ a small pack (about 15g) of flat-leaf parsley, some reserved to serve ½ a small pack (about 15g) of fresh coriander, some reserved to serve squeeze of lemon juice 1 tbsp olive oil To garnish 4-5 pickled red chillies, thinly sliced 2 pinches of nigella seeds 1 Put all the green yogurt ingredients in a small bullet blender or mini food processor with some salt and pepper and blitz well until smooth. 2 Heat a large frying pan over a high heat, drizzle in some olive oil and fry the courgette slices for 2-3 minutes on each side until browned, in 2-3 batches if necessary. Remove from the pan and arrange on a serving platter – don't worry about them cooling, as room temperature is ideal for serving. Season with salt and pepper. 3 Dot the green yogurt over the courgettes. Finely chop the reserved herbs, then sprinkle with the pickled chillies and nigella seeds, before serving. DUCK & POMEGRANATE SALAD WITH HONEY POMEGRANATE SAUCE This salad is a real favourite of mine. Duck legs are still relatively affordable, particularly if it's a special occasion, and the amount of meat you get from two legs is just perfect for this recipe. The 'quackling' (as Nigella once called it), or crispy duck skin, is an essential and rather sensational addition. 2 duck legs (about 460g) 3 fat spring onions 100g mixed salad leaves 100g pack of pomegranate seeds, juice from the pack reserved for the dressing handful of mint leaves, rolled up tightly and thinly sliced into ribbons sea salt flakes and freshly ground black pepper For the dressing 2 tbsp pomegranate molasses 2 tsp runny honey 2 tbsp olive oil juice from the pack of pomegranate seeds (see above) 1 Preheat the oven to 190C/ 170C fan/gas 5. Line a small baking tray with baking paper, and line a plate with a double layer of kitchen paper. 2 Position the duck legs on the lined tray, season the skin with salt and pepper, then roast for 1 hour. 3 Meanwhile, cut the white part of the spring onions into small batons, then slice very thinly into matchsticks. Put in cold water and set aside. Thinly slice the remaining green parts. 4 Once the duck legs are cooked, remove from the tray, leaving them on the baking paper, and set aside. 5 Increase the oven temperature to 240C/220C fan/gas 9. Line the baking tray with fresh baking paper. 6 Carefully remove the skin from the duck without breaking it (use a knife to help you release it from the underside), put it on the lined tray and roast for 10 minutes until extra-crispy. Remove the duck skin and transfer to the paper-lined plate to drain. 7 Mix the dressing ingredients in a small bowl, season with salt and pepper and set aside. Shred the duck meat using your fingers or a pair of forks. 8 To serve, arrange the mixed salad leaves on a large platter, scatter over some of the pomegranate seeds and the green and white parts of the spring onions. Arrange the duck meat on top and season with salt and pepper, then add the remaining pomegranate seeds and the mint. Use a spoon to drizzle over the dressing. CHAPLI KEBAB These spicy patties are beyond delicious, and the obvious reason why they are so popular with Afghanis and Pakistanis is because they are deeply satisfying when smashed into bread. Given that they are popular in both regions, I don't dare suggest where they originate from – my only job is to share good food with you – but these beauties are an essential addition to your home repertoire. 500g minced lamb (20% fat) 3 spring onions, thinly sliced from root to tip 1 small onion, very finely chopped 2 fat garlic cloves, minced 4cm piece of fresh root ginger, peeled and grated, or 1 heaped tsp ginger purée 1 tsp chilli flakes 1 tsp ground coriander 1 tsp ground cumin 1 small pack (about 30g) of fresh coriander, finely chopped, plus extra leaves to serve 1 large tomato, deseeded and finely chopped, liquid drained 1 tbsp cornflour 1 egg sea salt flakes and freshly ground black pepper To serve flatbreads, warmed thinly sliced red onion thick Greek yogurt 1 Put all the kebab ingredients in a mixing bowl along with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a few minutes until you have a smooth and evenly combined paste. 2 Divide the kebab mixture into 8 equal portions and roll into balls, then flatten into thin patties (I do this between two sheets of baking paper). 3 Heat a large frying pan over a high heat and, once hot, fry the patties for 2-3 minutes on each side until nicely browned and cooked through. 4 Serve with the flatbreads as well as the remaining coriander, sliced red onion and yogurt. SPICED SAFFRON CHICKEN KEBABS Persians love a chicken kebab, and over the years I have created many versions of the classic saffron lemon chicken recipe. This is one I'm really proud of because it has hints of Turkish cuisine with the inclusion of pul biber, and a little sprinkling of Greek influence by way of the oregano and garlic combo. No matter which ingredients are used, as always taste is everything – and these are bursting with flavour, ideal for the barbecue or the oven. SERVES 2-4 650g boneless, skinless chicken thighs, cut into bite-sized pieces olive oil flatbreads, to serve For the marinade 1 large onion, halved and thinly sliced into half-moons 3 garlic cloves, minced 2 good pinches of saffron threads, ground to a powder using a pestle and mortar, then steeped in 2-3 tbsp boiling water 1 tbsp dried wild oregano 2 tsp ground turmeric 1 heaped tsp pul biber (Turkish chilli flakes) 1 tbsp caster sugar finely grated zest and juice of 2 unwaxed limes 150g thick Greek yogurt sea salt flakes and freshly ground black pepper 1 For the marinade, put the onion and garlic in a mixing bowl, season very generously with salt and pepper and stir. Add the remaining marinade ingredients and mix well. Add the chicken pieces and a generous drizzle of olive oil then mix well again. Cover the bowl with clingfilm and leave the chicken to marinate in the refrigerator for at least 60 minutes, or overnight if you have time. 2 When the dish is ready to cook, preheat your oven to its highest setting. Line a baking tray with baking paper and place the chicken on it. (If you have metal or wooden skewers you can thread the chicken pieces onto them and place them on the lined tray.) Drizzle the chicken with a little olive oil, then cook for 18-20 minutes until nicely browned and cooked through. Serve with the flatbreads. CARROT CHIPS WITH ZA'ATAR YOGURT I love veggie chips – and carrot chips are among my favourite kind. This is a dish in itself, and the flavour combination makes it so incredibly moreish. Quite frankly, I could easily eat the lot in no time at all, so how many servings the recipe makes depends on how hungry you are in the moment. The yogurt also works well with shop-bought vegetable crisps, raw carrot sticks and other crudités. 1kg carrots, peeled olive oil, for drizzling sea salt flakes and freshly ground black pepper For the za'atar yogurt 250g thick Greek yogurt 1 heaped tbsp za'atar, plus extra to serve finely grated zest of 1 and juice of ½ an unwaxed lemon 1 tsp garlic granules 1 Preheat the oven to 180C/160C fan/gas 4. Line your largest baking tray with baking paper. 2 To prepare the carrots, trim the root end of each with a diagonal cut, then use a Y-shaped peeler to shave each carrot into long slices, or use a sharp knife to thinly slice them as best you can. Place the slices on a clean tea towel and dry off as much of the moisture as possible. 3 Spread the carrot slices out on the lined tray, drizzle with some olive oil (but not too much) and bake for 25-30 minutes until crispy – check after 22 minutes to ensure they are not burning, as every oven varies. Remove from the oven, season generously with salt and leave to cool. 4 Mix all the yogurt ingredients together in a bowl and season generously with salt and pepper. Spread onto a platter or plate, finish with a drizzle of olive oil and a little za'atar, then top with the carrot chips and serve. PINEAPPLE, SPICED CARAMEL & THYME TARTE TATIN Tarte tatin has to be one of my favourite desserts of all time. Apples aren't the only fruit that deliver great results – pineapple is also fantastic and marries well with my love of spice. This is delicious served warm with whipped cream, custard or ice cream. SERVES 6 plain flour, for dusting 500g block of puff pastry 150g caster sugar ½ tsp ground cinnamon ½ tsp freshly ground black pepper leaves from 4 sprigs of thyme 500g fresh pineapple (avoid canned), thinly sliced 25g unsalted butter, cut into small pieces 1 Preheat the oven to 200C/ 180C fan/gas mark 6. 2 Select a large ovenproof frying pan for your tarte tatin. Dust a clean work surface with a little flour and roll the puff pastry out into a circle slightly larger than your pan. 3 Put the pan over a medium heat, scatter the sugar evenly over the base and sprinkle the cinnamon, pepper and thyme leaves evenly over the top. Once the pan heats up, swirl the sugar around in the pan (don't stir) until it has dissolved and turns a deep caramel colour. Arrange the pineapple slices nicely in the pan (this will be the top of your tart), then add the butter around the pineapple, turn the heat up a little and cook for a few minutes until the pineapple starts to caramelise on all sides, shaking the pan occasionally to prevent the pineapple from sticking. 4 Remove the pan from the heat and place your pastry circle on top, tucking the edges carefully all round the inside of the pan, being careful not to burn your fingers on the hot caramel. Bake on the top shelf of the oven for 25-30 minutes until the pastry is puffed up and deeply golden brown. 5 Wearing oven gloves, remove the pan from the oven, then place a serving plate larger than the pan over it. Carefully flip the pan and plate over together to turn the tart out on to the plate, and serve. TOMATO, CUMIN & ROASTED VEGETABLE PILAF Rice has always been a staple in my culture and my own diet. All the varieties, colours and different recipes – I just love them all. I also think rice can make a spectacular dish in its own right and not just as a side dish, and this vibrant and flavourful pilaf could certainly be the star of the show. But you can, of course, also serve it with roasted meats, fish, seafood or grilled halloumi and a myriad of stews and curries. It's also a great way to sneak lots of fresh vegetables into your cooking without the resistance often encountered when catering for a family. SERVES 6 1 large aubergine, quartered lengthways and cut into chunks 1cm thick 1 large or 2 small courgettes, quartered lengthways and cut into chunks 1cm thick 1 red pepper, cored, deseeded and cut into strips 1cm wide, then diced 1 yellow pepper, cored, deseeded and diced into 1cm cubes 1 tbsp dried wild oregano olive oil 1 large onion, finely chopped 6 fat garlic cloves, finely chopped 2 tsp cumin seeds 2 tsp ground turmeric 4 tbsp tomato purée 300g basmati rice 50g butter, cut into small cubes 450ml cold water Maldon sea salt flakes and freshly ground black pepper 1 Preheat the oven to 200C/180C fan/gas 6. Line a large baking tray with baking paper. 2 Place the aubergine, courgette and peppers on the lined tray. Add the oregano and a generous amount of salt and pepper and drizzle very generously with olive oil, then using your hands, mix to coat evenly. Spread the vegetables out on the tray and roast for 30 minutes, then remove from the oven and set aside. 3 Place a large saucepan over a medium-high heat (medium if using a gas hob) and drizzle in enough olive oil to coat the base of the pan. Add the onion and garlic and cook until translucent. Add the cumin seeds, turmeric and tomato purée and cook, stirring, for a couple of minutes. If the ingredients start to stick, add a little water. Next, add the rice, butter and a very generous amount of salt and pepper, then stir until the butter melts and coats the rice. Pour in the cold water and stir well, then cover the pan with a lid and cook over a gentle heat (low if using a gas hob) without stirring for 30 minutes. 4 Fluff the rice with a fork, carefully fold in the roasted vegetables and warm them through for a couple of minutes, then serve. PRAWNS WITH COCONUT TURMERIC SAUCE Prawns and seafood in general would be part of my dream feast. Nothing makes me happier than chargrilled seafood with lots of different sauces, from sweet to spicy. I've spent a lot of time in Thailand and Southeast Asia and always feel so inspired when I return home, and this is one of those recipes that I've been making for a few years now as a result. SERVES 3-4 50g desiccated coconut olive oil 3 garlic cloves, very finely chopped 1 tbsp ginger purée 3 fingers of fresh turmeric, scrubbed and finely grated 1 tbsp caster sugar squeeze of lime juice, plus lime wedges to serve 250ml coconut cream 8-12 raw king prawns, about 80g each, peeled with tails left on handful of fresh coriander, roughly chopped Maldon sea salt flakes and freshly ground black pepper 1 Preheat the oven to 220°C, 200°C fan, gas mark 7. Line a baking tray with baking paper. 2 Spread the coconut out on the lined tray and toast in the oven for 7-8 minutes until golden. Remove from the oven and set aside. 3 Place a saucepan over a medium heat, drizzle in some olive oil and fry the garlic, ginger and turmeric together for a few minutes until the garlic begins to colour around the edges. Add the sugar, lime juice, coconut cream and a good amount of salt and pepper and mix well. Simmer gently for 8 minutes, then remove from the heat. 4 Heat a griddle pan or frying pan over a high heat. Rub the prawns all over with olive oil and season with a little salt and pepper, then add to the hot pan and cook for a couple of minutes on each side until firm, fully opaque and cooked through. 5 Quickly reheat the sauce and stir in half the toasted coconut. 6 Place the prawns on a serving plate, drizzle with the sauce and sprinkle with the rest of the toasted coconut, then finish with the chopped coriander and serve with lime wedges. NOW BUY THE BOOK Our recipes are taken from Persiana Easy by Sabrina Ghayour, with photographs by Kris Kirkham (Mitchell Beazley, £28, published on 14 August). To pre-order a copy for £23.80, go to or call 020 3176 2937. Free UK delivery on orders over £25.
Daily Mirror
3 days ago
- Daily Mirror
Brits warned over 'law-breaking' 30 year hedgerow rule - when not to chop
It's frustrating when a hedge starts to overgrow into your country laneway – but Brits need to beware of one important rule before whipping out their saw. Not all hedges can be cut down whenever you feel like it. According to UK government guidance, a countryside hedgerow can't be cut down if it meets three important criteria in the realm of length, location and 'importance'. Otherwise, you risk incurring an unlimited fine. The first step to checking if you can chop a hedge down is taking out your tape measure. A hedgerow is protected if it's more than 20m long and has gaps of 20m or less in its length. It's also protected if it's less than 20m long, but meets another hedge at each end. Households with bedding plants urged to act now to stop them dying You also need to take note of where the hedge is located. A hedgerow is protected if it's growing on land used for agriculture or forestry, or for breeding or keeping horses, ponies or donkeys. It's also protected if it falls on common land, a village green, a site of special scientific interest, a protected European site such as a special area of conservation or special protection area. You also may not chop a hedge down if it is in a local or national nature reserve, or on land belonging to the state. However, it's worth remembering that a hedgerow is not protected if it's either in or marks the boundary of a private garden. But how do you tell if a hedge is 'important'? A hedge is considered important if it is at least 30 years old and meets at least one other criteria. These criteria are quite specific and include marking part or all of a parish boundary that existed before 1850, containing an archaeological feature, or being completely or partly in or next to an archaeological site listed on a Historic Environment Record (HER). A hedge is also important if it marks the boundary of an estate or manor – or if it even looks to be related to any building or other feature that's part of the estate or manor - that existed before 1600. You may also not cut a hedge down if it is part of a field system or looks to be related to any building or other feature associated with the field system that existed before 1845. advises Brits to check the County Records Office for this information. You also need to check if the hedge contains any protected species listed in the Wildlife and Countryside Act 1981, or any that are endangered, vulnerable and rare and identified in the British Red Data books. It's also essential to check if the hedgerow includes woody species and associated features as specified in Schedule 1, Part II Criteria, paragraph 7(1) of the Hedgerow Regulations. It's worth bearing in mind that the number of woody species needed to meet the criteria is one less in northern counties
Western Telegraph
4 days ago
- Western Telegraph
Pair of NATO warships seen off Fishguard, Pembrokeshire
The European vessels sighted are part of the Allied Maritime Command's Standing NATO Mine Countermeasures Group One (SNMCMG1) and were en route from the French port of Brest to Belfast. The two ships which were anchored just off Fishguard harbour were A53, the Latvian Navy's LVNS Virsaitis - a 65m-long minelayer and the flagship of NATO's mine countermeasures group and NATO Warship M1065, officially known as M1065 Dillingen, which is a German Navy minehunter. The Latvian-registered A53, Virsaitis, is the flagship of the command. (Image: Marc Evans) While in Brest on a port visit, the commanding officers of the ships met Rear Admiral Jan Bied-Charreton, Commander of the French Maritime Forces in the Atlantic. M1065 Dilligen is a German Navy minehunter. (Image: Marc Evans) The ships are currently on routine training around the UK, Royal Navy spokesperson, Commander Serena Brotherton, told the Western Telegraph. She added: "The SNMCMG is an international team of Navy ships from NATO countries. "They work together to keep NATO's waters safe by finding and removing sea mines. These groups are always ready to act quickly in emergencies, take part in training exercises, and help NATO protect its members and deter threats." "There are two groups – this one, which is Group 1, which focusses on the North Atlantic and Baltic and then Group 2 which is to south around the Med."
